Modified Wolfgang Puck Pizza Dough

This is a quick, modified version of my favourite pizza dough recipe from Wolfgang Puck. If the dough is allowed to proof (double in volume) once, even twice, you will get a very nice flavour from the dough.


  • 2 cup all-purpose fluor, preferably unbleached
  • 1 cup whole-wheat flour
  • 2-1/4 tsp. pizza yeast (or active dry yeast if you can’t find pizza yeast)
  • 1 tsp, finely ground Kosher salt
  • 1-1/4 cup luke-warm water, divided (1 cup; 1/4 cup)
  • 1 tbsp. corn starch
  • 1 tbsp. oil
  • 1 tsp. fresh rosemary (optional)


  1. Add 1/4 cup luke-warm water to a small bowl, add corn starch. Stir to dissolve corn starch, then add yeast. Stir with fork to thoroughly mix yeast. Let sit while completing the next step.
  2. Combine in a mixer: flour, salt, rosemary; stirring until well mixed.
  3. While mixing flour on low speed, slowly add yeast mixture. Continue mixing until dough is complete.
  4. Slowly add oil, then slowly add remaining 1 cup of water until dough ball comes cleanly off the edges of the bowl, sticks to the dough hook and forms a ball. If the dough is too wet, simply add all-purpose flour, 1/2 tbsp at a time; if too dry, slowly add 1 tsp. of water. Dough should  be smooth and firm, and not sticky to the touch.
  5. Once dough reaches desired consistency, turn out onto floured work surface, and knead for another minute.
  6. Place ball into lightly oiled bowl, cover with a clean, damp paper towel or cloth, and  set in a warm place to rise.
  7. Once dough has doubled in volume, punch down, and allow to rise once more, or begin spreading the dough out. If the dough is too cold, it will take a long time to rise and will have a spingy consistency, making it difficult to roll out.

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