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White Pizza Recipe

Name: Dua Pies White Pizza Recipe
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3.5 cups all-purpose flour; 1.5 cups warm water; 2 tsp active dry yeast; 2 tbs olive oil; 1.5 tsp salt; 1 tsp sugar; 2 tbs unsalted butter; 3 cloves garlic, minced; 2 tbs all-purpose flour; 1.25 cups whole milk; 0.25 cups heavy cream; 0.5 cups grated Parmesan cheese; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp fresh lemon zest; 1 tbs fresh parsley, chopped; 8 oz fresh whole-milk mozzarella, thinly sliced; 0.5 cups ricotta cheese; 0.25 cups grated Parmesan cheese; 2 cups fresh spinach, packed; 0.25 cups thinly sliced red onion; 1 tbs olive oil (for drizzling); 0.5 tsp crushed red pepper flakes; 0 to taste salt (to taste); 0 to taste freshly ground black pepper (to taste); 8 leaves fresh basil leaves; 1 tsp extra-virgin olive oil

Inspired by Dua Pie

Time1h 50m

Serves4

Make White Pizza Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

3 1/2 cups 00 bread flour

1 1/2 cups warm water

2 tsp Active dry yeast

2 tbs olive oil

1 1/2 tsp Celtic sea salt

1 tsp sugar

White Sauce

2 tbs Unsalted butter

3 cloves Garlic, minced

2 tbs 00 bread flour

1 1/4 cups whole milk

1/4 cups Heavy cream

1/2 cups Grated Parmesan cheese

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp fresh lemon zest

1 tbs Fresh parsley, chopped

Toppings

8 oz fresh whole-milk mozzarella, thinly sliced

1/2 cups Ricotta cheese

1/4 cups Grated Parmesan cheese

2 cups fresh spinach, packed

1/4 cups thinly sliced red onion

1 tbs olive oil (for drizzling)

1/2 tsp Crushed red pepper flakes

0 to taste salt (to taste)

0 to taste freshly ground black pepper (to taste)

Finish

8 leaves Fresh basil leaves

1 tsp extra-virgin olive oil

Method

Dough

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in sugar and sprinkle yeast over the surface. Let sit 5–10 minutes until foamy.

In a large mixing bowl combine flour and salt. Make a well and add the foamy yeast mixture and olive oil.

Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–8 minutes.

Lightly oil a bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let rest 10 minutes before shaping.

White Sauce

Melt butter in a medium saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant, not browned.

Whisk in flour and cook 1 minute to eliminate raw flour taste, stirring constantly.

Slowly whisk in milk and cream, bringing the mixture to a gentle simmer. Continue whisking until sauce thickens enough to coat the back of a spoon, about 3–5 minutes.

Remove from heat and stir in grated Parmesan, salt, black pepper, lemon zest, and chopped parsley. Taste and adjust seasoning. Keep warm while you prepare the pizza.

Toppings & Assembly

Preheat 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 line it.

On a lightly floured surface, stretch or roll one portion of dough into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or prepared baking sheet.

Spread a thin, even layer of the warm white sauce over the dough, leaving the rim bare.

Dollop spoonfuls of ricotta across the pizza (about 1/4 cup total), then distribute the sliced mozzarella evenly. Sprinkle the 1/4 cup grated Parmesan over the top.

Scatter the fresh spinach evenly (it will wilt in the oven) and add thinly sliced red onion. Drizzle about 1 tablespoon olive oil over the toppings and season lightly with salt, freshly ground black pepper, and crushed red pepper flakes.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake until crust is golden and cheese is bubbling, 8–12 minutes depending on oven and stone. Rotate halfway if necessary for even browning.

If making a second pizza, repeat shaping and topping with remaining dough and ingredients.

Finish

Remove pizza from the oven and let rest 2 minutes. Scatter fresh basil leaves over the top and brush or drizzle with 1 teaspoon extra-virgin olive oil.

Slice and serve hot. Optionally add more crushed red pepper or grated Parmesan at the table.