No Name Pizza Recipe

Activate and mix

In a large mixing bowl combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5–7 minutes until foamy. If it doesn’t foam, yeast may be inactive — start over with fresh yeast.

Combine dry ingredients

Add flour and salt to the yeast mixture. Add olive oil. Stir with a wooden spoon or use a stand mixer with a dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or mix/knead 4–5 minutes in a stand mixer). If dough is very sticky, add flour 1 tbsp at a time.

First rise

Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Shape

After rising, punch the dough down gently and turn out onto a floured surface. Divide into two equal portions for thinner crusts or keep whole for one thicker pizza. Shape into a disk and let rest 10 minutes, covered, to relax the gluten. Preheat oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside.

Prepare garlic butter

While dough is resting/preheating, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl. Add the finely minced garlic, chopped parsley, salt, black pepper, and red pepper flakes (if using). Stir and cook on very low heat for 1–2 minutes just to infuse the garlic — do not brown the garlic. Remove from heat and set aside.

Reserve some butter for finishing

Set aside about 1 tablespoon of the garlic butter to brush on the finished crust after baking.

Stretch dough

On a lightly floured surface, stretch or roll one dough disk into a 12-inch round (or desired size). Transfer to a piece of parchment paper or a lightly floured pizza peel.

Brush garlic butter

Brush the surface of the stretched dough lightly with olive oil, then brush a thin, even layer of the garlic butter mixture over the entire dough, leaving a 1/2-inch border for the crust. Reserve the crust butter set aside earlier.

Add cheeses

Evenly distribute shredded mozzarella over the garlic-buttered dough, leaving the border clear. Sprinkle the grated Parmesan over the mozzarella for a uniform cheesy layer.

Bake

Slide the pizza (with parchment) onto the preheated pizza stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbling and lightly browned. Baking time will vary by oven and thickness of the crust—watch closely after 8 minutes.

Finish and rest

Remove pizza from oven. Immediately brush the reserved garlic butter over the baked crust edge to impart glossy flavor. If desired, tear and scatter fresh basil leaves over the cheese, or sprinkle a little extra chopped parsley.

Slice and serve

Let pizza rest 2–3 minutes to set the cheese, then slice into 6–8 pieces and serve hot.