Flaky puff crust pizza with garlic basil oil

Grate the butter onto parchment and freeze until needed.

Put the double zero flour in a bowl with the salt, sugar and yeast on top and whisk briefly.

Add the lukewarm water and olive oil and stir with a spatula into a slightly firm dough.

Cover and rest 30 minutes; preheat the oven to 475.

On a well-floured bench roll the dough to about 10 by 13, flipping to check it does not stick.

Scatter about three quarters of the frozen butter over it, press lightly, and letter-fold from the sides to about four inches wide, pressing to seal.

Scatter the remaining butter, pat it on, fold up from the bottom about two thirds and over, pressing firmly and pinching any spots where butter escapes.

Cover with a baking tray and rest 15 minutes.

Roll to 13 by 18, lift into the pan and stretch and press the dough halfway up the sides.

Cover and rest 30 to 45 minutes.

Spread a little sauce evenly, then Parmesan, grated low-moisture mozzarella and fresh mozzarella.

Bake 15 to 17 minutes on a rack in the middle of the 475 oven until deep golden with bubbling cheese.

For the basil oil, grate the garlic into a bowl, add olive oil, minced basil, lemon juice, a big pinch of salt and of red pepper flakes, and stir.

Take the pizza out of the pan immediately onto a cooling rack; grate Parmesan over and add basil oil to taste.