Ingredients:

  • 60 ml extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 grams red pepper flakes
  • 1 gram coarse sea salt
  • 250 grams fresh mozzarella, torn into bite-sized pieces
  • 240 grams whole milk ricotta cheese, strained
  • 40 grams Pecorino Romano, freshly grated
  • 500 grams high-hydration pizza dough, room temperature
  • 5 grams fresh rosemary, chopped
  • 5 ml honey
  • 20 grams semolina flour

Instructions:

  1. Place the ricotta in a fine-mesh strainer over a bowl and let it drain for at least 15 minutes to remove excess whey.
  2. Preheat your oven to 230°C (450°F) for at least 20 minutes.
  3. In a small saucepan over low heat, combine the olive oil and minced garlic. Heat for 3 minutes until fragrant but not browned. Stir in the red pepper flakes and sea salt, then remove from heat to cool.
  4. Sprinkle 20 grams of semolina flour onto your baking sheet.
  5. Gently pull your 500 grams of dough into a large circle or rectangle. Wait until the dough stops shrinking back before adding toppings.
  6. Brush the dough generously with the infused garlic oil. Top with torn mozzarella and dollops of the strained ricotta.
  7. Slide into the oven for 10-12 minutes until the crust is golden and the cheese is bubbling.
  8. Drizzle 5 ml of honey over the hot pizza and slice immediately.