Print Recipe

Wolfgang Puck Cafe Pizza

Ingredients

Pizza

  • 1 package active dry or fresh yeast
  • 1 tablespoon honey or sugar
  • 3/4 cup warm water (105 to 115 degrees F)
  • 2 3/4 cups all-purpose flour
  • 1 tablespoon salt
  • 2 tablespoons olive oil (or Chili and Garlic Oil, plus additional for brushing)
  • Topping of your choice

Topping for Vegetarian Pizza

  • 3 cups grated mozzarella cheese
  • 2 cups grated fontina cheese
  • 2 cups (about 1/2 pound) sliced fresh artichoke hearts, cooked
  • 2 cups (about 5 ounces) sliced eggplant, grilled or sautéed
  • 4 tablespoon grated Parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • 1 tablespoon chopped fresh oregano

Instructions

  1. Pizza: In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
  2. In a mixer fitted with a dough hook, combine the flour and the salt. Pour in 2 tablespoons of the oil and when absorbed, scrape in the dissolved yeastablespoon Add the remaining 1/2 cup of water and knead on low speed about 5 minutes.
  3. Turn out onto a board and knead 2 or 3 minutes longer. Dough should be smooth and firm. Let rise in a warm spot, covered with a damp towel, about 30 minutes. (Dough will stretch when 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 dough is smooth and firm, about 1 minute. Cover with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days.
  5. Heat the oven to 525 degrees F. Place a pizza stone in the oven.
  6. To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough, or roll a 7 - 8-inch circle, with the outer border a little thicker than the inner circle. Brush lightly with oil and arrange the topping o your choice only over the inner circle.
  7. Arrange the pizza on the baking stone and bake 15 to 20 minutes, or until the pizzas are nicely browned. Transfer to a firm surface and cut into slices with a pizza cutter. Serve immediately.
  8. Topping for Vegetarian Pizza: Sauté the eggplant and mushrooms separately, each in 1 tablespoon olive oil. Use more oil if necessary. Arrange ingredients on the pizza dough in the order listed.
  9. Chili and Garlic Oil: In a small saucepan, combine the cloves of garlic and olive and bring to a boil. Turn down the heat and simmer until garlic turns golden brown, 10 to 5 minutes.
  10. Let cool and then add the chili flakes. Let sit for at least 2 hours before using.

Yield: 4 (7- or 8-inch) pizzas

The vegetables listed are the ones we usually use. You can substitute vegetables of your choice as desired.






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