Bianca Recipe

Activate yeast

Pour 1.5 cups warm water (around 105–115°F / 40–46°C) into a bowl. Stir in 0.5 tsp sugar and 1 tsp active dry yeast. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl combine 3.5 cups all-purpose flour and 1 tsp salt. Make a well, add the foamy yeast mixture and 1 tbsp olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or knead 6–8 minutes in a stand mixer with dough hook). Add small amounts of flour only if dough is excessively sticky.

First rise

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

Divide and rest

Punch down dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape into tight balls, place on a lightly oiled tray, cover and rest 20–30 minutes to relax the gluten before shaping.

Prepare cheeses

While dough rests, drain and pat 8 oz fresh mozzarella dry and slice or tear into 1/4–1/2 inch pieces. Shred 4 oz fontina. In a small bowl combine 1 cup ricotta with 1/4 tsp black pepper and a pinch (about 1/8 tsp) sea salt; mix until smooth and slightly loose — add 1–2 tsp water or milk if too thick.

Prepare garlic oil

In a small skillet, warm 2 tbsp olive oil over low heat, add 4 minced garlic cloves and gently cook 30–60 seconds until fragrant but not browned. Remove from heat to stop cooking.

Preheat oven

Place a pizza stone or inverted baking sheet on the center rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that and preheat similarly.

Shape dough

On a lightly floured surface, flatten one dough ball with your hands and gently stretch or roll into a 12-inch circle, leaving a slightly thicker rim. Transfer to a piece of parchment or a well-floured pizza peel.

Brush with garlic oil

Using a spoon or pastry brush, lightly brush the pizza surface (not the rim) with the reserved garlic-infused olive oil. Reserve the cooked bits in the oil; they add flavor.

Add cheeses

Dollop the seasoned ricotta evenly across the crust in spoonfuls (about 8–10 spots), then distribute torn fresh mozzarella pieces and sprinkle the shredded fontina evenly. Lightly season the cheese layer with remaining 1/2 tsp sea salt (sprinkle sparingly) and a pinch of black pepper.

Bake

Slide the pizza (on parchment or peel) onto the preheated stone/steel. Bake 8–10 minutes until crust is puffed and golden and cheeses are melted and slightly blistered. Rotate halfway if your oven has hot spots.

Dress arugula

While the pizza bakes, toss 2 cups fresh arugula with 1 tbsp extra-virgin olive oil and a pinch of sea salt and the optional 1/4 tsp red pepper flakes if using.

Assemble

When the pizza is done, remove from oven and let rest 1 minute. Scatter the dressed arugula over the hot pizza so it wilts slightly but stays bright. Drizzle 2 tbsp balsamic glaze across the top in a thin zigzag or dots.

Slice and serve

Slice into 6–8 pieces and serve immediately. Leftover pizza can be reheated in a 425°F oven for 5–7 minutes to crisp the crust.