Garlic Cheese Pizza Recipe

Activate and mix

In a large bowl combine warm water (about 105–115°F / 40–46°C), sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add olive oil, flour and salt. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead 4–5 minutes on medium speed. Dough should be slightly tacky but not sticky; add up to 2 tbs extra flour if too sticky.

First rise

Lightly oil a clean bowl and place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Shape

Punch down dough, turn out onto a lightly floured surface and divide if making two smaller pizzas (recipe makes one 12–14" pizza or two 9–10" pizzas). Let rest 10 minutes, then stretch or roll to desired thickness and place on a parchment-lined pizza peel or baking sheet.

Melt and infuse

In a small saucepan over low heat, melt the unsalted butter with olive oil. Add minced garlic and cook gently 1–2 minutes until fragrant but not browned to avoid bitterness.

Season

Remove from heat. Stir in chopped parsley, salt, black pepper and red pepper flakes. Reserve about 1 tablespoon of the sauce for finishing the baked pizza. Keep the rest warm or at room temperature while assembling.

Preheat oven

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat oven to 475–500°F with the sheet inside.

Assemble pizza

Brush the stretched dough lightly with olive oil, then brush an even layer of the garlic butter sauce over the surface, leaving a 1/2" edge for crust. Sprinkle shredded mozzarella evenly over the sauce, followed by dollops of ricotta if using. Finish with grated parmesan across the top.

Bake

Slide pizza onto the preheated stone or baking sheet. Bake 8–12 minutes on the stone (10–14 minutes on a sheet) until crust is golden and cheese is bubbly and lightly browned. Rotate halfway through baking for even color.

Finish and serve

Remove pizza from oven and immediately brush the crust with the reserved garlic butter. Scatter fresh basil leaves over the top (tear larger leaves), sprinkle a small pinch of cracked black pepper, and let rest 2–3 minutes. Slice and serve hot.