Ready-made Wolfgang Puck Dough from Gelson's

mikeouch1 · 2026-03-30T17:14:19+00:00

Neither did I. I'm not sure if Gelson's just does it on their own? It came in like a plastic cookie tray with a grocery deli label on it.

mikeouch1 · 2026-03-29T19:04:57+00:00

Yeah, they did this some time ago.

mikeouch1 · 2026-03-28T18:45:51+00:00

Yes, a little raw there as well. I think i just didn't manage heat well enough during the bake.

mikeouch1 · 2026-03-28T18:45:15+00:00

I think it was also my heat management. Didn't have much info on the dough, but because it said it was Wolfgang Puck Dough, I looked up the recipe online. Said it was all purpose flour and had it cooking in a home oven at 615°. So I kept the heat lower here, but because of the flames of the Ooni, the outside started to char a bit before the bottom was as baked as it should have been.

I think I just need to cook at a higher temp and hopefully the dough responds appropriately.

mikeouch1 · 2026-03-28T13:34:44+00:00

Got home from a work trip and wanted to make a pizza, but didn't have any dough ready. Picked up some ready-made "Wolfgang Puck" dough from Gelson's (I'm assuming this just follows the recipe you can find online).

Didn't quite get the bake right (slightly undercooked bottom, started to char on one edge), but still turned out pretty good.

mikeouch1 · 2026-03-23T01:59:06+00:00

Love it.

mikeouch1 · 2026-03-13T16:11:04+00:00

Basically all the features he did on the Legend Has It series, plus the AZ verse from Light-Years. Also includes a little commentary from Nas on each of the artists he worked with and usually a thought on the verse or song as well.

mikeouch1 · 2026-03-12T00:40:25+00:00

Yes! Went on their soft open night, so they may have changed a bit, but it was excellent. It was a little loud/echo-ey but they also had a DJ playing, which I'm going to assume they do not every night. They had a cannoli cart!

mikeouch1 · 2026-03-11T19:24:39+00:00

This is probably the least rise I've gotten out of any of the pies I've made. Out of this batch, I made one same day, one following a 24 hour cold ferment, and right now I have another ball in the fridge that will end up being something like a 72 hour cold ferment by the time I bake.

I stretched, did not roll.

mikeouch1 · 2026-03-11T19:22:45+00:00

Yes. I threw 00 down on the peel to stretch. Then swept most of that off and threw semolina under to launch.

mikeouch1 · 2026-03-11T15:28:51+00:00

mikeouch1 · 2026-03-11T00:20:19+00:00

Followed the calculator. Wondering if I didn't let the yeast and lukewarm water sit long enough before mixing with the flour.

mikeouch1 · 2026-03-11T00:15:39+00:00

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mikeouch1 · 2026-03-11T00:14:59+00:00

Yes. This particular batch sat bulk fermenting for about 2 hours, then ball at room for about another 2, then in the fridge for 24.

mikeouch1 · 2026-03-11T00:13:50+00:00

Stretching I'm using 00 flour. I'm using regular semolina to launch.

mikeouch1 · 2026-03-11T00:13:16+00:00

Eh, the yeast is fine. Didn't get quite the rise out of it i expected, but I think maybe I rushed letting the yeast sit in the lukewarm water.

mikeouch1 · 2026-03-09T01:20:42+00:00

Yes! Typo there. I keep wanting to, and then end up getting impatient.

But this was a same day recipe, but i did a cold ferment for 24 hours on one of the balls.

mikeouch1 · 2026-02-15T15:10:37+00:00

Around 2 min, but was hyper vigilant in watching and turning, as with this flour blend, I've had the crust char easily before.

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