Recipe: PIZZA DOUGH BY CALIFORNIA PIZZA KITCHEN
- 1 teaspoon yeast
- 1/2 cup plus 1 tablespoon warm water (105 degrees to 110 degrees F)
- 1 1/2 cups bread flour or all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil plus 1 teaspoon for coating
To make the dough:
2. If using an upright electric mixer, such as a KitchenAid, use the mixing paddle attachment because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except the additional teaspoon olive oil) and combine them with the dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these 2 ingredients to mix gradually; use the lowest 2 speeds to mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Overmixing will produce tough, rubbery dough, and friction will cause the dough to rise too fast.
3. If using a food processor, use a dough “blade” made of plastic rather than the sharp steel knife attachment, which would cut the gluten strands and ruin the consistency of the dough. Otherwise, proceed as above. Be especially cautious not to mix too long with a food processor because the temperature resulting from the friction of mixing could easily exceed 120 degrees F, killing your yeast. Mix only until a smooth dough ball is formed.
4. If mixing by hand, place the dry ingredients in a 4 to 6 quart mixing bowl; make a well in the middle and pour in the liquids (reserving the teaspoon of olive oil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough; knead for 5 minutes. When done the dough should be slightly tacky (that is, it should be barely beyond sticking to your hands).
5. Lightly oil the dough ball and the interior of a 1-quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal airtight. Set aside at room temperature (70-80 degrees F) to rise until double in bulk - about 1 1/2 to 2 hours.
6. (The dough could be used at this point, but it will not be that wonderful, chewy, flavorful dough that it will later become.) Punch down the dough, re-form a nice round ball and return it to the same bowl; cover again with clear food wrap. Place the bowl in the refrigerator overnight, covered airtight.
7. About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza or if smaller 6-inch pizzas are desired).
8. Roll the smaller doughs into round balls on a smooth, clean surface; be sure to seal any holes by pinching or rolling.
9. Place the newly formed dough balls in a glass casserole dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish airtight with clear food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.