Wolfgang Puck BTOBR0010 - Manual (Page 15)

Pizza Dough (cont.)
11 Lightly brush the inner circle of the dough with oil and arrange
the toppings of your choice over the inner circle.
12 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 minute. Remember that the oven is very
hot and be careful as you move the pizza into and out of the oven.
13 Transfer the pizza to a firm surface and cut into slices with a pizza
cutter or a very sharp knife. Serve immediately.
Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)
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Pizza Dough
4 servings
INGREDIENTS
1 package active dry yeast
1 tablespoon honey
1 cup warm water
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
METHOD
1 In a small bowl, dissolve the yeast and honey in 1/4 cup of
warm water.
2 In a mixer fitted with dough hook, combine the flour and the salt.
3 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.
This could also could be prepared in a food processor.
4 Turn the dough out onto a clean work surface and knead by hand
2 or 3 minutes longer. The dough should feel smooth and firm.
5 Cover the dough with a clean, damp towel and let it rise in a warm
spot for about 30 minutes. When ready the dough should stretch
easily as it is lightly pulled.
6 Place a pizza stone on the middle rack of the oven. Turn oven to
pizza cycle and turn temperature to max; let it preheat for 15 minutes.
7 Divide the dough into 4 balls, about 6 ounces each. Work each ball
by pulling down the sides and tucking them under the bottom of the
ball. Repeat four or five times to form a smooth, even, firm ball.
8 Then, on a smooth, un-floured 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.
9 To prepare a 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.
10 Press down on the center, spreading the dough into an 8-inch circle,
with its outer rim a little thicker than the inner circle. If you find this
difficult to do, use a small rolling pin to roll out the dough.