Wolfgang Puck BFPR0011 manual Pizza Dough, Homemade Mayonnaise, Serving Suggestions

Pizza Dough

Makes four 8 - inch pizzas

INGREDIENTS

1 package active dry or fresh yeast

1 teaspoon honey

1 cup warm water (105º F to 115º F)

3 cups all-purpose flour

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil, plus more for brushing Topping of your choice

METHOD

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

2Combine the flour and salt in the bowl of the food processor fitted with the dough blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form 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 warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled.)

4Place a pizza stone on the roaster oven rack and preheat the oven to 450°.

5Divide 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.

6To 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.

7Using 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.

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Homemade Mayonnaise

Yield: 1 cup

INGREDIENTS

3 large egg yolks

1 teaspoon white vinegar 1/4 teaspoon salt

1/4 teaspoon white pepper

1 cup mild flavored oil, such as vegetable oil

1 teaspoon dijon mustard

METHOD

1In food processor fitted with emulsifying blade, place egg yolks, vinegar, mustard, salt and pepper.

2Start food processor and process until egg yolks are well beaten.

3SLOWLY drizzle oil into feed tube. This is very important; if the oil enters egg yolks too fast in the beginning, the emulsion will not work. Continue with remaining oil.

4When finished drizzling in all oil, process for an additional 30 seconds.

SERVING SUGGESTIONS

Try adding a tablespoon of fresh chopped herbs to the prepared mayonnaise. Tarragon mayonnaise is wonderful in a chicken or potato salad. Basil mayonnaise is amazing on a BLT.

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