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