Ingredients:

  • 1 cup (240 ml) Warm Water (105°F / 40°C)
  • 2 ¼ teaspoons (7 g) Active Dry Yeast
  • 1 teaspoon (5 g) Granulated Sugar
  • 2 ½ cups (315 g) All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon (5 g) Fine Sea Salt
  • 2 tablespoons (30 ml) Extra Virgin Olive Oil
  • 8 tablespoons (1 stick or 113 g) Unsalted Butter, softened
  • 4–6 cloves (Approx. 20 g) Fresh Garlic, minced finely
  • 2 tablespoons (15 g) Fresh Parsley, finely chopped
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Fine Sea Salt & Freshly Ground Black Pepper (each)
  • 2 tablespoons (15 g) Grated Parmesan or Grana Padano
  • ½ cup (120 ml) Good Quality Tomato Sauce (Marinara)
  • 1 ½ cups (170 g) Low-Moisture Mozzarella Cheese, shredded
  • ¼ teaspoon Dried Chili Flakes (Optional)
  • Extra Virgin Olive Oil (for finishing)

Instructions:

  1. Activate Yeast: Combine warm water, yeast, and sugar in a small bowl. Let sit for 5–10 minutes until frothy.
  2. Mix Dough: In a large bowl (or stand mixer), combine flour and salt. Pour in the yeast mixture and olive oil. Mix until a shaggy dough forms, then knead for 5–7 minutes until smooth and elastic.
  3. First Proof: Place dough in a lightly oiled bowl, turning to coat. Cover and proof in a warm place for 60–90 minutes, or until doubled in size.
  4. Prepare Garlic Butter: While dough proofs, combine softened butter, minced garlic, parsley, oregano, salt, pepper, and Parmesan in a small bowl. Mix thoroughly until well combined.
  5. Preheat Oven & Shape: Preheat the oven to 450°F (230°C). Line a large baking sheet with parchment paper. Gently punch down the dough and roll or press it out into a rectangle about ½ to ¾ inch thick (1.5–2 cm). Transfer to the baking sheet.
  6. The Garlic Infusion (First Bake): Brush half of the prepared garlic butter evenly over the surface of the dough, taking it almost to the edges.
  7. Par-Bake: Bake the dough for 8–10 minutes. The edges should be just starting to turn pale gold. Remove from oven.
  8. Apply Toppings: If using, spread a thin layer of tomato sauce over the par-baked garlic bread base, leaving a small crust margin.
  9. Cheese and Final Butter: Sprinkle the mozzarella evenly over the sauce (or directly over the base if omitting sauce). Dot the remaining half of the garlic butter over the cheese. Sprinkle with chili flakes (if using).
  10. Final Bake: Return the pizza to the oven (ideally reducing temperature slightly to 425°F / 220°C if using a stone). Bake for an additional 8–12 minutes, or until the cheese is melted, bubbly, and the crust edges are deep golden brown.
  11. Finish and Serve: Remove from the oven. Drizzle with a little extra virgin olive oil. Let cool for 2–3 minutes before slicing into squares. Serve immediately.