Operating instructions

54
Pizza Dough
Makes 4 servings
INGREDIENTS
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115° F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing
METHOD
1 In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm
water.
2 Using a Stand Mixer: Fit with a dough hook and combine flour and
salt. Add oil, yeast mixture, and the remaining 3/4 cup of water. 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.
3 Using a Food Processor: Fit with the steel blade and dissolve the
yeast as above. Combine the flour and salt and pulse once or twice.
Add remaining ingredients and process until the dough begins to
form a ball.
4 Turn the dough out onto a clean work surface and knead by hand
2 or 3 minutes longer. The dough should be smooth and firm. Cover
dough with a clean, damp towel and let it rise in a warm spot for 30
minutes. (When ready, the dough will stretch as it is lightly pulled.)
53
Whole Wheat Pizza Dough
4 servings
INGREDIENTS
1 package fresh or dry yeast
1/4 cup warm water
3 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
1 tablespoon honey
pinch salt
METHOD
1 Dissolve the yeast in the 1/4 cup of warm water and let proof.
2 Put flour in a food processor. Add salt. Pulse several times.
3 Mix the 1 cup cool water with the olive oil, honey and salt.
4 With the motor running, pour the olive oil mixture and yeast slowly
in through the feed tube. Process until the dough forms a ball on the
blade. Transfer the dough to an oiled bowl, cover and let rise until
double in bulk.
5 Punch down the dough and knead it on a lightly floured surface for
1 minute. Divide the dough into 4 equal portions and roll them into
tight balls. Place on a tray, cover with a damp towel and let rest for
several hours or overnight in the refrigerator.
6 Roll or stretch each ball of dough into 7- to 8-inch circles.
Place the circles, one at a time, on a wooden peel and build the
pizzas as desired.
Recipe courtesy Wolfgang Puck, Recipes from Spago, Chinois, and
Points East and West (Random House, 1986)
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