California
California
Ingredient-forward West Coast pies — softer, slightly sweet doughs built for adventurous toppings.
Recipes · 5
Enriched Tender Wood-Fired Dough (Modified Caltech5)
A soft, enriched West-Coast dough enriched with milk powder, potato flour, honey, and olive oil at roughly 61% hydration, given a long 48-to-72-hour cold ferment and then blasted in a hot wood-fired oven so the tender crumb crackles as it cools. Scaled to 400 g of flour; the original is balled at 260 g.
Almond-Wood Fired Native Californian Dough
A lean, Neapolitan-leaning wood-fired dough from a fourth-generation Californian, built on 00 flour at about 63% hydration with just a pinch of yeast and a full day of fermentation, then fired hard over almond wood. Yields three 270-to-275 g dough balls.
Gjelina Venice Blended-Flour Pizza Dough
A wet, heavily fermented cheffy dough from Gjelina in Venice, blending bread flour with Caputo 00 at a hydration around 77% and a notably high salt level, then cold-fermenting for one to two and a half days. Quantities are scaled to 400 g of flour; the original calls for 185 g dough balls for 10-to-12-inch pizzas.
Wolfgang Puck Spago-Style Pizza Dough
An enriched, honey-sweetened white dough modeled on Wolfgang Puck's Spago pizza, running about 58% hydration with olive oil and a generous dose of yeast for a quick same-day rise. Makes enough for four small 8-inch pies.
California Pizza Kitchen Dough
The California Pizza Kitchen dough — a soft, slightly sweet, oil-enriched crust for grilled-chicken-and-BBQ-sauce territory. Volumes are the original's; gram weights are approximate. Makes two 9-inch pizzas.