Wolfgang Puck BBLFP050 - Manual (Page 18)

34
Basic Pizza Dough
Makes dough for 1 small pizza
INGREDIENTS
1 package active dry or fresh yeast
1 teaspoon honey
1/2 cup warm water, 105 to 115 degrees F
1 1/2 cups unbleached, all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing
METHOD
1 In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
2 In the Mixing Bowl of your Food Processor fitted with the Chopping
Blade, combine the flour and the salt. Add the oil, the yeast mixture,
and the remaining 1/4 cup of water and process until the mixture
forms a ball.
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 cool
spot for about 2 hours. (When ready, the dough will stretch as it is
lightly pulled).
4 Work 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 rest 1 hour. At this point, the ball can be wrapped
in plastic and refrigerated for up to 2 days.
Pizza dough can be rolled out, covered airtight with plastic and foil,
frozen, then transferred directly form the freezer to hot oven.
• You can make pizza dough ahead and let it rise in a covered
bowl in the refrigerator. Just punch it down and knead it a few
times when you’re ready to roll it out.
• If you don’t have a pizza wheel for cutting the pizzas, use
kitchen scissors or a serrated knife.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More!,
Random House, 2000
33
Brunch Pizza with Scrambled
Eggs and Smoked Salmon
Makes 2 servings
INGREDIENTS
6 ounces Pizza Dough (see recipe next page)
Chili and Garlic Oil (see recipe p. 33)
4 large eggs
1/4 cup milk
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
METHOD
1 Place a pizza stone on the middle rack of the oven and preheat
oven to 500 degrees F.
2 On a lightly floured surface, stretch or roll out the dough to an
8-inch round. Place the dough on a pizza peel that has been dusted
with flour or semolina (you can also place on a cookie sheet). Lightly
brush the surface of the dough with chili oil. Place dough on the
pizza stone and bake until the bottom begins to turn golden brown,
but the pizza is not cooked through, about 6 to 8 minutes. Remove
from the oven and set aside.
3 In a medium bowl, whisk together the eggs, milk, salt, and pepper.
Place a nonstick 10-inch skillet over medium-high heat. When the
pan is hot, add the olive oil and butter and cook until the butter is
melted. Add the egg mixture and cook, stirring constantly, until the
eggs are slightly set, but still fairly undercooked, about 4 minutes.
The eggs will cook further in the oven so it is important not to
overcook them. Remove from the heat and remove from the pan to
stop the cooking.
4 Spread the eggs on the pizza dough, leaving a 1/2-inch border
around the edges. Scatter the mozzarella and Fontina cheeses
evenly over the eggs. Return to the oven and cook just until the
cheese melts and is bubbly, about 5 minutes.
5 Remove the pizza from the oven and transfer to a firm surface.
Arrange the smoked salmon slices over the surface of the pizza,
covering completely. Garnish with the chopped chives and
salmon eggs.
Recipe courtesy Wolfgang Puck Pizza, Pasta, and More!,
Random House, 2000
HSN_3n1BlenderManual 6/25/10 11:08 AM Page 33