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1
Preheat oven to 400 degrees F.
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2
For the dough:
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3
Let yeast develop in the cup of water with a dollop of molasses for 5 to 15 minutes.
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4
Foam should be between half to double the height of the water, which means its better to use at least a 2-cup measuring cup.
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5
In a bowl, sift or aerate the flour with a fork.
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6
Add salt.
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7
Add oregano.
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8
I recommend getting dried, crushed oregano from the spice aisle and then crushing it even further by rubbing it between your hands before thoroughly mixing it in with the flour.
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9
Pour yeast mixture and olive oil into the flour.
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10
Fold to combine until a dough ball is formed.
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11
Add additional warm water a teaspoon at a time if the dough is not fully coming together.
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12
Knead dough on a floured surface.
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13
Let dough ball sit in a bowl, covered by a tea towel for 15 to 20 minutes.
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14
Then remove the dough to a floured surface and form dough into a crust.
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15
You may need to use a floured rolling pin to get it to fully stretch.
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16
It will almost cover a 9 x 13 baking sheet.
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Let sit covered for another 15 to 20 minutes.
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18
For the pesto:
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19
In a food processor with a cutting blade, finely chop the garlic.
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20
Add cheese next and process until you have tiny, tiny chunks and you cant distinguish the cheese from the garlic.
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21
Repeat the process with the walnuts.
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22
Take the food processor lid off and sprinkle with sea salt.
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23
Add in basil at this point.
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24
Tightly replace food processor lid.
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25
Run until mixture is a green goop that is balling up as the blades turn.
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26
Stream olive oil through the lid hole while the food processor is running.
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27
Stop when your preferred consistency is reached.
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28
As a pizza sauce, its better if the pesto is thick, but easily spreadable.
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29
Topping the pizza:
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30
I prefer to shred my own cheese.
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31
As I use only about a half wedge of Parmiggiano-Reggiano/Parmesan in the pesto, I use the remaining half of the wedge for the pizza topping, using the small round holes on my shredding tower.
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32
I use the large round holes on the tower for the mozzarella.
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33
Mix these thoroughly.
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34
Spread the pesto evenly over the pizza dough.
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35
Evenly portion out pinches of the goat cheese over the pesto.
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36
Cover the goat cheese and pesto with the mozzarella and Parmiggiano-Reggiano/Parmesan mixture.
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37
Bake for approximately 17 to 20 minutes depending on your oven.
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38
The inner part of the cheese should be lightly browned.
