In a bowl, combine water, yeast, and flour. Gradually mix in olive oil while kneading. Cover and let rest for 30 minutes.

Add salt and fold the dough to incorporate. Cover and let rise for another 30 minutes.

Repeat folding every 30 minutes until the dough is less liquid and uniform.

Divide into 2 balls, cover, and refrigerate overnight or up to 72 hours.

Cut the tip off a head of garlic, place it on a baking sheet with parchment paper and aluminum foil, drizzle with olive oil, and sprinkle with salt. Wrap and bake in a preheated oven at 350°F (180°C) for 40-60 minutes.

Extract the garlic and mix with all the sauce ingredients.

Remove the dough balls from the fridge about an hour before use.

Preheat the oven to 465°F (240°C) for about 40 minutes with an inverted baking tray, dedicated steel surface, or pizza stone inside.

Create indentations on both sides of the dough on a floured surface, shake off excess flour, and carefully transfer to the hot baking tray or surface.

Place the spread in the center of the dough and bake for 5-7 minutes until lightly browned. Remove, sprinkle with mozzarella, and return to the oven for another 7-10 minutes until golden.

Sprinkle with chopped parsley and crushed chili, then cut into desired sizes.