Pizzeria Mozza is a prominent Italian restaurant in Los Angeles. Chef Mario Batali, restaurateur Joe Bastianich, and pastry chef Nancy Silverton created it in 2006. Pizzeria Mozza serves fresh, wood-fired Neapolitan pizzas.
The Margherita, a thin, crispy pizza with tomato sauce, fresh mozzarella, and basil leaves, is the restaurant’s specialty. Pizzeria Mozza’s sauce uses sweet and tart San Marzano tomatoes. Local dairies supply hand-torn mozzarella cheese for pizza melting.
Pizzeria Mozza serves pizza, appetizers, salads, and desserts. The restaurant offers several Italian and California wines. Pizzeria Mozza has won many distinctions, including Food & Wine’s “Best Pizza in America” title.
- 1 batch of pizza dough
- 1/2 cup tomato sauce
- 4 ounces fresh mozzarella, torn into pieces
- 1 tablespoon extra-virgin olive oil
- 4 to 5 fresh basil leaves, torn into small pieces
- Salt and pepper to taste
- Preheat your oven to 500°F (260°C) and place a pizza stone on the middle rack. Let it preheat for at least 30 minutes.
- Place the pizza dough on a floured surface and stretch it into a round shape, about 12 inches in diameter.
- Transfer the stretched dough onto a floured pizza peel or a flat baking sheet.
- Spoon the tomato sauce onto the pizza dough and spread it evenly, leaving about 1/2 inch of the crust untouched.
- Add the torn mozzarella pieces on top of the sauce, distributing them evenly.
- Drizzle the olive oil over the pizza and sprinkle with salt and pepper to taste.
- Slide the pizza onto the preheated pizza stone and bake for 8-10 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove the pizza from the oven using a pizza peel or a spatula.
- Sprinkle the torn basil leaves on top of the hot pizza.
- Let the pizza cool for a few minutes before slicing and serving.
Enjoy your delicious homemade Pizzeria Mozza-style Margherita pizza!