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Pizza-Mozza Recipe

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Pizza-Mozza Recipe

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


  1. 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.
  2. Place the pizza dough on a floured surface and stretch it into a round shape, about 12 inches in diameter.
  3. Transfer the stretched dough onto a floured pizza peel or a flat baking sheet.
  4. Spoon the tomato sauce onto the pizza dough and spread it evenly, leaving about 1/2 inch of the crust untouched.
  5. Add the torn mozzarella pieces on top of the sauce, distributing them evenly.
  6. Drizzle the olive oil over the pizza and sprinkle with salt and pepper to taste.
  7. 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.
  8. Remove the pizza from the oven using a pizza peel or a spatula.
  9. Sprinkle the torn basil leaves on top of the hot pizza.
  10. Let the pizza cool for a few minutes before slicing and serving.

Enjoy your delicious homemade Pizzeria Mozza-style Margherita pizza!