Pizza

We used to have the most fun pizza parties where we would roll out a dozen pizzas and assemble lots of wonderful ingredients and invite friends to design their own pizzas. I had forgotten about Wolfgang Puck’s easy pizza dough until yesterday when I made it again. It is the nicest dough.You can make it in a mixer or in the food processor. I always make sure my yeast mixture has bloomed and is active (5 minutes) before adding it to the flour.
Raw pizza
1 package of yeast
1 1/2 c. lukewarm water (105-115 degrees)
1 T. honey
2 T. olive oil
3-4 c. unbleached flour
1 t. salt
Proof yeast in warm water and let stand 5 minutes. Add honey and olive oil.
Combine flour and salt-start with 3 c. flour. In a mixer with the paddle, mix the flour and yeast mixture until combined. Switch to the dough hook and mix for 5 minutes until the dough comes cleanly away from the sides of the bowl (you may need to add more flour). Turn the dough on to a lightly floured surface and knead for 2-3 minutes. The dough should be smooth and elastic. When you press it with your finger, it should slowly spring back and it should not feel tacky. Using a food processor: Mix together the yeast, honey, water and olive oil in a small bowl or measuring cup. Place the flour and salt in a food processor fitted with the steel blade. Pulse once or twice. Then, with the machine running, pour in the yeast mixture. Process until the dough forms a ball on the blades. Remove the dough from the processor and knead it on a lightly floured surface for a couple of minutes, adding flour as necessary, until it is smooth and elastic. Transfer the dough to a clean, lightly oiled bowl, rounded side down first and then rounded side up. Cover the bowl tightly with plastic wrap and leave in a warm spot for 30 minutes (you can leave it up to one hour). Divide the dough into 4 equal balls. Shape each ball by gently pulling down the sides of the dough and tucking each under the bottom of the ball. Roll the ball on a smooth surface under your palm until the ball feels smooth and firm, about 1 minute. Put the balls on a tray and covered with lightly oiled plastic wrap or a damp towel and let rise 30 minutes. At this point the dough balls can be refrigerated covered with lightly oiled plastic wrap and refrigerated for 1-2 days. You will need to pull the dough out at least an hour before baking, punch down and reform the balls. Let rise, covered for 1 hour before rolling into the pizza shape of your choice. There are endless toppings you can choose from!
Cooked pizza

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