Made pizza dough following the Wolfgang Puck’s Pizza dough recipe:
http://americanfood.about.com/od/pizzaandbreads/r/Wolfgang_Puck_Pizza.htm
Good pizza dough. Also used mozzarella cheese shredded from a block.
http://slice.seriouseats.com/archives/2011/02/the-pizza-lab-the-best-low-moisture-mozzarella-for-pizzas.html
http://www.thekitchn.com/theres-a-reason-why-low-fat-cheese-tastes-like-an-eraser-the-new-york-times-175378
addendum 20150404
Ingredients
- 1 package dry active yeast
- 1 teaspoon honey
- 1 cup warm water (105 to 115 degrees F.)
- 3 cup all-purpose flour (375 grams)
- 1 teaspoon kosher salt (6 grams)
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- toppings of your choice
1) (Proof yeast) Dissolve yeast and honey in 1/4 cup warm water
2) (Combine dry ingredients) Stir together flour and salt.
3) (Combine dry & wet ingredients) Stir in oil + yeast mixture. Mix for 5 minutes until dough is formed (away from sides of bowl).
4) (Knead) Knead dough for 2-3 min until smooth and firm.
5) (Rise 1) Cover with damp towel and let rise in warm area for 30 minutes.
6) (Work Dough) Pull dough, tuck at bottom, 4 or 5 times. Roll dough with palm of hand until smooth, for 1 min.
7) (Rise 2) Cover dough with damp towel and let rise for 15 – 20 minutes. Can wrap in plastic & refrigerate for up to 2 days.
8) (Make pizza!) Stretch pizza dough to size, bake in 500 degree oven for 10-12 minutes.
-Isaac