Bianca Pizza Recipe

Activate yeast

Combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast in a small bowl. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic (or 4–5 minutes in a stand mixer with dough hook). Add a dusting of flour only if sticky.

First rise

Form dough into a ball, coat lightly with olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Divide and rest

Punch down the risen dough and divide into 2 equal portions for 11–12-inch pizzas (or keep whole for one large). Shape into balls, cover, and rest 20–30 minutes to relax the gluten before shaping.

Prepare ricotta

While dough rests, place ricotta in a bowl and stir in 1/2 teaspoon coarse sea salt, 1/4 tsp black pepper, and 1 tablespoon grated Parmesan. If ricotta is watery, drain briefly through a fine sieve for 10–15 minutes to concentrate texture.

Prepare tomatoes

Slice tomatoes 1/4-inch thick. If tomatoes are very juicy, lay slices on paper towels and sprinkle lightly with salt; let drain 10 minutes and pat dry to avoid soggy pizza.

Prep mozzarella and garlic

Tear or slice fresh mozzarella into 1/4-inch pieces and place on a paper towel to drain. Mince garlic finely or grate it and mix with 1 tablespoon extra-virgin olive oil to make a quick garlic oil.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack. Preheat oven to the highest temperature (500–550°F / 260–290°C) for at least 45 minutes so the stone is very hot.

Shape dough

On a surface dusted with cornmeal or semolina, flatten a dough ball with your fingers, then stretch by rotating and pressing from the center outward to a roughly 11–12-inch circle with a slightly thicker rim. Avoid overworking; keep an even thickness.

Build the pizza

Brush the dough lightly with the remaining 1 tablespoon extra-virgin olive oil (reserve a little for finishing). Dollop spoonfuls of seasoned ricotta evenly over the surface, leaving a small border. Distribute torn/sliced mozzarella evenly, then arrange tomato slices on top without overlapping excessively. Drizzle the garlic oil thinly over tomatoes and cheese. Sprinkle the remaining 1/2 teaspoon coarse sea salt and remaining black pepper, and finish with the remaining 1 tablespoon grated Parmesan.

Bake

Using a pizza peel or inverted baking sheet dusted with semolina, transfer the assembled pizza to the hot pizza stone or baking sheet. Bake 8–10 minutes (time will vary by oven) until crust is blistered and golden and cheese is melted and just starting to brown in spots.

Finish and garnish

Remove pizza from oven. Immediately tear and scatter fresh basil leaves over the hot pizza so their aroma releases. Drizzle lightly with a little extra-virgin olive oil if desired. Let rest 2–3 minutes, then slice and serve.