You always start with the garlic....
Simmer garlic in olive oil (enough for the dough and more to brush on the surface of the dough after it is rolled out.
Be sure to use a glass or ceramic bowl, never aluminum. Use olive oil that has been infused with garlic.
Split the dough into two equal parts. Roll it out to fit the pan or stone. Tap the surface with two forks to
keep the dough from rising in the middle. Brush with the garlic infused olive oil.
A this point, place it onto your preheated pizza stone. The baking surface is important. Preheat your pizza stone by leaving it in the oven as it heats to 450. Or, if you do not have a stone, or to make a very crisp crust with a more olive oil flavor, use a low-sided baking pan (jelly roll pan) and put it in the oven to heat up. 5 mins before you put the dough on it, add a fine layer of olive oil across the bottom of the pan.
Then put the toppings on.
Salt, black pepper, red pepper and, if desired, oregano the top then put into a 450 or 500 degree oven.
Remove from the oven when the mozzarella is beginning to turn brown. If the pizza dough is thick, make sure it
has cooked through in the center.
Pesto, carmelized onions and mozzarella pizza recipe .
The recipes posted on this blog are intended primarily for my convenience. They are posted the way I was taught to cook, by verbal history passed down through generations. No "1/4 teaspoon measurements here... My Mother-in-Law never measured, therefore she could not give me measurements. Almost every recipe started with, 'You start with the garlic, heat it in the olive oil...' When I asked, how much garlic? The response was typically, '...THE garlic...'.
If you are using these recipes, hopefully you will capture the flavor profile and add your own measurements to make them yours.
If you cook with the precision of my electrical engineer Sister-in-Law, as if you are mixing combustible chemicals where a mistake will result in bodily harm, move on. There is nothing for you to see here. This is not the website for you.
