Bianca Pizza Recipe

Preheat

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes so the surface is very hot. If using a pizza steel, preheat similarly.

If dough is refrigerated, let it rest at room temperature for 30–60 minutes so it relaxes and is easier to stretch. Lightly dust your work surface with the 2 tbs flour.

Stretch dough

On a floured surface, press and stretch the dough into a roughly 12-inch round, leaving a slightly thicker 1/2-inch edge for the crust. Transfer to a pizza peel dusted with a little flour or semolina, or to a lightly oiled sheet of parchment.

Prepare ricotta mixture

In a small bowl, combine the ricotta, 1 tsp kosher salt, 1 tsp black pepper, and the minced garlic. Taste and adjust seasoning. If the ricotta is very wet, stir in 1–2 tbs of the fontina to help bind (optional).

Distribute cheeses

Brush the dough edge lightly with 1 tbs olive oil. Dollop spoonfuls (about 1–2 tbs each) of the ricotta mixture evenly across the center of the dough, leaving the crust exposed. Sprinkle the shredded fontina and torn mozzarella evenly over and between the ricotta dollops. Finish with the 1 tbs grated Parmesan lightly scattered on top. If using red pepper flakes, sprinkle evenly now.

Slide the pizza onto the preheated stone or baking sheet (use the peel or transfer the parchment). Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and blistered and the cheeses are bubbling and lightly browned in spots. Exact time depends on oven and stone; watch closely after 8 minutes.

If you prefer more browning on the top, finish with a 30–60 second broil — watch constantly to avoid burning.

Remove pizza from oven and transfer to a cutting board. Immediately drizzle the top with the 1 tsp extra-virgin olive oil and sprinkle the 2 tsp finely chopped parsley and the 1 tbs parsley leaves for garnish.

Let the pizza rest 2 minutes, then slice into 6–8 slices and serve hot.