Author Topic: California Pizza Kitchen Cookbook  (Read 3025 times)

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Offline elsegundo

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  • Location: Sacramento/El Segundo CA
  • Shakey's not stirrred
California Pizza Kitchen Cookbook
« on: October 31, 2005, 07:57:44 PM »
California Pizza Kitchen Cookbook
By Larry Flax and Rick Rosenfield
   
These were the lawyers who started a concept known as California style although others had done “gourmet pizzas” before. There are only two dough recipes one basic and one honey-wheat.

The basic recipe: (page 7)
1 tsp yeast
˝ cup plus 1 Tbl water 105-110
1 ˝ cups bread flour or AP
2 tsp sugar
1 tsp salt
1 Tbl extra virgin olive oil

Add yeasted water to the rest of ingredients, let rise 2 hours, refrigerate overnight.

Makes two pizzas.

The rest of the book covers gourmet toppings from eggplant to seafood.

CPK famous BBQ chicken is in there. Chicken breasts, BBQ sauce, gouda and mozzarella and cilantro. See page 14.

The book is $20.00 or your library will have it. 641.824 C153zf.

Is the pizza any good?  I’m a Shakey’s man and biased.
And this is foo-foo food to me. I first ate CPK pizza in National airport (DC), so you must like it on the east coast some.  As always, it's a matter of taste.



Offline zappcatt

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Re: California Pizza Kitchen Cookbook
« Reply #1 on: November 04, 2005, 11:24:18 AM »
I have the book, and truly enjoy their pizzas..I usually stick to the pepperoni or hawaiian pizzas, while my wife strays towards the froofroo ones..pear and gargonzola, etc.

I did not post their recipe since the book is copywrited..

Offline Bean

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Re: California Pizza Kitchen Cookbook
« Reply #2 on: February 23, 2006, 11:31:36 AM »
I have both their cookbooks, I plan on making the BLT pizza again tonight.  :)