Wolfgang Puck Pizza Dough

Quick Info

Prep: 20m | Rise: 50m | Cook: 10–12m | Yield: 4 individual pizzas (6 oz each)

🛒 Ingredients

• 1 pkg (2 1/2 tsp) active dry yeast
• 1 tsp honey
• 1 cup warm water (105°F–115°F), divided
• 3 cups all-purpose flour
• 1 tsp kosher salt
• 1 tbsp extra-virgin olive oil (plus extra for brushing)

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🍳 Equipment

• Stand mixer with dough hook (or food processor)
• Pizza stone & baker’s peel (or flat baking sheet)
• Pizza cutter
• Clean kitchen towels

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📋 Instructions

1. In a small bowl, dissolve yeast and honey in 1/4 cup warm water.
2. In a stand mixer fitted with the dough hook, combine flour and kosher salt.
3. Add olive oil, dissolved yeast mixture, and remaining 3/4 cup warm water.
4. Mix on low speed for ~5 minutes until dough cleans the sides and clusters around the hook. (Alternatively, pulse flour/salt in a food processor, add liquids, and process until a ball forms).
5. Turn out onto a clean work surface and knead by hand for 2–3 minutes until smooth and firm.
6. Cover with a damp towel and let rise in a warm spot for 30 minutes.
7. Place a pizza stone on the middle oven rack and preheat to 500°F (260°C).
8. Divide dough into 4 balls (~6 oz each). Pull sides down, tuck under the bottom, and roll firmly on an unfloured surface under your palm for 1 minute until smooth.
9. Cover with a damp towel and rest for 15–20 minutes. (Or wrap balls in plastic wrap and refrigerate for up to 2 days).
10. Stretch each ball into an 8-inch circle on a lightly floured surface, keeping outer borders slightly thicker than the center.
11. Lightly brush with olive oil, add desired toppings, and slide onto the preheated pizza stone using a floured peel.
12. Bake for 10–12 minutes until the crust is nicely browned and blistered.

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💡 Notes & Variations

• If preparing dough ahead of time, allow refrigerated dough balls to come to cool room temperature before stretching.