Wolfgang Puck BIBC2020 - Manual (Page 17)

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Pizza Dough
Serves 2 to 4
INGREDIENTS
1 1/2 cups all purpose flour
1 teaspoon kosher salt or 1/2 teaspoon iodized salt
1 1/2 teaspoons honey
1 tablespoon olive oil
1/2 cup lukewarm water
1 1/2 teaspoons yeast
METHOD
1 Combine flour and salt in Immersion Chopper Bowl. Set aside.
2 In a small bowl, combine the honey, oil, water and yeast. Stir to
dissolve. Pour all of the yeast mixture into the Chopper Bowl
containing the flour and salt. Attach top and hold the TURBO button
down for 15 seconds. Remove dough ball and knead by hand for a
minute. If it is very sticky, add a bit of flour. Cover with a towel and
let rest for 40 minutes, or cover and refrigerate up to 24 hours.
Knead briefly to deflate and form into 1 or 2 balls. Let it rest for 15
minute to relax dough.
3 Shape as desired, your pizza does not have to be round. Have fun
with it and shape it thick or thin, football shaped or round and neat.
It will be delicious. Top your pizza with your favorite toppings. Bake
in a very hot, 500°F preheated oven for 15 - 20 minutes or until
brown and crispy. Serve hot.
Note: Vary the dough by adding fresh herbs before mixing. Toppings
are endless. I love basil pesto, mozzarella and Parmesan or ricotta with
sliced garlic, parmesan and tomatoes.
Recipe courtesy Marian Getz
Main Dishes, Side Dishes,
Sauces & Toppings
2020ImmBlderManual 2/19/10 4:28 PM Page 31