Wolfgang Puck WPSSCO24 operating instructions Pizza Dough contd

FG_24LConvecOvenmanual 10/11/06 2:26 PM Page 33

Pizza Dough

4 servings

INGREDIENTS

1 package active dry yeast

1 tablespoon honey

1 cup warm water

3 cups all - purpose flour

1 teaspoon kosher salt

1 tablespoon extra virgin olive oil

METHOD

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

2In a mixer fitted with dough hook, combine the flour and the salt.

3Add 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. This could also could be prepared in a food processor.

4Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should feel smooth and firm.

5Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. When ready the dough should stretch easily as it is lightly pulled.

6Place a pizza stone on the top rack of the oven. Turn oven to Roast/Pizza cycle and turn temperature to 425°; let it preheat for 15 minutes.

7Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking them under the bottom of the ball. Repeat four or five times to form a smooth, even, firm ball.

8Then, on a smooth, un-floured 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.

9To prepare a 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.

10Press down on the center, spreading the dough into an 8-inch circle, with its outer rim a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.

Pizza Dough (cont'd.)

11Lightly brush the inner circle of the dough with oil and arrange the toppings of your choice over the inner circle.

12Using 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 minute. Remember that the oven is very hot and be careful as you move the pizza into and out of the oven.

13Transfer the pizza to a firm surface and cut into slices with a pizza cutter or a very sharp knife. Serve immediately.

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

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