Nancy Silverton’s Signature Mozza Dough Pizza – A California Classic

Recipe inspired by and published with reference to Pizzeria Mozza.

Make Nancy Silverton Mozza Dough Pizza at home with this iconic recipe featuring her signature airy crust, deep flavor, and California-style perfection.

When Nancy Silverton opened Pizzeria Mozza in Los Angeles, she redefined what a modern California pizza could be. Her dough—light, airy, and subtly nutty—was born from a deep respect for traditional Italian techniques, blended with a West Coast sensibility. With its golden, crisp edges and tender chew, this recipe captures the essence of her iconic style. Every bite tells a story of craftsmanship and creativity, making it a must-bake for anyone who dreams of restaurant-quality pizza at home.

Nancy Silverton’s Signature Mozza Dough Pizza Recipe

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Prep Time: 30 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 40 minutes minutes

Course: Main Course

Cuisine: Italian

Keyword: Pizza

Servings: 6

Author: Jay Trabelsi

Equipment

• Stand Mixer or Large Mixing Bowl – For kneading the dough to achieve the ideal elasticity.
• Digital Kitchen Scale – Ensures precise ingredient measurements for consistent results.
• Dough Scraper – Helps handle and shape the dough without sticking.
• Pizza Stone or Steel – Essential for achieving a crisp, restaurant-style crust.
• Baking Peel or Flat Tray – For transferring the pizza to the oven safely.
• Blender or Hand Mixer – To make a smooth, silky tomato sauce.

Ingredients

For the Dough:

• 4 cups 500 g bread flour
• ½ cup 50 g rye flour
• 2 tbsp wheat germ
• 1 ½ tsp fine sea salt
• 1 ½ tsp instant yeast
• 1 ½ cups 350 ml cold water
• 1 tbsp honey
• 2 tbsp olive oil plus extra for greasing

For the Sauce:

• 1 ½ cups 400 g canned San Marzano tomatoes, crushed
• 1 tbsp extra-virgin olive oil
• ½ tsp sea salt
• 1 clove garlic minced

For the Toppings:

• 2 cups 200 g fresh mozzarella, torn into pieces
• ½ cup 50 g Parmigiano-Reggiano, grated
• Fresh basil leaves
• Olive oil for drizzling

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Instructions

Prepare the Dough:

• In a large bowl, combine bread flour, rye flour, wheat germ, salt, and yeast.
• In a separate bowl, whisk together water, honey, and olive oil.
• Gradually mix the wet ingredients into the dry ingredients until a rough dough forms.
• Knead the dough by hand for 10 minutes or use a stand mixer with a dough hook on low speed for 5–6 minutes, until smooth and elastic.
• Place the dough in a lightly oiled bowl, cover with plastic wrap, and refrigerate for 18–24 hours for cold fermentation.

Make the Sauce:

• Combine crushed tomatoes, olive oil, salt, and garlic in a blender.
• Pulse until smooth, then set aside.

Shape and Bake the Pizza:

• Preheat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes.
• Remove the dough from the fridge, divide into 4 equal portions, and let rest at room temperature for 30 minutes.
• On a lightly floured surface, stretch each dough ball into a 10–12 inch round.
• Spread 2–3 tablespoons of sauce over the base, leaving a 1-inch border.
• Add torn mozzarella, sprinkle Parmigiano-Reggiano, and top with fresh basil leaves.
• Slide the pizza onto the hot stone and bake for 7–10 minutes, until crust is golden and cheese is bubbling.
• Drizzle with olive oil before serving.

Notes

• Tip: For even more flavor, let the dough ferment for up to 48 hours.
• Shortcut: Use a high-quality store-bought pizza dough and skip to the shaping and baking steps.
• Variation: Add roasted seasonal vegetables or prosciutto for a California-style twist.

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