tag:blogger.com,1999:blog-7173052990851751381.post6844431770034384205..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Wolfgang Puck's Famous California Pizza DoughChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger135125tag:blogger.com,1999:blog-7173052990851751381.post-4180287773820591472019-05-22T22:01:37.962-04:002019-05-22T22:01:37.962-04:00Dear Chef John,
I am super confused about the amo...Dear Chef John,<br /><br />I am super confused about the amount of flour in this recipe. You initially added 3 cups of flour in three separate steps (1 cup each), and then you added another 2.5 cups of flour, and another 1/4 cup of flour to the board. That's nearly 5 3/4 cups in total, but the ingredient list only says 3 cups. Am I missing something, or should the ingredients list say 5 3/4 cups of flour?Michael Emeryhttps://www.blogger.com/profile/16742697136818814692noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29466089566359958642019-02-11T19:20:05.131-05:002019-02-11T19:20:05.131-05:00We're doing Baby Led Weaning and made homemade...We're doing Baby Led Weaning and made homemade pizza to share with our 7-month old daughter last night. Since honey is a big no no for kids under one (due to botulism risk) we substituted of white sugar for the honey and it turned out great. Just thought I'd share in case anyone else wants to share pizza with their baby. Jessica Annehttps://www.blogger.com/profile/03995400733631762911noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-79117295678135487222018-10-21T04:53:25.402-04:002018-10-21T04:53:25.402-04:00i tried your pizza dough just now and its perfect,...i tried your pizza dough just now and its perfect, my husband and kids loved it, its gone in a second.. thank you so much . looking forward for a new recipe from ypuAnonymoushttps://www.blogger.com/profile/12062712213603628396noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35158759676292533232018-05-05T17:32:17.362-04:002018-05-05T17:32:17.362-04:00Hi Chef John I love your ciabatta bread recipe. We...Hi Chef John I love your ciabatta bread recipe. We are used to the northeast style pizza and can't seem to get a dough like that texture. I live at 5000 ft above sea level and I was wondering how to get a airy pizza dough like the ciabatta bread. I saw Vita gluten on Bobs red mill website and was wondering if I added that to the pizza dough recipe if I would get the airy dough like ciabatta but still have it pliable without being too sticky like the ciabatta. ThanksMargarita102https://www.blogger.com/profile/14750840582362720142noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44705616075333391582018-02-07T16:04:53.954-05:002018-02-07T16:04:53.954-05:00Oh and my favorite topping is a blackberry basil g...Oh and my favorite topping is a blackberry basil garlic and balsamic sause with mozzarella. So good on this. Tiarra Nelsonhttps://www.blogger.com/profile/09020080386400073753noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44051411444790399372018-02-07T15:58:52.439-05:002018-02-07T15:58:52.439-05:00I have lived in NY with some of the best pizza in ...I have lived in NY with some of the best pizza in the States and this recipie just blows our pizza joints out of the water. The best pizza recipie I have ever found and I love how it gets beautiful air bubbles when it cooks. I feel like they make for a superior texture. Tiarra Nelsonhttps://www.blogger.com/profile/09020080386400073753noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56849352651228315842017-08-14T11:18:51.600-04:002017-08-14T11:18:51.600-04:00I found that I used "fast" rising yeast ...I found that I used "fast" rising yeast and didn't get the rise after twenty minutes or even two hours. It did seem to get a small rise so instead of throwing it out, I left it overnight in the garage where the temp would be over 80 degrees. this morning the dough had more than doubled in size and while I didn't get it for dinner last night, I will tonight. Just thought this info might help that we should NOT use the "fast" rising yeast. I will use the regular yeast. I also used yeast from the jar and not a packet.Suzanhttps://www.blogger.com/profile/12473035767498588216noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84399055612315722132017-08-05T15:21:13.357-04:002017-08-05T15:21:13.357-04:00Where are the weight