Bianca Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C) with sugar and instant dry yeast. Stir gently and let sit 5–7 minutes until foamy.

In a large mixing bowl combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour, a little at a time.

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, lightly oil or dust with semolina.

Prepare the ricotta mixture: In a bowl, combine whole-milk ricotta, minced garlic, lemon zest (if using), 1/2 teaspoon salt, freshly ground black pepper, and fresh thyme leaves. Stir until smooth and taste; adjust seasoning.

Divide the risen dough into 2 equal portions for two 10–11-inch pizzas or keep whole for one large pizza. On a lightly floured surface, press and stretch each portion into a 10–12 inch round, leaving a slightly thicker edge for the crust.

Transfer the stretched dough to a pizza peel dusted with semolina or to the prepared baking sheet. Brush the dough lightly with 1/2 tablespoon olive oil, especially around the outer edge.

Spread a thin, even layer of the ricotta mixture over the dough, leaving a 1/2-inch border. Tear or thinly slice the fresh mozzarella and distribute pieces evenly over the ricotta. Sprinkle the grated Parmesan lightly over the top. If you like heat, scatter red pepper flakes.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes until the crust is golden and blistered and the mozzarella is melted and slightly bubbling. Baking time will vary depending on oven and stone; watch closely after 8 minutes.

If you want a touch of color on the ricotta, switch the oven to broil for 30–60 seconds at the end, watching carefully to avoid burning.

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the top and drizzle about 1/2 tablespoon extra-virgin olive oil. Grind a little extra black pepper if desired.

Let the pizza rest 2–3 minutes, then slice and serve hot. Leftover pizza can be stored refrigerated up to 2 days and reheated in a hot skillet or oven to revive the crust.