Instructions

• Measure 1/2 cup warm water (107–110°F). Stir in 1 1/2 teaspoons active dry yeast and 1/2 tablespoon honey (or sugar).
• Let the yeast mixture rest 5–10 minutes, until it becomes foamy.
• Add 1 teaspoon salt and 1 tablespoon olive oil to the yeast mixture, then add half of the 1 1/2 cups bread flour. Mix until incorporated.
• Add the remaining bread flour a little at a time, mixing until the dough is slightly tacky but does not stick to your hands.
• Knead the dough: if using a stand mixer with a dough hook, knead on low for 6 minutes; if kneading by hand, knead until smooth and elastic (about the same amount of time). The dough should be smooth and pull away from the sides of the bowl.
• Lightly grease the bowl and the dough with a little oil, cover with plastic wrap, and place the bowl in a warm spot. Let the dough rise 1–2 hours, or until doubled in size.
• Punch the dough down and transfer it to a lightly floured work surface.
• Preheat the oven to 475°F with a pizza stone inside. (If you don’t have a pizza stone, use an upside-down cookie sheet lined with parchment paper.)
• In a small bowl, combine 3 tablespoons melted salted butter, 2 cloves minced garlic, and 1/2 teaspoon Italian seasoning.
• Gently stretch and shape the dough into a 10-inch circle on the floured surface.
• Transfer the shaped dough to the preheated pizza stone (use a pizza peel or the back of an inverted baking sheet/parchment to slide it onto the stone). If using the upside-down cookie sheet method, keep the dough on the parchment-lined sheet and place it in the oven.
• Brush the garlic butter mixture evenly over the dough. Sprinkle with 1 1/2 cups shredded mozzarella and 1/4 cup freshly grated Parmesan.
• Bake 9–12 minutes, or until the crust is golden and the cheese is melted. Watch closely, since oven times vary.
• Remove the bread from the oven and garnish with 1 tablespoon chopped fresh basil (or parsley).
• Let cool 1–2 minutes, then slice (the author cuts it in half, then into 1 1/2" strips). Serve hot with 1 cup warmed pizza sauce or marinara for dipping.