Title: Wolfgang Puck's Pizza
Categories: Entree Cheese Pizza Vegetable
Yield: 4 Servings

EQUIPMENT NEEDED
		Small bowl
		Mixer with dough hook
		Pastry brush
		Small rolling pin
		Pizza stone
		Pizza cutter
INGREDIENTS FOR DOUGH
1	pk	Active dry or fresh yeast
1	ts	Honey
3/4	c	Warm water (105 to 115F)
2 3/4	c	All-purpose flour
1	ts	Salt
2	tb	Olive oil plus additional for brushing, you can use chili an
		Toppings of your choice
VEGETARIAN TOPPINGS
3	c	Grated mozzarella cheese
2	c	Grated fontina cheese
2	c	Sliced fresh artichoke hearts, sliced
2	c	Sliced eggplant, grilled or sauteed
4	tb	Grated parmesan cheese
1	ts	Chopped fresh oregano
CHILI AND GARLIC OIL
1		Whole head garlic, peeled, cloves seperated
2	c	Olive oil
1	tb	Chili flakes

1. In a small bowl dissolve the yeast and houey in 1/4 cup of the warm water.

2. In a mixer fitted with a dough hook, combine the flour and the salt. pour in 2 tablespoons of the oil and when absorbed, scrape in the dissolved yeast. Add remaining 1/2 cup of water and knead on low speed about 5 minutes.

3. Turn out on board and knead 2 or 3 minutes longer. Dough should be smooth and firm. Let rise in a warm spot, covered with a damp towel, about 30 minutes. (dough will strech when lightly pulled).

4. Divid the dough into 4 balls, about 6 oz 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 dough is smooth and firm, about 1 minute. At this piont, the balls can be loosely covered with plastic wrap and refigerated for 1 or 2 days.

5. Preheat the oven to 525 degrees F. Place a pizza stone in the oven.

6. To prepare each pizza, place a ball of dough on a lightly floured surface. Press down on the center, spreading the dough, or roll a 7 to 8 inch circle, with the outer border a little thicker than the inner circle. Brush lightly with oil and arrange the toppings of your choice (if using the vegetarian toppings place them in the order listed) only over the inner circle.

7. Arrange the pizza on the baking stone and bake 15 to 20 minutes, or until the pizzas are nicely browned. Transfer to a firm surface and cut into slices with a pizza cutter. Serve immediately.

MMMMM-----------------Chili and garlic oil--------------------------

1. In a small sauce pan, combine the cloves of garlic and oil bring to a boil. Turn down the heat and simmer until the garlic turns golden brown, 10 to 15 minutes.

2. Let cool and then add the chili flakes. Let sit for at least 2 hours before using. Oil will last 2 to 3 weeks.

Recipe from Chef Wolfgang Puck, Spago Restaurant Los Angeles, Ca MM format and typoes by Fred Ball

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