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

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.