Wolfgang Puck Margherita Pizza Recipe
There's nothing quite like a homemade Margherita pizza, and Wolfgang Puck's recipe is a classic 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.
Servings: 4
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
Instructions
- Begin by dissolving the yeast and honey in 1/4 cup of warm water.
- Make sure the water is just lukewarm.
- 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.
- Knead the dough on low speed for about 5 minutes.
- The texture should become soft and elastic.
- 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.
- 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.