I used this recipe for the dough, it works well enough for me. I added the garlic and basil to the dough this time but that’s optional given the toppings you choose. I used the leftover meatballs and sauce from the penne dish we had a few days ago. I did add sliced garlic and more fresh herbs. It’s great having the fresh stuff right out on the patio again after a long winter without.
I didn’t use any fresh cheese for this one but I did grate a bunch of pecorino romano and parmesan both before baking and after. I debated when to add the basil leaves and post bake won out. I did scatter a lot of chopped fresh herbs both before and after.
I typically use bread flour but went with AP this time. While I’m not one of those thin crust or nothing fellas, this one was thinner than many I make. The 2 cups of flour was just right for one pie. I put down the wooden spoon, floured my hands, and worked the dough in the bowl before transferring it to an oiled one I had ready. I topped it with a plate and let it develop for a half an hour because it was a bit early for dinner but you can use it after a shorter rest than that.