One product of my recent online interview with Wolfgang Puck was being given his pizza dough recipe to publish on my American Food site on About.com. I don't think this recipe is any kind of secret, and I'm sure it's been published many times, but I had never personally tried it, so I decided to do this recipe video and check out this iconic dough for myself.
As I read the recipe, I noticed the times were very short for the rising and proofing. I was a little suspicious, but hey, he's Wolfgang Puck and I'm not. I believe the honey in the dough, which feeds the yeast (sugar is to yeast, as anonymity is to bravery online), as well as the very warm water both contributed to the yeasts very rapid growth.
In just 35 minutes the dough had doubled beautifully -- it was soft, supple, and very subtly scented with honey. As you'll see in the video, this is a very quick and easy pizza dough recipe, and I was very happy with the results. I think this Wolfgang Puck guy may have a future.
Even though I already have a couple pizza dough recipes that I love and use (both posted online), you never want to get to a point in your cooking where you think you've found the "best" recipe for something, and not try other variations. This is the fatal flaw of many cooks and chefs.
Thanks to Wolfgang Puck for his recipe, and I hope you all give this a try. Enjoy!
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