Wolfgang Puck BFPR0011 - Manual (Page 9)

Pizza Dough
Makes four 8 - inch pizzas
INGREDIENTS
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water (105º F to 115º F)
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
Topping of your choice
METHOD
1 In a small bowl, dissolve the yeast and honey in 1/4 cup of the
warm water.
2 Combine the flour and salt in the bowl of the food processor fitted
with the dough blade. Pulse once or twice, add the remaining
ingredients, and process until the dough begins to form 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 warm
spot for about 30 minutes. (When ready, the dough will stretch as
it is lightly pulled.)
4 Place a pizza stone on the roaster oven rack and preheat the oven
to 450°.
5 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 it rest for 15 to 20 minutes. At this point, the balls can
be wrapped in plastic and refrigerated for up to 2 days.
6 To prepare each pizza, dip the ball of dough into flour, shake off the
excess flour, place the dough on a clean, lightly floured surface, and
start to stretch the dough. Press down on the center, spreading the
dough into an 8-inch circle, with outer border a little thicker than the
inner circle. If you find this difficult to do, use a small rolling pin to
roll out the dough. Lightly brush the inner circle of the dough with
oil and arrange the toppings of your choice over the inner circle.
7 Using a lightly floured baker’s peel or a rimless flat baking tray,
slide the pizza onto the baking stone and bake until the pizza
crust is nicely browned, 10 to 12 minutes. Remember that the
oven is very hot and be careful as you place the pizza into and
out of the oven. Transfer the pizza to a firm surface and cut into
slices with a pizza cutter or very sharp knife. Serve immediately.
15 16
Homemade Mayonnaise
Yield: 1 cup
INGREDIENTS
3 large egg yolks
1 teaspoon white vinegar
1/4 teaspoon salt
1/4 teaspoon white pepper
1 cup mild flavored oil, such as vegetable oil
1 teaspoon dijon mustard
METHOD
1 In food processor fitted with emulsifying blade, place egg yolks,
vinegar, mustard, salt and pepper.
2 Start food processor and process until egg yolks are well beaten.
3 SLOWLY drizzle oil into feed tube. This is very important; if the oil
enters egg yolks too fast in the beginning, the emulsion will not
work. Continue with remaining oil.
4 When finished drizzling in all oil, process for an additional
30 seconds.
SERVING SUGGESTIONS
Try adding a tablespoon of fresh chopped herbs to the prepared
mayonnaise. Tarragon mayonnaise is wonderful in a chicken or potato
salad. Basil mayonnaise is amazing on a BLT.