Pizza Napoletana Bianca with Garlic and Rosemary

Dough Preparation

1. In a large bowl, combine the '00' flour and salt. In a separate small bowl, dissolve the yeast in lukewarm water.
2. Pour the yeast mixture into the flour mixture and mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead for about 10-15 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for at least 2-3 hours, or until doubled in size.
4. Gently punch down the dough, divide it into 4 equal portions, and shape each into a ball. Let them rest, covered, for another 30 minutes.

Pizza Assembly and Baking

1. Preheat your oven (preferably with a pizza stone or steel) to its highest setting (usually 250-275°C or 475-525°F) for at least 30 minutes.
2. On a lightly floured surface, stretch or roll out each dough ball into a thin circle (about 10-12 inches).
3. Transfer the dough to a pizza peel dusted with semolina or flour. Arrange the torn mozzarella pieces evenly over the base.
4. Scatter the sliced garlic and chopped fresh rosemary over the mozzarella. Sprinkle with grated pecorino romano.
5. Drizzle generously with extra virgin olive oil. Slide the pizza onto the preheated pizza stone or steel in the oven.
6. Bake for 2-4 minutes, or until the crust is golden brown and puffed, and the cheese is bubbly and melted. Watch carefully as it cooks very quickly.
7. Remove from oven, let cool slightly, slice, and serve immediately.