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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 1. In a small bowl dissolve the yeast and houey in 1/4 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 1/2 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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