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This naked pizza topped with fragrant basil and garlic is my absolute favorite quick-fix when I crave something both light and bursting with fresh flavor. The simple toppings let handmade dough shine and give you that classic pizzeria aroma right at home.
Handmade dough rose overnight and I remember marveling at its pillowy texture the first time I cut into it. This pizza was a hit the very first time I served it to friends and now it is our go-to for weekend lunches.
Ingredients
- 1 round pizza dough: Made from the Lahey dough recipe, this is what gives your pizza that chewy, air-pockets structure
- Two small cloves garlic: Look for firm bulbs with tight skin for real aroma
- Pinch of salt: Brings out the flavors in the sauce
- One cup basil leaves: Choose the brightest green for peak flavor
- Crushed red pepper flakes: To taste, optional but offers an extra pop for those who like gentle heat
- Olive oil: Use a grassy green extra-virgin if you can. I love how a little goes a long way
- Two tablespoons finely grated Parmigiano Reggiano or Pecorino Romano: Always freshly grate for best melting and nutty finish
- Sea salt: For finishing, a good flaky salt gives the final touch
- Lahey Pizza Dough:
- One thousand grams flour: Tipo 00 if you can find it or unbleached all-purpose for good gluten development
- Four teaspoons fine sea salt: Supports rising and deepens flavor
- Half teaspoon active dry yeast: Check the date for maximum rise
- Three cups water: Cool and clean helps gluten build slowly for that signature airy crumb
Step-by-Step Instructions
- Prepare the Baking Steel:
- Have your Baking Steel placed in the oven and set the temperature to 550 degrees Fahrenheit. Preheat for at least forty-five minutes so you have a roaring foundation for a crisp crust. That long heat soak is totally worth it because the dough puffs and blisters like a dream.
- Rest the Dough:
- Set your pizza dough on a lightly floured board about twenty to thirty minutes before baking. This takes off the fridge chill and lets the dough stretch more easily without resistance. Lay out a piece of parchment on your pizza peel now for easy transfer later.
- Make the Basil Garlic Sauce:
- Finely mince the garlic with a pinch of salt to begin releasing the oils. Pile up your basil leaves, roll into a little log, and slice thinly. This chiffonade will blend better with the garlic. Chop the basil into the garlic for a super fresh herb paste. Drizzle in two tablespoons olive oil or just enough that the basil is barely covered. Add in the cheese and season with as much red pepper as you like. Stir it all together—you want an almost spoonable texture.
- Shape and Top Your Dough:
- Coax your pizza dough into an eleven-inch circle. Lift it with the backs of your hands and rotate so it gently stretches evenly—this step makes all the difference for even cooking. Lay the shaped dough on your prepared parchment-covered peel and lightly drizzle with olive oil for a beautiful golden top.
- Bake the Pizza:
- Slide your pizza onto the hot Baking Steel. Bake about five minutes until crisply blistered and a pale golden color creeps up the edges. That fierce heat cooks the dough through while keeping the center soft enough to fold.
- Finish with Sauce and Serve:
- Immediately transfer the baked crust to a cutting board. Use a brush or spoon to cover the warm crust with your basil and garlic sauce. Sprinkle with a final pinch of flaky sea salt. Slice and enjoy while the crust is at its peak crispness.
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I look forward to local basil every summer and there is nothing like tearing into a hot slice that smells of pure green. One weekend this pizza was the kitchen centerpiece while friends laughed and argued over who got the last crispy wedge.
Storage tips
Once cooled to room temperature, leftover slices keep well in a sealed container for up to two days. To reheat, always use a skillet over medium heat with a lid for a few minutes—you get the bottom crisped again without drying out the toppings. The sauce also keeps beautifully covered in the fridge—just let it come to room temp before using again.
Ingredient substitutions
Swap basil for parsley or arugula if you have extra on hand. Try a mix of hard cheeses if you cannot find Parmigiano Reggiano or Pecorino Romano—a little Grana Padano works great. No Baking Steel? Do this on a preheated pizza stone or even an inverted sheet pan for almost the same effect.
Serving suggestions
This pizza makes a light meal with a peppery arugula salad dressed in lemon. Add a bowl of marinated olives or sliced prosciutto for easy entertaining, or cut it into strips and serve as an appetizer on a party board with dips.
Cultural and historical context
Naked-style pizza has deep roots in Italian cucina povera traditions where bread is celebrated with only a few ingredients. This dish highlights how beautiful a few pantry staples can be when treated with love—just as families in Naples have done for generations.
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A beautifully simple pizza that feels both quick and satisfying—it brings the taste of Italy into your kitchen with minimal effort.
Frequently Asked Questions
- → What makes the crust of this pizza special?
Baking at high heat on a preheated Steel creates a crisp, airy crust with a golden, blistered surface.
- → How is the basil-garlic topping prepared?
Fresh basil and garlic are minced together, mixed with olive oil and cheese, and brushed on after baking.
- → Can I use store-bought dough instead of homemade?
Yes, a good quality store-bought pizza dough works, though homemade dough offers a richer texture and flavor.
- → What type of cheese is best for topping?
Finely grated Parmigiano Reggiano or Pecorino Romano adds salty, savory depth to each bite.
- → Should the basil-garlic sauce be cooked with the pizza?
The basil-garlic mixture is brushed on after baking to keep flavors fresh and herbs vibrant.
- → Can this pizza be baked without a Baking Steel?
Yes, a preheated pizza stone or heavy baking sheet can be used, though results may vary slightly.