lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, February 4, 2015

Wolfgang Puck's Pizza Dough

Wolfgang Puck's Pizza Dough
Miss F has visited Disneyland several times, which means we are quite familiar with LAX and it's lack of food options in the United terminal. The one place she loves there is Wolfgang Puck's, she can eat a whole pizza on her own. This recipe makes two pies, she ate six of her eight pieces of pizza (pepperoni.) The only reason she stopped eating was because she wanted to take a slice in her lunch the next day. I would say this was by far and away her favorite pizza dough I have ever made, she loved it and so did I.  I topped mine with basil and tomatoes from my mom's garden, I had an abundant supply and was thrilled with the results.
Wolfgang Puck's Pizza Dough

2 ¼ teaspoons active dry yeast
1 ½ cups warm water (105 to 115 degrees )
1 tablespoon honey
2 tablespoons extra-virgin olive oil, plus additional for brushing the pizza crusts
3 cups all-purpose flour
1 teaspoon salt

In the bowl of the stand mixer, sprinkle the yeast over the water. Add the honey and stir together, let sit for 2 to 3 minutes. Stir in the olive oil, then the flour and salt. Use the dough hook to knead at low speed for 2 minutes. Turn up the speed to medium and knead 5 minutes more. Turn out onto a clean surface and knead by hand for 3 minutes more. Oil the mixing bowl and return the dough ball to it, tossing well to coat with oil. Cover the bowl tightly with plastic wrap and allow to rise for 30 minutes to an hour in a warm spot. Divide the dough into two equal pieces, shape each by gently pulling the dough and tucking it underneath the bottom of the ball. Roll the ball on a smooth surface until it is smooth and firm, about 1 minute. Cover with a towel and let rest for 30 minutes more. The dough can be covered with plastic wrap and refrigerated for 1 to 2 days.

Preheat the oven to 500 degrees with a pizza stone inside. Press out the dough on a lightly floured surface, gradually spreading it into a circle 12" across. Form a slightly thicker rim around the edge of the circle. Brush everything but the rim with olive oil. Place the dough onto a piece of parchment paper. Top the pizza with tomato sauce, shredded mozzarella cheese and any desired toppings. Transfer the prepared pizza to the pizza stone, including the parchment paper. Bake for 10 minutes, until the cheese is bubbling and the crust is golden brown. Slice and serve.
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1 comment:

Sarah said...

Is this a recipe that could be made in the bread machine?

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