New Haven Style Garlic And Cheese Pizza Bianca

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Inspired by frank pepe’s pizzas—chewy pies, irregularly shaped, blistered, and charred.

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Steps

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Preheat oven to 500.

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Place a pizza stone on a rack in the lowest level of the oven.

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Place the dough on a floured surface.

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Holding your hands flat , pat the ball out evenly with your fingers , lifting it and turning it over several times , until it reaches 12 inches in diameter.

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Dust a pizza peel with flour.

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Carefully transfer the circle of dough to the peel , reshaping it as needed.

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Shake the peel once or twice to make sure the dough does not stick.

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If it does , sprinkle the peel with more flour.

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Combine the oil , garlic , and oregano.

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Arrange the mozzarella and fontina slices over the dough.

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Sprinkle with the pecorino.

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Scatter the oil / garlic / oregano mixture over the cheese and drizzle with more oil.

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To slide the pizza onto the prepared baking stone , line up the edge of the peel with the back edge of the stone , then tilt the peel , jerking it gently to start the pizza moving.

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Once the edge of the pizza touches the stone , carefully pull back on the peel until the p.

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Ingredients

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pizza dough, olive oil, garlic cloves, dried oregano, mozzarella cheese, fontina, pecorino romano cheese