MAKES TWO 13-INCH PIZZAS, SERVING 4 TO 6
You can shape the second dough round while the first pizza bakes, but don’t add the toppings until just before baking. You will need a pizza peel for this recipe. It is important to use ice water in the dough to prevent the dough from overheating while in the food processor. Semolina flour is ideal for dusting the peel; use it in place of bread flour if you have it.
Substitute white sauce for red sauce: Whisk together 1 cup whole-milk ricotta cheese, ¼ cup extra-virgin olive oil, ¼ cup heavy cream, 1 large egg yolk, 4 minced garlic cloves, 2 teaspoons minced fresh oregano, 1 teaspoon minced fresh thyme, ½ teaspoon salt, ¼ teaspoon pepper, ⅛ teaspoon cayenne, and thinly sliced whites of 2 scallions (reserve green tops for garnish); refrigerate until ready to use.
Substitute Pecorino Romano for Parmesan. After sprinkling pizza with Pecorino and mozzarella, dollop ¼ cup whole-milk ricotta cheese in teaspoon amounts evenly over pizza. Proceed as directed.