Ingredients
- 300 g00 Flour
- salt
- sugar
- yeast
- 170 glukewarm water
- 12 golive oil
- butter, cold, grated
- pizza sauce
- Parmesan cheese, grated
- low moisture mozzarella, grated
- fresh mozzarella
- 0.5 clovegarlic, grated
- olive oil, for basil oil
- 10 gbasil leaves, minced
- 2.46 mllemon juice
- salt, pinch
- red pepper flakes, pinch
- Parmesan cheese, for finishing
Preparation
- 1
Grate cold butter and place on parchment, freeze until ready for lamination
- 2
Combine 300g 00 flour, salt, sugar, and yeast in a bowl and whisk together
- 3
Add 170g lukewarm water and 12g olive oil to flour mixture
- 4
Stir with spatula to combine into a firm dough
- 5
Cover dough and rest for 30 minutes, preheat oven to 475°F
- 6
Roll dough on floured bench to approximately 10 by 13 inches
- 7
Distribute three-quarters of cold grated butter over dough
- 8
Perform letter fold: fold left side to center, then right side over, press to seal
- 9
Perform second lamination: fold bottom up two-thirds, then fold top down, seal edges
- 10
Roll until resistance is felt, dust with flour as needed
- 11
Cover dough and rest for 15 minutes
- 12
Roll dough to 13 by 18 inches
- 13
Transfer to Lloyd pan or half sheet tray, stretch and press dough up sides
- 14
Cover and rest for 30-45 minutes
- 15
Spread small amount of sauce evenly across dough surface
- 16
Top with Parmesan cheese
- 17
Top with grated low moisture mozzarella
- 18
Top with fresh mozzarella
- 19
Bake at 475°F for 15-17 minutes on middle rack until golden brown and cheese bubbles
- 20
While baking, make basil oil: grate half garlic clove into bowl, add olive oil, minced basil (10g), 0.5-1 tsp lemon juice, salt pinch, and red pepper flakes
- 21
Remove pizza from oven immediately and place on cooling rack
- 22
Grate Parmesan over hot pizza
- 23
Drizzle basil oil over pizza
- 24
Let cool briefly and serve