Original recipe

Equipment

Ingredients

Dough

Toppings

Garlic-Basil Oil

Steps

Prepare Butter for Lamination

1. Using large holes of box grater, grate cold butter onto parchment paper in an even layer.
2. Fold parchment in half to cover butter, transfer to freezer for at least 30 minutes (up to several days ahead).

Make the Dough

1. In large bowl, whisk together flour, yeast, salt, and sugar.
2. Add lukewarm water and olive oil, stir with spatula until few dry patches remain.
3. Knead dough in bowl to bring together, then transfer to lightly floured surface.
4. Continue kneading 1-2 minutes, dusting with flour as needed, until homogenous but craggy.
5. Cover and rise at room temperature for 30 minutes (will be puffy but not doubled).
6. While dough rises, preheat oven to 475°F with rack in center.

Laminate the Dough

1. Transfer risen dough to lightly floured surface.
2. Roll dough to approximately 10" x 13", with short side closest to you.
3. Working quickly, sprinkle most of frozen grated butter over dough (reserve ~1 tbsp in freezer).
4. With lightly floured hands, gently press butter into dough to adhere.
5. Perform letter fold: bring left third toward center, then bring right side over top.
6. Pat, press, or gently roll rectangle to widen to about 4".
7. Distribute remaining frozen butter over top, press gently to adhere.
8. Bring top third toward center, then bottom third over top.
9. Gently pinch seam together (do not pinch sides), press into roughly 1" thick rectangle.
10. Roll dough into large rectangle until it begins to resist/snap back.
11. Cover dough and rest 15 minutes.
12. Continue rolling to roughly 13" x 18".
13. Pop any bubbles with tip of sharp knife; dust any buttery spots with flour.
14. If dough becomes too warm or sticky, refrigerate 10-15 minutes.

Shape and Rise

1. Transfer dough to ungreased 13" x 18" pan, stretch and push toward edges.
2. Cover and rest 15 minutes.
3. Push and stretch dough to touch all edges and corners (should reach halfway up side walls).
4. Cover and rest 15-30 more minutes until visibly puffy around edges.

Top and Bake

1. Spread pizza sauce evenly over surface, nearly to edges.
2. Sprinkle Parmesan over sauce.
3. Evenly distribute shredded mozzarella, then cubed mozzarella.
4. Bake on center rack 15-17 minutes until cheese is melted and browned in spots; exposed dough should be golden brown.

Make Garlic-Basil Oil

1. While pizza bakes, combine all garlic-basil oil ingredients in small bowl.

Finish

1. Remove pizza from oven, use spatula to unstick any cheese around edges.
2. Transfer to wire rack.
3. Sprinkle with additional Parmesan.
4. Drizzle 1-2 tbsp garlic-basil oil generously over top.
5. Cool slightly 3-5 minutes before slicing and serving.

Notes

• Butter choice: Use salted butter for extra flavor; use unsalted if topping with pepperoni or other salty toppings.
• Alternative pan: If not using Crispiest Crust Pizza Pan, bake on lower rack. After baking, transfer pizza directly onto oven rack (oven turned off) for 3-5 minutes to crisp bottom.
• Add vegetables: Up to 2/3 cup (~100g) cooked vegetables (peppers, mushrooms, onions) after cheese.
• Add pepperoni: Reduce cubed mozzarella to 2 oz (57g), add 2 oz (57g) pepperoni after cheese.
• Make ahead: Make dough with cool water (60-70°F), refrigerate 8-24 hours, then proceed with lamination step.
• Reheat: Wrap single layer of slices in foil packet, heat at 350°F for ~10 minutes.