Wolfgangs Garlic Bread Recipes

WOLFGANG PUCK'S PIZZA DOUGH

Steps:

• In a small bowl, dissolve yeast and honey in 1/4 cup warm water; set aside. In the bowl of an electric mixer fitted with a dough hook, combine flour and salt. Add oil, yeast mixture, and remaining 3/4 cup warm water; mix on low speed until dough pulls away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
• Turn dough out onto a clean work surface, and knead by hand until dough is smooth and firm, 2 to 3 minutes. Transfer dough to a large bowl, and cover with a clean, damp kitchen towel. Place bowl in a warm spot, and let rise for 30 minutes.
• Divide dough into four 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. On a clean, unfloured surface, roll the ball under the palm of your hand until dough is smooth and firm, about 1 minute. Repeat with remaining balls; cover with a damp towel, and let rest for 15 to 20 minutes. Prepare as needed and arrange desired toppings.

WOLFGANG PUCK'S PIZZA DOUGH

Steps:

• Gather the ingredients.
• In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water.
• Combine the flour and the salt in a food processor fitted with a steel blade. Alternatively, combine in a standing mixer fitted with a dough hook.
• Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix until the dough comes cleanly away from the sides and forms a ball.
• Turn the dough out onto a clean work surface and knead by hand for 2 or 3 minutes. 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.
• Divide the dough into 4 balls, about 6 ounces each. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 F.
• Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
• 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. Repeat with the remaining balls. At this point, the dough balls can be wrapped in plastic and refrigerated for up to 2 days.
• To prepare each pizza, dip the ball of dough into flour and shake off the excess. 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 an outer border a little thicker than the middle.
• Lightly brush the inner circle of the dough with oil.
• Arrange toppings of your choice over the oil. Using a lightly floured baker's peel or a rimless flat baking tray, slide the pizza onto the hot baking stone and bake until the pizza crust is nicely browned, 10 to 12 minutes.
• Transfer the pizza to a firm surface and cut it into slices with a pizza cutter or very sharp knife. Repeat with the remaining pizza dough. Serve immediately.

WOLFGANG PUCK'S FOCACCIA

Steps:

• Preheat oven to 400°F
• Brush a 12 by 18-inch baking tray with olive oil. Set aside.
• Using the mixer bowl, combine the yeast, 4 ounces of water and honey. Stir together until yeast dissolves into the water. Add 2 ounces of flour and mix to make a sponge. Let rise until double.
• Gradually add the remaining flour, water, olive oil, and salt. Using the dough hook attachment, mix over medium speed to make a soft dough. Beat for 3 minutes. Turn off machine, scrape sides of bowl and allow dough to relax for 10 minutes.
• Turn on mixer and continue to mix the dough for another 5 minutes at medium speed. The dough will become velvety and elastic. Transfer dough onto prepared baking tray.
• Stretch the dough to fill the tray. Cover with plastic wrap and allow to rise at room temperature for 20 minutes.
• Uncover the dough and stretch to cover the entire baking tray. Brush with olive oil and dimple with fingertips. Sprinkle with kosher salt, pepper, and thyme. Proof for 15 minutes. Bake for 10 minutes, turn around and bake another 6 to 8 minutes.

WOLFGANG'S GARLIC BREAD

Steps:

• Preheat the oven to 500 degrees F.
• In a blender, combine the garlic, basil, rosemary, sage, chili flakes, and a pinch of salt and puree. With the blender running, slowly drizzle in the olive oil.
• Slice the bread into 1/2-inch thick slices and place on a cookie sheet. Brush with the garlic pesto. Sprinkle with Parmesan and mozzarella, if desired. Bake on the upper rack until golden brown and bubbly, about 5 to 7 minutes.

WOLFGANG PUCK'S RECIPE FOR PIZZA DOUGH

Steps:

• In a small bowl, dissolve the yeast and honey in 1/4 cup of warm water.
• 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 the remaining 1/2 cup of water and knead on low speed about 5 minutes.
• Turn out onto a 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 stretch when lightly pulled.)
• 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 dough is smooth and firm, about 1 minute. Cover with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be loosely covered with plastic wrap and refrigerated for 1 to 2 days.
• Preheat the oven to 525 degrees F. Place a pizza stone in the oven.
• To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough or roll into a 7 or 8-inch circle, with the outer border a little thicker than the inner circle. Brush lightly with oil and arrange the topping of your choice only over the inner circle.
• Arrange the pizza on the baking stone and bake at 610 degrees for about 15 to 20 minutes, or until the pizza is nicely browned. Transfer to a firm surface and cut into slices with a pizza cutter. Serve immediately.