Pizza Dough and Sauce

Pizza Dough

Wolf's Pizza Dough using Wolfgang Puck's Bistro Bread Machine

Makes enough dough for 1 large or 2 medium pizzas


1 cup water
2 tablespoons olive oil
1 tablespoon honey (didn't use)
1 teaspoon kosher salt (used sea salt)
3 cups unbleached bread flour
2 1/2 teaspoons bread machine yeast


1. Following the order listed, place ingredients in bread pan.
Insert bread pan into breadmaker close lid.

2. Press MENU and select DOUGH.

3. Press START.

4. Total machine time is 1 hour and 30 minutes.

5. Removed dough, divide into two dough balls if you want to make medium pizzas.

6. Allow dough ball to proof for about 1 hour before making pizza or freezing.

- To make your pizza, combine 2 tablespoons of flour and 2 tablespoons corn meal
and spread on counter or cutting board. Stretch the dough to your desired shape
and thickness. Add your favorite toppings and bake in a very hot, preheated 500°
oven for about 12-15 minutes or until toppings are well browned and bubbly and
crust is a rich brown color.

- To freeze raw dough balls for later use, place dough balls in a Quart size zip
top bag. Spray the inside of the bag with nonstick spray before adding dough ball.
Dough can be kept frozen for up to 2 months. When ready to use, remove from freezer,
thaw, and make your pizza.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Steve's notes:

- I used Semolina flour for 25% (3/4 cup) of the bread flour, and instead of corn
meal on the pizza paddle and stone. Next time I'd like to try 100% bread flour.

- I used just bread flour to coat the dough while stretching it before putting it
on the paddle and adding toppings.

- I used 450 F for a cooking temp. to prevent the cornmeal/semolina from burning.

- I plan to use Rice Bran Oil to season the pizza stone and brush on the dough
before adding the sauce. It has a high smoke temperature, 485 degrees.

- I kept the dough in the fridge overnight before using 1 and freezing the other.

Pizza Sauce

reduced from
(after reading comments, didn't use some of the ingredients)


* 1 (6 ounce) can tomato paste
* 6 fluid ounces warm water (110 degrees F)
* 3 tablespoons grated Parmesan cheese
* 1 teaspoon minced garlic
* 3/4 teaspoon onion powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried basil
* 1/4 teaspoon ground black pepper
* salt to taste

(things in the original recipe I didn't use:
- 2 tablespoons honey
- 1 teaspoon anchovy paste (optional)
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon dried red pepper flakes)


1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic,
onion powder, oregano, marjoram, basil, ground black pepper, and salt;
mix together, breaking up any clumps of cheese.

2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough
and prepare pizza as desired.

Steve's notes:

- I'm thinking a bit more oregano next time.