Ingredients:

  • 375g gluten-free pizza flour
  • 300ml warm water (105°F/40°C)
  • 7g active dry yeast
  • 10g sugar
  • 8g fine sea salt
  • 15g extra virgin olive oil
  • 60g unsalted butter, softened
  • 4 cloves garlic, minced into a paste
  • 5g fresh Italian parsley, finely chopped
  • 2g red pepper flakes
  • 50g shredded low-moisture mozzarella

Instructions:

  1. The Hydration Phase: Combine the 300ml warm water, 7g yeast, and 10g sugar in a bowl. Wait 5 minutes until it is frothy and smelling like a bakery.
  2. Mixing the Base: Add the 375g flour, 8g salt, and 15g olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy, sticky ball forms.
  3. The Short Rest: Cover the bowl with a damp cloth and let it sit for 10 minutes. Allow the flour to fully hydrate and the binders to activate.
  4. Shaping the Crust: Turn the dough onto a piece of parchment paper. Pat it into a 12 inch circle or rectangle using oiled hands.
  5. Creating the Infusion: In a small bowl, mash the 60g softened butter with the 4 cloves of minced garlic, 5g parsley, and 2g red pepper flakes. Mix until the butter is completely green and aromatic.
  6. The First Layer: Brush a tiny bit of extra olive oil over the surface of the dough. Spread the garlic butter mixture evenly to the very edges.
  7. Adding the Cheese: Sprinkle the 50g of shredded mozzarella over the top. Distribute it evenly so every bite has a cheese pull.
  8. The over High heat Finish: Bake at 400°F (200°C) for 12 minutes. Cook until the edges are dark gold and the cheese is bubbling.
  9. The Rest Period: Let the bread sit for 2 minutes before slicing. Wait for the internal steam to settle so the crumb doesn't turn gummy.