|Nutritional Guidelines (per serving)|
|Servings: 4 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chef and restaurateur Wolfgang Puck is famous for creating a lot of great food, but one item that he is particularly well known for is his delicious pizza. Puck has done creative and interesting things with pizza while keeping it appealing for a mainstream American clientele.
But you don't need to visit one of his restaurants to have great pizza. Make his signature pizza dough recipe at home and add your favorite toppings for a fun family meal. The recipe calls for standard ingredients and makes four small pizzas.
- 1 package dry active yeast
- 1 teaspoon honey
- 1 cup warm water (105 to 115 F, divided)
- 3 cups all-purpose flour (plus extra for shaping the dough)
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil (plus more for seasoning)
- Optional Toppings: tomato sauce, cheese, vegetables, cooked or cured meats
Gather the ingredients.
In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix until the dough comes cleanly away from the sides and forms a ball.
Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes. 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.
Divide the dough into 4 balls, about 6 ounces each. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 F.
Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
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. Repeat with the remaining balls. At this point, the dough balls can be wrapped in plastic and refrigerated for up to 2 days.
To prepare each pizza, dip the ball of dough into flour and shake off the excess. 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 an outer border a little thicker than the middle.
Lightly brush the inner circle of the dough with oil.
Arrange toppings of your choice over the oil. Using a lightly floured baker’s peel or a rimless flat baking tray, slide the pizza onto the hot baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes.
Transfer the pizza to a firm surface and cut it into slices with a pizza cutter or very sharp knife. Repeat with the remaining pizza dough. Serve immediately.
- Remember that the oven and pizza stone are hot, so be careful as you place the pizza into and out of the oven.
- If you don't have a pizza stone, preheat a flat metal baking sheet instead. You may want to lay parchment paper on top or dust it with cornmeal just before baking to keep the pizza from sticking.
- The pizza dough can be frozen for later use; oil the balls of dough, wrap well in plastic wrap, and store in a zip-top bag. The dough is best used within 3 months.
- You can substitute 00 flour for the all-purpose if you prefer.