Wolfgang Puck's Pizza Dough
A homemade version of Wolfgang Puck's signature pizza dough provides a delicious foundation for your favorite toppings.
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Instructions
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Preheat the oven to 500 F with a pizza stone on the middle rack.
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Dissolve yeast and honey in 1/4 cup warm water.
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Combine flour and salt in a food processor or mixer, then add oil, the yeast mixture, and remaining 3/4 cup water, mixing until a ball forms.
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Knead the dough by hand for 2-3 minutes until smooth, then cover with a damp towel and let rise for 30 minutes.
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Divide the dough into 4 (6 ounce) balls; work each by tucking the sides underneath.
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Roll each ball under your palm for 1 minute until smooth, then cover with a damp towel and let rest for 15-20 minutes. (Dough can be refrigerated for up to 2 days.)
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To prepare a pizza, flour a dough ball, then stretch it into an 8-inch circle with a slightly thicker outer border.
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Brush the inner circle with oil, add toppings, and slide the pizza onto the hot baking stone.
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Bake for 10-12 minutes until the crust is nicely browned, then transfer, slice, and serve.