| Level: | Intermediate |
| Total: | 2 hr 30 min |
| Prep: | 1 hr 45 min |
| Cook: | 45 min |
| Yield: | 12 servings, 3 10-inch pizzas |
Ingredients
- Pizza Dough, recipe follows
- 2 cups grated mozzarella
- 2 cups grated Fontina
- 6 ounces button mushrooms, sliced
- 3 tablespoons olive oil
- Salt and pepper
- 1/2 pound steamed clams (Manila or Littleneck)
- 1 tomato
- 8 thin slices prosciutto, cut into julienne
- 1 1/2 cups Tomato Sauce, recipe follows
- 2 tablespoons basil, chiffonade
- 1 tablespoon grated Parmesan
- 1 package active dry or fresh yeast
- 1 teaspoon honey
- 1 cup warm water, 105 to 115 degrees
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 tablespoons extra-virgin olive oil, plus additional for brushing
- 2 tablespoons olive oil
- 1 small onion, minced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 2 pounds Roma tomatoes, peeled, seeded, and diced
- 1 cup homemade Chicken Stock or store-bought, heated, recipe follows
- 3 ounces butter, cut into small pieces
- 1/4 cup basil, chiffonade
- Salt and freshly ground black pepper
- 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped
- 1 medium carrot, peeled, trimmed, and cut into 1-inch slices
- 1 medium onion, peeled, trimmed, and quartered
- 1 small celery stalk, trimmed, and cut into 1-inch slices
- 1 small leek, cleaned, trimmed, and cut into 1-inch slices
- 1 sprig fresh thyme
- 3 sprigs fresh parsley with stems
- 1 bay leaf
- 1/2 teaspoon whole white peppercorns
Instructions
- Prepare the dough 1 hour prior to making pizza. Divide the dough into 4 (6-ounce) balls. Allow to rise until ready to shape.
- Preheat oven with pizza stone to 500 degrees F.
- Prepare the toppings. In a bowl, combine the mozzarella and Fontina. In a small saute pan, over high heat, saute the mushrooms in the olive oil until done. Season with salt and pepper. Transfer to a plate and allow to cool. Reserve. Remove the meat from the steamed clams and reserve. Discard the shells. Slice the tomato into at least 6 thin round slices. Reserve.
- To assemble the pizzas: Place a ball of dough on floured board and stretch to about 10 or 12 inches. Repeat with 2 additional balls. Divide last dough ball into 6 pieces, and roll each one into 10-inch strips. Divide tomato sauce evenly on dough circles leaving a small rim. Divide the cheese on top of each pizza. Carefully place 2 strips of dough over each pizza so that you have 4 quarters which represent the 4 seasons.
- Garnish each quarter: 1 with tomato, 1 with clams, 1 with mushrooms, and 1 with prosciutto julienne.
- Slide pizza onto hot pizza stone. Bake for 7 to 8 minutes or until the crust is golden brown.
- Remove from the oven and transfer to a serving plate. Sprinkle basil over tomato section and grated Parmesan over the mushroom section. Serve immediately.
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- Yield: 4 (8-inch) pizzas
- In a medium saucepan, heat the olive oil. Over medium heat, saute the onions until soft, about 5 minutes. Add the garlic and cook 1 minute longer. Add the tomato paste, tomatoes and cook for 3 minutes. Add the chicken stock and simmer for 20 minutes or until sauce thickens.
- Strain into a clean saucepan. Whisk in butter, piece by piece. Add basil. Taste and adjust seasoning with salt and pepper. Use as needed.
- Yield: 2 1/2 cups
- Place the chicken bones in a 6 or 7-quart pot, pour cold water over to cover, and bring to a rolling boil. Skim off the foam and fat that collects on the top.
- Add the remaining ingredients, lower the heat to a simmer, and simmer uncovered for 2 to 3 hours, skimming as necessary. Strain through a fine-mesh strainer into a clean bowl and cool. Refrigerate, covered, for up to 3 days, discarding the hardened layer of fat before using or freezing.
- Yield: about 2 quarts
- Recipe courtesy Wolfgang Puck, “Pizza, Pasta & More!,” Random House, 2000
Reviews
This pizza is the best. seriously great crust when you use the correct flour.
I’m in the process of a move and all my cookbooks were in boxes. I found this pizza dough recipe and have been VERY happy with it. I’ve probably used in 10 times already and it always tastes great!
Wolfgang’s dough recipe is delicious, tender and perfect for any pizza you want to make. The sauce is the best sauce I have ever tasted, and I use it for anything calling for tomatoe sauce; from pizza to pastas, topping for meatloaf, etc. The only downside is that you will never want to eat any other pizza dough or sauce again!
the kids love it.
The crust is excellent
The crust is excellent