• Make-Ahead
• Vegetarian
• Staff Favorite

Ingredients

DOUGH

1. 4 1/2 cups water
2. 3 tablespoons Maldon salt (see Note)
3. 3 teaspoons confectioners’ sugar
4. 3 packages rapid-rise yeast
5. 3 tablespoons extra-virgin olive oil
6. 12 cups all-purpose flour

TOPPING

1. 2 tablespoons extra-virgin olive oil, plus more for brushing
2. 4 large garlic cloves, thinly sliced
3. 20 green olives, preferably Castelvetrano, pitted and coarsely chopped
4. Crushed red pepper, for sprinkling
5. Maldon salt and freshly ground black pepper
6. 1 pound fresh mozzarella, sliced 1/8 inch thick

Directions

1. Make the Dough: In a small sauce-pan, bring 1 1/2 cups of the water to 125°, using an instant-read thermometer to monitor the temperature. Stir in the Maldon salt and the confectioners’ sugar until dissolved. Stir in 1 package of the yeast and 1 tablespoon of the olive oil and let stand at room temperature until foamy, about 5 minutes.
2. In the bowl of a standing mixer fitted with the paddle attachment, mix four cups of the flour with the yeast mixture at low speed for 10 minutes. Let the dough rest for 10 minutes, then mix again at low speed for 10 minutes longer.
3. Lightly oil a large, warmed ceramic or glass bowl. Transfer the dough to the bowl, cover with a damp towel and let the dough stand in a warm place until doubled in bulk, about 2 hours.
4. Punch down the dough and divide it into 4 pieces. Wrap the pieces individually in plastic wrap and refrigerate 1 piece overnight; freeze the remaining dough pieces for later use.
5. The next day, bring the refrigerated dough to room temperature. Repeat Steps 1 and 2 using the same amount of water, salt, sugar, yeast, olive oil and flour, adding the reserved piece of refrigerated dough for the second 10 minutes of mixing. Transfer the dough to a lightly oiled, warmed bowl, cover with a damp towel and let stand in a warm place until doubled in bulk, about 2 hours.
6. Repeat Step 4.
7. On the third day, repeat Step 5, using the reserved piece of refrigerated dough. Divide the new dough into 4 pieces and roll into balls on a lightly floured work surface. Dust lightly with flour and set the balls on a baking sheet about 6 inches apart. Cover the balls with lightly oiled plastic wrap and let stand for 2 hours.
8. Set a pizza stone in the middle rack of the oven and preheat at 500° for 1 hour.
9. Make the topping: In a small skillet, heat the 2 tablespoons of olive oil. Add the garlic and cook over low heat until golden brown, shaking the skillet a few times, about 4 minutes.
10. Five minutes before baking the pizzas, preheat the broiler. Lightly flour a pizza peel or rimless baking sheet. On a floured work surface, lightly roll out 1 ball of dough into an 8-inch round circle. Using your hands, stretch the dough into a thin, 12-inch round. Transfer the dough to the peel. Lightly brush the dough with olive oil. Scatter one-fourth of the olives and garlic evenly over the dough. Sprinkle with a pinch of crushed red pepper and season with salt and black pepper. Arrange one-fourth of the mozzarella over the dough. Slide onto the pizza stone. Broil for about 5 minutes, until the bottom crust is crisp and the top is bubbling. Transfer to a work surface and cut into wedges. Repeat with the 3 remaining pieces of dough and the toppings. Serve hot.

Make Ahead

The dough pieces from Days 1, 2 and 3 can be wrapped in plastic and frozen individually. Let thaw, then let rise for 2 hours before using.

Notes

Maldon salt is flaky and not as salty as table salt. If using table salt, be sure to use less than what is called for in the recipe and taste as you season. Castelvetrano olives, a Sicilian variety, are known for their mild, sweet flavor. Both Maldon salt and Castelvetrano olives are available at specialty-food shops and some supermarkets.

Variation Green also likes his pizza topped with cooked cubed pancetta, sautéed onions, halved figs and grated Fontina and parmesan cheese. He then garnishes the pie with arugula and a drizzle of olive oil just before serving.