Email to Cat      

Wolfgang Puck's Pizza

Source of Recipe


Wolfgang Puck






List of Ingredients



• 1 pkg. active dry yeast
  
• 1 tsp honey
  
• 3/4 cup warm water (105 to 115 degrees, F), divided
  
• 2-3/4 cups all-purpose flour
  
• 1 tsp salt
  
• 2 Tbsp olive oil, plus extra for brushing the dough
  
• 3 cups (12 ounces) shredded mozzarella cheese, divided
  
• 2 cups (8 ounces) shredded Fontina cheese
  
• 2 cups (8 ounces) cooked artichoke hearts, sliced
  
• 2 cups (5 ounces) sliced eggplant, grilled or sauteed
  
• 4 tsp finely grated Parmesan cheese
  
• 1 tsp chopped fresh oregano
  






Instructions



1. In a small bowl, stir together the yeast, honey and 1/4 cup of the warm water. Combine the flour and salt in a mixer fitted with a dough hook. Add the oil, yeast mixture and remaining 1/2 cup water; mix to form a dough. Knead on low speed about 5 minutes. (If done by hand, knead about 8 minutes.) Turn the dough onto a floured work surface and knead by hand 2 to 3 minutes longer. Cover the dough with a damp towel and let rise in a warm area for about 30 minutes. (The dough will stretch when pulled.)
   
   
2. Divide the dough into 4 balls. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. 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.
   
   
3. Place a pizza stone in the oven and heat the oven to as hot as possible, 500 degrees (F) for most ovens.
   
   
4. Roll each ball into a 7- or 8-inch circle with the outer border a little thicker than the inner circle. Brush lightly with olive oil. Top with 2-1/2 cups mozzarella cheese, Fontina cheese, artichokes, eggplant, Parmesan cheese, remaining mozzarella cheese and oregano, dividing evenly.
   
   
5. Place the pizzas on the baking stone and bake 15 to 20 minutes, until nicely browned.
   
   Makes 4 (7- to 8-inch) pizzas.