Wolfgang Puck BHM00240 manual Pizza Dough, Basic Pasta Dough, Makes four 8-inch pizzas

Pizza Dough

Basic Pasta Dough

Makes four 8-inch pizzas

INGREDIENTS

1 package active dry or fresh yeast

1 teaspoon honey

1 cup warm water (105° to 115°)

METHOD

3 cups all-purpose flour

1 teaspoon kosher salt

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

Makes about 1 1/2 pounds, serves 6 to 8

INGREDIENTS

1 1/2 cups semolina flour

1 1/2 cups all-purpose flour

2 teaspoons salt

4 large eggs

2 tablespoons olive oil

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

2Fit the mixer with the dough hooks.

3In a large bowl, use speed 1 to mix flour and salt thoroughly for

4 to 5 seconds. Increase speed to 3 and add the oil and the yeast mixture to the flour. Slowly add the remaining 3/4 cup of warm water. As you are mixing, all of the dough from the sides of the bowl must be incorporated. A ball will start to form; continue beating for 5 minutes.

4Turn the dough onto a lightly floured surface and continue to knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with clean, damp towel and let it rise in a warm spot for 30 minutes.

5Divide the dough into 4 equal parts and roll into balls.

Work each ball by pulling down the sides and tucking under the bottom. 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 clean, damp towel and let rise in a warm place for 15 minutes. At this point, the balls can be wrapped in plastic wrap and refrigerated for up to 2 days. Make sure you wrap loose, but secure enough that the dough does not ooze out.

6Place a pizza stone on the middle rack and preheat the oven to 500°.

7To prepare each pizza,dip the ball of dough into flour, shake off excess flour, place dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough to form an 8-inch circle, with outer border a little thicker than the inner circle. Lightly brush the inner circle of the dough with oil and arrange the toppings of your choice over the inner circle.

8Using a lightly floured baker's peel or a rimless flat baking tray, slide pizza onto the baking stone and bake until the pizza crust is nicely browned,10 to 12 minutes. 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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METHOD

1In a large bowl, combine salt and flours.

2Create a well in the middle of the flour. Crack the eggs and place them in the well; pour oil over eggs.

3With the mixer fitted with the dough hooks, begin kneading the dough with the mixer on speed 3. Increase the speed to 5 and knead until a ball is formed.

4Make sure to knead all of the remaining flour which may be on bottom or sides of bowl. Continue to knead ball by hand onto a lightly floured surface until a smooth ball is achieved.

5Wrap in plastic wrap and let rest at room temperature for 30 minutes.

6Cut dough into 4 equal pieces and roll out 1 piece at a time, keeping the remaining dough wrapped until needed. Cut as desired.

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