Wolfgang Puck Spago-Style Pizza Dough
An enriched, honey-sweetened white dough modeled on Wolfgang Puck's Spago pizza, running about 58% hydration with olive oil and a generous dose of yeast for a quick same-day rise. Makes enough for four small 8-inch pies.
An enriched, honey-sweetened white dough modeled on Wolfgang Puck's Spago pizza, running about 58% hydration with olive oil and a generous dose of yeast for a quick same-day rise. Makes enough for four small 8-inch pies.
Ingredients
Method
Stir the yeast and honey into the lukewarm water and let it sit a few minutes until it begins to foam.
Add the flour, salt, and olive oil, then mix and knead until you have a smooth, slightly tacky dough.
Let the dough rise in a covered, lightly oiled bowl until roughly doubled. For deeper flavor you can instead refrigerate it for 1 to 2 days, then bring it back to room temperature before shaping.
Divide into 4 equal pieces (about 6 oz each), round into balls, and rest until relaxed and puffy.
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