California Pizza Kitchen Pizza Crust (Overnight Method For Optimum Flavor)

Prep Time
Cook Time
Ready In

"Recipe By: The California Pizza Kitchen Cookbook, tweaked slightly. The overnight refrigeration time adds more flavor, you could however use it the same day you make it, I suggest to go the overnight method. Makes one smaller size pizza"

Original is 4 servings


  • Serving Size: 1 (86 g)
  • Calories 224
  • Total Fat - 8 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 584.1 mg
  • Total Carbohydrate - 34.9 g
  • Dietary Fiber - 5.1 g
  • Sugars - 2.3 g
  • Protein - 6.3 g
  • Calcium - 16.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a small cup add 1/4 cup warm and 1 teaspoon sugar, mix until the sugar is dissolved. Mix in yeast, then set aside for 5 to 10 min until foamy) important! be sure that water is not too hot, water temp over 120 will kill the yeast).

Step 2

Use mixing paddle attachment because batch size is too small for the dough hook. Combine remaining 1/4 cup water, 1 teaspoon sugar, salt, olive oil and bread flour. Add dissolved yeast.

Step 3

Use the lowest 2 speeds to mix dough. Mix 2-3 min. until dough is smooth and elastic. Overmixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.

Step 4

Oil the inside of a 2 qt. glass bowl. Place dough ball in bowl and seal bowl air-tight with clear plastic wrap. Set aside at room temperature to rise until double in bulk: 1-1/2 - 2 hours.

Step 5

YOU COULD USE THE DOUGH NOW - BUT to obtain an even more over the top chewy, flavorful dough, punch down dough, form again into a round ball and return it to same oiled bowl; cover again with clear plastic wrap (making sure it's airtight). Place bowl in refrigerator overnight.


Step 6

Around 2 hours before you are ready to assemble pizza, remove dough from fridge. Shape into a round ball on a smooth surface; seal any holes by pinching. Place the dough ball back into bowl and allow to rise (room temperature) until doubled in size, about 1 1/2-2 hrs, it should be smooth and puffy.


Step 7

Dust a smooth surface with flour.

Step 8

Use a spatula to carefully remove dough ball from the bowl, being very careful to preserve its round shape.

Step 9

Flour the dough liberally. Use your hand or rolling pin to press dough down forming a flat circle about 1/2" thick. Pinch dough between your fingers around edge forming a 1/4 to 1/2-inch rim. Continue this outward stretching until you have reached your desired size pizza dough.

Step 10

Place on a greased pizza pan. Top with your favorite toppings and cheese, or on a pizza stone that has been preheated first.

Step 11

FOR PIZZA STONE: pizza stone should be preheated at 500 degrees for 1 hour before topping with unbaked pizza. Bake pizza about 8 to 10 minutes.


No special items needed.

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