California Pizza Kitchen-Style Margherita Pizza

This version uses minimally refined grains and authentic olive oil instead of industrial seed oils and refined additives for a cleaner pizza experience.

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Ingredients

  • 2 cups organic whole wheat flour
  • 1 cup organic bread flour
  • 1 tsp sea salt
  • 1 tsp organic yeast
  • 1 1/4 cups lukewarm water
  • 2 tbsp extra virgin olive oil
  • 1 cup crushed San Marzano tomatoes
  • 2 cloves minced garlic
  • 1 tsp dried oregano
  • 8 oz fresh mozzarella pearls or torn pieces, patted dry
  • 1 bunch fresh basil leaves
  • Additional extra virgin olive oil for drizzling

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. In a large bowl, combine the flours, sea salt, and yeast.
  2. Create a well in the center and add the water and extra virgin olive oil.
  3. Mix until a dough forms, then knead by hand for about 8 minutes, or until the dough is smooth and elastic.
  4. Cover the dough and let it rise in a warm place for 1 hour.
  5. Preheat your oven to 475°F (245°C) and line a baking sheet with parchment paper.
  6. Roll out the dough into two large circles and prick each with a fork.
  7. Spread a thin layer of the crushed tomatoes mixed with garlic and oregano over the dough, then top with the mozzarella pieces.
  8. Bake for 10–12 minutes, or until the crust is golden brown and the cheese is bubbly.
  9. Top with fresh basil leaves and a drizzle of extra virgin olive oil before serving.

FAQ

Is this California Pizza Kitchen-Style Margherita Pizza gluten-free?

No, this version uses wheat flour for the artisan crust texture; a gluten-free version would require swapping flours for almond or certified gluten-free flour.

How can I make the crust crispier?

Ensure your baking sheet is preheated before placing the dough, and consider letting the sauce sit to thicken slightly before spreading.

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