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To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
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In a large bowl, whisk together the flour, salt, and yeast until well combined. Add the water and 1 generous tablespoon (15g) of the olive oil. Mix until thoroughly combined and homogenous; don’t be afraid to stir vigorously to incorporate the dry ingredients. If the dough feels dry, add about a tablespoon of water.
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Cover the dough and place it in a warm spot (about 70°F to 75°F) for 15 minutes, then give it a bowl fold: Use a wet hand to grab a section of dough from one side, lift it up, then press it down into the middle. Give the bowl a quarter-turn (90°) and repeat 3 to 6 times, until you’ve circled the dough and it’s become resistant to stretching.
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Cover the dough, set aside for another 15 minutes, then perform the bowl fold again.
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After the second bowl fold, cover the dough and allow it to rest for about 1 to 1 1/2 hours, until it’s slightly puffy but not necessarily doubled in size.
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To shape the dough: Coat the inside of a Lloyd Detroit-Style Pizza Pan — or a 9" x 13" pan or one 13" x 18" half-sheet pan — with the remaining tablespoon of olive oil, being sure to oil up the side of the pan.
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Gently press and stretch the dough, using your fingertips to dimple the surface and encourage it to cover the entire pan. (If your dough resists, cover it, let it rest for 30 minutes, and try stretching again.)
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Cover the dough and let it rest for 45 to 60 minutes, until slightly puffed.
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In the last 45 minutes of the rise time, preheat the oven to 500°F with a baking stone or steel on the bottom rack, then make the broccoli rabe topping.
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To make the topping: Add the salt to a large saucepan of water; it should taste salty. Bring it to a boil over high heat. Add the broccoli rabe and cook until tender (remove and taste a piece to check), about 2 to 3 minutes. Drain the broccoli rabe and immediately rinse with cold water until cool enough to touch, then gather into a bunch and squeeze firmly to remove the excess water. Transfer to a cutting board and cut into bite-size pieces.
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Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the garlic and red pepper flakes and cook, stirring, until the garlic begins to turn light golden, about 1 minute. Add the broccoli rabe and cook, stirring, until it starts to stick to the pan, 2 to 3 minutes. Remove from the heat and stir in the lemon zest. Season to taste with salt and let cool slightly.
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Scatter the broccoli rabe over the proofed dough, distributing it evenly. Top with the mozzarella, then the Parmesan, distributing the cheese all the way to the edges.
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Bake the pizza on the bottom rack of the oven for 16 to 22 minutes, until the cheese is bubbling and the bottom and edges of the crust are a rich golden brown. If the top still seems pale, transfer the pizza to the top rack and bake for 2 to 4 minutes longer. Home ovens can vary widely, so use visual cues and your own preferences to gauge when you’ve achieved the perfect bake.
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Remove the pizza from the oven and place the pan on a heatproof surface. Carefully run a table knife or spatula between the edge of the pizza and side of the pan to prevent the cheese from sticking as it cools. Let the pizza cool very briefly; carefully transfer it from the pan to a cooling rack or cutting surface. This will prevent the crust from becoming soggy.
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Storage instructions: The white pizza is best enjoyed the day it’s baked. Store leftovers in an airtight container at room temperature for up to 2 days; to reheat, wrap in foil and place in a low-temperature oven until warm.
