Wolfgang Puck BISTRO BHM00240C - Manual (Page 8)

14
Basic Pasta Dough
Makes about 1 1/2 pounds, serves 6 to 8
INGREDIENTS
1 1/2 cups semolina flour
1 1/2 cups all-purpose flour
2 teaspoons salt
4 large eggs
2 tablespoons olive oil
METHOD
1 In a large bowl, combine salt and flours.
2 Create a well in the middle of the flour. Crack the eggs and place
them in the well; pour oil over eggs.
3 With the mixer fitted with the dough hooks, begin kneading the
dough with the mixer on speed 3. Increase the speed to 5 and knead
until a ball is formed.
4 Make sure to knead all of the remaining flour which may be on
bottom or sides of bowl. Continue to knead ball by hand onto a
lightly floured surface until a smooth ball is achieved.
5 Wrap in plastic wrap and let rest at room temperature for
30 minutes.
6 Cut dough into 4 equal pieces and roll out 1 piece at a time, keeping
the remaining dough wrapped until needed. Cut as desired.
13
Pizza Dough
Makes four 8-inch pizzas
INGREDIENTS
1 package active dry or
fresh yeast
1 teaspoon honey
1 cup warm water (105° to 115°)
METHOD
1 In a small mixing bowl dissolve the yeast and honey with 1/4 cup
of the warm water.
2 Fit the mixer with the dough hooks.
3 In a large bowl, use speed 1 to mix flour and salt thoroughly for
4 to 5 seconds. Increase speed to 3 and add the oil and the yeast
mixture to the flour. Slowly add the remaining 3/4 cup of warm
water. As you are mixing, all of the dough from the sides of the
bowl must be incorporated. A ball will start to form; continue
beating for 5 minutes.
4 Turn the dough onto a lightly floured surface and continue to knead
by hand 2 or 3 minutes longer. The dough should be smooth and firm.
Cover the dough with clean, damp towel and let it rise in a warm spot for
30 minutes.
5 Divide the dough into 4 equal parts and roll into balls.
Work each ball by pulling down the sides and tucking under the
bottom. 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 clean,
damp towel and let rise in a warm place for 15 minutes. At this point,
the balls can be wrapped in plastic wrap and refrigerated for up to
2 days. Make sure you wrap loose, but secure enough that the
dough does not ooze out.
6 Place a pizza stone on the middle rack and preheat the oven
to 500°.
7 To prepare each pizza,dip the ball of dough into flour, shake off
excess flour, place dough on a clean, lightly floured surface, and start
to stretch the dough. Press down on the center, spreading the dough
to form an 8-inch circle, with outer border a little thicker than the
inner circle. Lightly brush the inner circle of the dough with oil and
arrange the toppings of your choice over the inner circle.
8 Using a lightly floured baker's peel or a rimless flat baking tray,
slide pizza onto the baking stone and bake until the pizza crust
is nicely browned,10 to 12 minutes. Transfer the pizza to a firm
surface and cut into slices with a pizza cutter or very sharp
knife. Serve immediately.
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil,
plus more for brushing
Toppings of your choice
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