California Pizza Kitchen Pizza Dough Food

GRILLED CALIFORNIA PIZZAS

Steps:

• For the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. Add 3 cups flour, then the salt, and mix. While mixing, add 1 more cup of flour, or enough to make a soft dough. Knead the dough on low to medium speed for about 10 minutes until smooth, sprinkling it with flour, if necessary, to keep it from sticking to the bowl.
• When the dough is ready, turn it out onto a floured board and knead by hand a dozen times. It should be smooth and elastic. Place the dough in a well-oiled bowl and turn it several times to cover it lightly with oil. Cover the bowl with a kitchen towel. Allow the dough to rest at room temperature for 30 minutes.
• Divide the dough into 6 equal parts and roll each one into a smooth ball. Place the balls on a baking sheet and cover them with a damp towel. Allow the dough to rest for 10 minutes. Use immediately, or refrigerate for up to 4 hours.
• If you've chilled the dough, take it out of the refrigerator approximately 30 minutes ahead to let it come to room temperature. Roll and stretch each ball into a rough 8-inch circle and place them all on baking sheets sprinkled with cornmeal. (You will be able to fit 2 pizzas on each 18 by 13-inch baking sheet.)
• Light your grill and wait until it's hot.
• Place the pizzas directly onto the grill and cook on 1 side for 1 minute. Turn the pizzas over and brush with olive oil or garlic oil.
• Top the pizzas with any toppings you wish, piling them high. Drizzle each pizza with 1 tablespoon of olive oil. Put the lid on your grill and cook for 5 minutes more, until the crust is crisp and the toppings are cooked.

ALL-PURPOSE PIZZA DOUGH

Steps:

• Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes.
• Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms.
• Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
• Transfer the dough to an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Divide the dough into two 1-pound balls. (If making sheet-pan pizza, let the dough rise, covered, on an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil instead of in a bowl; do not divide into two balls.)
• If not using the dough right away, wrap in plastic and refrigerate for up to 2 days or freeze for up to 3 months. Bring to room temperature before using.

CALIFORNIA PIZZA KITCHEN BBQ CHICKEN PIZZA

Steps:

• Position an oven rack in the lowest position and place a pizza stone on it. Preheat the oven to its highest setting, 500°F or higher, for 30 minutes to 1 hour.
• While the oven is preheating, allow the dough to come to room temperature on the counter. Toss the chicken with 2 tablespoons of the barbecue sauce and set aside.
• Cut a piece of parchment to fit your pizza stone and place the dough on it. Use your fingers to gently press and stretch the dough into a large circle. Spread with the remaining barbecue sauce, then scatter the chicken on top. Sprinkle the pizza with the Gouda and mozzarella cheese, then top with the onion.
• Carefully transfer the parchment with pizza onto the pizza stone. Bake for 10 to 12 minutes, until crust is browned and cheese is bubbly. Sprinkle the cilantro on top just before serving.

CALIFORNIA PIZZA KITCHEN ROASTED GARLIC CHICKEN PIZZA (COPYCAT)

Steps:

