Bianco Recipe
Fresh mozzarella, ricotta, extra virgin olive oil, sea salt
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Ingredients
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Dough
Toppings & Finish
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water and sugar (if using). Sprinkle active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large bowl (or stand mixer bowl), combine flour and fine sea salt. Make a well in the center, add the foamy yeast mixture and 2 tablespoons extra-virgin olive oil. Mix with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 8–10 minutes (or use a dough hook on low for 6–7 minutes) until smooth, elastic and slightly tacky. If dough is too sticky, sprinkle up to 2 additional tablespoons flour; if too dry, add up to 1 tablespoon water.
- 4
- 5
Divide and rest
Punch down the dough, divide into two equal pieces (for two 12-inch pizzas) or keep whole for one large pizza. Form each into a tight ball, cover, and let rest 20–30 minutes to relax the gluten for easier stretching.
Assembly & Bake
- 6
Preheat oven
Position a pizza stone or heavy baking sheet on the lowest rack of the oven. Preheat the oven to the highest temperature it can safely reach (475–500°F / 245–260°C) for at least 30 minutes so the stone/sheet is thoroughly heated.
- 7
Stretch dough
On a lightly floured surface, flatten one dough ball into a disc, then using your hands stretch or roll it to a roughly 11–12 inch circle, leaving a slightly thicker rim for the crust. Transfer to a lightly floured pizza peel or an inverted baking sheet dusted with semolina or flour.
- 8
Dress with olive oil and salt
Brush or drizzle about 1 tablespoon extra-virgin olive oil evenly over the dough surface, leaving the rim bare. Sprinkle about 1/2 teaspoon fine sea salt evenly across the dough to season the base.
- 9
Add cheeses
Distribute torn or sliced fresh mozzarella evenly over the dough, leaving small gaps so heat can reach the base. Dollop spoonfuls of ricotta (about 3 ounces total) across the pizza in small mounds—these will melt into creamy pockets.
- 10
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes, rotating once halfway if necessary, until the crust is golden and blistered and cheese is melted and slightly bubbling. Baking time will vary with oven temperature and thickness of the dough.
- 11
Finish & serve
Remove pizza from oven. Immediately drizzle remaining extra-virgin olive oil (about 2 tablespoons) over the hot pizza. Sprinkle with coarse sea salt or flaky salt, freshly ground black pepper, and grated Parmigiano-Reggiano if using. Scatter fresh basil leaves on top if desired. Let rest 2–3 minutes, slice, and serve.