California Pizza Kitchen Pizza Dough

1. Dissolve the yeast in the 105-110 degree water and set aside for 5-10 min. Water temperature should feel like bath water.

2. Combine all ingredients together, if using upright mixer or bread maker. Avoid adding the yeast mixture straight onto the salt since salt will kill some of the yeast. Mix on lowest 2 speeds for 2-3 minutes. (If mixing by hand, start with dry ingredients; when mixed, make a well and add wet ingredients, then knead dough for 5 minutes, until dough is barely beyond sticking to your hands.)

3. Lightly oil dough ball and set inside a lightly oiled bowl; seal bowl with clear wrap and set at room temperature to rise until doubled (1 1/2-2 hours).

4. The dough could be used at this point; or for a more chewy dough, punch it down again and reform the ball, cover airtight in bowl in the refrigerator overnight.

5. About 2 hours before use, remove dough from refrigerator. Divide dough into 8 balls (6 inch pizzas)or 4 balls (9 inch pizzas).

6. Once divided, roll balls out on smooth, clean surface.

7. Place 8 balls in glass casserole dish, leaving space enough to double in size, seal top airtight with clear wrap. Set aside to double. They should now be puffy and ready to use.