Instructions

• In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), stir 1/2 cup warm water (107–110°F), 1 1/2 teaspoons active dry yeast, and 1/2 tablespoon honey or sugar until dissolved. Let rest 5–10 minutes, until foamy.
• Add 1 teaspoon salt, 1 tablespoon olive oil, and half of the 1 1/2 cups bread flour to the yeast mixture. Mix until the flour is incorporated.
• Add the remaining bread flour a little at a time, mixing after each addition, until the dough is slightly tacky but does not stick to your hands. (Use the “give or take” allowance in the bread flour amount as needed for your humidity/temperature.)
• Knead the dough on low speed with the stand mixer dough hook for 6 minutes. If kneading by hand, knead on a lightly floured surface for about 6 minutes until the dough is smooth and elastic.
• Lightly grease the mixing bowl and coat the dough with a little oil so it won’t dry out. Cover the bowl with plastic wrap and place in a warm spot (for example, the oven with the light on). Let the dough rise 1–2 hours, until doubled in size.
• While the dough rises, stir together 3 tablespoons melted salted butter, 2 cloves minced garlic, and 1/2 teaspoon Italian seasoning in a small bowl; set aside. Warm 1 cup pizza sauce (microwave briefly or heat in a small saucepan) and keep warm for serving.
• When the dough has doubled, punch it down and turn it out onto a lightly floured work surface.
• Preheat the oven to 475°F with a pizza stone inside. Allow the stone to heat for at least 20–30 minutes. (If you don’t have a pizza stone, place an upside-down cookie sheet in the oven to preheat.)
• On the floured surface, gently stretch and shape the dough into a 10-inch circle.
• Carefully remove the hot pizza stone (or preheated upside-down cookie sheet) from the oven and transfer the dough to the hot surface, quickly repositioning it as needed to keep a roughly 10-inch shape and center it on the stone/sheet.
• Brush the dough with the garlic-butter mixture, leaving a small edge for the crust. Evenly top with 1 1/2 cups shredded mozzarella, then 1/4 cup freshly grated Parmesan.
• Bake 9–12 minutes, or until the crust is golden and the cheese is melted and bubbling. Start checking at 9 minutes since oven temperatures vary.
• Remove the cheesy bread from the oven and garnish with 1 tablespoon chopped fresh basil (or parsley). Let cool 1–2 minutes.
• Cut the bread in half, then slice into 1 1/2" strips. Serve hot with the warmed pizza sauce or marinara for dipping.