Bianca Recipe
ricotta dollops blended with fresh-chopped spices, aged mozz, Romano, EVOO
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Ingredients
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Dough
Ricotta Herb Mixture
Cheeses & Finishing
Method
Dough
- 1
Bloom yeast and mix
In a small bowl, sprinkle 2 tsp active dry yeast over 1 cup warm water (105–115°F / 40–46°C). Let sit 5–8 minutes until foamy. In a large mixing bowl combine 3 cups all-purpose flour and 1 tbsp fine sea salt; make a well in the center.
- 2
Form dough
Add the foamy yeast mixture and 1 tbsp extra-virgin olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, dust with up to 2 tbsp more flour.
- 3
- 4
Preheat oven
About 30 minutes before baking, place a pizza stone or inverted heavy baking sheet in the oven and preheat to 500°F (260°C) if your oven allows; otherwise 475°F (245°C). Let the stone heat at temperature for at least 30 minutes.
Ricotta Herb Mixture
- 5
Prepare ricotta
While dough rises or during oven preheat, drain any excess liquid from 1 cup whole-milk ricotta by spooning into a fine mesh sieve for 10 minutes if very loose. Transfer drained ricotta to a medium bowl.
- 6
Mix herbs and season
Add 2 tbsp chopped basil, 1 tbsp chopped parsley, 1 tbsp chopped chives, 1 tsp chopped oregano, 1 tsp lemon zest, 1 minced garlic clove, 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and 2 tbsp extra-virgin olive oil to the ricotta. Stir until evenly combined — mixture should be creamy with visible herb pieces. Taste and adjust salt or lemon if needed.
- 7
Portion ricotta
Using a tablespoon or small ice-cream scoop, portion ricotta into 8–10 dollops (about 1 tbsp each) and place on a plate while you prepare the pizza base. Keep refrigerated until ready to place on the dough if more than 10 minutes.
Assemble & Bake
- 8
Stretch the dough
On a lightly floured surface, shape the risen dough into a 12–14" round by pressing from the center outward, leaving a slightly thicker rim. Avoid using a rolling pin if you want a puffy rim; instead use your hands to stretch and rotate.
- 9
- 10
Add ricotta dollops and Romano
Place the ricotta herb dollops over the mozzarella, spacing them evenly. Sprinkle 1 tbsp finely grated Romano cheese across the pizza. If you prefer a more pronounced Romano flavor, add up to 2 tsp more.
- 11
Bake
Transfer the pizza to the preheated pizza stone or inverted baking sheet using a pizza peel or the backside of a rimless baking sheet. Bake at 500°F (260°C) for 8–10 minutes (or 10–12 minutes at 475°F / 245°C) until crust is golden and blistered and cheeses are bubbling and lightly browned in spots. Rotate once halfway through for even browning.
- 12
Finish and serve
Remove pizza from oven. Immediately drizzle about 1 tbsp extra-virgin olive oil over the top and scatter 1/2 tsp red pepper flakes (or to taste). Optionally sprinkle 1/4 tsp coarse sea salt. Let rest 2 minutes, slice, and serve hot.