California Pizza Kitchen Pizza Crust (Overnight Method For Optimum Flavor)
Recipe: #18914
May 10, 2015
"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"
Ingredients
Nutritional
- 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.
AFTER REFRIGERATOR RISING
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.
TO FOR THE DOUGH
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.
Tips
No special items needed.