NEAPOLITAN THIN CRUST PIZZA DOUGH
California Pizza Kitchen Recipe
1 teaspoon active dry yeast (not the “quick-rise type)
3/4 cup PLUS 1 1/2 tablespoons warm water (105°F to 110°F)
1 3/4 cups unbleached bread or all-purpose flour, plus extra for rolling
2 tablespoons whole wheat flour
1 teaspoon sugar
1 teaspoon kosher salt
2 teaspoons extra virgin olive oil
California Pizza Kitchen Neapolitan Thin Crust Pizza Dough
- 1 tsp Active dry yeast (not the "quick-rise type)
- 3/4 cups PLUS 1 1/2 tablespoons warm water 105°F to 110°F
- 1 3/4 cups Unbleached bread or all-purpose flour Plus extra for rolling
- 2 tbsp Whole wheat flour
- 1 tsp Sugar
- 1 tsp Kosher salt
- 2 tsp Extra virgin olive oil
stand mixer with paddle attachment or food processor with plastic blade (both optional) — do not use a hand mixer which may shred the dough
wooden rolling pin (thicker in the middle if you have one)
Makes about 14 ounces — Enough for one 14-inch pizza or two 10-inch pizzas
1. 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.
2. If using a stand mixer, use the paddle because the dough hook will not mix this size batch efficiently. In the mixing bowl, combine the flour, sugar, salt, and 1 teaspoon of the olive oil and stir by hand to distribute. Add the dissolved yeast and place the bowl and paddle on the mixer. Start mixing on the lowest speed to mix. Increase the speed slightly and mix for 2 to 3 minutes, until the dough is smooth and elastic. Do not over-knead, as this will build up too much gluten and make the dough difficult to shape.
If using a food processor, be sure to use the plastic blade; the metal blade will cut through the gluten strands and keep the dough developing any “body.” Proceed as for the stand mixer, making sure to stop kneading as soon as the dough forms a smooth ball. Over-kneading could overheat the dough because 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 middle and pour the liquids, reserving 1 teaspoon of the olive oil. Use a wooden spoon to combine the ingredients. Once all the flour is mixed in, turn the dough onto a lightly floured surface and, with lightly oiled hands, knead the dough for 5 minutes. It should be smooth and elastic, but will still be slightly sticky.
3. Place the remaining teaspoon of oil in a 1-quart mixing bowl and spread it with your fingertips. If desired, divide the dough into halves. Place the dough ball in the bowl, move it around the oil, then turn it over so that the oiled side is facing upward. Let dough rise on an oiled cookie sheet covered loosely with plastic wrap or a damp towel until doubled in bulk, about 2 hours at room temperature.
4. To roll and shape the dough, lightly flour your hands and generously flour a clean, flat work surface. Work with 1 piece of dough at a time. Place it on the floured surface and press down with your fingertips in the middle, spreading the dough with your hands. When the dough has doubled in width, use a floured rolling pin to roll it very thin, like flatbread. The outside rim should be slightly thicker than the center of the dough.
5. Using a bread spatula, transfer the dough to a pizza peel. Don’t worry about keeping a perfect circle; you can reshape the pizza once it is on the peel. reshape the dough slightly, pinching together any holes that may have formed. Dress the pizza according to the recipe.