• To Make The Dough (The following directions are for those of you who don't have a bread maker) (If you do have a bread maker follow its directions using the ingredients listed):.
• Preheat the oven to the lowest setting possible- only warm. Dissolve the yeast in the water and set aside for approx 5 minutes. Do not use water that is hotter than 120 degrees F because it will kill your yeast. Use hot sink water. In about five minutes there will be a little froth on the bowl of yeast. This shows that it is working. (Note: Check the expiration date on your yeast before you use it).
• Get out a big mixing bowl, and add your flour, salt, and sugar. Mix well and make a little well in the center. Slowly add your yeast water mix in the well and mix in the flour with a spoon. Mix well. The dough will be sticky. Do not over mix- this will ruin your dough. Make a dough ball and leave in the bowl.
• Get out 2 sheets of foil and lay them out on your counter. Sprinkle a little flour on the foil, and then place your dough ball in the center. Lightly oil your hands and then start kneading for a couple minutes.
• Get out another bowl and lightly oil the bowl just to coat. Place your dough ball in the bowl and turn once to coat the dough with the oil. Secure airtight with plastic wrap. Place in the oven just to warm.
• Let sit for 2 hours in the oven to rise. A warm oven is extremely important. Room temperature will not rise your dough properly.
• After 2 hours punch the dough down and separate it into two pieces. Form 2 nice balls. (If you are not making the pizza this same day than you can stick it in the refrigerator covered and sealed for only 1 day. ) (Then let it rise when you are ready to make it in a warm oven for 2 hours).
• If you are making it the same day than place one ball back in the same bowl, and get out another bowl and lightly coat it with olive oil. Seal both very well with plastic wrap- air tight. Place back in the oven to warm for another 1 1/2 hours.
• After your time has passed- than you take your dough balls and roll them one by one into a 9 inch pizza. 1/2 inch thick.
• Heat your oven to 350.
• At this point you are ready to dress your pizza. The original recipe calls for you to bake your pizza on a pizza stone. If you decide to use a pizza stone you need to heat it in the oven for one hour to get nice and hot before use.
• Roasted Garlic Paste.
• First preheat the oven to 325 degrees F.
• In a small bowl add the garlic with the olive oil and mix well. Spread on the bottom of a baking pan and roast approx 30 minutes until browned. After the time has passed stir the garlic well and cook another 12 minutes. Let this cool to the touch and add it to a food processor along with the water and mix till it looks like a fine peanut butter. This makes about 1/4 cup.
• Garlic Shallot Butter with Lemon.
• Turn your burner on medium and add your 1 Tablespoon of butter to the pan. Next add the minced garlic, thyme, and minced shallots. Continue to cook till the onions start to turn brown. Turn your burner to high heat, and add the sprinkle of white pepper, fresh lemon juice, chicken cube, and wine. Continue to stir , and cook until the mixture is reduced. Once it is reduced add your remainder 2 Tablespoons of butter, and keep on low until your pizza is ready. If you are making this pizza later- than place in an airtight container and keep refrigerated until ready to use.
• Assembling your pizza.
• Now is the easy part. All we do is assemble the pizza.
• Your oven needs to be preheating now if it is not already. Your dough should be rolled out and ready for the topping.
• First place a thin layer of the garlic paste on your 9 inch pizza. Sprinkle your mozzarella cheese on the pizza. Then with a slotted spoon, scoop your onions on the pizza.
• Next you want to add your shredded chicken to the pizza, Romano cheese, and sprinkle parsley on the pizza. Place your pizza in the middle rack of the oven.( If you are using the pizza stone, you want to transfer the pizza over to the warm stone to bake).
• You want to bake the pizza till the crust is crisp and the cheese is melted. This takes approx 8 minutes.
• Repeat the same steps for the second pizza.
• Variations of Pizza.
• With your Homemade pizza crust- you can make many different pizza's.
• The recipe for the California Garlic paste is above. Any other pizza that you decide to make whether it be the pepperoni and cheese, or the sausage and mushroom- spread a layer of this paste over the bottom of the crust before you put on your pizza sauce. It gives the pizza a phenomenal taste.
• I will note- we do make several pizza's and freeze them. You want to bake the prepared pizza just for a couple minutes to pre-cook it, not all the way. This way when you do cook it later- it will taste just like the original day you made them. If you make 9 inch pizza's a large freezer bag fits the pizza perfect.

CALIFORNIA PIZZA KITCHEN THAI CHICKEN PIZZA

Steps:

• Combine sauce ingredients in a small pan over medium heat.
• Bring the sauce to a boil; boil gently for one minute.
• Divide into 2 portions for use on chicken and pizza; set aside.
• To make Thai chicken: Cook the chicken in olive oil over med-high heat, stirring, until just cooked; 5 to 6 minutes do not overcook.
• Set aside in refrigerator until chilled through.
• Once chilled, coat the chicken with 1/4 cup sauce.
• Set aside in refrigerator.
• To make the pizza: Use a large spoon to spread 1/4 cup sauce evenly over pizza dough within the rim.
• Cover sauce with 3/4 cup cheese.
• Distribute half the chicken pieces over the cheese followed by half the green onions, bean sprouts, and carrots, respectively.
• Sprinkle an additional 1/4cup cheese over the toppings and top the pizza with 1 TBSP chopped peanuts.
• Transfer the pizza to oven; bake until crisp and golden and the cheese is bubbly, 9 to 10 minute.
• When cooked through, remove pizza from oven.
• Sprinkle 1TBSP chopped cilantro over the hot cheesy surface.
• Repeat with remaining ingredients for a second pizza.

CPK PIZZA DOUGH

Steps:

• -Dissolve yeast in hot water and set aside for 5-10 min -place dry ingredients in a 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 min. When done the dough should be slightly tacky (it should be barely beyond sticking to your hands). Lightly oil the dough ball and the interior of a glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap. Seal airtight. Set aside at room temperature to rise until double in bulk, 1 1/2-2 hrs. -Punch down the dough, re-form a ball and return it to the bowl. Cover with clear food wrap. Place bowl in the fridge overnight, covered airtight. About 2 hrs before making pizza, remove dough from fridge. Use a sharp knife to divide the dough into 2 parts -Roll the doughs into round balls. Be sure to seal any holes by pinching or rolling. Place the balls in a glass casserole dish, spaced far enough apart to allow for each to double. Seal the top of the dish airtight with clear food wrap. Set aside until the dough balls have doubled in size (2 hrs). They should be smooth and puffy. Sprinkle a medium dusting of flour over a surface. Use a metal spatula to carefully remove balls from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured surface. Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-icnh thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough. -Flour parchment paper. Place dough and toppings there. -Place on pizza stone. Yank parchment paper after 3 min in the oven.

