• Preheat oven with baking steel at 500°F for 1 hour prior to baking. Remove pizza dough from fridge (if refrigerated) and allow to come to room temperature at least 60-90 minutes prior to stretching.

Prep The Sauce and Toppings

• Toward the end of the pre-heating time, shred mozzarella and cheddar cheeses on the large holes of a cheese grater. If the mozzarella is too soft to grate, pop it in the freezer for about 10 minutes first. Measure out the goat cheese crumbles and make sure you have your parmesan handy.
• Prep any additional toppings — cut broccoli florets, thinly slice tomatoes, etc.
• Make garlic paste. Use the flat side of of your knife under the heel of your hand to smash the garlic cloves. Rock the knife blade repeatedly across the smashed garlic to chop it, then drag the flat of the knife (with the sharp edge pressed down against the cutting board at about a 10-15 degree angle) across the garlic to smear it into a thin layer. Sprinkle with a pinch of salt, then chop across the garlic, gather it up into a pile, smear, and repeat until you have a fine garlic paste. Alternately, use a Microplane zester to finely grate the garlic into a paste.
• Finely mince the shallot. You're looking for pieces ⅛" or smaller.
• Finely mince the rosemary. Strip the leaves off the spring of rosemary by pinching firmly at the top with one hand and sliding the fingers of the other hand down the stem in the opposite direction of the leaves from tip to base. Remove any bits of tough, woody stem. Mince the rosemary leaves until very fine, almost powdery.
• Mix garlic paste, shallot, and rosemary together in a small bowl with olive oil, salt, and pepper. Your sauce is now ready to use.

Four Cheese White Pizza Assembly

• Lightly dust a wooden pizza peel with semolina flour.
• Hand stretch pizza dough. Dust your counter well with flour. Turn the pizza dough ball out onto the counter and dust the top with flour too. Press down in the middle of the dough ball to begin flattening it, keeping a thicker (1½-2") outside edge as the crust. Add more flour as needed to prevent sticking as you hand stretch the pizza dough into a round about 10-16" in size with a well-defined crust. The center of the dough should be more than 10" across and thin enough that you can see light through it when you hold it up. (See detailed stretching instructions: How to Hand Stretch Pizza Dough.)
• Sauce it. Use the back of a metal spoon to spread the infused olive oil sauce almost all the way to the crust. Be gentle with the minced shallot pieces so they don't tear the delicate pizza dough. You don't need as much sauce as you think — start with two spoonfuls of mostly minced shallot and garlic, then add small spoonfuls of just the infused oil as needed to lightly cover the pizza dough.
• Cheese and toppings. Add the mozzarella and cheddar cheeses, top with goat cheese crumbles, then add any optional toppings. Finish with a light dusting of freshly grated parmesan cheese.

White Pizza Baking

• Shimmy. Give the white pizza a shimmy on the wooden pizza peel to make sure that no parts of the crust have stuck. Dust additional flour underneath any stuck spots if needed.
• Launch. Open the oven and line up the tip of the pizza peel with the back of the steel. Tilt it at an angle (20° or so) and give it a quick thrust to help the pizza begin sliding off. As the pizza slides, pull the peel straight back, keeping the tip of the peel on the steel, depositing the pizza on to the hot surface to begin cooking.
• Bake. Bake the pizza for 2-3 minutes, then use the pizza peel to rotate it in place on the steel so it cooks evenly. Bake 2-3 minutes more, then broil for 1 minute or until as browned as you like. Remove from the oven.
• Let cool for 1 minute on the pizza peel, then top with thinly sliced ribbons of fresh basil. Slice and serve!