WOLFGANG PUCK’S PIZZA DOUGH

By gaster16

Ingredients

• 1 package active dry yeast
• 1 teaspoon honey or sugar
• 3/4 cup warm water (105-155 degrees)
• 2-3/4 cups all purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• Topping of your choice

Preparation

Step 1

In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water. In a mixer fitted with a dough hook, combine the flour and the salt. Pour in 2 tablespoons of oil, and when absorbed, scrap in the dissolved yeast. Add the remaining 1/2 cup water and knead on low speed about 5 minutes. Turn out onto a board and knead 2-3 minutes longer. Dough should be smooth and firm. Let rise in a warm place, covered with a damp towel, about 30 minutes. Dough will stretch when lightly pulled. Divide the dough into 4 balls. About 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4-5 times. Then on a smooth unfloured surface roll the ball under the palm of your hand until the dough is smooth and firm, about 1 minute. Cover with a damp towel and let rest 15-20 minutes. Cover the balls loosely with plastic wrap and refrigerate 1-2 days. Preheat the oven to 525 degrees. Place a pizza stone in the oven.

To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough or roll into a 7-8” circle with the outer border a little thicker than the inner circle. Brush lightly with oil and arrange the topping of your choice only over the inner circle. Arrange the pizza on the baking stone and bake at 610 degrees for about 15-20 minutes or until the pizza is nicely browned.