Though there are many version of Wolfgang Puck’s pizza dough on the internet, I still like chef John’s version the most.
https://foodwishes.blogspot.com/2009/07/wolfgang-pucks-famous-california-pizza.html
1 package dry active yeast
1 teaspoon honey
1 cup warm water (105 degrees F)
3 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing
toppings of your choice
Here’s my modifications (makes 4 personal sized pizzas)
1 package dry active yeast / or ~7 g | can substitute instant yeast. No need to proof instant yeast beforehand (https://www.kingarthurbaking.com/blog/2016/01/29/yeast-use)
1 teaspoon honey | I substited sugar because I was out of honey
1 cup warm water (105 degrees F)
3 cup all-purpose flour | 1 cup ~ 120 – 140 g
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing (I doubled this to add smoothness to the dough)
toppings of your choice
Quadruple recipe (what fits into 6 qt stand mixer) – makes 16 personal sized pizzas, or 8 medium pizzas. Medium pizza is half a baking sheet.
4 package dry yeast | 25-30 g instant yeast
4 tsp honey or sugar
4 cups warm water
12 cups flour ~ 1440 g
4 tsp kosher salt
1/2 – 3/4 cup olive oil
Steps:
Mix wet ingredients together.
Stir in some flour to moisten it, then pour alltogether
I also used a stand mixer to knead the dough. Mix for about 5 minutes.
Let proof, covered, for 30 minutes
Shape into boules, let stand for 15-20 minutes.
additional notes:
When making pizza, lots of people found success using a rolling pin to have more control over the shape of the pizza dough. I’m sure it squishes the crumb a bit, but the tradeoff is much better shaped pizzas.
I find that shaping it in boules afterwards somewhat optional. I think a second rise is a good idea, but nothing fancy here.
