Naked Pizza with Basil Garlic (Print Version)
# Ingredients:
→ Pizza Base
01 -
1 round pizza dough (prepared following Lahey Dough method, see below)
→ Lahey Dough
02 -
1000 grams tipo 00 flour, plus extra for shaping
03 -
4 teaspoons fine sea salt
04 -
0.5 teaspoon active dry yeast
05 -
710 millilitres (3 cups) water
→ Sauce and Toppings
06 -
2 small cloves garlic
07 -
pinch salt
08 -
1 cup (loosely packed) basil leaves
09 -
crushed red pepper flakes, to taste
10 -
2 to 3 tablespoons extra virgin olive oil
11 -
2 tablespoons finely grated Parmigiano Reggiano or Pecorino Romano
12 -
sea salt, for finishing
# Instructions:
01 -
Place a baking steel in the oven and preheat to 288°C (550°F). Allow the steel to heat for 45 minutes.
02 -
20 to 30 minutes prior to baking, remove dough from the refrigerator and place on a lightly floured work surface. Prepare a sheet of parchment paper on a pizza peel.
03 -
Mince garlic with a pinch of salt. Stack basil leaves, roll, and slice thinly. Mince basil together with garlic. Transfer mixture to a bowl, season with a pinch of red pepper flakes, and mix in 2 tablespoons olive oil or enough to just submerge basil, then add grated cheese. Stir to combine.
04 -
Gently stretch dough into a circle about 28 cm in diameter, using backs of hands or a work surface as preferred. Place dough onto prepared parchment paper. Drizzle lightly with olive oil.
05 -
Slide dough onto baking steel. Bake until blistered and golden, approximately 5 minutes. Transfer to a cutting board. Brush with basil-garlic mixture and finish with sea salt. Slice and serve immediately.
06 -
Whisk together flour, salt, and yeast in a medium bowl. Gradually stir in water until mixture is cohesive. Using hands, form dough into a rough ball and transfer to a large bowl. Cover with plastic wrap and let rise at room temperature (~22°C) until surface is bubbly and dough has doubled in size, about 18 hours.
07 -
Transfer risen dough to a floured surface. Shape into a rectangle and divide into 6 equal portions. For each portion, gather corners to centre, turning seam side down, and form into a smooth ball. Dust with flour and set aside on work surface or floured baking sheet.
08 -
Let shaped dough balls rest, covered with plastic wrap or a damp towel, for 1 hour until soft and pliable. Individually wrap each ball in plastic wrap and refrigerate until needed.
# Notes:
01 -
Allowing the dough to ferment overnight enhances flavour and texture.
02 -
Bake at maximum oven temperature for optimal crust development.