a bucket full of blueberries: California Pizza Kitchen Pizza Dough Recipe

Years ago I was introduced to California Pizza Kitchen on a shopping trip with my mother during a Chicago shopping trip that was put together by Upjohn for their employees. I loved it and was pleasantly reacquainted with it while at Biola in California. The crust and the sauce was just so sweet and just different than the other pizzas that I had grown up with. While at Biola, I came across the recipe for CPK's pizza crust on their website. Unfortunately it has been taken down since then and published in their Family Cookbook.

Tonight was the first time I have actually tried this dough after years of putting it off for one reason or another. Many of times the reason being is that it really is a dough you need to plan ahead with. You see, for it to get its full CPK flavor, it needs to set overnight and often times I am exhausted from work or get out too late to create the dough. Well today I had a day off so I decided to make it right when I woke up thinking the extra couple of hours would at least produce some of the developing flavor.

I have to say, it was a pretty great recipe. I was a little uneasy about it at first, because it didn't look like the pizza doughs I have made in the past but honestly that could be because I neglected to use the paddle as instructed. The dough was pretty easy to form and cooked up pretty quickly. I chose to have a crust on my pizza, which turned out nicely where as Brad decided to go for more of the thin crust variety. We were both quite impressed and will definitely make this again. Oh, and also there is a Honey wheat variation that I never really copied it down, but I did find it on a pizza making blog. It seems legit since their traditional CPK recipe was pretty much spot on from what was on CPK's website in years past. Though I have not tried it yet, I will copy it down on the bottom of this post for anyone who wants to try it out...aka my father ;o)

California Pizza Kitchen Traditional Dough
from the California Pizza Kitchen Family Cookbook

Ingredients

1 teaspoon active dry yeast
1/2 cup plus 1 tablespoon warm water (110-115 degrees F)
1 1/2 cups bread or all purpose flour
2 teaspoons sugar
1 teaspoon kosher salt
1 Tablespoon + 1 teaspoon olive oil

Directions

In a small bowl, dissolve the yeast in the water (Make sure the water is not too hot as this will kill the yeast and prevent the dough from rising)

If using an upright electric mixer, use the mixing paddle attachment because the dough hook will not mix this size of batch effectively. In the mixing bowl, combine the flour, sugar, salt, and 1 Tablespoon olive oil and stir by hand just to distribute. Add the disolved yeast and place the bowl and paddle on the mixer. Start mixing on the lowest speed. Increase the speed slightly and mix 2 to 3 minutes, until the dough is smooth and elastic. Do not mix too muxh as this will build up too much gluten and make it difficult to shape.

If using a food processor, make sure to use the plastic blade, the metal knife will cut through the gluten strands and keep the dough from developing any body. Proceed as for the stand mixer, make sure to stop kneading as soon as the dough forms a ball. Over kneading could overheat the dough as the mixing bowl is directly above the motor.

If mixing by hand, place the dry ingredients in a 4 to 6 quart mixing bowl, and stir to combine. Make a well in the center and pour the liquids, reserving 1 teaspoon of olive oil. Use a wooden spoon to combine the ingredients. Once all the flour is mixed in, turn the dough onto a lightly floured work surface and, with lightly oiled hands, knead the dough for five minutes. It should be smooth and elastic, but it will still be slightly sticky.

Place the remaining teaspoon of oil in a 4 quart mixing bowl and spread it with your fingertips. Place the dough ball in the bowl, move it around the oil, then turn it over so the oil side is facing upward. Cover the bowl with plastic wrap and allow to rise until double in bulk, around 1.5 to 2 hours.

You can use the dough at this point, but if possible- and this does requires some planning- punch the dough down, reshape it into a ball, and cover with plastic wrap. Refrigerator overnight, this will create a more flavorful dough with a chewier consistency.

About 2 hours before you are ready to assemble your pizza, remove the dough from the refrigerator. If making individual pizzas, use a sharp knife to divide the dough into two or four equal.

Roll each portions into a round ball on a smooth clean surface, making sure to seal any holes by pinching or rolling.

Place the newly formed dough balls in a glass baking dish, spaced far enough apart to allow for each to double in size. Seal the top of the dish with plastic wrap.Set aside at room temperature until dough has doubled in size, about 2 hours. They should be smooth and puffy. Dress according to the recipe.

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I put together the following instructions after scouring the internet for how long/how high. As far as I know, this is not CPK's directions.

Heat your pizza stone in a 500 degrees F for at least 30 minutes. Roll out and shape your dough balls, transfer the dough to a pizza peel, and dress them. Slide the dough into the oven using a cornmeal-dusted pizza peel (or anything smooth and thin enough to maneuver, like a cutting board or flat cookie sheet).

(How much do you love that pizza peel? Because I know I do!
What makes it even better is that my father in law made it)

The pizzas will cook somewhat quickly so it is always better to watch them rather than rely on a timer. Brad and my pizzas were in the oven for 8-10 minutes.