Ingredients
Note: Gram measurements do not adjust automatically with the serving multiplier.
Method
DOUGH
- Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 22g olive oil and warm water (measure water temperature with thermometer – should be 110°-115° F). Using a spoon, stir until dough roughly comes together. Then, using hands, knead dough in the same bowl just until it begins to feel tacky (about 3 minutes – for tutorial, please see our video). Cover bowl tightly with plastic wrap and let rest in a warm location for 2 hours or at least doubled in size.
- Add a few generous tablespoons (about 4 Tbsp) of olive oil to a 13x18 rimmed baking sheet. Spread oil around entire sheet with your hands. Add dough to baking sheet and spread gently with your hands. (It will be very tough to stretch. Do not rip dough.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has relaxed and started to spread out toward the edges of the pan, about 2 more hours.
- Carefully, remove plastic wrap from dough and gently stretch dough to the corners of the pan. Start from the center of the dough and work out, taking care to not rip holes in dough. If a hole forms, try to pinch back together. After dough fills sheet, recover with the plastic wrap and let rest for 1-2 more hours. Dough is ready to bake when puffy and smooth. (Revision 8/22/25 - As I have been making this over the years, I have simplified the process. I let it rise the first time in the bowl and then stretch it out on the pan all at once, cover with plastic wrap, and let rise for 4 hours. I have created a video showing this simplified version. Either way is fine!)
- Preheat oven to 500 degrees F.
SAUCE & TOPPINGS
- GARLIC OIL: Mix together olive oil and garlic in a small bowl. Brush or spoon onto crust, distributing it evenly.
- WHITE SAUCE: Mix together ricotta, salt, pepper, oregano, and thyme in a medium bowl. With a spoon, spread a thin layer over the olive oil mixture onto crust. (The olive oil underneath should make it easier to spread around.)
- TOPPINGS: Layer the mozzarella slices and sweet pepper strips (optional) on top. Then, add a sprinkle of parmesan and another dusting of oregano (optional).
BAKE
- If your baking sheet is light gray/medium gray, bake on bottom rack of oven for 10-11 minutes. (Check around 6 minute mark to make sure the crust isn’t burning.) If the bottom is getting dark, move to the middle rack to finish baking. If your baking sheet is very dark, you may want to bake solely on the middle rack to avoid a burnt crust on bottom.
- Don't worry if it appears as though your crust is sticking to the sheet. After removing from oven, gently use a spatula to loosen crust and slide pizza off baking sheet. Cut and serve!
STORAGE
- Wrap pizza and store in refrigerator for up to 4 days. Cooled pizza may be frozen in an airtight container or food storage bag. Then, I like to wrap again in aluminum foil or plastic wrap. Freeze for up to 2 months. To reheat, place pizza on a baking sheet and heat at 375 degrees F for about 5 minutes or until warmed through.
