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California-Style Pizza Recipe

California-Style Pizza Recipe

Master this homemade California-Style Pizza with its signature thin, crispy crust and fresh, vibrant toppings. Learn how to achieve the perfect balance of gourmet West Coast flavors and textures with this best easy baking recipe that brings the sunny California cuisine right to your kitchen.
Difficulty:
Intermediate
Prep Time:
2 hours 30 mins
Cook Time:
12 mins
Serves:
2 pizzas (8 slices each)
An overhead shot of the California-Style Pizza on a rustic wooden pizza peel, showcasing its thin, golden-brown crust with slightly charred edges. The toppings create a vibrant mosaic of colors - bright green avocado slices, red cherry tomatoes, and purple red onions against a light base of creamy white sauce. Bathed in soft natural light streaming through a kitchen window, the image captures wisps of steam rising from the just-baked pizza, with scattered fresh herbs and a drizzle of olive oil adding glossy highlights. In the background, a small bowl of crushed red pepper flakes and a half-cut lemon suggest serving recommendations.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">240ml warm water (about 38°C)</li><li class="ingredients-single-item">2 tbsp olive oil (plus extra for brushing)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">120ml garlic-infused olive oil (or regular olive oil with 2 minced garlic cloves)</li><li class="ingredients-single-item">150g fresh mozzarella cheese, thinly sliced</li><li class="ingredients-single-item">100g goat cheese, crumbled</li><li class="ingredients-single-item">1 ripe avocado, sliced</li><li class="ingredients-single-item">150g cherry tomatoes, halved</li><li class="ingredients-single-item">1 small red onion, thinly sliced</li><li class="ingredients-single-item">85g fresh arugula (rocket)</li><li class="ingredients-single-item">15g fresh basil leaves</li><li class="ingredients-single-item">60g sun-dried tomatoes, chopped</li><li class="ingredients-single-item">2 tbsp balsamic glaze</li><li class="ingredients-single-item">Sea salt and freshly ground black pepper, to taste</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:
🔥 Calories:
🥑 Fat:
🧈 Saturated Fat:
🍞 Carbohydrates:
🍭 Sugar:
🍗 Protein:
🫀 Cholesterol:
🧂 Sodium:

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or steel</li><li class="equipment-single-item">Pizza peel or rimless baking sheet</li><li class="equipment-single-item">Stand mixer with dough hook (optional)</li><li class="equipment-single-item">Rolling pin</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a small bowl, combine the warm water (ensure it's not too hot or it will kill the yeast), sugar, and active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes until it becomes frothy and activated. This foaming action indicates that your yeast is alive and ready to work its magic in creating a light, airy dough.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large mixing bowl or the bowl of your stand mixer, combine the bread flour and salt. Make a well in the center and pour in the activated yeast mixture and 2 tablespoons of olive oil. Using the dough hook attachment on low speed (or your hands), mix until the ingredients come together to form a shaggy dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Increase the mixer speed to medium and knead for 7-8 minutes, or knead by hand on a lightly floured surface for 10 minutes, until the dough becomes smooth, elastic, and slightly tacky but not sticky. The gluten development at this stage is crucial for that characteristic chewy-yet-crisp California-style crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Lightly oil a clean bowl, place the dough inside and turn it once to coat with oil. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 1.5 hours, or until it has doubled in size. This slow rise develops flavor in your dough.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled, gently punch it down to release excess air bubbles. Divide it into two equal portions and shape each into a ball. Cover the dough balls with a kitchen towel and let them rest for another 30 minutes. This second rest relaxes the gluten, making the dough easier to shape and preventing it from shrinking back while you're stretching it.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the dough is resting, place your pizza stone or steel in the oven and preheat to the highest temperature your oven allows (ideally 250-275°C/475-525°F) for at least 45 minutes. The intensely hot surface will quickly cook the bottom of the pizza, creating that coveted crispy crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, use your fingers to gently flatten one dough ball into a disc, then pick it up and let gravity help you stretch it by draping it over your knuckles and gently pulling outward in a rotating motion. Aim for a 30cm (12-inch) round with an ultra-thin center and slightly thicker edges. If the dough resists stretching, let it rest for 5 minutes and try again.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer the stretched dough onto a flour-dusted pizza peel or inverted baking sheet. Work quickly from this point to prevent sticking. Brush the surface with garlic-infused olive oil, creating a flavorful base that will also help prevent the crust from becoming soggy once topped.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Arrange the mozzarella slices over the oiled dough, leaving some space between pieces. Sprinkle half of the crumbled goat cheese on top. Less is more with California-style pizza—the light application of cheese allows the fresh toppings to shine.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully slide the pizza onto the preheated stone or steel and bake for 8-10 minutes until the crust is golden and crisp, and the cheese is bubbly with some light browning. Watch carefully as it can go from perfect to burnt very quickly at high temperatures.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove the pizza from the oven using the peel and immediately top with fresh ingredients: arrange avocado slices, cherry tomatoes, red onion slices, and sun-dried tomatoes artfully over the surface. The residual heat will slightly warm these toppings without cooking them, preserving their fresh flavors and textures.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Scatter fresh arugula and torn basil leaves over the top, drizzle with balsamic glaze, and finish with a light spray or drizzle of olive oil and a sprinkle of sea salt and freshly cracked black pepper. The contrast between the hot crust, melted cheese, and cool, fresh toppings is a hallmark of California-style pizza.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Slice immediately and serve. Repeat the process with the second dough ball and remaining toppings for your second pizza. California-style pizza is best enjoyed fresh while the contrast between the crisp base and fresh toppings is at its peak.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in California-Style Pizza?

