Pizza dough by Wolfgang Puck

Amazingly delicious pizza dough from the famous chef! Wolfgang Puck is a world–famous chef, owner of a chain of restaurants. It is he who directs the preparations for the annual banquet held after the Academy Award ceremony. Wolfgang Puck uses this pizza dough recipe to prepare the signature dish of his restaurant Spago. I have tried many times to make pizza dough, and every time something did not suit me: it was a little harsh, then it did not fit well, then the taste was not the same. I am just delighted with this recipe: the tender, fluffy, airy dough behaves perfectly in cooking, the pizza turns out very tasty: soft inside with a crispy crust. The only thing I didn't take into account is that it will fit so well in the oven and made thick cakes, next time you need to roll them out thinner. But for fans of thick pizza – this is just what you need.

Olga

Recipe author

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Composition / ingredients

Servings:

Dry yeast

Honey

Water

Wheat flour

Salt

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 8 g

Fats 6 % 3 g

Carbohydrates 80 % 43 g

238 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
Ingredients for the dough.
Step 2:
Pour yeast into a bowl, add honey. Heat the water to 40-42 degrees. No more, so that the yeast does not die.
Step 3:
Pour 1/3 cup of warm water into a bowl with yeast, mix. The sourdough will immediately begin to bubble.
Step 4:
Sift flour into the bowl of the mixer, add salt. Start mixing with the dough nozzle at low speed.
Step 5:
Pour in the olive oil without stopping stirring.
Step 6:
Pour in the sourdough.
Step 7:
Pour in the remaining warm water in a thin stream.
Step 8:
Knead until the dough becomes homogeneous and does not lag behind the walls. It will take about 5 minutes.
Step 9:
Sprinkle the table with flour, lay out the semi-finished dough and knead it with your hands for about 5 minutes more, until it becomes homogeneous, soft and elastic.
Step 10:
Sprinkle a large bowl with flour, lay out a ball of dough, cover with a towel and put in a warm place for 30 minutes. At this time, you can already turn on the oven at 250 degrees so that it warms up properly.
Step 11:
Divide the dough into 2 or 4 equal parts (depending on the desired pizza size). I divided it in half, it turned out 2 thick pizzas with a diameter of 24 cm. Mix each piece for a few more minutes, giving it the shape of a ball. Cover with a towel and leave for 15 minutes for proofing.
Step 12:
Lightly sprinkle the dough with flour, flatten the ball and roll it out with a rolling pin to the desired thickness. Then put it on a pizza stone or a special baking tray with holes (you can also put it on a regular baking tray), stretch it to the desired size with your hands and form low sides. Lubricate the surface of the base with a small amount of olive oil.
Step 13:
Put the filling on the pizza base. I took tomato sauce, salami, onion, a mixture of dried herbs and cheese. Bake in a well-heated oven for 15 minutes, until the dough is baked, and the sides become golden.
Step 14:
Take the pizza out of the oven and cut it into triangles when hot. Serve immediately.