measures for those of us who ...Where are the weight measures for those of us who have a scale =)?kafranhttps://www.blogger.com/profile/04906283114732750374noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-77473535901428025482017-08-01T00:37:27.554-04:002017-08-01T00:37:27.554-04:00can you freeze this pizza dough?can you freeze this pizza dough?Vancouveritehttps://www.blogger.com/profile/04653881916343491091noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67784128532911791132017-06-03T11:37:05.716-04:002017-06-03T11:37:05.716-04:00I have been really disappointed in our local pizza...I have been really disappointed in our local pizza shops lately. It's hit or miss whether or not you get a good pizza and they've gotten so expensive, so I decided to try to make my own at home. I went to the store and bought a pizza paddle and a pizza stone. Then, I went on an internet hunt for the perfect pizza crust. They all looked so good on the internet but not so wonderful after I made them. I stumbled across this recipe on my infinite search for a pizza shop style pizza dough. So far, even though I still messed it up somehow, this recipe was by far the best of all. I was so excited to try it last night. The dough was very easy to handle unlike the "boomerang" dough that you buy in the supermarket. I have always called it boomerang dough because of the way it bounces right back to a small circle after you roll it out. I popped the prepared, Wolfgang Puck pizza onto a corn-mealed pan and into the 450 degree oven on the very bottom level as instructed. The edges of the crust, after the first 5 minutes, looked incredible and mouth-watering. It puffed up and got golden brown just like in the instructional video. I was so excited. I moved it to the top rack as instructed for the remaining 5 minutes. It looked gorgeous when I took it out. However, when I lifted it up to look at what I thought was going to be a wonderfully crisp, golden bottom, I was disappointed to see an under-cooked underside. I slid the pizza off of the pan directly onto the bottom rack and left it in for another few minutes but the bottom still did not crisp up and it over-browned the top. Well, that was our dinner last night so I ate some of it but I did not enjoy it at all. I will try it again but this time I'll try my pizza stone and use Joyce N's suggestion about the parchment paper. I will update my post after I try it and let you know if that makes a difference. Anonymoushttps://www.blogger.com/profile/03645024262945905395noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64422136917760832612016-10-29T22:04:50.192-04:002016-10-29T22:04:50.192-04:00I have used a lot of pizza dough recipes, and this...I have used a lot of pizza dough recipes, and this one works best for me! And I appreciate Chef John's set of instructions which allows more control over the addition of flour. One "trick" I use is to preheat the pizza pan or stone or whatever you use with the oven, and to prepare the pizza on parchment paper. Then when the oven is ready, I just move pick up the parchment and move it all onto the pan. Use high temp parchment paper, and if you prefer, you can pull it out from under the pizza halfway through baking. I also like Chef John's idea of starting the pizza on the lower rack, then moving it to a higher one to finish. Anonymoushttps://www.blogger.com/profile/03347110751700491327noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3228959668099443892016-07-09T15:31:54.208-04:002016-07-09T15:31:54.208-04:00Use this recipe all the time, works beautifully do...Use this recipe all the time, works beautifully doubled when I am cooking for larger groups.D. Strikehttps://www.blogger.com/profile/06550611611493580318noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26431566646060558382016-05-13T09:59:03.002-04:002016-05-13T09:59:03.002-04:00Hello chef, I like to double this recipe but I'...Hello chef, I like to double this recipe but I'm not sure if I have to double the amount of yeast as well. Would you please help me out? And this is the problem I have when I want to make more of any kind of dough. Thank you :) Anonymoushttps://www.blogger.com/profile/16396192381129514974noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-47073655189558325042016-03-27T12:41:29.148-04:002016-03-27T12:41:29.148-04:00Hi John!
