Wolfgang Puck WPPSM050C - Manual (Page 19)

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Pizza Dough
Makes four 8-inch pizzas
INGREDIENTS
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105º F to 115º F)
3 cups all-purpose flour
1 teaspoon kosher salt
METHOD
1 In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
2 In a mixer fitted with a dough hook, combine the flour and the salt.
Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix
on low speed until the dough comes cleanly away from the sides of
the bowl and clusters around the dough hook, about 5 minutes
3 Turn the dough out onto a clean work surface and knead by hand 2 or
3 minutes longer. The dough should be smooth and firm. Cover the
dough with a clean, damp towel and let it rise in a warm spot for about
30 minutes. (When ready, the dough will stretch as it is lightly pulled.)
4 Place a pizza stone on the middle rack of the oven and preheat the
oven to 500º F.
5 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 or 5 times. Then on a smooth, unfloured surface, roll the ball
under the palm of your hand until the top of the dough is smooth and
firm, about 1 minute. Cover the dough with a damp towel and let it rest
for 15 to 20 minutes. At this point, the balls can be wrapped in plastic
and refrigerated for up to 2 days.
6 To prepare each pizza, dip the ball of dough into flour, shake off the
excess flour, place the dough on a clean, lightly floured surface, and
start to stretch the dough. Press down on the center, spreading the
dough into an 8-inch circle, with outer border a little thicker than the
inner circle. If you find this difficult to do, use a small rolling pin to roll
out the dough. Lightly brush the inner circle of the dough with oil and
arrange the toppings of your choice over the inner circle.
7 Using a lightly floured baker’s peel or a rimless flat baking tray, slide
the pizza onto the baking stone and bake until the pizza crust is nicely
browned, 10 to 12 minutes. Remember that the oven is very hot and be
careful as you place the pizza into and out of the oven. Transfer the
pizza to a firm surface and cut into slices with a pizza cutter or very
sharp knife. Serve immediately.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
Creamy Mashed Potatoes
with Brown Onions
Serves 6-8
INGREDIENTS
2 1/2 pounds baking potatoes, peeled and cut into chunks
8 tablespoons unsalted butter, cut into small pieces
1/2 cup heavy cream, brought to a boil
1 teaspoon salt
1 pinch freshly ground white pepper
1 pinch freshly ground nutmeg
vegetable oil for frying
1/2 pound onions, sliced in thin rings
all-purpose flour, for dredging
METHOD
1 In a saucepan, cook the potatoes in lightly salted water to cover,
until tender. Drain well.
2 Place the potatoes in the mixer bowl with the flat beater attached.
Add butter, heated cream, salt, white pepper and nutmeg. Mash the
potatoes on speed 2 until well blended.
3 Place 2 inches of water in a stock pot or dutch oven. Place the
potatoes in the stainless bowl over bowling water to keep warm.
Cover the bowl with a towel or lid to keep the heat in.
4 Dredge the onions in the flour.
5 Heat the oil in a deep fryer or a fry pan. When the oil reaches 350°,
shake off excess flour then drop the onions into the hot oil and fry to
golden brown.
6 Remove onions from oil and drain on a paper towel. Season lightly
with salt.
SERVING SUGGESTION
Spoon some of the mashed potatoes onto plates and top with french
fried onions.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
1 tablespoon extra-virgin olive oil,
plus more for brushing
Topping of your choice
(see Pizza recipes online at
www.wolfgangpuck.com)
TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 35