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Whole Wheat Pizza Dough
Makes enough for 4 7- to 8-inch pizzas
Try this robust dough in place of my regular pizza dough. The honey
brings out a wonderful, rich flavor in the crust.
INGREDIENTS
1 package yeast
1/4 cup warm water
1 tablespoon honey
3 3/4 cups whole wheat flour
1 cup cool water
1 tablespoon olive oil
Pinch salt
METHOD
1 In a small bowl, dissolve the yeast in the warm water. Add the honey
and let sit for 5 minutes, until foamy.
2 Put the flour in your food processor fitted with the Processing Blade.
Mix the 1 cup cool water with the olive oil and salt. With the motor
running, pour the olive oil mixture and the yeast slowly in through
the feed tube. Process until the dough forms a ball that rides around
on the blade.
3 Transfer the dough to an oiled bowl, cover with plastic wrap, and
let rise until double in bulk. 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 before use.
4 Roll or stretch each ball of dough into a 7- to 8-inch circle. Place the
circles, one at a time, on a wooden peel or on a baking sheet and
build the pizza as desired.
Recipe courtesy Wolfgang Puck
69
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 Processing 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)
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