Hello everyone! Welcome to Thursday – you’re one day away from the start of your weekends. And what better way to celebrate the upcoming weekend than to indulge in some pizza?! But good pizza is expensive. And sometimes….SOMETIMES it shows up at your door a little greasy and a little on the cool side…
I recently had a ladies night, and during our conversation about trying to make quick and easy meals for our hungry families, one lady mentioned her go-to was Wolfgang Puck’s pizza dough. She said it was super easy to make, and a delicious pizza dough. Honestly, I live under a rock so I had no idea who Wolfgang Puck was. It turns out he’s a super famous chef. So I decided to Google his pizza dough recipe and found it on the Food Network.
If you want the original recipe from the Food Network, here’s the link. But that recipe included the use of a pizza stone and really high oven temperature (we’re talking 525°), which quite frankly, freaked me out a little. So I tweaked it a bit, and here’s mine, which is super delicious, and was an absolute hit at my house! It was BETTER than take-out!
- 3/4 Cup warm water
- 1 package of active yeast (I went with quick rising yeast)
- 1 teaspoon of honey
- 2 3/4 Cups of Flour
- 1 tsp of Salt
- 2 TB of olive oil (plus a little more)
First, mix your package of yeast in 1/4 cup of warm water and the teaspoon of honey. Stir to dissolve the yeast. Set aside
Next,in a larger bowl, mix your flour, remainder of your water, salt and olive oil. Finally scrape the yeast into the mixture.
The original recipe states you should put this in a standalone mixer bowl, and use the dough hook attachment to begin kneading your dough. But I just poured some more oil into my hands and began kneading it myself. Knead this slowly for about 5 minutes.
Once your dough is kneaded, roll into a ball, set on a clean flat surface (I used a cutting board), and cover with a dampened towel. Make sure it’s in a warmer place. It was particularly warm today so all I did was have the dough sit out on the cutting board on the kitchen counter and it was just fine. Let it rise for about 30 minutes.
After the 30 minutes, preheat your oven to 425°. Take your rolled dough and, using your hands, flatten onto a greased cookie sheet (or pizza pan if you have one). Try to make sure the dough is the same thickness throughout so it all bakes evenly. Walk away for 15 minutes. I took that time to cut the vegetables and prepare my sauce.
I don’t buy store-bought pizza sauce. It never made any sense to me! Why pay more for something when you can make it yourself? All it is is plain tomato sauce with herbs and spices in it. I poured half a can of Kirkland’s Organic Tomato Sauce in a bowl, and sprinkled in some Clubhouse Italiano Seasoning, and some Garlic powder. Then stirred it.
After the 15 minutes is up, go ahead and spread your pizza sauce on the dough. I sprinkle a little bit of cheese on top of the tomato sauce before I add toppings. Just a little.
Next, top your pizza with your preferred toppings. I cut up fresh onion from my garden, and one green pepper. Then I added Hot Genoa Salami and Black Forest Ham. Finally, I topped it with the Italiano cheese blend by Cracker Barrel.
Place your pizza in the oven. Let it back for 15-20 minutes, until the bottom of the pizza crust is brown. Finally, change your oven over to broil and keep it in the oven for another few minutes to brown the cheese.
Take out, slice and enjoy.