Wolfgang Puck WPMFP15 - Manual (Page 36)

70
Basic Pizza Dough
Makes dough for 4 small pizzas
• Pizza dough can be rolled out, covered airtight with plastic and foil,
frozen, then transferred directly form the freezer to hot oven.
• You can make pizza dough ahead and let it rise in a covered bowl in
the refrigerator. Just punch it down and knead it a few times when
you’re ready to roll it out.
• If you don’t have a pizza wheel for cutting the pizzas, use kitchen
scissors or a serrated knife.
INGREDIENTS
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees 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 warm water.
2 In your food processor fitted with the S-Blade, combine the flour
and the salt. Add the oil, the yeast mixture, and the remaining 3/4
cup of water and process until the mixture forms
a ball.
3 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 the dough with a clean, damp towel and let it rise in a cool
spot for about 2 hours. (When ready, the dough will stretch as it is
lightly pulled).
4 Divide the dough into 4 balls, about 6 ounces each. Work each ball
by pulling down the sides and tucking under the bottom of the ball.
Repeat 4 or 5 times. Then on a smooth, unfloured 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 rest 1 hour. At this point, the balls can be wrapped in
plastic and refrigerated for up to 2 days.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
69
Spinach Pasta
Serves 6 - 8
INGREDIENTS
2 cups fresh spinach, firmly packed
1 1/2 cups semolina
1 1/2 cups all-purpose flour
4 large eggs
1 teaspoon kosher salt
1 teaspoon extra virgin olive oil
Extra semolina for dusting
METHOD
1 In your food processor fitted with the S-Blade, chop the fresh
spinach. Scrape the bowl well and squeeze the liquid from the
spinach by squeezing it in a coffee filter.
2 Wipe processor bowl, again fitted with S-Blade, add semolina and
process for a minute.
3 Add all the remaining ingredients including strained spinach to bowl.
Process until the dough begins to hold together, stop the machine
and pinch dough to test it. If it feels too dry add a teaspoon of water.
Process until it forms a moist ball.
4 Turn out dough ball onto a lightly floured surface, and knead by
hand till a smooth ball is formed. Wrap dough in plastic wrap and let
it rest at room temperature for at least 30 minutes.
5 Cut the dough ball into 4 separate pieces (if using a roller pasta
maker) cut into walnut sized pieces if using extruder. Constantly
keep all dough covered with a damp towel or plastic wrap until
ready to use. Follow manufacturer’s instructions for making desired
pasta shapes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
FG_FoodProc Manual2 7/7/06 3:54 PM Page 71