Found your channel a couple of weeks back...Hi John!<br />Found your channel a couple of weeks back and wow do I love it! Have found a bunch of favorite recipes here. I have a couple of good pizza dough recipes, but tonight I'm going to try this. Who knows, this might be a new go to?<br />I have a little goodie for you and everybody else, next time try your pizza with some sour creme (creme fresh in Sweden, not sure what that might be in the US, but sour creme should do). I spread it as the last layer, and it melts down and gets gooey and tangy and just lovely. This is best over a thick crust pan pizza, which can handle the extra moisture. Enjoy! ;) Anonymoushttps://www.blogger.com/profile/14948250447207077879noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-29572163885966268072016-01-30T12:47:51.670-05:002016-01-30T12:47:51.670-05:00I did it! I didn't have fresh oregano so I use...I did it! I didn't have fresh oregano so I used what we call "wild oregano"(orégano brujo)and it was a hit. After the beer bread my husband bought a 5 pound bag of flour. "This is a big bag", Isaid, and he answered, "Not if your making that beer bread and pizza". Thank you...Eileen Jordánhttps://www.blogger.com/profile/06259801117760261748noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55519876841476033002015-08-26T23:55:29.849-04:002015-08-26T23:55:29.849-04:00Hi Chef John,
I was hunting for the fastest recip...Hi Chef John,<br /><br />I was hunting for the fastest recipe from flour to eating. Is this one the fastest? <br /><br />I'm not a bread-head but I am comfortable with adjusting things (this was pizza dough, I left it in one piece and called it 'bread').<br /><br />I understand yeast; I'm learning about sourdough; I have ruined things with baking powder and baking soda.<br /><br />Any other recipes you have for fast bread?<br /><br />Thanks, Dave B<br />Toronto, Ontario, Canadadaveb416https://www.blogger.com/profile/10814975817326562247noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84175928286203907582015-01-24T12:51:29.704-05:002015-01-24T12:51:29.704-05:00Chef John, your recips are infallable. I love thi...Chef John, your recips are infallable. I love this one. I know it belongs to Wolfgang, but your video makes it approachable. Also, I usually watch your videos with headphones in and it confuses my husband, because he can see what I am watching, but doesn't understand why I keep laughing. Keep up the good work!nicomimahttps://www.blogger.com/profile/11517554080783369032noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35005927946743816472014-12-05T00:35:45.177-05:002014-12-05T00:35:45.177-05:00I feel sheepish for asking, especially five years ...I feel sheepish for asking, especially five years after the recipe has been posted. But if I goofed and added the salt initially with the yeast and 105* water, does the salt kill the yeast activity??<br /><br />I'm not really a baker, but I tried very hard to do everything as instructed with the dough, including non-chlorinated water - but I fooked up that one thing with adding the salt with the yeast, before the yeast got to bathe for ten minutes.<br /><br />It turned out sorta, but not as puffy as it should have - flat I call it.<br /><br />Did I kill my yeast helpers with salt?Art Phttps://www.blogger.com/profile/13238098286525432517noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52433223439575149192014-11-23T01:04:22.291-05:002014-11-23T01:04:22.291-05:00easier to see if the yeast is growing in less wate...easier to see if the yeast is growing in less water!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85661373175408472512014-11-22T15:57:03.872-05:002014-11-22T15:57:03.872-05:00Hi Chef John--can you tell us why you add the wate...Hi Chef John--can you tell us why you add the water in two batches instead of all at once to the yeast the first time? Why does it make a difference? Thanks!Clevelanderhttps://www.blogger.com/profile/16946478709294368366noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81236101206743196372014-10-07T10:45:44.197-04:002014-10-07T10:45:44.197-04:002014 and still making this delicious dough. :)2014 and still making this delicious dough. :)Zachhttps://www.blogger.com/profile/04797916395934086822noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52863283257742727302014-08-20T22:24:56.891-04:002014-08-20T22:24:56.891-04:00No there's not! If you watch and listen it'...No there's not! If you watch and listen it's 1/4 cup at the beginning, and then 3/4 cup for a total of 1 cup. Of course with any dough, you have to adjust the flour as you add b/c of your conditions. Dry dough comes from people over packing and using too much flour, or adding it all at once. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78189534749816491372014-08-19T17:13:03.479-04:002014-08-19T17:13:03.479-04:00There's an extra 3/4 cup of water in the video...There's an extra 3/4 cup of water in the video that's missing from the ingredients list.<br /><br />If your dough keeps coming out super dry, that might be why! Watch the start of the video carefully.Anonymoushttps://www.blogger.com/profile/06664699154264084582noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84609634866960253172014-02-18T15:46:45.420-05:002014-02-18T15:46:45.420-05:00I really liked that recipe. I give the recipe 5 st...I really liked that recipe. I give the recipe 5 stars!Anonymoushttps://www.blogger.com/profile/16044083613952705455noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26625906158270369422014-02-13T11:49:14.246-05:002014-02-13T11:49:14.246-05:00I don't know, maybe dont do any olive oil on t...I don't know, maybe dont do any olive oil on the edges.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.com