Wolfgang Puck’s Pizza Dough Recipe- A 5 minute Failure?

Wolfgang Puck is known for his signature pizza topped with Salmon and Caviar, so it was only right to try Wolfgang Puck’s pizza dough recipe. But is it good?

When I started making pizzas, this recipe was the first one I tried, and I always loved it because of the aroma of honey and how it came out perfect every single time.

So, it is safe to say this recipe rocks!

If you have not yet tried this classic recipe, you are missing out!

I love this pizza dough recipe because it is quick, easy, and tastes really good.

You can proof this for a few hours and then start making pizzas, but I recommend leaving this pizza dough overnight to get the best proofing and a really bubbly pizza dough.

Ingredients

1/2 tbsp Yeast

1 tbsp Honey

1 tbsp Salt

Warm Water

1 cup All-purpose Flour

1.5 tbsp Olive oil

How to make Wolfgang Puck’s Pizza Dough Recipe

1. Start by taking some warm water, add the yeast and honey to it, and stir it well. Make sure the water is lukewarm. Basically, if you can comfortably dip your finger in it, then that’s the ideal temperature.

2. Take a separate bowl with one cup of flour and salt. Mix the two thoroughly with a spoon.

3. Add the wet ingredients mixture into this flour bowl, add some more lukewarm water, and mix it until it becomes a nice ball.

4. I have not mentioned water measurements because I kept adding a little every time and mixing until I got the ball formed as you see in the image above.

If your dough becomes a little sticky(so sticky that it is difficult to manage because the dough can be a tad bit sticky), you can dust a bit of flour, just make sure not to overuse water and make it too sticky; hence, add water slowly.

5. Once you have achieved a homogeneous ball, it is time to knead the dough. Place the dough on the table and start to knead it. Basically, stretch it out and slap it back in.

Do this for 3-4 minutes, and you will end up with an extremely smooth dough. The difference between this recipe and the Neapolitan pizza dough recipe is that you do not let the dough rest before kneading it.

6. Let the dough proof for a minimum of three hours. I would say proof it for around 5-8 hours if you do not have enough time before making pizzas.

For best results, leave it overnight and then make dough balls and put them in the refrigerator or you can even freeze it up to use later.

Cooking Pizza

Well, once I made a dough ball using this dough, I stretched it out and topped it with some NY-style pizza sauce, cheese, and my favorite topping combo of bell peppers and mushrooms.

I cooked this in a skillet first over the stove and then placed it in the convection oven at 200 degrees Celsius for about 10 minutes.

The result was a nice crispy crust because of the stove action and a well-melted cheese along with perfectly cooked bell peppers and mushrooms.

I would one hundred percent recommend this method, and I’m sure you would love the results.

If you have an air fryer, you can cook this pizza in an air fryer as well!

IMPORTANT Tips

1. You have to proof it after you have made the dough, so let it rest for a minimum of 3 hours before you start making pizzas with it. The longer you let it proof, the better results you will get.

I let it prove overnight, and the results were good. But the ideal time would be around 12 hours.

2. After proofing, you need to make small dough balls, and you can cook pizzas immediately and freeze the leftover dough balls.

3. Place each dough ball in a zip lock bag and put it in the refrigerator or freezer so you can use it later. This way, you can conveniently take out individual dough balls and won’t have to thaw the entire batch.

Make sure to defrost the dough first in the refrigerator overnight and then keep it out at room temperature and let it proof again till the dough comes back to room temperature. Do not make pizza with a cold dough; it will be flat, and you will have a wafer-like crust.