White Recipe

Activate yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar/honey and active dry yeast. Let sit 5–8 minutes until foamy.

In a large bowl, combine the flour and salt. Make a well and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix until a shaggy dough forms, then turn onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. If dough is very sticky, add flour 1 tablespoon at a time.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place until doubled, about 60–90 minutes.

Punch down the dough and shape into one 12–14 inch pizza or two smaller pizzas. Let rest 10 minutes before stretching.

While dough rises, make the garlic oil. In a small skillet over low heat, warm 3 tablespoons olive oil with the minced garlic. Cook gently 1–2 minutes until fragrant but not browned.

Remove from heat, stir in red pepper flakes, kosher salt, and black pepper. Let cool slightly so garlic infuses the oil.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil it and preheat oven to 475–500°F.

Stretch or roll the rested dough to your desired size (about 12–14 inches) on a lightly floured surface or parchment. Transfer the dough to a pizza peel dusted with semolina or a prepared baking sheet/parchment.

Brush the surface of the stretched dough evenly with the garlic-infused olive oil, using most of the oil but leaving a small border for the crust. Make sure minced garlic is distributed but not piled too thickly.

Scatter the torn/sliced fresh mozzarella evenly over the oiled dough, leaving a 1/2–1 inch rim. Sprinkle the grated Parmesan evenly over the mozzarella.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (oven-dependent) until the crust is golden and blistered and the cheese is melted and slightly bubbling.

While the pizza bakes, roughly tear the fresh basil leaves (reserve a few whole for garnish) and have the finishing olive oil and sea salt ready.

Remove pizza from oven and immediately drizzle with the finishing 1 tablespoon olive oil, scatter the torn basil leaves over the hot pizza, and sprinkle with coarse sea salt to taste.

Let rest 2–3 minutes, then slice and serve hot.