Wednesday, January 30, 2013

Copycat California Pizza Kitchen Honey-Wheat Dough

Yes, I've posted this recipe before, but it's worth it to give it another go-round!  I've made this dough almost weekly since my first try, and I have to say, it's just fabulous!  And easy, too, so if you've never made your own pizza dough, give this a try, you won't regret it.  Try some favorite pizza recipes or create your own.  Also, feel free to add in some extra flavor with garlic powder, dried herbs, flavored olive oils, cheese, or more.  The world is your oyster, so jump right in!

Honey-Wheat Pizza Dough
1 teaspoon yeast (I used pizza crust yeast)
1/2 cup plus 1 teaspoon warm water (105-110 degrees)
3/4 cup bread flour
3/4 cup whole wheat flour
2 tablespoons clover honey
1 teaspoon salt
1 tablespoon olive oil, plus 1 teaspoon for coating

Dissolve the yeast in the water and set aside for 5-10 minutes.  Be sure the water is not hot as temperatures above 120 degrees will kill the yeast, causing your dough to not rise.

If using an electric mixer (Kitchen Aid) use the mixing paddle since this batch is too small for the dough hook to be effective.  Combine all other ingredients (except the additional teaspoon olive oil) and combine them with the dissolved yeast in the mixing bowl.  Don't pour the salt directly into the yeast-water since the salt will kill the yeast; these ingredients must combine gradually.  Use only the lowest/slowest two speed settings and mix the dough 2-3 minutes, until smooth and elastic.  Overmixing will produce tough, rubbery dough, and friction will cause the dough to rise too quickly.

If using a food processor, use a dough "blade" made of plastic rather than the steel knife attachment, which cuts the gluten strands and ruins the consistency of the dough.  As with the mixer method, be mindful of speed and total mixing time so as to not cause friction and kill the yeast.  Mix only until a smooth dough ball is formed.

If mixing by hand, place the dry ingredients in a large mixing bowl.  Make a well in the middle and add the wet ingredients.  Use a wooden spoon to combine.  Once initial mixing is done, oil your hands and knead the dough for five minutes until slightly tacky.

Regardless of the mixing method used...  Use the remaining teaspoon olive oil to oil the dough ball and the inside of a 1-quart glass bowl.  Place the dough bowl in the bowl and seal with saran wrap, making sure the dish is air-tight.  Set aside at room temperature to rise until doubled in size, 1 1/2-2 hours.

Punch down the dough, reform into a ball, and return it to the same bowl.  Cover again with saran wrap, and place in refrigerator overnight, covered air-tight.

Two hours before assembling your pizza, take the dough from the refrigerator, leaving the glass bowl covered and air-tight.  Set aside at room temperature once again until doubled in size (smooth and fluffy), about 2 hours.

Sprinkle a dry pizza peel (or other smooth surface) with cornmeal or flour.  Remove the dough ball from the glass bowl, being careful to maintain the round shape and dust with cornmeal or flour as well; place on the pizza peel.  Use a rolling pin (dust this with corn meal or flour as well) to press the dough into a circle about 12-14 inches in diameter (about 1/4-inch thick). Around the edge, pinch the edges up to form a lip that rises about 1/4-inch above the rest of the crust.  Delicately lift the edges of the pizza crust and ensure it will slide on the pizza peel after dressing.  Sprinkle more cornmeal/flour as necessary.

1 comment:

  1. Hi Kate,
    The Crust really makes a great pizza, your pizza crust looks so good. Have a great week and thank you so much for sharing your awesome recipe with Full Plate Thursday.
    Come Back Soon!
    Miz Helen