California-Style Pizza features bread flour, yeast, olive oil, mozzarella and goat cheese, plus fresh toppings like avocado, cherry tomatoes, red onion, arugula, basil, and sun-dried tomatoes, finished with a balsamic glaze for that signature West Coast flavour.

How to cook California-Style Pizza at home?

Learn how to cook California-Style Pizza by mastering a thin, crispy crust that bakes at high temperatures (250-275°C) on a preheated pizza stone. The key technique involves properly stretching the dough, pre-baking with minimal cheese, then finishing with fresh toppings after baking to maintain their vibrant flavours and textures.

Why is the crust so important for West Coast style pizzas?

The thin, crispy crust is the foundation of West Coast style pizzas, allowing the fresh toppings to shine. Using high-protein bread flour and proper kneading develops gluten for the perfect texture, while high-temperature baking creates that characteristic crispness with slight charring around the edges.

What makes a pizza "California-style" compared to other varieties?

California-style pizzas distinguish themselves with innovative, fresh ingredient combinations rather than traditional toppings. The style features a thin crust, lighter cheese application, and emphasis on local, seasonal produce—particularly avocado, arugula, and goat cheese—with post-bake topping application.

Can I prepare the dough for thin-crust pizza in advance?

Yes, you can prepare the dough up to 3 days in advance. After the first rise, place the dough balls in airtight containers in the refrigerator. The slow, cold fermentation actually improves flavour development. Bring to room temperature for 1-2 hours before stretching and baking.

