This Los Angeles Style Pizza features a thin, crispy crust with a chewy interior, topped with vibrant, fresh ingredients. Inspired by the gourmet yet laid-back pizza scene of L.A., it's ideal for a casual dinner party or a fun weeknight meal. Ready in approximately 60 minutes for a taste that's both light and satisfying.
Ingredients
Directions
Preheat oven and pizza stone/steel: Place a pizza stone or baking steel in your oven and preheat to its highest setting (usually 500-550°F or 260-290°C) for at least 30-45 minutes.
Prepare the sauce: In a small bowl, combine the San Marzano crushed tomatoes, minced garlic, dried oregano, and red pepper flakes (if using). Stir in 1 tablespoon of olive oil and a pinch of salt.
Stretch the dough: Lightly dust a pizza peel with cornmeal or semolina. On a lightly floured surface, gently stretch or roll out the pizza dough to your desired thickness (aim for thin). Carefully transfer the stretched dough to the prepared pizza peel.
Top the pizza: Spread the prepared tomato sauce evenly over the dough, leaving a small border for the crust. Distribute the fresh mozzarella slices/tears over the sauce, then sprinkle with grated Parmesan cheese.
Bake the pizza: Carefully slide the pizza from the peel onto the preheated pizza stone or steel in the oven.
Cook until golden: Bake for 8-15 minutes, or until the crust is golden brown and crispy, and the cheese is bubbly and slightly charred in spots. Cooking time will vary based on your oven's temperature and crust thickness.
Finish and serve: Carefully remove the pizza from the oven using the peel. Garnish with fresh basil leaves and a final drizzle of olive oil before slicing and serving hot.
Los Angeles Style Pizza
Serves: 4 People
Prepare Time: 20
Cooking Time: 60
Calories: 380
Difficulty:
Medium
This Los Angeles Style Pizza features a thin, crispy crust with a chewy interior, topped with vibrant, fresh ingredients. Inspired by the gourmet yet laid-back pizza scene of L.A., it's ideal for a casual dinner party or a fun weeknight meal. Ready in approximately 60 minutes for a taste that's both light and satisfying.
Ingredients
Directions
Preheat oven and pizza stone/steel: Place a pizza stone or baking steel in your oven and preheat to its highest setting (usually 500-550°F or 260-290°C) for at least 30-45 minutes.
Prepare the sauce: In a small bowl, combine the San Marzano crushed tomatoes, minced garlic, dried oregano, and red pepper flakes (if using). Stir in 1 tablespoon of olive oil and a pinch of salt.
Stretch the dough: Lightly dust a pizza peel with cornmeal or semolina. On a lightly floured surface, gently stretch or roll out the pizza dough to your desired thickness (aim for thin). Carefully transfer the stretched dough to the prepared pizza peel.
Top the pizza: Spread the prepared tomato sauce evenly over the dough, leaving a small border for the crust. Distribute the fresh mozzarella slices/tears over the sauce, then sprinkle with grated Parmesan cheese.
Bake the pizza: Carefully slide the pizza from the peel onto the preheated pizza stone or steel in the oven.
Cook until golden: Bake for 8-15 minutes, or until the crust is golden brown and crispy, and the cheese is bubbly and slightly charred in spots. Cooking time will vary based on your oven's temperature and crust thickness.
Finish and serve: Carefully remove the pizza from the oven using the peel. Garnish with fresh basil leaves and a final drizzle of olive oil before slicing and serving hot.
