Wolfgang Puck BISTRO BMSD0010 - Manual (Page 6)

11
PIZZA DOUGH
Makes 4 individual-size pizzas
INGREDIENTS
1 package active dry or fresh yeast
1 teaspoon honey or sugar
3/4 cup warm water (105 - 115°)
2 3/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil (plus additional for brushing)
METHOD
1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
2. Put the flour and salt into the mixer bowl fitted with the dough hook. Set to speed
1 and mix. Gradually add the dissolved yeast to the flour, and then the remaining
water and oil. Increase speed to 3 and knead the dough for 5 minutes.
3. Turn the dough out onto a lightly floured board; knead by hand for 2 minutes
longer. Dough ball should be smooth and firm. Let rise in a warm spot, covered
with a damp towel, about 30 minutes. (Dough will stretch when lightly pulled.)
4. Divide the dough into 4 dough 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 ball is smooth and firm, about 1 minute. Cover with a damp towel
and let rest 15 to 20 minutes. At this point, the balls can be loosely covered with
plastic wrap and refrigerated for 1 to 2 days.
5. Preheat the oven to 525°. Place a pizza stone in the oven.
6. To prepare each pizza, place a ball of dough on a lightly floured surface. Press
down on the center or roll into a 7- or 8-inch circle, with the outer border a little
thicker than the inner circle. Brush lightly with oil and arrange the toppings of your
choice over the inner circle only.
7. Arrange the pizzas on a pizza stone and bake 15 to 20 minutes, or until nicely
browned. Transfer to a firm surface and cut into slices with a pizza cutter. Serve
immediately.
10
ITALIAN MERINGUE
INGREDIENTS
6 large egg whites
1 1/2 cups sugar
1/2 cup water
1 pinch salt
METHOD
1. Place the egg whites in the mixer bowl, making sure bowl is dry and clean. Attach
the wire whisk to mixer.
2. In a small saucepan with a candy thermometer attached, heat the sugar and
water to 210°. Meanwhile, turn the stand mixer on speed 3 and start whipping
egg whites. When the egg whites are almost at soft peaks, add the pinch of salt.
Continue to heat sugar and water to 240°. This is soft ball candy stage.
3. With mixer still on, carefully pour the hot sugar liquid into egg whites. Go slow
and be consistent.
4. After all sugar mixture is added, increase to speed 4 and beat until the stainless
bowl is cool to touch, about 5 minutes.
5. Scrape meringue onto pie quickly. (Once the meringue sets up, it becomes hard
to work with. If this happens, just put back into mixer and whip until stiff peaks
form again.)
SERVING SUGGESTION
This meringue sets up perfectly and never weeps. The quantity here will do one
enormous “mile-high” pie, or 2 average. This also works great for a Baked Alaska.