California Pizza Recipe

Activate yeast

In a small bowl, combine warm water (1 cup), sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive; start again with fresh yeast.

Mix dough

In a large bowl, combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center, add the foamy yeast mixture and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed for 6–8 minutes.

First rise

Lightly oil a bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1–1.5 hours, or until doubled in size.

Punch down and shape

Punch the risen dough down to release air. Turn onto a lightly floured or cornmeal-dusted surface and shape into a 12–14 inch round (or two smaller rounds). Let rest 10 minutes to relax the gluten before stretching.

Prepare the blended base

In a small bowl combine 3 tbs prepared pizza sauce, 2 tbs mayonnaise, minced garlic (1 tsp), 1 tsp dried oregano, 1 tsp black pepper and 1/2 tsp salt. Whisk until smooth. Taste and adjust seasoning. This creates a balanced tomato-mayo California-style base.

Preheat oven

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it in the oven while it heats. If using a baking sheet, invert it and preheat that.

Stretch dough and prepare peel or pan

Dust a pizza peel or inverted baking sheet with cornmeal or flour (2 tbs). Transfer the rested dough and stretch it by hand into a 12–14 inch round, leaving a slightly thicker rim for the crust. Avoid overworking.

Add base and cheese

Spread the prepared sauce evenly over the dough, leaving a 1/2 inch border. Sprinkle 2 cups shredded mozzarella evenly over the sauce, then dot with crumbled goat cheese or feta (1/2 cup).

Add proteins and raw toppings

Distribute cooked shredded chicken (1 cup) and chopped cooked bacon (1/2 cup) evenly over the cheese. Add thin slices of roma tomato (2) and a light scatter of thinly sliced red onion (1/4 cup).

Bake

Slide the pizza onto the preheated stone or pan. Bake for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbling and slightly browned on top.

Finish crust

When the pizza emerges from the oven, brush the crust edge with 1 tbsp extra virgin olive oil for shine and flavor.

Add fresh toppings

While the pizza is still warm, arrange sliced avocado (1) across the top and scatter baby spinach or arugula (1 cup) and chopped fresh cilantro (2 tbs). Drizzle with 1 tbsp olive oil and 1 tbsp lemon juice. If desired, sprinkle 1/2 tsp red pepper flakes for heat.

Slice and serve

Let the pizza rest 2–3 minutes so the toppings settle, then slice into 8 pieces and serve immediately.