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No items found.
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Learn how to achieve the perfect balance of gourmet West Coast flavors and textures with this best easy baking recipe that brings the sunny California cuisine right to your kitchen.", "prepTime": "PT2H30M", "cookTime": "PT12M", "totalTime": "PT2H42M", "keywords": "California-style pizza, thin crust pizza, avocado pizza, gourmet pizza, west coast cuisine", "recipeYield": "16", "recipeCategory": "Main Course", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "320 calories", "carbohydrateContent": "38 g", "proteinContent": "10 g", "fatContent": "14 g", "saturatedFatContent": "5 g", "cholesterolContent": "15 mg", "sodiumContent": "590 mg", "sugarContent": "2 g", "servingSize": "1 slice" }, "recipeIngredient": [ "350g bread flour (plus extra for dusting)", "7g active dry yeast", "1 tsp sugar", "240ml warm water (about 38°C)", "2 tbsp olive oil (plus extra for brushing)", "1 tsp salt", "120ml garlic-infused olive oil (or regular olive oil with 2 minced garlic cloves)", "150g fresh mozzarella cheese, thinly sliced", "100g goat cheese, crumbled", "1 ripe avocado, sliced", "150g cherry tomatoes, halved", "1 small red onion, thinly sliced", "85g fresh arugula (rocket)", "15g fresh basil leaves", "60g sun-dried tomatoes, chopped", "2 tbsp balsamic glaze", "Sea salt and freshly ground black pepper, to taste" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Activate Yeast", "text": "In a small bowl, combine the warm water (ensure it's not too hot or it will kill the yeast), sugar, and active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes until it becomes frothy and activated. This foaming action indicates that your yeast is alive and ready to work its magic in creating a light, airy dough." }, { "@type": "HowToStep", "name": "Mix Dough", "text": "In a large mixing bowl or the bowl of your stand mixer, combine the bread flour and salt. Make a well in the center and pour in the activated yeast mixture and 2 tablespoons of olive oil. Using the dough hook attachment on low speed (or your hands), mix until the ingredients come together to form a shaggy dough." }, { "@type": "HowToStep", "name": "Knead Dough", "text": "Increase the mixer speed to medium and knead for 7-8 minutes, or knead by hand on a lightly floured surface for 10 minutes, until the dough becomes smooth, elastic, and slightly tacky but not sticky. The gluten development at this stage is crucial for that characteristic chewy-yet-crisp California-style crust." }, { "@type": "HowToStep", "name": "First Rise", "text": "Lightly oil a clean bowl, place the dough inside and turn it once to coat with oil. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for about 1.5 hours, or until it has doubled in size. This slow rise develops flavor in your dough." }, { "@type": "HowToStep", "name": "Divide and Rest", "text": "Once the dough has doubled, gently punch it down to release excess air bubbles. Divide it into two equal portions and shape each into a ball. Cover the dough balls with a kitchen towel and let them rest for another 30 minutes. This second rest relaxes the gluten, making the dough easier to shape and preventing it from shrinking back while you're stretching it." }, { "@type": "HowToStep", "name": "Preheat Oven", "text": "While the dough is resting, place your pizza stone or steel in the oven and preheat to the highest temperature your oven allows (ideally 250-275°C/475-525°F) for at least 45 minutes. The intensely hot surface will quickly cook the bottom of the pizza, creating that coveted crispy crust." }, { "@type": "HowToStep", "name": "Shape Dough", "text": "On a lightly floured surface, use your fingers to gently flatten one dough ball into a disc, then pick it up and let gravity help you stretch it by draping it over your knuckles and gently pulling outward in a rotating motion. Aim for a 30cm (12-inch) round with an ultra-thin center and slightly thicker edges. If the dough resists stretching, let it rest for 5 minutes and try again." }, { "@type": "HowToStep", "name": "Transfer and Oil", "text": "Transfer the stretched dough onto a flour-dusted pizza peel or inverted baking sheet. Work quickly from this point to prevent sticking. Brush the surface with garlic-infused olive oil, creating a flavorful base that will also help prevent the crust from becoming soggy once topped." }, { "@type": "HowToStep", "name": "Add Cheese", "text": "Arrange the mozzarella slices over the oiled dough, leaving some space between pieces. Sprinkle half of the crumbled goat cheese on top. Less is more with California-style pizza—the light application of cheese allows the fresh toppings to shine." }, { "@type": "HowToStep", "name": "Bake Pizza", "text": "Carefully slide the pizza onto the preheated stone or steel and bake for 8-10 minutes until the crust is golden and crisp, and the cheese is bubbly with some light browning. Watch carefully as it can go from perfect to burnt very quickly at high temperatures." }, { "@type": "HowToStep", "name": "Add Fresh Toppings", "text": "Remove the pizza from the oven using the