Method

• 1.
  For the pizza dough, in a large bowl, mix the flour, yeast, 5g salt flakes and water to a rough dough. Turn out onto a clean surface and knead by hand for 7-10 minutes, or knead in a mixer fitted with the dough hook for about 5 minutes until the dough feels soft, stretchy and smooth. Wipe out the bowl and lightly oil it, then return the dough to it, cover with a cloth and leave to rise at room temperature for an hour. Lightly dust a tray with flour or semolina. Tip the risen dough out onto a clean surface and divide in two. Loosely shape each piece into a ball and place both balls on the prepared tray. Give the tops a dusting of flour or semolina too. Leave to rest at room temperature for 20 minutes before using.

• 2.
  Preheat oven to 220°C. For the garlicky butter, grate the garlic using a fine grater such as a microplane, or crush it to a coarse paste. Mix with the butter and parsley, and season to taste.
• 3.
  Sprinkle your work surface with a little semolina or polenta. Divide pizza dough in four. Place one ball of dough on the surface and stretch it out by hand to a round (or square), 25-30cm in diameter, leaving a ridge around the edge which will puff up nicely in the oven.
• 4.
  Alternatively, use a rolling pin. Repeat with the other three pieces of dough.
• 5.
  Dust a pizza peel with more polenta or semolina (if you don’t have a peel, an upturned baking tray is a good substitute) Transfer one dough round to it.
• 6.
  Spread a quarter of the garlicky butter over the dough and finish with a grinding of black pepper and some thyme leaves. Slide the dough into the oven and keep an eye on it. It will need 5-6 minutes to turn golden brown and crisp on the base, depending on the heat. Repeat with the remaining dough and garlic butter.