The other day I saw something like a no-cheese garlic chips pizza or something on Instagram but I can't remember where!!! Anyway, I'm so glad I saw it because this pizza is insanity. It's super garlicky but not so garlicky that the other flavors are masked in any way. The garlic releases its oils into the sauce as it cooks so the flavor is well-dispersed and not ever sharply localized. The fresh mozz and basil add freshness to cut through any remaining garlic astringency. Add a fried egg if you're feeling crazy!
Butter Count: 0 Tbsp????
306 g bread flour
2 g active dry yeast
8 g salt
2 g vegetable oil
200 g water
Enough of THIS SAUCE to cover a pizza, about 1 cup
3-4 garlic cloves, peeled and sliced
8-10 fresh small mozzarella balls (pearls?)
~20 fresh basil leaves, separated
1. Mix the flour, yeast, and salt together. Add the oil and water. Mix with fingers until well combined.
2. Knead the dough for 3 minutes. Let rest, uncovered, 15 minutes. Knead for another 3 minutes. Cover with a damp towel. Let rest 4-6 hours at room temperature, or overnight in the refrigerator.
3. Preheat a grill/oven to the highest possible temperature. If using a baking steel, place it inside the grill/oven at this time.
4. Place a sheet of parchment paper on the pizza peel (or the counter if not using a peel).
5. Sprinkle the parchment paper with cornmeal, generously.
6. Stretch half of the dough into desired shape and lay it on the parchment paper.
7. Cover the surface with sauce.
8. Sprinkle the garlic slices and 12 basil leaves over the sauce.
9. Transfer the parchment paper to the preheated grill/oven. Close the grill, if applicable.
10. Cook for 10 minutes before checking the doneness of the bottom of the dough. Cook additional 1 minute at a time before checking the doneness again. Repeat until the bottom is fully cooked and nicely browned.
11. If desired, transfer (without the parchment paper) to the broiler and cook an additional 2 minutes until the top is slightly burnt.
12. Evenly distribute the fresh mozzarella balls and remaining basil leaves over the pizza.