White Recipe

1. Preheat and shape

Place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home oven that does not reach 500°F, preheat to the highest temperature (450–500°F). Lightly dust a pizza peel or the back of a sheet pan with semolina or cornmeal. Stretch or roll the pizza dough into a 10–12 inch round, keeping a slightly thicker rim for the crust. If the dough resists, let it rest 10 minutes and continue.

2. In a small saucepan over low heat, combine 2 tablespoons of extra-virgin olive oil and the 2 thinly sliced garlic cloves. Warm gently for 3–4 minutes until the garlic becomes fragrant and just begins to turn golden. Do not let the garlic brown. Remove from heat, stir in crushed red pepper flakes if using, and let the oil cool slightly. Strain if you prefer a clear oil, or leave slices in for extra flavor. This oil will be brushed on the dough and used as a finishing drizzle.

3. Brush and season dough

Place the stretched dough on the prepared peel dusted with semolina. Brush the dough surface lightly with about 1 tablespoon of the garlic-infused olive oil, reserving the rest for finishing. Sprinkle 1/2 teaspoon of salt evenly over the dough and a light grind of black pepper.

4. Add cheese and garlic

Arrange the thin slices of fresh mozzarella in a single layer across the dough, leaving the rim exposed. Evenly distribute the minced fresh garlic (from ingredients list: 3 cloves minced) over the cheese so small pieces will toast in the oven and infuse flavor. If you prefer less pronounced raw garlic, spread 1 clove minced and reserve 1–2 cloves to add after baking.

5. Optional finishing cheese

If using, sprinkle the 2 tablespoons of grated Parmesan or Pecorino lightly over the mozzarella for extra savory depth.

6. Slide the pizza onto the preheated stone or baking sheet. Bake for 6–10 minutes at 500°F (time will vary by oven and stone). Watch for the crust to be golden and blistered and for the cheese to be bubbly with small golden spots. If using a home oven at lower temperatures, bake until crust is crisp and cheese melted, about 10–14 minutes.

7. Remove the pizza from the oven. Immediately brush the crust and cheese lightly with the remaining garlic-infused olive oil (about 1 tablespoon). Scatter fresh basil leaves over the top and finish with a grind of black pepper. Let rest 1–2 minutes, then slice and serve.