wolfgang puck pizza dough recipe

Written ByJenny Smyth Posted on
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The Best wolfgang puck pizza dough recipe

I’ve been making Wolfgang Puck’s pizza dough recipe for years, and it’s still a staple in my household. I love how easy it is to make and how delicious the crust turns out every time.

My kids can even help with the process, which makes mealtime a fun and collaborative experience. We’ve had this recipe on repeat for family gatherings, potlucks, and even just for a quick weeknight dinner.

The best part is that it’s not only delicious but also relatively healthy, thanks to the use of whole wheat flour and olive oil. I’ve tried many different pizza dough recipes over the years, but this one remains my go-to for its simplicity and flavor.

The secret to this recipe’s success lies in the combination of yeast, salt, sugar, and olive oil. It’s a perfect blend that creates a crispy yet chewy crust every time.

Whether you’re a seasoned baker or a beginner in the kitchen, this recipe is sure to please even the pickiest of eaters. I’ve experimented with various toppings and fillings, but the classic margherita combination always takes center stage on our family table.

Wolfgang Puck Pizza Dough

4.9 from 1955 votes

This classic pizza dough recipe from Wolfgang Puck yields a crisp yet chewy crust perfect for any topping. The dough is easy to prepare and can be made ahead for a quick weeknight meal.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time1 hour 35 mins
Servings: 4Cuisine: InternationalCalories: 250 kcal

🥘Ingredients

For the Dough

1 1/2 cups warm water (110°F)
1 packet active dry yeast (2 1/4 teaspoons)
1 teaspoon sugar
4 cups all-purpose flour
2 teaspoons salt
2 tablespoons olive oil

👨‍🍳Directions

1In a large mixing bowl, combine warm water, yeast, and sugar.
2Let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
3Add 2 cups of flour, salt, and olive oil to the yeast mixture.
4Stir with a wooden spoon until a sticky dough forms.
5Gradually add the remaining 2 cups of flour, 1/2 cup at a time, mixing until the dough pulls away from the sides of the bowl.
6The dough should be soft but not sticky.
7Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
8The dough should spring back when pressed with a finger.
9Place the dough in a lightly oiled bowl, turning to coat.
10Cover with plastic wrap and let it rise in a warm place for 1 hour until doubled in size.
11Punch down the dough and divide it into 4 equal portions.
12Shape each into a ball, cover with a damp cloth, and let rest for 10 minutes.
13Preheat the oven to 500°F with a baking sheet or pizza stone inside for 30 minutes.
14On a floured surface, stretch each dough ball into a 12-inch round, keeping edges slightly thicker.
15Transfer the stretched dough to the preheated sheet or stone.
16Bake for 10 to 12 minutes until the crust is golden brown and puffed.
17The bottom should sound hollow when tapped.

🔧Equipment

Large mixing bowl
Wooden spoon
Plastic wrap
Baking sheet or pizza stone
Oven

📊Nutrition Facts (per serving)

🔥Calories: 250 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 590mg🌾Total Carbs: 45g🥦Dietary Fiber: 2g🍬Sugars: 1g🥩Protein: 6g

📝Notes

For a crispier crust, preheat your pizza stone for at least 30 minutes. You can refrigerate the dough for up to 24 hours after the first rise for enhanced flavor.

Watch Video Of How Wolfgang Puck Pizza Dough Works

This Wolfgang Puck pizza dough recipe is a staple in my kitchen and I think it will become one in yours too. It is reliable, simple, and produces a crust that is good enough for any occasion, from a casual weeknight dinner to a birthday party.

I love that I can make it ahead of time and have it ready to go whenever we need a quick and satisfying meal. For storing leftover pizza, I just put it in an airtight container in the fridge and it stays good for a few days.

To reheat, I pop the slices in a hot oven or a skillet on the stove to get the crust crispy again. It is also great cold straight from the fridge for lunch the next day.

This dough makes pizza that is perfect for family gatherings because everyone can customize their own toppings and enjoy a meal together without any fuss.

❓ Frequently Asked Questions About Wolfgang Puck Pizza Dough

Q: What type of flour is recommended for this recipe?

This recipe calls for all-purpose flour, but you can also use whole wheat flour for a healthier option.

Q: How long does the dough need to rise?

The dough needs to rise for about 1 hour in a warm place or 2-3 hours in a cooler environment.

Q: Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast as a substitute; however, keep in mind that it may require more time to activate.

Q: What’s the ideal temperature for baking the pizza?

The ideal temperature for baking the pizza is around 425-450°F (220-230°C).

Q: Can I store leftover pizza dough in the fridge or freezer?

You can store leftover pizza dough in an airtight container in the fridge for up to 24 hours or freeze it for up to 2 months.

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