This recipe would suit a variety of pizza styles, but we think classic pizza dough or sourdough would be a

great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before

firing up your oven.

Light your oven, aiming for 850 to 950°F (450 to 500°C) on the baking stone inside. Use an infrared

thermometer to quickly and accurately check the temperature of the stone.

Use a sharp paring knife or mandoline to finely slice your garlic clove. Add half of the olive oil to a small

dish, then submerge the slices in the oil. (This helps preserve the garlic’s tangy flavor without risk of

burning as the pizza cooks.) Set aside.

To prepare the sauce, empty the tomatoes into a bowl. With clean hands, crush the tomatoes until a

chunky sauce is formed (you can also use a tomato mill or potato masher, if you have either at hand).

Add the other half of the olive oil, dried oregano, and a pinch of salt and pepper to taste. Roll a few basil

leaves together, then use the sharp knife to slice them into small strips. Mix everything together to

combine and leave in a sealed container until ready to use.

If using the template, place the two halves together to form a heart. Place a large sheet of parchment

paper over the design and tape down the corners to hold them in place. Lightly dust with flour.

Place the dough ball on your lightly floured work surface. Push the air from the center out to the edge

using the pads of your fingers. Stretch the dough out to a 12-inch base.

Use a dough scraper or scissors to slice into the dough, stopping at the center of the circle. Use your

fingers to shape either end of the cut dough into the two curves of the heart. (You’ll need to pull the two

ends slightly apart.) Pinch the bottom of the dough to make a V shape. Once you’re satisfied, transfer the

dough to a lightly floured peel, adjusting the shape if needed.

Spoon 4 to 5 tablespoons (60 to 75 grams) of fresh marinara over the dough. Add as many garlic slices as

you like, distributing them evenly over the sauce. Top with a drizzle of chile oil or the flavored oil of your

choice.

Carefully slide the pizza off the peel and into your oven. Cook for 60 to 90 seconds, turning the pizza

every 20 seconds. Once the base is cooked and the crust is golden brown, remove the pizza.

Transfer to a wooden serving board and finish with fresh basil, chile flakes, and cracked black pepper.

Slice in half, then slice the halves again to make 8 slices, and serve.