Ingredients
- 1 (14- to 16-ounce) ball pizza dough
- 1½ to 2 tablespoons extra-virgin olive oil
- 2 teaspoons minced or pressed garlic
- 1½ to 2 teaspoons dried Italian herb blend
- ½ teaspoon dried red chile flakes
- ½ teaspoon kosher salt
- 6 to 8 ounces low-moisture mozzarella cheese, shredded (1½ to 2 cups)
- Chopped fresh parsley, for finishing (optional)
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the top third or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
- Prick the dough all over with a fork and brush it with the oil, making sure to get the oil all the way to the edges. Sprinkle on the garlic and spread it out with your hands, then sprinkle with the Italian seasoning, red chile flakes, and salt. Add the cheese and spread it out evenly.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
- Take the pizza out of the oven and top with the parsley, if using. Let it rest for 5 minutes, then slice and serve.
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