California Pizza Kitchen serves THE best pizza in town. I am not too gaga over pizzas, but J is. We love their crust and have scoured the net for the perfect crust. Some of them became crisp biscuit like, few turned into soggy mess, the others were like granite. Sad, I know. Then I got this recipe from "Top secret recipes" I tried it today. Our verdict : AMAZING!!!
I am not going to give you any pizza sauce recipe here. Just that amazing crust - you definitely have to give it a try!!!
1/3 c + 1 Tbsp warm water
1 Tbsp honey
3/4 tsp yeast
2/3 C bread flour
1/3 C whole wheat flour
1/2 tsp salt
1/2 Tbsp olive oil
1) Mix water with honey, add the yeast, stir till dissolved. Let the mixture rest for 5 minutes till it foams.
2) Sift the flours and salt together. Add the liquid, gradually, mixing until all the ingredients are combined.
3)Knead the dough for 10 minutes. Form into a ball, coat with olive oil.
4) Cover the dough for 2 hours or till it doubles.
5) Punch the dough and put it back in the refrigerator overnight.
6) Take the dough from the refrigerator 1 to 2 hours before you prepare the pizza.
- Dough must refrigerate for the flavours to develop. Do not skip this step.
- Stretch the dough , it will stretch. It tears on the way but you can patch it up. We got it to stretch 13 inch (the pizza in the above picture is 13")
- I was a little scared it would come out like a hard biscuit it didn't (wide grin)
I just used bottled Marinara sauce (tsk, tsk, tsk, I know) but hey, I jazzed it up with more garlic and Italian spices :D. I used soy cheese on my side (yes, we both have different sides on our pizza) along with jalapenoes. If you haven't tried baby broccoli- it's time you did :P
And, if you are wondering why one side of the pizza is SO dark brown in colour; I was not around when J added the Mozzarella, I have a feeling he dumped the entire packet. Sigh, men.
Oh yes, have you voted yet?