| 1 |
Make the California-Style Dough and set aside to rise as directed. |
| 2 |
In a bowl, toss the mozzarella cheese with the garlic and the 2 tablespoons olive oil. Set aside. |
| 3 |
About 30 minutes before baking the pizza, prepare an oven as directed and preheat it to 500 degrees F. If using a pizza screen or ventilated pan, bush it with vegetable oil or coat with spray and set aside. If baking directly on a stone or tiles, sprinkle a pizza peel with cornmeal and set aside. |
| 4 |
On a lightly floured surface, roll out or stretch the dough as thinly as possible and shape it into 1 large round. Place the dough on the prepared screen, pan, or peel. Brush the dough all over with olive oil, then top with the mozzarella-garlic mixture, leaving a 1/2-inch border around the edges. Sprinkle with 1/2 cup of the Parmesan cheese. If using a pizza peel, give it a quick, short jerk to be sure that the bottom of the crust has not stuck to it. |
| 5 |
Transfer the pizza to the preheated oven and bake until the crust is golden, about 10 minutes. |
| 6 |
Remove the pizza to a wire rack and let stand for about 2 minutes, then transfer to a cutting tray or board and lightly brush the edges of the crust with olive oil. Sprinkle with the remaining 1/2 cup Parmesan cheese. Slice into numerous pieces about the size of corn tortilla chips and serve immediately. |
| 7 |
VARIATION: Top the mozzarella-garlic mixture with minced fresh hot chiles or crushed dried chile and/or Seasoned Tomato Pulp to taste before sprinkle on the Parmesan. |
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