California Pizza Company Copycat Pizza Dough
I am not sure where I got this recipe from. I think it was from one of Todd Wilbur’s Top Secret Recipe books but it has been modified.
This dough has a proofing stage of about 90 minutes. So if you are in a hurry, try the 20-minute Pizza Dough Recipe.
Do the longer proofs make a difference? They sure do. It allows the dough to develop a more complex flavor. So if you get into a traditional or a NY style pizza the rise is a minimum over night in the refrigerator. But it is good to know the different dough recipes/types.
This is a copycat recipe for California Pizza Kitchen pizza dough.
| Servings | Prep Time |
| 1 14-inch pizza | 20 minutes |
| Cook Time | Passive Time |
| 15 minutes | 90 minutes |
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This is a copycat recipe for California Pizza Kitchen pizza dough.
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Ingredients
- 3/4 cup warm water (175ml) (175g)
- 2 tsp granulated sugar (8g)
- 1 1/2 tsp active dry yeast (4.7g)
- 2 cups Bread Flour (240g)
- 1 tsp salt (6g)
- 1 tbsp olive oil (15ml) (15g)
Servings: 14-inch pizza
Units:
Instructions
- Mix the water, sugar and yeast together and allow to proof for 10 minutes. The mixture should become frothy/foamy.
- Place the flour and salt in the bowl of the stand mixer fitted with a dough hook. With the mixer running at low speed, slowly add the yeast mixture then add in the olive oil.
- Continue to knead the dough for 5-7 minutes until it becomes elastic and smooth.
- Remove the dough from the mixer to a lightly floured work surface and hard need 10 to 15 times while forming it into a ball.
- Place the ball in an oiled/greased bowl. Cover with oiled plastic wrap and a towel. Place in a warm draft free place for the dough to double in size, about 1 to 2 hours.
- Meanwhile, place oven rack in its lowest position and place baking stone on rack. Preheat oven to 500ºF/260ºC while the dough is proofing.
Assembling the Pizza
- Turn the dough out onto a lightly floured work surface, Now working the dough into a round disc, this is the base we will start working. Now make an edge about 1-inch in from the outer edge, this will make the outer end of the pizza.
Slowly work the dough wider by placing you hand on and expanding you finger slightly, rotate and continue expanding the dough. Be careful not to tear the dough. Keep working until you pizza you have your desired size.
- If you will not be baking your pizza on a baking stone, give the pan you will be baking it in a light spray with oil. Place dough onto the pan, reshape. Place in oven and par bake for 5 minutes. After 5 minutes remove from the over, add you sauce, cheese and toppings.
- If you are using a pizza screen - place the dough onto the screen and carefully reshape. Do not push the dough through the screen. Add sauce, cheese and toppings. Place screen on pizza stone and bake until done.
- If you will be baking directly on the pizza stone, sprinkle some semolina flour (or cornmeal or flour) onto the peel (a wooden peel works best, the dough tends to stick on the aluminum or metal peels). Make sure you can side the dough back and forth on the peel. If you can not, try lifting it up and shaking, if it still will not slide, add a little semolina flour. Add sauce, cheese and toppings. Before placing in the oven shake the peel to make sure the pizza will slide off. Place the pizza onto the stone by giving a quick forward jerk and pulling the peel backwards, then remove the peel. Bake until done.
Removal and Slicing
- Remove the pizza from the oven. Place a a cutting board (or a serving pan you can cut the pizza on.)
- Allow the pizza to cool for a few minutes before slicing. Serve.
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