Basic Pizza Dough, Whole Wheat Pizza Dough

HSN_7CupFoodProcManual 4/20/09 10:51 AM Page 69

Basic Pizza Dough

Makes dough for 4 small pizzas

•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.

INGREDIENTS

1 package active dry or fresh yeast

1 teaspoon honey

1 cup warm water, 105 to 115 degrees F

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil, plus additional for brushing

METHOD

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

2In your food processor fitted with the Processing Blade, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball.

3Turn 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).

4Divide 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 rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press (October, 2004)

Whole Wheat Pizza Dough

Makes enough for 4 7- to 8-inch pizzas

Try this robust dough in place of my regular pizza dough. The honey brings out a wonderful, rich flavor in the crust.

INGREDIENTS

1 package yeast

1/4 cup warm water 1 tablespoon honey

3 3/4 cups whole wheat flour

1 cup cool water

1 tablespoon olive oil Pinch salt

METHOD

1In a small bowl, dissolve the yeast in the warm water. Add the honey and let sit for 5 minutes, until foamy.

2Put the flour in your food processor fitted with the Processing Blade. Mix the 1 cup cool water with the olive oil and salt. With the motor running, pour the olive oil mixture and the yeast slowly in through the feed tube. Process until the dough forms a ball that rides around on the blade.

3Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until double in bulk. Punch down the dough and knead it on a lightly floured surface for 1 minute. Divide the dough into 4 equal portions and roll them into tight balls. Place on a tray, cover with

a damp towel, and let rest for several hours or overnight in the refrigerator before use.

4Roll or stretch each ball of dough into a 7- to 8-inch circle. Place the circles, one at a time, on a wooden peel or on a baking sheet and build the pizza as desired.

Recipe courtesy Wolfgang Puck