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Ingredients
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Dough/Base
Cheese & Topping
Finishing & Serving
Method
Dough/Base
Preheat and prepare dough
Preheat oven to 475°F (245°C). If using a baking stone, place it in the oven while it preheats. Lightly flour a work surface with the all-purpose flour. Stretch or roll the pizza dough into a roughly 10–12 inch (25–30 cm) oval or rectangle about 1/4 inch (6 mm) thick. Transfer the stretched dough to a piece of parchment paper or a lightly oiled baking sheet. Brush the surface of the dough with 1 tablespoon olive oil to help the cheese adhere and to create a golden base.
Cheese & Topping
Prepare garlic butter
In a small bowl, combine the melted butter, remaining 1 tablespoon olive oil, and the minced garlic. Mix well. This mixture will be used to flavor the cheese and crust.
Assemble cheese
Evenly distribute the shredded or sliced mozzarella across the oiled dough, leaving a 1/2 inch (1.3 cm) border around the edges for a crust. Sprinkle the grated Parmesan over the mozzarella for an extra savory note.
Apply garlic butter and season
Using a spoon or pastry brush, lightly dab or brush the garlic-butter mixture over the top of the mozzarella, concentrating slightly toward the center but avoiding making the dough soggy. Scatter the chopped parsley evenly, then sprinkle the red pepper flakes (if using), coarse salt, and black pepper over the cheese.
Baking & Finishing
Bake
Slide the parchment with the assembled pizza onto the preheated stone or place the baking sheet in the oven. Bake for 10–12 minutes, until the cheese is fully melted, bubbling, and starting to show golden brown spots, and the crust is crisp and golden. If you prefer a bit of extra browning on the cheese, switch to the broil setting for 1–2 minutes while monitoring closely.
Finish and garnish
Remove the pizza from the oven and let rest for 1–2 minutes. Drizzle the extra virgin olive oil over the top, then scatter the fresh basil leaves (if using). Optionally, sprinkle a pinch more flaky sea salt for texture. Slice into 6–8 starter portions.