From my Haumea's Kitchen and others

Monday, August 23, 2010


With tips from Zen Chef, I had figs in the fridge 4, but today I saw a beautiful basket of little ripe ones and snagged that basket.

So I had to reconfigure Mr. Wolfgang Pucks Pizza Dough Recipe.  I was able to break it down so I would only have dough for 2 medium pizzas.  (Success) I also made an alteration or I should say additions.

Here's my pie adapted by Wolfgang Puck

1/2 Cup Warm Water 110 degrees in a bowl
1/4 cup white wine (to the side)
1 1/4 teaspoon Yeast
1 Tablespoon Honey
1 Teaspoon Sugar
1 Tablesoon EVOO
1/2 teaspoon salt
1 teaspoon Parmigianno Reggiano Cheese the good stuff (Please don't use that green can)
1/2 teaspoon Italian Seasoning Dried or fresh
1/2 teaspoon Garlic and Onion Salt
1 teaspoon snipped chives
1.5 Cups All purpose and bread flour mixed or 1.5 cups "00" flour (I found at Nugget in Sac)
Put warm water into bowl , add honey , sugar and 1 Tablespoon olive oil and whisk around, sprinkle yeast over warm water let it sit up to 5-7 min.

Prepare in another bowl the remaining ingredients and whisk around.
When the yeast has expanded add 1/4 cup wine and the dry ingredients 1/2 cup at a time and keep stirring until it's all in and dough gets tighter.  Have on the side 1/2 cup flour on your board.
Get a timer and start kneading the dough for 5 minutes and really get in there and knead it. It's a small recipe so you won't work that hard.  Add a little flour as you go along until the tackiness is gone you'll know.
In a clean bowl add a little EVOO and put dough in there add a tad more EVOO to the top cover with saran wrap and put a towel and let it rise for 30-40 minutes.  This give you time to prep what ever you will put on your own pizza.  For this I prepped the cheese, sliced the prosciutto, caramelized the onions, sliced the mushroom and chives.

After the dough has risen punch that dough down, (good therapy) and turn out to board.  With this recipe it will make either one large or 2 medium.  The dough can go 2 days in the Fridge and you'll have to punch down.  You'll need to tuck the corners into a ball 4-6 times, then roll on your board for a minute it should stick just use the ball of you hand and roll.  Put dough on pan let it rise for the 2nd time 20-30 minutes. No more than that.
After this then roll it out to form toss it if you know how I don't.
If you have some cornmeal put a thin later on your baking dish or stone, I don't have a stone yet.
I put a thin later of EVOO on the pie use a brush if you want to then add yor ingredients.
There is no red sauce on this let your imagination and create your own.

Bon Appetito!!! 

This was baked in a 425degree preheated oven for about 20 minutes keep an eye on it.
Finished with a little balsamic.  You can finish with truffle oil too..mmmmm