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Pizza Dough
4 servings
INGREDIENTS
1 package active dry yeast
1 teaspoon honey
1 cup warm water
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra virgin olive oil
METHOD
1
In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water.
2
In a mixer fitted with dough hook, combine the flour and the salt.
3
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. This could also could be
prepared in a food processor.
4
Turn the dough out onto a clean work surface and knead by hand 2 or 3
minutes longer. The dough should feel smooth and firm.
5
Cover 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.
6
Place a pizza stone on the top rack of the oven. Turn oven to Roast/Pizza
cycle and turn temperature to 425º; let it preheat for 15 minutes.
7
Divide 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.
8
Then, 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.
9
To 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.
10 Press 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.
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Pizza Dough (cont.)
11 Lightly brush the inner circle of the dough with oil and arrange the toppings
of your choice over the inner circle.
12 Using 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.
13 Transfer 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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