The Classics Recipe

Prepare dough

In a large bowl, whisk together 4 3/4 cups of the flour, yeast, sugar, and 2 tsp salt. Stir in warm water and 2 tbs olive oil until a shaggy dough forms. Add remaining flour 1/4 cup at a time if dough is too sticky.

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. If using a mixer, knead with dough hook 6–7 minutes. Dough should be tacky but not sticky.

Lightly oil a large bowl, place dough in the bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Divide dough for pizza and fingers

After the rise, punch dough down gently and divide: reserve roughly 75% of dough (about enough for a 15" crust) and 25% (about 0.75 cups) for the 12" garlic cheese fingers. Let pieces rest 10 minutes to relax the gluten.

Preheat oven and prep pans

Place an oven rack in the lowest third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza stone, preheat the stone. Lightly dust a pizza peel or rimmed baking sheet with cornmeal or semolina.

Shape 15" pizza crust

On a lightly floured surface, stretch and roll the larger dough piece into a 15-inch round (or rectangle if using a sheet). Aim for about 1/4" thickness with a slightly thicker 1/2" edge. Transfer to the prepared peel or baking sheet dusted with cornmeal.

Sauce and toppings

If you prefer a slightly thicker sauce, whisk 1/2 tsp cornstarch into the 1 1/2 cups tomato sauce. Spread about 1 to 1 1/4 cups of sauce evenly over the dough, leaving the outer edge bare. Sprinkle 3 cups shredded mozzarella evenly over the sauce. Arrange the three chosen toppings (about 1 cup each) evenly across the pizza.

Finish and bake the 15" pizza

Brush the exposed crust with a little olive oil and sprinkle 1 tsp dried oregano over the cheese. Slide the pizza into the oven onto the preheated stone or baking sheet. Bake 8–12 minutes until crust is golden and cheese is bubbling and slightly browned. Rotate once halfway for even browning if your oven has hot spots. Remove and rest 3–5 minutes before slicing.

Shape and pre-bake base

Flatten the reserved dough piece into a 12" rectangle or oval about 1/4" thick on a cornmeal-dusted baking sheet. Dock lightly (prick with a fork) to prevent large bubbles. Bake in the preheated 500°F oven (on a middle rack if possible) for 4–5 minutes until it just begins to set but not brown — this prevents sogginess under the cheese.

Make garlic butter

While the base pre-bakes, melt 4 tbs unsalted butter in a small bowl or microwave. Stir in 2 tsp minced garlic, 2 tbs chopped parsley, 1/4 tsp salt, and 1/8 tsp black pepper until combined.

Assemble fingers

Remove pre-baked dough from oven. Brush the surface evenly with the garlic butter, reserving a teaspoon for brushing after baking. Sprinkle 1 cup shredded mozzarella evenly over the top, then 3 tbs grated Parmesan. If you like heat, sprinkle 1/4 tsp red pepper flakes lightly.

Bake garlic cheese fingers

Return the tray to the oven and bake 6–9 minutes more, until cheese is melted, bubbling, and edges are golden brown. Watch closely to avoid excessive browning.

Finish

Remove from oven and immediately brush the crust edge gently with the reserved garlic butter. Sprinkle additional chopped parsley and 2 tbs extra grated Parmesan over the top. Let rest 2–3 minutes, then cut into 8 fingers.

Slice the 15" pizza into 8–10 slices and serve alongside the 8 garlic cheese fingers. Offer extra grated Parmesan and red pepper flakes at the table.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F oven on a sheet for 6–8 minutes to crisp.