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California Pizza Kitchen Basic Pizza Dough
Makes dough for two 9-inch pizzas.

1 teaspoon yeast
1/2 cup plus 1 tablespoon warm water (105 to 110 degrees F)
1 1/2 cups bread flour orall-purpose flour
2 teaspoons granulated sugar
1 teaspoon salt
1 tablespoon extra virgin olive oil plus 1 tablespoon for coating

To Make The Dough

Dissolve the yeast in the water and set aside for 5 to10 minutes. Be sure that the water is hot. Temperatures of 120 degrees F and above will kill the yeast, and your dough will not rise.

If using an upright electric mixer, such as a KitchenAid, usethe mixing paddle attachment because the batch size is too small for the dough hook to be effective. Combine all other ingredients (except the additional teaspoon of olive oil) and combine them withthe dissolved yeast in the mixing bowl. (Do not pour the salt directly into the yeast water because this would kill some of the yeast.) Allow these ingredients to mix gradually, use the lowest 2 speedsto mix the dough. Mix for 2 to 3 minutes, until the dough is smooth and elastic. Over-mixing the dough will produce tough, rubbery dough, and friction will cause the dough to rise too fast.

Ifusing a food processor, using a dough "blade" made of plastic rather than the sharp steel knife attachment, which would cut the gluten strands and ruin the consistency of the dough. Otherwise proceed asabove. Be especially cautious not to mix too long with a food processor because the temperature resulting from the friction of mixing could easily exceed 120 degrees F, killing the yeast. Mix onlyuntil a smooth dough ball is formed.

If mixing by hand, place the dry ingredients in a 4 to 6 quart mixing bowl. Make a well in the middle and pour in the liquids (reserving the teaspoon of oliveoil). Use a wooden spoon to combine the ingredients. Once initial mixing is done, you can lightly oil your hands and begin kneading the dough. Knead for 5 minutes. When done the dough should be slightly...