White Garlic Pizza with Roasted Garlic Cream and Fresh Herbs

Combine bread flour, instant yeast, fine sea salt, and caster sugar in a large bowl. Add warm water and 2 tbsp olive oil, then mix to a shaggy dough. Turn out onto an unfloured surface and knead firmly for 10 minutes until smooth and elastic. Divide into 2 equal balls.

Place dough balls in a lightly oiled bowl, cover tightly with cling film, and refrigerate for 48–72 hours. Remove from the fridge 1 hour before baking to come to room temperature.

Heat the oven to 200°C (fan 180°C). Place the trimmed garlic head cut-side up on a square of foil, drizzle with 1 tbsp olive oil, wrap tightly, and roast for 40 minutes until the cloves are deeply golden and completely soft when pierced with a skewer.

Squeeze the roasted garlic cloves from their skins into a small bowl and mash to a smooth paste with a fork. Set aside.

Melt butter in a small saucepan over medium heat. Add plain flour and stir constantly for 2 minutes until the roux is pale golden and smells biscuity.

Pour in the warm milk in a slow, steady stream, whisking vigorously to prevent lumps. Cook over medium heat, stirring continuously, for 5 minutes until the sauce is thick enough to coat the back of a spoon.

Remove the béchamel from the heat. Stir in the roasted garlic paste, pecorino, half the parmesan, and nutmeg. Season well with black pepper and a pinch of fine sea salt. Set aside to cool slightly.

Raise the oven to its maximum temperature — at least 250°C (fan 230°C) — and place a heavy baking steel or thick baking sheet on the top shelf for 30 minutes to get screaming hot.

On a well-floured surface, stretch one dough ball by hand into a rough 30 cm round, working from the centre outward and leaving a thicker border. Transfer to a sheet of baking parchment.

Spread half the béchamel over the dough base, leaving a 2 cm border. Scatter half the low-moisture mozzarella, then arrange half the fresh mozzarella pieces and half the sliced raw garlic over the top.

Sprinkle with half the dried oregano, half the chilli flakes, and half the remaining parmesan. Drizzle with ½ tbsp olive oil.

Slide the pizza (still on its parchment) onto the hot steel or sheet and bake for 10–12 minutes until the crust is deeply blistered, the edges are charred in spots, and the cheese is bubbling and golden.

Remove from the oven, scatter with half the fresh parsley and basil, finish with flaky sea salt, and slice immediately. Repeat steps 9–13 for the second pizza.