Preheat oven to 400°F (200°C)
Utilizing a paring knife, lower ¼ inch off high finish of garlic, protecting cloves intact. Place garlic, lower facet up, on foil. Drizzle with 1 teaspoon (5 grams) oil, and sprinkle with ¼ teaspoon salt. Wrap in foil.
Bake till deep golden brown, about 40 minutes. Unwrap garlic, and let cool utterly. Squeeze pulp right into a small bowl, and mash with a fork. (It’s best to have about 2½ teaspoons or 25 grams roasted garlic paste.)
Within the bowl of a stand mixer fitted with the paddle attachment, place ¾ cup plus 1 tablespoon (195 grams) room temperature water and three teaspoons (15 grams) oil. Add roasted garlic paste, flour, parsley, 1½ teaspoons (4.5 grams) salt, rosemary, and yeast. Beat at low velocity for 4 minutes; scrape paddle and backside and sides of bowl. Beat at medium velocity till dough pulls away from sides of bowl and types a easy, barely sticky ball round paddle, 3 to 4 minutes, stopping to scrape sides of bowl and paddle. (Dough ought to be elastic sufficient to not tear when gently pulled.)
Oil a medium bowl. Place dough in bowl, turning to grease high. Cowl and let rise in a heat, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl each half-hour. (To fold, use moist or oiled palms to succeed in below one facet of dough; gently stretch up, and fold over heart. Repeat 3 extra instances round bowl.) (Dough will double in dimension.)
Brush a 6-cup charlotte cake pan with remaining 2 teaspoons (10 grams) oil. End up dough into ready pan, and utilizing greased fingertips, gently stretch dough to utterly fill pan. (If dough is tight and won’t stretch utterly, let stand for five to 10 minutes after which attempt once more.) Cowl and let rise in a heat, draft-free place (75°F/24°C) till dough fills pan about midway, 30 to 45 minutes.
Preheat oven to 425°F (220°C).
Bake till high of dough begins to brown and an instant-read thermometer inserted in heart registers 205°F (96°C), 12 to fifteen minutes. Take away from oven, and let cool in pan for 10 minutes. Go away oven on. Invert bread onto a baking sheet. High with Pizza Sauce and cheese.
Bake till cheese is melted, about 5 minutes. High with basil leaves. Let cool on pan for five to 10 minutes.
For topping: In a small bowl, stir collectively tomatoes, basil, and oil; spoon onto cheese. Serve instantly.
