"Inspired by Frank Pepe’s pizzas—chewy pies, irregularly shaped, blistered, and charred."
prepared pizza dough, for one 12-inch pizza
1 1/2 tablespoons
garlic cloves, finely chopped
thinly sliced mozzarella cheese, torn in to smaller pieces
thinly sliced italian fontina
grated pecorino romano cheese
Preheat oven to 500°; place a pizza stone on a rack in the lowest level of the oven.
Place the dough on a floured surface; holding your hands flat, pat the ball out evenly with your fingers, lifting it and turning it over several times, until it reaches 12 inches in diameter (do not knead the dough or handle it any more than is necessary; if the dough seems sticky, dust it lightly with flour).
Dust a pizza peel with flour; carefully transfer the circle of dough to the peel, reshaping it as needed.
Shake the peel once or twice to make sure the dough does not stick; if it does, sprinkle the peel with more flour.
Combine the oil, garlic, and oregano; arrange the mozzarella and fontina slices over the dough; sprinkle with the pecorino.
Scatter the oil/garlic/oregano mixture over the cheese and drizzle with more oil.
To slide the pizza onto the prepared baking stone, line up the edge of the peel with the back edge of the stone, then tilt the peel, jerking it gently to start the pizza moving.
Once the edge of the pizza touches the stone, carefully pull back on the peel until the pizza is completely off.
After the pizza is on the stone, do not move it until it firms up in 2-3 minutes.
Bake for 6-7 minutes, or until the cheese is melted and the crust is browned; remove the pizza to a cutting board; cut into wedges and serve.
Alternative: before adding the cheese, scatter cooked broccoli florets or spinach over the dough.
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New Haven-Style Garlic and Cheese Pizza Bianca (cont.)