Wolfgang Puck Pizza dough

                                       

In my opinion this is the best ever pizza crust that I've tasted, and has been my go to crust. 
Shape-wise it's always been one large rectangle size... well that's the  size of the oven tray. 
In this way it saves me a lot time and effort  making multiple round pizzas.

1 package dry active yeast - about 11/2 tsp
1 teaspoon honey
1 cup warm water (105 degrees F)
3 cup all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus more for brushing

Toppings and cheese of your choice, I normally use my pre-made mince meat (see recipe below), pepperoni, grilled chicken (recipe below), red and green capcicum , mushroom and onions.

In a small bowl, dissolve yeast and honey in 1/4 cup warm water; set aside. 
In the bowl of an electric mixer fitted with a dough hook, combine flour and salt. 
Add oil, yeast mixture, and remaining 3/4 cup warm water; mix on low speed until dough pulls away from the sides of the bowl and clusters around the dough hook, about 5 minutes.


Turn dough out onto a clean work surface, and knead by hand until dough is smooth and firm, 2 to 3 minutes. 
Transfer dough to a large bowl, and cover with a clean, damp kitchen towel. 
Place bowl in a warm spot, and let rise for 30 minutes.


                                   

Sprinkle some corn meal generously all over the tray and flatten the dough gently to cover the surface. and cover with a damp towel, and let rest for 15 minutes. 

Start by spreading some tomato sauce all over and  arrange your  desired toppings. Sprinkle some salt, pepper and mix dry herbs.

                                     

Bake for 20 minute at 200 deg celcius oven. 
Enjoy...jue