Prep1 hr 30 mins
This is Wolfgang Puck's recipe, and we love it. If you don't have honey, just use sugar. We've found that this makes some of the best dough we've ever had.
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water (100-110 degrees).
- In a mixer fitted with a dough hook, combine the flour and the salt. (can do by hand with spoon if you don't have a mixer).
- Add the oil, the yeast mixture, and the remaining 3/4 C water, mix on low speed until dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
- If the dough is still sticky, then simply add a bit more flour until it pulls cleanly away from the hook.
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes.
- The dough should be smooth and firm. Place in lightly oiled bowl an cover with plastic wrap.
- Let sit for about 30-45 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Take dough out of bowl and divide into either 2 or 4 balls, depending on whether you want 2 large pizzas or 4 small.
- Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
- Cover the dough with a damp towel (I just use plastic wrap, loosely fitted) and let rest 15 to 20 minutes.
- At this point, the balls can be used or wrapped in plastic and refrigerated for up to 2 days.
- To make pizzas, I stretch out onto greased pizza pan, top with sauce and toppings, and bake at 450 degrees for 12-16 minutes, until done. (smaller pizzas will take less time, so keep watching it)
- I usually slide the pizza off the pan for the remaining 2 minutes to crisp it up a bit.
This is a good recipe.I take the remaining dough and make pizza bread to snack on while pizza bakes.I pull a piece of dough,roll up between hands and then stretch it out.Twist it around like a french twist donut.Drop in to hot[not too hot]olive or canoli oil.Fry until light brown on both sides and done.Can sprinkle with garlic powder or make dessert.Roll while warm in sugar and cinnamon mixture.Thanks for the recipe....
I thought this pizza dough was fine but it was not spectacular. The recipe says that it makes 2 large pizzas. I had the most difficult time getting the dough to stretch to make 2 large pizzas. It would not work! I must have spent 20 minutes working on one pie, stretching, pulling, patting, patching holes because it kept tearing and tearing. The crust was very very thin and there was a little bit thicker edge. (It was NOT pretty by the time I was done patting out the crust) I put my dough on a well oiled baking sheet and pre-baked the crust (per some suggestions on here) and then my 2nd problem appeared. The dough was completely stuck onto the pan. And it was a non stick baking pan. I was about in tears! I managed to take a very thin spatula and wedged it under the crust and bit by bit I pried the half cooked dough away from the pan. Then I slid a full sheet of parchment underneath the crust. That fixed the sticking problem. My pizza cooked nicely and the bottom and edges were perfectly golden brown. The flavor was fair - could use some spices maybe? The texture was not chewy at all - definitely more crispy. I probably won't make this dough again. I'll try another recipe.
My go to recipe for sure. Make sure to adjust the flour according to the humidity of the day. I would love to talk to those who had trouble, I must be missing something, lol.