Recipe by ratherbeswimmin'
From Tony Gemignani of Pyzano’s in Northern California. Use with any California-style pizza. Makes enough for two 14-inch pizzas.
Top Review by KrabKokonas
My mother, who is from Phoenix, sent me this recipe cut from a "Sunset" magazine about three years ago. I have been using it ever since and LOVE it. I don't have a bread machine or bread hooks for my mixer, so I do it all by hand and it still turns out lovely. I have also tried making the dough rise quickly in a warm oven rather than in a cold fridge for a long time. It works, but I must say that I prefer the cold-risen taste. I generally make this recipe in quadruple batches and freeze the extra - it defrosts wonderfully and still make a beautiful, thick crust. Be sure to lightly grease the bottom of your pizza pan with some good quality olive oil to get a crispy bottom crust!
- 2 1⁄2 teaspoons active dry yeast (1 package)
- 1 cup lukewarm water (90 to 100 degrees)
- 1 cup ice-cold water
- 1 tablespoon sugar
- 1 1⁄2 tablespoons kosher salt
- 2 tablespoons olive oil
- 5 1⁄4-5 1⁄2 cups unbleached bread flour, plus more
- unbleached bread flour, for dusting
Directions See How It's Made
- In a small bowl, using a fork, stir the yeast into the lukewarm water; set aside until the yeast dissolves; about 5 minutes.
- In another small bowl, combine the cold water, sugar, salt, and olive oil; stir to dissolve the sugar and salt.
- To make the dough using a stand mixer: fit a heavy-duty stand mixer with the dough hook attachment.
- Place 5 ¼ cups flour in the mixer bowl.
- Add the yeast mixture along with the cold water mixture and mix on low speed until the flour is incorporated and the dough gathers together to form a coarse ball, about 4 minutes.
- Let rest 2 minutes, then mix on low speed until the dough is smooth and not sticky, about 6 minutes longer (if the dough begins to climb up the dough hook toward the motor drive, stop the mixer and push it down; if machine labors and the motor feels hot, stop and wait a few minutes for the motor to cool down).
- Turn the dough out on a well-floured work surface and knead for a minute or two until it forms a smooth ball, adding up to ¼ cup flour of additional flour, if necessary.
- Cut the dough in half to form even portions, each weighing 22 ounces.
- With floured hands, pick up one portion of dough and pull the opposite edges together, wrapping them underneath toward the center to form a tight smooth ball; pinch to seal.
- Repeat with the second portion; place each portion in a 1-gallon zip-lock plastic bag; squeeze out all the air and seal the bags, allowing enough room for the dough to double in size.
- Refrigerate for at least 10 hours or up to 2 days.
- Remove from refrigerator 1 hour before using to allow dough to come to room temperature; proceed with any California-style pizza.