Cookwith

Name: California Margherita Pizza
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour, plus extra for dusting; 1 cup warm water (about 110°F); 2 tsp sugar; 2 1/4 tsp active dry yeast (1 packet); 1 1/2 tsp kosher salt; 1 1/2 tbsp olive oil, plus extra for drizzling; 3/4 cup tomato passata or crushed tomatoes; 1 tsp dried oregano; 1/2 tsp chili flakes (optional); 6 oz fresh mozzarella, torn into pieces; 1/3 cup grated Parmigiano Reggiano; 1/4 cup fresh basil leaves; Freshly cracked black pepper, to taste

California Margherita Pizza

miradugm

This California-inspired Margherita pizza is a celebration of classic Italian technique with a golden, chewy crust and a vibrant, sun-kissed tomato sauce. The dough is crafted using a simple, time-honored method that yields a perfect balance of crispy bottom and tender interior. Fresh mozzarella and Parmigiano Reggiano melt into creamy pools, while basil adds a burst of fragrance. A hint of chili and black pepper elevate each bite, making this pizza perfect for a sunny evening or a cozy night in. The result is a universally crowd-pleasing pie that’s both Instagram-worthy and irresistibly delicious.

Ingredients

Instructions

In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
Add flour, salt, and olive oil to the bowl. Mix until a shaggy dough forms.
Turn dough onto a floured surface and knead for about 8 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1-1.5 hours or until doubled in size.
Preheat oven to 500°F (or as hot as your oven goes). If you have a pizza stone, place it in the oven to preheat as well.
Punch down the dough and stretch or roll it into a 12-inch circle on a floured sheet of parchment paper.
Spread tomato passata evenly over the dough, leaving a 1-inch border. Sprinkle with oregano, chili flakes (if using), and a pinch of salt.
Distribute mozzarella pieces evenly, then top with grated Parmigiano.
Drizzle lightly with olive oil and season with black pepper.
Transfer pizza (with parchment) onto a baking sheet or preheated stone. Bake for 10-13 minutes, until crust is golden and cheese is bubbling.
Remove pizza from oven and immediately scatter fresh basil leaves over the top.
Let cool for 2 minutes, slice, and serve hot.