Blending the pizza traditions of old-world Italy and new-world New York, California-style pizza is made with a variety of fresh toppings, often with complex flavors. Credit for the individual pizza style is given to chef Ed LaDou and the restaurant, Chez Panisse, in Berkeley, California, owned by Alice Waters. The style gained popularity in the early 1980s after chef and culinary expert Wolfgang Puck hired LaDou to create innovative toppings for the pies at his West Hollywood pizzeria. The concept for California Pizza Kitchen was launched by LaDou and business partners in 1985. Today, the chain has some 200 outlets and a line of frozen grocery products.
Recipe Servings: 6
+ 33 minutes resting
Ingredients
Dough:
- ¾ cup warm water
- 1 Tbsp active dry yeast
- ½ Tbsp honey
- 1½ Tbsp olive oil
- 2 cups, plus 2 Tbsp all-purpose flour
- ¾ tsp salt
Sauce:
- 1½ cup marinara sauce
- 1 garlic clove, minced
- ¼ tsp Italian seasoning or oregano (optional)
Assembly:
Directions
- Combine yeast and warm water in a large bowl and let stand for a few minutes.
- Add the honey and olive oil.
- Add the flour, then the salt, and mix until well-combined, by hand or with a mixer fitted with a dough hook attachment. Mix until a sticky dough forms.
- Cover with plastic wrap and let rest in a warm place until doubled in size.
- Combine the marinara, minced garlic, and Italian seasoning or oregano in a small sauce pan.
- Bring mixture to a simmer over medium-low heat and cook until reduced by about half, approximately 10 minutes.
- Preheat to oven to 415°F.
- Drizzle a large baking sheet with the olive oil. Transfer the dough onto the oiled baking sheet, turning to coat it in oil.
- Roll the dough out to a round.
- Spread the pizza sauce over the dough, sprinkle it with mozzarella cheese, spread the ham over the cheese followed by the tomato, onion, mushrooms, and olives.
- Bake for 15–20 minutes, until the crust is crisp and the toppings are cooked.
For Dough:
For Sauce:
For Assembly:
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