Wolf’s pizza dough, Brown butter – Wolfgang Puck BBME025 User Manual
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Wolf’s Pizza Dough
Makes enough dough for 1 large or 2 medium pizzas
INGREDIENTS
1 cup water
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon kosher salt
3 cups unbleached bread flour
2 1/2 teaspoons bread machine yeast
METHOD
1
Following the order listed, place ingredients in bread pan.
Insert bread pan into breadmaker; close lid.
2
Press MENU and select DOUGH.
3
Press START.
4
Total machine time is 1 hour and 30 minutes.
5
Remove dough; divide into two dough balls if you want to make
medium pizzas.
6
At this point you can make your pizza or freeze the dough balls.
•
Allow dough ball to proof for about 1 hour before making pizza.
•
To make your pizza, combine 2 tablespoons of flour and
2 tablespoons corn meal and spread on counter or cutting board.
Stretch the dough to your desired shape and thickness. Add your
favorite toppings and bake in a very hot, preheated 500° oven for
about 12-15 minutes or until toppings are well browned and bubbly
and crust is a rich brown color.
•
To freeze raw dough balls for later use, place dough balls in a
quart size zip top bag. Spray the inside of the bag with nonstick
spray before adding dough ball. Dough can be kept frozen for up to
2 months. When ready to use, remove from freezer, thaw, and
make your pizza.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
57
Brown Butter
Makes a little more than 1 cup
INGREDIENTS
1 1/2 cups (3 sticks) unsalted butter
METHOD
1
In a sauté pan placed over medium heat, bring butter to a simmer.
2
When butter begins to foam, use a spoon to push it away in order to
monitor the color. After a few minutes, butter will stop foaming and
begin to turn a very light amber color.
4
Butter is brown enough when the color is medium amber with small
flecks of darker brown.
5
Remove from heat immediately and pour into a wide heat-proof
bowl. This is important because it stops the cooking process.
(It can burn easily if you do not do this.)
6
Cool and store airtight for up to 3 months, refrigerated.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
BreadmakingMachine manual 7/13/08 9:40 PM Page 57