Recipes Pizza Dough 4.0 (6,479) Add your rating & review More Pizza Recipes By Wolfgang Puck Wolfgang Puck Award-winning celebrity chef to the stars, Wolfgang Puck is world-famous for both his culinary excellence and business savvy. Over the course of five decades he has built a global empire that encompasses high-profile restaurants like Spago; an eponymous line of cookware, coffee, wine, and cookbooks; and event catering. Food & Wine's Editorial Guidelines Updated on June 19, 2015 Print Rate It Share Share Tweet Pin Email Yield: 4 dough 8-inch pizza crusts Ingredients ¾ cup cool water 2 tablespoons olive oil 1 tablespoon honey 1 teaspoon salt 1 envelope active dry yeast ¼ cup warm water 3 cups all-purpose flour Directions In a small bowl, combine the cool water with the olive oil, honey and salt. In another small bowl, dissolve the yeast in the warm water and set aside in a warm place for 10 minutes. Pulse the 3 cups of flour in a food processor. With the machine on, slowly add the honey mixture. Pour in the dissolved yeast and process until the dough forms a ball. If the dough is tacky, add a little more flour. On a lightly floured surface, knead the dough until smooth. Transfer to a buttered bowl, cover with plastic wrap and let rest for 30 minutes. Divide the dough into 4 pieces and roll each piece into a smooth, tight ball. Transfer the balls to a baking sheet, cover with a damp towel and refrigerate until chilled, or for up to 4 hours. Bring to room temperature before baking. Serve With Pizza with Smoked Salmon, Crème Fraîche and Caviar. Rate it Print