We've tried many different pizza dough recipe but this one is definitely a keeper (we have about two more to try out)
This is Wolfgang Puck's Recipe I found in one magazine - can't remember which one though...
Pizza Dough
- 1 package active dry or fresh yeast
- 1 teaspoon honey
- 1 cup warm water, 105 to 115 degrees F
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil, plus additional for brushing
1. In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.
2. In a stand mixer (fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook), combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix until the mixture forms a ball. .
3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).
4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
Toppings
4 Spicy Italian Sausage
1 cup of freshly grated Fontina Cheese
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Large Red Onion
1 cup of Sheep's Milk Ricotta Cheese
a few sprigs of fresh oregano
a tablespoon of olive oil
1. Grill the sausages for about 5 minutes on each side. Let it cool for a few minutes then cut into 1/4" slices.
2. Cut the peppers into quarters and lightly brush with olive oil - put on the grill for about 3 minutes on each side. Cut into thin strips.
3. Cut the onion into 1/4" thick rings and lightly brush with olive oil - grill for about 3 minutes on each side. Chop roughly.
Set all the ingredients aside.
4. Roll out each pizza dough about 1/4" -1/2" thick - brush lightly with oil and salt and pepper one side. 5. Turn the grill on high and grill the pizza dough 3-4 minutes on one side - flip - grill for 1-2 minutes.
6. Add freshly grated Fontina cheese evenly on the each dough - add sausage, peppers and onions. Close the grill cover for about 1-2 minutes (until the cheese is melted)
7. Meanwhile, add ricotta, olive oil and freshly chopped oregano leaves together.
8. Pull pizza off the grill and top with ricotta cheese mixture.
9. Enjoy!!
