Ingredients:

  • 1 lb pizza dough
  • 2 tbsp semolina flour
  • 3 tbsp extra virgin olive oil
  • 4 cloves fresh garlic, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 cup low-moisture whole milk mozzarella, shredded
  • 1/2 cup whole milk ricotta cheese, drained
  • 1/4 cup Pecorino Romano, finely grated
  • 2 oz fresh goat cheese
  • 1/4 cup fresh basil leaves, torn
  • 1/2 tsp flaky sea salt

Instructions:

  1. Place your pizza stone on the middle rack and preheat to 500°F for at least 45 minutes. Note: This ensures the stone is hot enough to sear the dough on contact.
  2. In a small bowl, combine the extra virgin olive oil, minced garlic, dried oregano, and red pepper flakes.
  3. On a lightly floured surface, stretch your 1 lb of dough into a 12 inch circle. Look for a translucent windowpane effect when you hold a piece up to the light.
  4. Sprinkle the 2 tbsp of semolina flour onto your pizza peel or the back of a baking sheet.
  5. Transfer the dough to the peel. Brush the garlic oil mixture generously over the entire surface, leaving a 1 inch border for the crust.
  6. Evenly distribute the shredded mozzarella, then drop small dollops of the drained ricotta and crumbled goat cheese across the top.
  7. Sprinkle the Pecorino Romano over everything.
  8. Carefully slide the pizza onto the hot stone. Bake for 10-12 minutes until the crust is charred and the cheese is bubbling and golden.
  9. Remove from the oven and immediately top with the torn fresh basil and a sprinkle of flaky sea salt.
  10. Let the pizza sit for 3 minutes before cutting to allow the cheese to set slightly.