For the dough:
- 1/2 cup warm water
- 2 and 1/4 teaspoon (or one packet) of instant yeast
- 4 cups (22 ounces) bread flour, plus more for rolling out your dough
- 1 and 1/2 teaspoons salt
- 1 and 1/4 cup water, at room temperature
- 2 tablespoons olive oil
For the pizza:
- 3 tablespoons olive oil, plus more for brushing the pan
- 3 teaspoons garlic, chopped (about 3 cloves)
- 8 ounces (1/2 pound) fresh mozzarella, sliced and coarsely chopped
- 3 ounces fresh goat cheese, crumbled
- 1/2 cup part-skim ricotta
- 1/4 cup Parmesan cheese, grated
- 3 tablespoons thinly sliced fresh basil
1. For the dough: In a 2-cup measuring cup, add your 1/2 cup of warm water.
2. Add the yeast to the warm water mixture and let sit at room temperature until the mixture is bubbly and creamy, about 5 minutes.
3. In the bowl of your standing mixer fitted with the paddle attachment, combine the flour and salt.
4. Add the 1 and 1/4 cup of room temperature water to the water/yeast mixture.
5. With the mixer running at low speed, slowly pour the water/yeast mixture and olive oil into the bread/salt mixture, and mix until the dough forms a cohesive mass.
6. Switch to the dough hook and continue to knead the dough at low speed until elastic and soft, about 5 minutes.
7. Transfer to an oiled bowl (I used cooking spray), cover with a tea cloth or plastic wrap, and let rise until doubled in size, about 2 hours.
8. Once risen, punch down the dough to deflate it and transfer to a clean, lightly floured flat work surface.
9. Divide the dough into two equal portions. If you are freezing one portion of dough, tightly wrap it in plastic wrap and place in a freezer bag. If using the dough immediately, let it rest for at least 10 minutes at room temperature (but no more than 30 minutes).
10. For the pizza: Preheat the oven to 450 degrees.
11. Brush a rimmed baking sheet with olive oil and set aside.
12. In a small bowl, combine two tablespoons of olive oil with the garlic, set aside.
13. On a clean and lightly floured flat work surface, roll out the dough to your desired shape. **Due to the shape of my baking pan and my lack of a pizza stone, I opted for a rectangle.
14. Transfer the dough to the baking sheet and brush lightly with your prepared olive oil/garlic mixture.
15. Layer the mozzarella and goat cheeses, making sure to leave at least a 1/2-inch border of exposed crust.
16. Crumble the ricotta cheese over the pizza, followed by the Parmesan cheese.
17. Bake the pizza until the cheese is melted and the crust is golden brown, about 18 minutes or so.
18. Once out of the oven, lightly drizzle the pizza with the remaining olive oil/garlic mixture.
19. Sprinkle the pizza with the fresh basil, and serve immediately.