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Wolfgang Puck's Pizza Dough Recipe

User Rating 4.5 Star Rating (6 Reviews)

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Wolfgang Puck's Pizza Dough Recipe
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Wolfgang Puck is famous for a lot of great food, but if you had to choose the one item for which he would be most well known, it would be his delicious pizzas. Wolfgang Puck changed the way Americans looked at the pizza forever. This is his signature pizza dough recipe.

Makes Enough Dough for 4 Small Pizzas

Prep Time: 1 hour, 15 minutes

Cook Time: 12 minutes

Total Time: 1 hour, 27 minutes

Ingredients:

  • 1 package dry active yeast
  • 1 teaspoon honey
  • 1 cup warm water (105 to 115 degrees F.)
  • 3 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • toppings of your choice

Preparation:

In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. 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.

(The pizza dough can also be made in a food processor. Dissolve the yeast as above. Combine the flour and salt in the bowl of a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)

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.)

Place a pizza stone on the middle rack of the oven and preheat the oven to 500º F. 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.

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.

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.
User Reviews

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 5 out of 5
Best pizza dough, Member cpapizzaman

I have been making my own dough and pizza for 5 or 6 years. I enjoy going to California Pizza. I love their dough. I was very pleased to find the recipe on your website. I made pizza tonight using this dough recipe. My quest for the perfect dough is over. It was easy to make and the taste was fantastic. Thank you again for sharing this recipe.

4 out of 4 people found this helpful.

See all 6 reviews

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