Basic Pizza Dough
Source of Recipe
"The California Pizza Kitchen Cookbook", p. 7
Recipe Introduction
Makes 2 -9 inch pizza
Basic Dough:
1 tsp yeast
1/2 c. plus 1 T warm water (105-110f)
1 1/2 cups bread flour or all-purpose flour
2 tsp sugar
1 tsp salt
1 T EVOO plus 1 tsp for coating
Honey Wheat Dough
1 tsp yeast
1/2 c. plus 1 T warm water (105-110f)
1 cup whole wheat flour
5 tsp honey
1 tsp salt
1 T EVOO plus 1 tsp for coating
These are basically the same except the honey/wheat rises more slowly.
1. Dissolve yeast - set aside 5-10 mins
2. Combine dry ingredients - stirring with paddle attachment in mixing bowl (Kitchen Aid machine - won't use dough hook as it's inefficient for this small batch of dough)
3. Slowly mix yeast/water mixture into the dry flour mixture - mix gradually; use lowest 2 speeds. Add honey at this point, if making the Honey Wheat Dough. Mix for 2-3 minutes until dough is smooth, elastic.
Don't overmix - dough will be tough, rubbery, and rise too fast.
4. Lightly oil the dough ball and interior of 1-quart glass bowl. Place dough in bowl, seal with clear food wrap - seal air tight. Set aside at room temperature (70-80f) to rise until double in bulk; about 1 1/2 to 2 hours.
5. The dough could be used at this point but it wouldn't be "fermented" or wonderful, chewy, flavorful.
6. Punch dough down, re-form into round ball, return to same bowl; cover again; place in refrigerator overnight or up to 24-hours.
7. 2 hours before you assemble pizza, use a sharp knife to divide the dough into 2 equal portions (or 4 equal portions if making appetizer-sized pizza, or even smaller - up to 6 portions).
8. Roll smaller dough into round balls, on smooth, clean surface; sealing any holes by pinching/rolling.
9. Place dough balls in glass casserole dish, space to allow doubling in size. Seal with plastic wrap. Set aside at room temp until doubled in size (about 2 hours). They should be smooth and puffy.
10. preheat the oven for an hour at 500f
11.. Stretch and form dough - use metal spatula or dough scraper to remove dough from dish, being careful to preserve the round shape. Four dough liberally. Place on floured smooth surface. Use hand or rolling pin to press dough gently into flat circle - 1/2 inch thick. Pinch edges into a lip or rim that rises 1/4 inch above rest of surface. Continue outward stretching motion of hands until dough is 9-inch diameter. Or, you could hand-stretch at this point.
12. Lightly sprinkle cornmeal, semolina or flour on wooden pizza peel. Arrange stretched dough on the peel. Work quickly, "dress" the pizza - dough can become quickly soggy so speed is critical (have ingredients prepared!).
13. Slide onto your stone! Don't touch for at least 3 minutes!
14. Bake 8-10 minutes.
-Sharon, NH
P.S. I've condensed 6-pages of the book into these directions. Please read through first time and let me know if there were "typos". The book also provided food processor and mixing by hand - here they are, very condensed: Food Processor - use a dough blade; be cautious not to mix too long; heat from processor can kill yeast; mix only until smooth dough ball forms Mixing by Hand - make a well in dry ingredients; pour in liquids (reserving 1 tsp EVOO). Wooden spoon to combine; lightly oil hands and knead for 5 minutes. Dough will be slightly tacky.
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