Author Topic: California Style Definition  (Read 13044 times)

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Online Steve

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California Style Definition
« on: May 19, 2005, 03:27:17 PM »
One of the identifying characteristics is of California style pizza is the toppings. California style tends to use exotic toppings and "off-the-beaten-path" combinations. While it is difficult to determine the origins of this style, some think it started in the 1970's or early 1980's. Back in the 1970's, creative culinary experts like Wolfgang Puck started experimenting with different, non-traditional toppings and later, around the mid-1980's, concepts like California Pizza Kitchen began selling the West Coast style. The dough has the same protein content as Chicago style, but the dough is mixed until it is smooth. The dough is placed in the pan and allowed to rise as much as _ of an inch. In many cases these crusts are par-baked (sometimes called double baked) to order. This is done to help retain the height after baking and it also contributes to the crispy eating characteristic. The crust is light, airy and tender, which comes from the flour and proofing. Toppings tend to range from shrimp and asparagus to smoked salmon and other seafoods. Vegetarian combinations are also predominant.

By Tom Boyles
http://www.pmq.com/mag/2003winter/pizzatypes.shtml
« Last Edit: May 19, 2005, 03:31:56 PM by Steve »
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Offline November

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Re: California Style Definition
« Reply #1 on: September 23, 2006, 05:47:27 AM »
Ed LaDou is widely regarded as the creator of the California style pizza.  He was the guy behind Wolfgang Puck's Spago, coming up with the exotic pizza toppings.  From what I heard, he had a load of ideas he never got to try out at Spago, so he took the ideas with him and later used them in the founding of CPK.  History Channel's American Eats episode on pizza covered this pretty well.

EDIT:
http://www.pizzatoday.com/features_articles.shtml?article=MTI1MXN1cGVyMTI0OHNlY3JldDEyNTU=
« Last Edit: September 23, 2006, 06:34:52 AM by November »

Offline calbeerandpizza

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Re: California Style Definition
« Reply #2 on: October 29, 2010, 12:25:43 PM »
Ed's wife Carrie is continuing the tradition at Caioti Pizza Cafe in Studio City.
Photo of their Portobello Pizza:
Sliced Portobello Caps with Spinach, Tomatoes, Brie, Mozzarella & Slivered Almonds

Offline gabaghool

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Re: California Style Definition
« Reply #3 on: September 15, 2011, 09:28:42 PM »
Ed LaDou is widely regarded as the creator of the California style pizza.  He was the guy behind Wolfgang Puck's Spago, coming up with the exotic pizza toppings.  From what I heard, he had a load of ideas he never got to try out at Spago, so he took the ideas with him and later used them in the founding of CPK.  History Channel's American Eats episode on pizza covered this pretty well.

EDIT:
http://www.pizzatoday.com/features_articles.shtml?article=MTI1MXN1cGVyMTI0OHNlY3JldDEyNTU=

He was also a founder of California Pizza kitche, along with a couple of attorneys.  His stance today;

NEVER, EVER get in business with attorneys.  Well said.

Offline gabaghool

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Re: California Style Definition
« Reply #4 on: September 15, 2011, 09:29:38 PM »
He was also a founder of California Pizza kitche, along with a couple of attorneys.  His stance today;

NEVER, EVER get in business with attorneys.  Well said.

Sorry, I see you mentioned his association with CPK.  MY bad.

Offline Pete-zza

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Re: California Style Definition
« Reply #5 on: September 15, 2011, 09:36:07 PM »
Ed LaDou died at the end of 2007: http://slice.seriouseats.com/archives/2008/01/ed-ladou-california-pizza-pioneer-dies-at-52.html. And CPKI is going private in a buyout deal.

Peter

Offline gabaghool

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Re: California Style Definition
« Reply #6 on: September 19, 2011, 01:26:48 PM »
Wow, how could I have missed that?!!  Really  sad.  Thanks for the info.

Offline Doughboy20

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Re: California Style Definition
« Reply #7 on: February 22, 2014, 08:01:09 PM »
Well, I lived in Hollywood for a long time, went to Spago's when it was still on the hill on Sunset and the Pizzas really did become the star of the show.  That said I have eaten at California Pizza Kitchen and I must say it was a lot better when it first opened then what it is today.  Quality has gone down over the year.  That coupled with the fact that there really was not may places out here that made great pizza at that time back in the 80's and even 90's.

I must say though, things have changed.  We have a growing trend of great pizza places in LA that rival NY.  Mozza in Hollywood and Micheal's in Long Beach are very highly rated.   The first one mentioned was started my the same chef behind La Brea Bakery.  Micheal's in Long Beach makes a DOP margarita pizza and was recently rated  by Zagat as the best in America.   The one caveat is you have to still seek these places out.  Don't go to Hollywood Blvd and expect to get good pizza, you will be very disappointed.