CALIFORNIA PIZZA KITCHEN BASIC PIZZA DOUGH

1 teaspoon yeast
1/2 cup plus 1 tablespoon warm water (105 to 110 degrees)
1 1/2 cups bread flour or all-purpose flour, plus additional for rolling
2 teaspoons sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil plus 1 teaspoon for coating

Dissolve the yeast in water and set aside for five to 10 minutes. Be sure the water isn't too hot or you'll kill the yeast and your dough will not rise.

If using an upright electric mixer, install the mixing paddle attachment rather than the dough hook. Combine all other ingredients (except the additional teaspoon of olive oil) and combine them with the dissolved yeast in the mixing bowl. Use the two lowest speeds to mix the dough. Mix for two to three minutes, until the dough is smooth and elastic. Overmixing will produce tough, rubbery dough, and friction will cause dough to rise too fast.

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 dissolved yeast mixture. 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 five minutes. When done, the dough should be slightly tacky and should barely stick to your hands.

Lightly oil the dough ball and the interior of a one-quart glass bowl. Place the dough ball in the bowl and seal the bowl with clear food wrap; seal airtight. Set aside at room temperature (70 to 80 degrees) to rise until double in bulk, about one and a half to two hours. Punch down the dough, reform it into a ball and return it to the same bowl; cover again with plastic wrap. Place the bowl in the refrigerator overnight, covered airtight.

About two hours before you're ready to assemble the pizza, remove the dough from the refrigerator. Use a sharp knife to divide the dough into two equal portions. Roll the dough into two round balls on a smooth, clean surface. Be sure to seal any holes by pinching or rolling.

Place the newly formed dough in a glass casserole dish, spaced far enough apart to allow each to double in size. Seal the top of the dish airtight with plastic wrap. Set aside at room temperature until the balls have doubled in size (about two hours). The balls should be smooth and puffy.

Sprinkle a medium dusting of flour over a clean, smooth surface. Flour the dough liberally. Place the floured dough on the floured smooth surface. Use your hands or a rolling pin to press the dough down, forming a flat circle about half an inch thick. Pinch the dough between your fingers all around the edge of the circle, forming a lip that rises about one-quarter-inch above the center of the dough. Continue this outward stretching motion until you have formed a nine-inch diameter pizza dough. Sprinkle cornmeal, semolina or flour over a wooden pizza peel. Arrange the stretched dough over the peel.

Dress the pizza quickly and transfer to a preheated pizza stone. Bake at 500 degrees F for eight to 10 minutes or until the crust is crisp and golden and the cheese at the center is bubbly.

Source: The California Pizza Kitchen Cookbook by Larry Flax and Rick Rosenfield