California-Style Pizza Recipe

<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>

<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>

<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>