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PIZZA…I think we all have our home-made versions for it. One thing that remains constant though is the ready-made, bought pizza base.

I have always made pizzas using those same bought pizza base or dough, but didn’t find the resultant pizza very satisfying. So I thought, now that bread is no longer my nemesis, I should finally tick off ‘Pizza from scratch from my ‘to-make list’.

So, after going through loads and loads of pizza dough recipes, from Italian chefs to most famous bread makers, I settled with the pizza dough recipe from Chef Wolfgang Puck. Many people swear by his recipe so I decided that it would be a safer bet.

For toppings I used a simple Italian tomato sauce with onions, bell peppers, chicken sausage and cheddar and mozzarella.

One very important thing that I have learnt from going through tonnes of recipes and tips for a good pizza is that, control yourself with the amount of cheese and toppings. DO NOT overload your pizza, less is more.

The taste was really good…nice, crispy bottom and just a teeny bit chewy.

There is no such thing as the best pizza dough recipe, so I am going to try some other one in the future (already know which one).

Pizza Dough Recipe

Adapted from Wolfgang Puck

Baking temp: 200 C or 400 F

This recipe makes four medium size pizzas

Ingredients :

  • 2 1/4 tsp dry active yeast
  • 1 tsp honey
  • 1 cup warm water
  • 3 cup all-purpose flour
  • 1 tsp salt
  • 1 tbsp extra-virgin olive oil, plus more for brushing
Directions :
  1. In a bowl, take the warm water and dissolve the honey and yeast in it. Keep it aside for 10-15 mins
  2. Using either a stand mixer fitted with a dough hook or a bowl mix the flour, salt and olive oil together.
  3. Add the yeast mixture to the mixed flour.
  4. Knead either with the dough hook on low-speed for about 5 mins or on a work surface, till the dough comes together and becomes elastic.
  5. On the work surface, dusted with flour, knead for another 3-4 mins till the dough is smooth and elastic.
  6. Put the dough in a big oiled bowl and cover with a damp cloth.
  7. Let the dough rise for 1 hr or till it doubles in size.
  8. Turn the dough out on the work surface and punch it down.
  9. Divide the dough into 4 equal portions and form dough balls with seams at the bottom.
  10. Cover the dough balls with damp cloth and keep aside for 20-30 mins.
  11. Preheat the oven to 200 C or 400 F.
  12. For making the pizza, roll out one dough ball. Put on a baking tray or pizza stone, dusted with cornmeal or semolina so that the dough does not stick to the bottom.
  13. Brush the top surface of pizza lightly with olive oil (this prevents the pizza from becoming soggy)
  14. Add the sauce, cheese and desired toppings.
  15. Bake the pizza on the bottom rack for 5 mins and another 10 mins on the middle rack. This makes the crust crispy without making it hard.
  16. Serve.