Wolfgang puck's pizza

Yield: 4 Servings

Measure Ingredient
\N \N Small bowl
\N \N Mixer with dough hook
\N \N Pastry brush
1 pack Active dry or fresh yeast
1 teaspoon Honey
¾ cup Warm water (105 to 115F)
2¾ cup All-purpose flour
1 teaspoon Salt
3 cups Grated mozzarella cheese
2 cups Grated fontina cheese
2 cups Sliced fresh artichoke hearts, sliced
1 \N Whole head garlic, peeled, cloves seperated
\N \N Small rolling pin
\N \N Pizza stone
\N \N Pizza cutter
2 tablespoons Olive oil plus additional for brushing, you can use chili and garlic oil see recipe below.
\N \N Toppings of your choice
2 cups Sliced eggplant, grilled or sauteed
4 tablespoons Grated parmesan cheese
1 teaspoon Chopped fresh oregano
2 cups Olive oil
1 tablespoon Chili flakes





1. In a small bowl dissolve the yeast and houey in ¼ cup of the warm water.

2. In a mixer fitted with a dough hook, combine the flour and the salt.

pour in 2 tablespoons of the oil and when absorbed, scrape in the dissolved yeast. Add remaining ½ cup of water and knead on low speed about 5 minutes.

3. Turn out on board and knead 2 or 3 minutes longer. Dough should be smooth and firm. Let rise in a warm spot, covered with a damp towel, about 30 minutes. (dough will strech when lightly pulled).

4. Divid the dough into 4 balls, about 6 oz 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 dough is smooth and firm, about 1 minute. At this piont, the balls can be loosely covered with plastic wrap and refigerated for 1 or 2 days.

5. Preheat the oven to 525 degrees F. Place a pizza stone in the oven.

6. To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough, or roll a 7 to 8 inch circle, with the outer border a little thicker than the inner circle.

Brush lightly with oil and arrange the toppings of your choice (if using the vegetarian toppings place them in the order listed) only over the inner circle.

7. Arrange the pizza on the baking stone and bake 15 to 20 minutes, or until the pizzas are nicely browned. Transfer to a firm surface and cut into slices with a pizza cutter. Serve immediately.

MMMMM-----------------Chili and garlic oil-------------------------- 1. In a small sauce pan, combine the cloves of garlic and oil bring to a boil. Turn down the heat and simmer until the garlic turns golden brown, 10 to 15 minutes.

2. Let cool and then add the chili flakes. Let sit for at least 2 hours before using. Oil will last 2 to 3 weeks.

Recipe from Chef Wolfgang Puck, Spago Restaurant Los Angeles, Ca MM format and typoes by Fred Ball

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