peel and immediately top with fresh ingredients: arrange avocado slices, cherry tomatoes, red onion slices, and sun-dried tomatoes artfully over the surface. The residual heat will slightly warm these toppings without cooking them, preserving their fresh flavors and textures." }, { "@type": "HowToStep", "name": "Finish and Garnish", "text": "Scatter fresh arugula and torn basil leaves over the top, drizzle with balsamic glaze, and finish with a light spray or drizzle of olive oil and a sprinkle of sea salt and freshly cracked black pepper. The contrast between the hot crust, melted cheese, and cool, fresh toppings is a hallmark of California-style pizza." }, { "@type": "HowToStep", "name": "Serve and Repeat", "text": "Slice immediately and serve. Repeat the process with the second dough ball and remaining toppings for your second pizza. California-style pizza is best enjoyed fresh while the contrast between the crisp base and fresh toppings is at its peak." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Mendez", "datePublished": "2024-06-01", "reviewBody": "This California-Style Pizza is absolutely divine! The thin, crispy crust provides the perfect base for all the fresh toppings. The combination of avocado and goat cheese is truly spectacular. My family couldn't get enough!", "name": "Crispy crust with perfect toppings!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-05-25", "reviewBody": "I've tried many homemade pizza recipes, but this California-Style version is exceptional. The dough resting time is worth every minute - it creates that authentic crispy-yet-chewy texture that's impossible to get from store-bought. The fresh ingredients make all the difference!", "name": "Better than my local pizzeria!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elena Kowalski", "datePublished": "2024-05-18", "reviewBody": "Made this for a weekend dinner project and it was a huge hit! The detailed instructions on stretching the dough were super helpful. The combination of warm crust with cool, fresh toppings is amazing. My kids demolished both pizzas in minutes!", "name": "Family demolished it in minutes!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Jean-Pierre Dubois", "datePublished": "2024-05-10", "reviewBody": "As someone who lived in California for years, this recipe perfectly captures that West Coast pizza style. The avocado on pizza seemed strange to me at first but it's absolutely life-changing! The balsamic glaze adds the perfect finishing touch.", "name": "Avocado on pizza is life-changing!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei Zhang", "datePublished": "2024-06-05", "reviewBody": "This recipe delivers on its promise of bringing California sunshine to your plate! The contrast between the hot crust and cool toppings is perfect. I've made it three times already and it gets better each time as I perfect my technique. Definitely worth the dough-resting time!", "name": "California dreaming on my plate!", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in California-Style Pizza?", "acceptedAnswer": { "@type": "Answer", "text": "California-Style Pizza features bread flour, yeast, olive oil, mozzarella and goat cheese, plus fresh toppings like avocado, cherry tomatoes, red onion, arugula, basil, and sun-dried tomatoes, finished with a balsamic glaze for that signature West Coast flavour." } }, { "@type": "Question", "name": "How to cook California-Style Pizza at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook California-Style Pizza by mastering a thin, crispy crust that bakes at high temperatures (250-275°C) on a preheated pizza stone. The key technique involves properly stretching the dough, pre-baking with minimal cheese, then finishing with fresh toppings after baking to maintain their vibrant flavours and textures." } }, { "@type": "Question", "name": "Why is the crust so important for West Coast style pizzas?", "acceptedAnswer": { "@type": "Answer", "text": "The thin, crispy crust is the foundation of West Coast style pizzas, allowing the fresh toppings to shine. Using high-protein bread flour and proper kneading develops gluten for the perfect texture, while high-temperature baking creates that characteristic crispness with slight charring around the edges." } }, { "@type": "Question", "name": "What makes a pizza \"California-style\" compared to other varieties?", "acceptedAnswer": { "@type": "Answer", "text": "California-style pizzas distinguish themselves with innovative, fresh ingredient combinations rather than traditional toppings. The style features a thin crust, lighter cheese application, and emphasis on local, seasonal produce—particularly avocado, arugula, and goat cheese—with post-bake topping application." } }, { "@type": "Question", "name": "Can I prepare the dough for thin-crust pizza in advance?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can prepare the dough up to 3 days in advance. After the first rise, place the dough balls in airtight containers in the refrigerator. The slow, cold fermentation actually improves flavour development. Bring to room temperature for 1-2 hours before stretching and baking." } } ] }