Wolfgang Puck Margherita Pizza Recipe

There’s nothing quite like a homemade Margherita pizza, and Wolfgang Puck’s recipe is one of his greatest hits that’s worth trying.

This pizza brings together fresh mozzarella, vibrant tomatoes, and fragrant basil for a delicious balance of flavors.

Let your dough rest properly before stretching it, and be sure not to overload with toppings to maintain a crispy crust..

Using a pizza stone in a hot oven replicates that beloved wood-fired taste, bringing an authentic Italian touch to your kitchen.

How to Make Wolfgang Puck Margherita Pizza

Ingredients

• 2 1/4 tsp Yeast
• 1 tbsp Honey
• 3/4 cup Warm Water
• 2 1/2 cups Flour
• 1 tsp Salt
• 2 tbsp Olive Oil
• 1 can Tomatoes (32 oz.)
• 1 cup Mozzarella (fresh)
• 1/4 cup Basil (fresh leaves)
• 1 tsp Oregano (dried)

Step-by-Step Instructions

Step 1:

Begin by dissolving the yeast and honey in 1/4 cup of warm water.

Make sure the water is just lukewarm.

Step 2:

Combine the flour and salt in a mixer fitted with a dough hook.

Slowly add the olive oil and dissolved yeast mixture.

Pour in the remaining 1/2 cup of water.

Step 3:

Knead the dough on low speed for about 5 minutes.

The texture should become soft and elastic.

Step 4:

Shape the dough into a ball and let it rise in a lightly oiled bowl for about 1 hour.

Cover it with a damp cloth.

Step 5:

Preheat your oven to 475°F.

Roll out the dough on a floured surface to your preferred thickness.

Top it with tomatoes, sliced mozzarella, and basil.

Sprinkle oregano over the top.

Tips and Tricks for Making This Recipe

Perfect Dough

Make sure the dough rises until it doubles in size, which guarantees a soft, airy crust that everyone will enjoy.

Fresh Basil

Add fresh basil after baking to keep its flavor vibrant and aromatic, which makes a big difference in the final dish.

Saucing

For a richer sauce, try crushing the tomatoes with your hands instead of using a processor or blender.

It keeps the sauce a bit chunky and full of flavor.

Mozzarella Choice

Use high-quality fresh mozzarella, as it melts beautifully and adds a creamy texture to your pizza.

Oven Temperature

Always preheat your oven thoroughly before baking to ensure a crispy crust, as a hot oven is key to perfect pizza.

What to Serve with Wolfgang Puck Margherita Pizza Recipe

Fresh Green Salad

You can’t go wrong with a simple fresh green salad alongside your Margherita pizza!

A mix of arugula or baby spinach, drizzled with olive oil and lemon, adds a refreshing touch.

Top it with shaved Parmesan and cherry tomatoes for extra flavor and color.

Garlic Bread

Garlic bread makes a classic pairing with pizza, adding a wonderful crunch and flavor.

Use a crusty baguette, spread with garlic butter, and toast it until golden brown.

Serve it warm to enjoy the fragrant aroma.

Roasted Vegetables

Roasted vegetables are an unconventional yet wonderful accompaniment to Margherita pizza.

Toss bell peppers, zucchini, and eggplant with olive oil and herbs, then roast until caramelized.

These veggies add a rich, earthy flavor to your meal.

Caprese Skewers

Caprese skewers are a fun and visually appealing option to serve alongside pizza.

Thread cherry tomatoes, mozzarella balls, and fresh basil leaves onto skewers.

Drizzle with balsamic glaze for an extra burst of flavor.

Lemon Herb Couscous

Lemon herb couscous can be a surprisingly light and tasty side dish with pizza.

Prepare couscous with lemon zest, chopped parsley, and a touch of mint.

This side dish adds a refreshing contrast to the rich flavors of the Margherita pizza.

Variations and Substitutions

Cheese Options

You’re not limited to just classic mozzarella for your Margherita pizza.

You can try bufala mozzarella for a richer experience.

Some folks like to mix things up with a blend of provolone or ricotta.

Sauce Twists

You might want to experiment with different sauces, too!

Instead of a traditional tomato base, how about using pesto for a fresh spin?

You could even try a garlic-infused olive oil base for a mellow, earthy flavor.

Topping Additions

If you’re feeling adventurous, add some extra toppings.

Consider artichokes or porcini mushrooms for an elevated touch.

These add unique flavors without overpowering the classic taste.

Crust Choices

The crust can also be personalized to your liking.

Try a whole wheat crust for a healthier option.

Alternatively, a gluten-free version works well for dietary needs.

Enjoy experimenting!

How to Store Leftover Wolfgang Puck Margherita Pizza

Using Airtight Containers

You want your pizza to stay fresh and flavorful, so you’ll need airtight containers.

Storing your pizza in airtight containers helps prevent it from drying out in the fridge.

It’s best to use a container that fits the slices snugly without crushing them.

Refrigeration Tips

Leftover pizza can be kept in the refrigerator for up to four days.

Make sure your fridge is set to the proper temperature to maintain freshness.

If you’re storing a large amount, separate the layers with parchment paper.

Freezing for Later

If you can’t eat your leftovers soon, freezing is the way to go!

Wrap each slice tightly in plastic wrap and then follow up with a layer of aluminum foil.

By freezing your pizza, you can enjoy it weeks down the line without losing its taste.

Common Mistakes to Avoid

Using the Wrong Type of Flour

One common mistake when making Wolfgang Puck’s Margherita pizza is to use all-purpose flour instead of high-protein flour.

Bread flour with at least 11% protein content is ideal because it gives the dough the elasticity needed for a perfect, chewy texture.

Using the wrong flour can lead to a dense and undesired crust.

Overloading the Pizza

It’s tempting to pile on toppings, but less is more when it comes to Margherita pizza.

You should apply tomato sauce, cheese, and basil sparingly to keep the crust crisp and light.

Too many toppings can weigh down the pizza and make it soggy and difficult to handle.

Cooking at Low Temperatures

A great Margherita pizza requires high heat, ideally above 500°F, to achieve that delicious crispy crust.

If you cook it at lower temperatures, the result might be a pizza with a pale, soft crust.

Consider using a pizza stone or steel to help maintain the desired temperature needed for the best results.