FAMOUS CALIFORNIA PIZZA DOUGH

Steps:

• Combine yeast, honey, and 1/4 cup warm water in a large bowl with a whisk. Let stand to dissolve, about 10 minutes.
• Add salt, 1 tablespoon olive oil, remaining 3/4 cup warm water, and 1 cup flour to the mixture and stir until a batter forms. Add another 1 cup flour; stir to combine. Add 1/2 cup more flour and combine.
• Turn dough out onto a surface dusted with 1/4 cup flour. Knead until a smooth, fairly firm, slightly sticky dough is achieved, adding more flour as needed.
• Transfer dough to a lightly oiled bowl and cover with a damp towel. Let sit in a warm place until doubled in size, 30 to 40 minutes.
• Turn dough out onto a lightly floured cutting board and pat down with your hand. Divide dough into 4 equal pieces. Stretch and fold each piece down and under, tucking as you go, to form pizza dough rounds.
• Cover with a towel and let sit in a warm place until doubled in size, 20 to 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Dust a baking sheet with cornmeal.
• Transfer dough rounds to a lightly floured board and press each piece out to desired thickness, starting in the center, until 8 to 10 inches wide. Form a crust shape around the outer edges with your fingertips.
• Transfer one round of pizza dough to the prepared baking sheet and brush with 1 tablespoon olive oil. Top with any sauce and toppings you like.
• Bake in the lower rack of the preheated oven for 5 minutes. Move to the center of the oven and continue to bake until golden, about 10 minutes more. Repeat to bake remaining pizzas.

CALIFORNIA PIZZA KITCHEN COPYCAT PIZZA DOUGH RECIPE - (4/5)

Steps:

• DOUGH: Dissolve the yeast in the water and set aside for 5 to 10 minutes. Be sure that the water is warm, not hot. Temperatures of 120°F and above will kill the yeast, and your dough will not rise. If using an upright electric mixer, use the mixing paddle attachment. This batch size is too small for the dough hook to be effective. Combine the yeast-water mixture, flour, sugar, salt1 tablespoon of extra virgin olive oil, and 1 tablespoon warm water in the mixing bowl. Do not pour the salt directly into the yeast water because this would kill some of the yeast. Allow these 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. If using a food processor, using a dough blade made of plastic rather than the sharp steel knife attachment; proceed as for stand mixer. Mix just until a smooth dough ball is formed. 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. Lightly oil the dough ball and the interior of a 1-quart glass bowl with 1 tablespoon of extra virgin olive oil. Place the dough ball in the bowl and seal the bowl with clear food wrap. Seal airtight. Set aside and let come to room temperature, about 70 to 70°F. Allow dough to rise until double in bulk, about 1 1/2 to 2 hours. 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 into 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. 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, 4 equal portions if making appetizer-size pizza, or if smaller 6-inch pizzas are desired. Roll the smaller doughs into round balls on a smooth, clean surface. Be sure to seal any holes by pinching or rolling. 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. STRETCH AND FORM THE DOUGH: Sprinkle a medium dusting of flour over a 12x12-inch clean, smooth surface; a pizza peel is ideal for this. Use a metal spatula or dough spacer to carefully remove a dough ball from the glass casserole dish, being very careful to preserve its round shape. Flour the dough liberally. Place the floured dough on the floured smooth surface. Use your hand or rolling pin to press the dough down forming a flat circle about 1/2-inch thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip or rim that rises about 1/4-inch above the center surface of the dough. You may continue this outward stretching motion of the hands until you have reached a 9-inch diameter pizza dough. BAKING YOUR PIZZA: Lightly sprinkle cornmeal, semolina, or flour over the surface of a wooden pizza peel. Arrange the stretched dough over the floured peel surface. Work quickly to dress the pizza so that the dough will not become soggy or sticky from the sauces and toppings. When you are ready to transfer the pizza to the pizza stone in the pre-heated oven, grasp the handle of the peel and execute a very small test jerk to verify that the pizza will come easily off the peel. If the dough does not move freely, carefully lift the edges of the dough and try to rotate it by hand. Extreme cases may require that you toss more flour under the dough edges. Once the dough is moving easily on the peel, open the oven and position the edge of the peel over the center of the stone about 2/3 from the front of the stone. Jiggle and tilt the peel to get the pizza to start sliding off. When the pizza begins to touch the stone, pull the peel quickly out from under it. Don't attempt to move the pizza until it has begun to set, about 3 minutes. The peel can be slid under the pizza to move it or remove it.