Wolfgang Puck BPSM0050A2 Instruções de Operação descarregar pdf (Página 21)

Pizza Dough

Makes four 8-inch pizzas

INGREDIENTS

1 package active dry or fresh yeast

1 teaspoon honey

1 cup warm water (105º F to 115º F)

3 cups all-purpose flour

1 teaspoon kosher salt

METHOD

1 In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.

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

Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix

on low speed until the dough comes cleanly away from the sides of

the bowl and clusters around the dough hook, about 5 minutes

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 warm spot for about

30 minutes. (When ready, the dough will stretch as it is lightly pulled.)

4 Place a pizza stone on the middle rack of the oven and preheat the

oven to 500º F.

5 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 it rest

for 15 to 20 minutes. At this point, the balls can be wrapped in plastic

and refrigerated for up to 2 days.

6 To prepare each pizza, dip the ball of dough into flour, shake off the

excess flour, place the dough on a clean, lightly floured surface, and

start to stretch the dough. Press down on the center, spreading the

dough into an 8-inch circle, with outer border a little thicker than the

inner circle. If you find this difficult to do, use a small rolling pin to roll

out the dough. Lightly brush the inner circle of the dough with oil and

arrange the toppings of your choice over the inner circle.

7 Using a lightly floured baker’s peel or a rimless flat baking tray, slide

the pizza onto the baking stone and bake until the pizza crust is nicely

browned, 10 to 12 minutes. Remember that the oven is very hot and be

careful as you place the pizza into and out of the oven. Transfer the

pizza to a firm surface and cut into slices with a pizza cutter or very

sharp knife. Serve immediately.

Recipe courtesy Wolfgang Puck, Live, Love, Eat! (Random House, 2002)

1 tablespoon extra-virgin olive oil,

plus more for brushing

Topping of your choice

(see Pizza recipes online at

www.wolfgangpuck.com)

Regular Pasta Dough

Makes 1 1/2 pounds pasta.

INGREDIENTS

2 teaspoons salt

1 1/2 cups semolina flour

1 1/2 cups all-purpose flour

4 large eggs

2 tablespoons olive oil

METHOD

1 In the large bowl of the stand mixer, combine salt and flours.

2 Create a well in the middle of the flour. Crack the eggs and place

them in well, pour oil on top of eggs.

3 Using stand mixer fitted with the dough hook, begin kneading the

dough on speed 3, gradually increasing to speed 5 and kneading

until a ball is formed.

4 Stop mixer and roll ball around bowl to gather all remaining flour.

Continue to knead onto a lightly floured surface until a smooth ball is

achieved. Wrap in plastic wrap and let rest at room temperature for

30 minutes.

5 Cut dough into 4 equal pieces and roll out 1 piece at a time, keeping

the remaining dough wrapped until needed. Cut as desired, or form

into 1-inch balls and process in the optional pasta attachment for this

stand mixer.

Recipe courtesy Wolfgang Puck, Adventures in the Kitchen

(Random House, 1991)

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