This recipe captures the essence of Wolfgang Pucks famous pizza, featuring a dough that is both crisp on the bottom and chewy inside. Made with simple ingredients like all-purpose flour, yeast, honey, and olive oil, this dough comes together quickly. The honey helps with browning and adds a subtle sweetness that balances the saltiness of the cheese and toppings. Perfect for a casual Friday night dinner or a weekend gathering, this pizza allows for endless customization. Whether you prefer classic pepperoni, fresh vegetables, or gourmet combinations, the sturdy crust holds up beautifully. Bake it on a preheated stone for the best results, achieving that authentic pizzeria texture and flavor right in your home oven.
Wolfgang Puck’S Pizza
Description
This recipe captures the essence of Wolfgang Pucks famous pizza, featuring a dough that is both crisp on the bottom and chewy inside. Made with simple ingredients like all-purpose flour, yeast, honey, and olive oil, this dough comes together quickly. The honey helps with browning and adds a subtle sweetness that balances the saltiness of the cheese and toppings. Perfect for a casual Friday night dinner or a weekend gathering, this pizza allows for endless customization. Whether you prefer classic pepperoni, fresh vegetables, or gourmet combinations, the sturdy crust holds up beautifully. Bake it on a preheated stone for the best results, achieving that authentic pizzeria texture and flavor right in your home oven.Ingredients
Directions
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In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. Let stand for 5-10 minutes until foamy.
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In a mixer fitted with a dough hook, combine the flour and salt.
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Pour in 2 tablespoons of the olive oil and mix until absorbed, then scrape in the dissolved yeast mixture.
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Add the remaining 1/2 cup of water and knead on low speed for about 5 minutes.
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Turn the dough out onto a floured surface and knead by hand for 2 or 3 minutes longer until smooth and firm.
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Place the dough in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for about 30 minutes, or until it stretches when lightly pulled.
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Divide the dough into 4 balls, each weighing about 6 ounces.
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Shape each ball by pulling down the sides and tucking them under the bottom. Repeat 4 or 5 times.
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On a smooth, unfloured surface, roll each ball under the palm of your hand until smooth and firm, about 1 minute.
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Preheat the oven to 525 degrees F (274C) with a pizza stone inside.
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On a lightly floured surface, press down on the center of a dough ball and spread or roll it into a 7 to 8 inch circle, keeping the outer border slightly thicker.
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Brush the dough lightly with olive oil and arrange your chosen toppings over the inner circle, leaving the crust bare.
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Transfer the pizza to the preheated baking stone and bake for 15 to 20 minutes, or until the crust is nicely browned and cheese is melted.
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Transfer to a cutting board and slice with a pizza cutter. Serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 750.4kcal
- % Daily Value *
- Total Fat 9.9g16%
- Saturated Fat 1.5g8%
- Cholesterol 0.0mg0%
- Sodium 5010.7mg209%
- Total Carbohydrate 142.5g48%
- Dietary Fiber 5.9g24%
- Sugars 1.6g
- Protein 19.0g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The shaped dough balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days before baking. Allow them to come to room temperature before shaping and topping.
Suggested vegetarian toppings include 3 cups grated mozzarella, 2 cups grated fontina, 2 cups sliced fresh artichoke hearts, 2 cups grilled or sauted eggplant slices, 4 tablespoons grated parmesan, and 1 teaspoon chopped fresh oregano.
For brushing, you can make chili and garlic oil by separating 1 whole head of garlic cloves, combining with 2 cups olive oil and 1 tablespoon chili flakes. Heat gently and brush over the crust before or after baking.
Ensure your pizza stone is fully preheated for at least 30 minutes to achieve a crisp, golden crust.
