Nancy Silverton
Acclaimed chef, baker, and James Beard Award winner known for her expertise in bread-making and artisanal pizza. Co-founder of Pizzeria Mozza in Los Angeles, which has received critical acclaim for its innovative approach to pizza. Silverton combines traditional Italian techniques with California's vibrant culinary culture, creating unique and flavorful pizzas. Her background in bread-making translates into exceptional artisanal pizza crusts that have set a standard in the industry.
Artisan California Dough
Note: Deduced from pizzeria information, cookbooks, and documented techniques
Ingredients
- High-quality bread flour or Type 00 1 kg
- Water 620-680 ml
- Sea salt 25-30 g
- Fresh yeast 2-3 g
- Extra virgin olive oil 20-30 ml
Technique
Mix flour and water, add salt, then yeast. Incorporate olive oil during mixing. Knead until smooth and elastic. Bulk ferment 2-3 hours, then ball and cold ferment 18-24 hours. Bring to room temperature 4-6 hours before use. Silverton's bread-making expertise ensures excellent dough development and structure.
Notes
Emphasizes high-quality ingredients and California's seasonal produce. The dough benefits from long cold fermentation for flavor development. Use a wood-fired or high-temperature deck oven at 400-450°C for 2-4 minutes. The artisanal approach focuses on balance between traditional technique and innovative flavor combinations.
Iconic Pizzas
Squash Blossom Pizza
A California-inspired pizza featuring seasonal squash blossoms, burrata, and fresh herbs - showcasing Silverton's commitment to seasonal, local ingredients.
Ingredients
- Squash blossoms
- Burrata
- Fresh herbs (basil, oregano)
- Extra virgin olive oil
- Sea salt
- Lemon zest
Technique
Hand-stretch dough. Add torn burrata, arrange squash blossoms on top. Bake in wood-fired oven until golden. Finish with fresh herbs, lemon zest, and a drizzle of high-quality olive oil.
Fennel Sausage Pizza
Artisan pizza with house-made fennel sausage, mozzarella, and caramelized onions - a signature combination at Pizzeria Mozza.
Ingredients
- House-made fennel sausage
- Fresh mozzarella
- Caramelized onions
- Red pepper flakes
- Extra virgin olive oil
Technique
Hand-stretch dough. Add mozzarella, crumbled fennel sausage, and caramelized onions. Bake until golden and bubbly. Finish with red pepper flakes and olive oil.
Margherita with Arugula
Classic Margherita elevated with fresh arugula and high-quality ingredients - demonstrating Silverton's artisanal approach to traditional flavors.
Ingredients
- San Marzano tomatoes
- Fresh mozzarella
- Fresh basil
- Baby arugula
- Extra virgin olive oil
- Sea salt
Technique
Hand-stretch dough. Add crushed San Marzano tomatoes and torn mozzarella. Bake until leopard-spotted. Add fresh basil and arugula immediately after baking, drizzle with olive oil.
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