CPK's BLT Pizza

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California Pizza Kitchen's recipe - straight from their cookbook. I didn't believe you could ever get the same results at home, but using these recipes, it's **absolutely** authentic and well worth the trouble.

**Dough is made in a bread maker** The "secret" to rolling out a crisp, thin crust is refrigerating the dough as **least** one night.

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  • 2

Ingredients

  • MY FAVORITE TOPPING FOLLOWS......IF YOU LIKE BLT SANDWICHES.....YOU'RE GONNA LOVE BLT PIZZA:
  • CALIFORNIA PIZZA KITCHEN'S PIZZA CRUST
  • You will need a pizza "stone" to bake on and a pizza peel for both these recipes.
  • BASIC PIZZA DOUGH Makes two 9" pizzas
  • 1 tsp yeast
  • 1/2 cup plus 1 TBSP warm water (105° to 110°)
  • 11/2 cups bread flour
  • 2 tsp sugar
  • 1 teaspoon salt
  • 1 TBSP extra virgin olive oil (plus one tsp. reserved to coat bowl dough will rise in)
  • HONEY-WHEAT PIZZA DOUGH Makes Two 9" pizzas
  • 1 tsp yeast
  • 1/2 cup plus 1 tsp warm water (105° to 110°)
  • 1 cup bread flour
  • 1/2 cup whole wheat flour
  • 5 tsp clover honey
  • 1 tsp salt
  • 1 TBSP exta virgin olive oil (plus 1 tsp. reserved to coat bowl dough will rise in)
  • Add ingredients in the order the manufacturer of your machine reccomends. Use the dough setting ( I know, I know but I don't like to leave anything assumed in giving a recipe:-) When you're dough cyc
  • will later become.) Place the bowl in the refrigerator overnight covered airtight.
  • 2 ABOUT 2 HOURS BEFORE YOU'RE READY TO ASSEMBLE YOUR PIZZA, remove the dough from the refrigerator. Using a sharp knife to divide into 2 equal portions. Roll the smaller doughs into round balls on a smo
  • food wrap. Set aside at room temperature until the dough balls have doubled in size (about 2 hours). They should be smooth and puffy.
  • Roll out the dough to a 9" diameter.
  • IMPORTANT!! MUST PRE-HEAT PIZZA STONE IN 500° OVEN FOR ONE HOUR
  • Dust your pizza peel with cornmeal. Place dough on the peel and assemble your pizza with your toppings. Carefully transfer your pizza to the pizza stone. Cooks in under 10 minutes.....watch carefully.
  • crisp, crumbled bacon
  • finely shredded romaine lettuce
  • mayo
  • shredded mozzarella cheese
  • fresh roma tomatoes, sliced thin (if you use reg. tomatoes be sure to drain them!!)
  • olive oil
  • After the crust....this is a cinch!! Brush one tablespoon of olive oil on each pizza. Top with shredded mozzarella and crisp, crumbled, bacon and more mozzarella...then tomato slices. Bake til center
  • It's a long process but you won't believe how good a pizza can get until you make these crusts.........I'm hooked!! RECIPES EASILY DOUBLED IN LARGE CAPACITY MACHINES!!

Preparation

Step 1

Directions included with ingredients for clarity.

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