Wolfgang Puck's Pizza
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Wolfgang Puck's Pizza
  Pizza    Vegetables  
Last updated 6/12/2012 12:57:11 AM. Recipe ID 19626. Report a problem with this recipe.
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      Title: Wolfgang puck's pizza
 Categories: Main dish, Cheese/eggs, Pizza, Vegetables
      Yield: 4 Servings
 
MMMMM----------------------EQUIPMENT NEEDED---------------------------
           Small bowl
           Mixer with dough hook
           Pastry brush
           Small rolling pin
           Pizza stone
           Pizza cutter

MMMMM-------------------INGREDIENTS FOR DOUGH------------------------
      1 pk Active dry or fresh yeast
      1 ts Honey
    3/4 c  Warm water (105 to 115F)
  2 3/4 c  All-purpose flour
      1 ts Salt
      2 tb Olive oil plus additional
           -for brushing, you can use
           -chili and garlic oil
           -see recipe below.
           Toppings of your choice

MMMMM--------------------VEGETARIAN TOPPINGS-------------------------
      3 c  Grated mozzarella cheese
      2 c  Grated fontina cheese
      2 c  Sliced fresh artichoke
           -hearts, sliced
      2 c  Sliced eggplant, grilled
           -or sauteed
      4 tb Grated parmesan cheese
      1 ts Chopped fresh oregano

MMMMM--------------------CHILI AND GARLIC OIL-------------------------
      1    Whole head garlic, peeled,
           -cloves seperated
      2 c  Olive oil
      1 tb Chili flakes
 
  1.  In a small bowl dissolve the yeast and houey 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 yeast.  Add remaining 1/2 cup of water and knead on low
  speed about 5 minutes.
  
  3.  Turn out on 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 strech when lightly pulled).
  
  4.  Divid the dough into 4 balls, about 6 oz 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. At this piont, the balls can be loosely covered with
  plastic wrap and refigerated for 1 or 2 days.
  
  5.  Preheat 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
  to 8 inch circle, with the outer border a little thicker than the
  inner circle. Brush lightly with oil and arrange the toppings of your
  choice (if using the vegetarian toppings place them in the order
  listed) 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.
  
  MMMMM-----------------Chili and garlic oil--------------------------
  
  1.  In a small sauce pan, combine the cloves of garlic and oil bring
  to a boil.  Turn down the heat and simmer until the garlic turns
  golden brown, 10 to 15 minutes.
  
  2.  Let cool and then add the chili flakes.  Let sit for at least 2
  hours before using.  Oil will last 2 to 3 weeks.
  
  Recipe from Chef Wolfgang Puck, Spago Restaurant Los Angeles, Ca MM
  format and typoes by Fred Ball
 




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Recipe ID 19626 (Apr 03, 2005)

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