California Pizza Kitchen Pizza Dough
Master the art of homemade pizza with this California Pizza Kitchen Pizza Dough recipe, your gateway to restaurant-quality crust at home! This versatile dough combines pantry staples like all-purpose flour, olive oil, and a touch of sugar to create the perfect balance of chewy and crispy. With an easy-to-follow process, including tips on activating dry yeast and kneading for elasticity, you'll achieve a golden, wood-fired-style base in just 75 minutes of prep time. Whether topped with savory classics or creative ingredients, this dough provides a blank canvas for your culinary imagination. Prepped to perfection with optional semolina flour for extra texture, it's ideal for pizza novices and enthusiasts alike. Pair with your favorite sauces and fresh ingredients for a slice of California-inspired paradise!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 cup Warm water (110°F/45°C)
- 2.25 teaspoons Dry active yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 2 tablespoons Semolina flour (optional, for dusting)
Instructions
In a small bowl, combine the warm water, dry active yeast, and sugar. Stir and let it sit for 5-10 minutes until frothy to activate the yeast.
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the activated yeast mixture and olive oil.
Mix the ingredients together using a wooden spoon or your hands until a shaggy dough forms.
Transfer the dough onto a lightly floured surface. Knead it for about 8-10 minutes until it becomes smooth and elastic.
Lightly oil a large bowl and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preheat your oven to 500°F (260°C) and place a pizza stone or baking sheet inside to heat while you shape the dough.
Punch down the risen dough and divide it into two equal portions. Roll each portion into a ball and let them rest for 10 minutes.
On a lightly floured surface or using semolina flour, roll out one of the dough balls into a 12-inch circle or your preferred pizza shape.
Carefully transfer the rolled-out dough to parchment paper or a pizza peel dusted with semolina flour.
Add your desired pizza toppings and slide the pizza onto the preheated stone or baking sheet. Bake for 8-10 minutes or until the crust is golden and crisp.
Repeat with the second portion of dough, or store it in the refrigerator for up to 24 hours or in the freezer for later use.
Nutrition Facts
Calories |
1692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2371 mg | 103% | |
| Total Carbohydrate | 301.5 g | 110% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 13.4 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 557 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
