Ingredients:

  • 1 cup Warm Water (105°F to 115°F)
  • 2 1/4 teaspoons Instant Dry Yeast
  • 1 teaspoon Granulated Sugar
  • 2 1/2 cups All-Purpose Flour (plus extra for dusting)
  • 1 teaspoon Fine Sea Salt
  • 2 tablespoons Olive Oil (light)
  • 1/2 cup Unsalted Butter, melted
  • 4 cloves Fresh Garlic, minced very finely
  • 1 teaspoon Dried Oregano or Italian Seasoning
  • Pinch of Salt and Black Pepper, to taste
  • 1 1/2 cups Low-Moisture Shredded Mozzarella Cheese
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 teaspoon Dried Parsley (for garnish)

Instructions:

  1. Activate the Yeast: In the large bowl, combine the warm water, sugar, and yeast. Let stand for 5–10 minutes until frothy (this proves the yeast is active).
  2. Combine Dry Ingredients: Whisk the flour and salt together in a separate bowl.
  3. Mix: Add the olive oil and half of the flour mixture to the yeast mixture. Mix until combined, then slowly incorporate the remaining flour until a shaggy dough forms.
  4. Knead: Turn the dough onto a lightly floured surface. Knead for 6–8 minutes (or 5–6 minutes using a stand mixer) until the dough is smooth, elastic, and passes the windowpane test.
  5. First Rise (Proofing): Lightly oil the bowl. Place the dough inside, turning to coat. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size (60–90 minutes).
  6. Preheat and Prep: Preheat oven to 425°F (220°C). Lightly grease or line a 13x18 inch baking sheet with parchment paper.
  7. Make Garlic Butter: While the oven heats, melt the butter. Stir in the minced fresh garlic, oregano/Italian seasoning, salt, and pepper. Set aside.
  8. Shape the Dough: Gently punch down the risen dough to release the air. Transfer to the prepared baking sheet. Stretch and roll the dough into a large rectangle, roughly 1/2 inch (1.25 cm) thick.
  9. First Brush: Brush about half of the prepared garlic butter mixture evenly over the entire surface of the dough, right up to the edges.
  10. Par-Bake (Chef’s Tip): Bake the crust for 5–7 minutes until it looks set and slightly puffed. This prevents a soggy bottom.
  11. Cheese and Finish: Remove the par-baked dough from the oven. Evenly sprinkle the shredded mozzarella and Parmesan over the surface.
  12. Final Bake: Return the sheet to the oven and bake for another 8–10 minutes, or until the cheese is melted, bubbly, and the crust edges are golden brown.
  13. Slice and Serve: Immediately remove from the oven. Brush the remaining garlic butter mixture generously around the exposed crust edges. Slice into 'fingers' (long strips) and garnish with a sprinkle of dried parsley.