Wolfgang Puck WPPSM050C Pizza Dough Creamy Mashed Potatoes With Brown Onions, Serving Suggestion

TSCDIST_Stand Mixer Manual 8/22/07 12:45 PM Page 35

Pizza Dough

Creamy Mashed Potatoes

with Brown Onions

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

(see Pizza recipes online at www.wolfgangpuck.com)

Serves 6-8

INGREDIENTS

2 1/2 pounds baking potatoes, peeled and cut into chunks 8 tablespoons unsalted butter, cut into small pieces

1/2 cup heavy cream, brought to a boil 1 teaspoon salt

1 pinch freshly ground white pepper

METHOD

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

2In 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

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 middle rack of the oven and preheat the oven to 500º F.

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.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

1 pinch freshly ground nutmeg vegetable oil for frying

1/2 pound onions, sliced in thin rings all-purpose flour, for dredging

METHOD

1In a saucepan, cook the potatoes in lightly salted water to cover, until tender. Drain well.

2Place the potatoes in the mixer bowl with the flat beater attached. Add butter, heated cream, salt, white pepper and nutmeg. Mash the potatoes on speed 2 until well blended.

3Place 2 inches of water in a stock pot or dutch oven. Place the potatoes in the stainless bowl over bowling water to keep warm. Cover the bowl with a towel or lid to keep the heat in.

4Dredge the onions in the flour.

5Heat the oil in a deep fryer or a fry pan. When the oil reaches 350°, shake off excess flour then drop the onions into the hot oil and fry to golden brown.

6Remove onions from oil and drain on a paper towel. Season lightly with salt.

SERVING SUGGESTION

Spoon some of the mashed potatoes onto plates and top with french fried onions.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

35 36