White Pizza Recipe

Name: Newtown Road Italian Deli & Pizzas White Pizza Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 3.5 cups all-purpose flour; 2.25 tsp instant dry yeast; 1.5 tsp fine sea salt; 1.5 cups warm water (100–110°F / 38–43°C); 2 tbsp extra-virgin olive oil; 1 tsp granulated sugar; 1 cup whole-milk ricotta; 8 oz fresh mozzarella; 0.75 cup grated Parmesan (or Pecorino Romano); 3 clove garlic; 1 tsp fresh rosemary leaves; 0.25 tsp crushed red pepper flakes; 0.5 tsp freshly ground black pepper; 0.5 tsp fine sea salt; 2 tbsp extra-virgin olive oil; 6 leaf fresh basil leaves (optional); 1 tsp extra-virgin olive oil for drizzling; 0.25 tsp flaky sea salt (optional)

Inspired by Newtown Road Italian Deli & Pizza

Time1h 30m

Serves4

A sauceless pie topped with ricotta, mozzarella, and parmesan cheese.

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Ingredients

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Dough

3 1/2 cups 00 bread flour

2 1/4 tsp instant dry yeast

1 1/2 tsp fine sea salt

1 1/2 cups warm water (100–110°F / 38–43°C)

2 tbsp extra-virgin olive oil

1 tsp granulated sugar

Cheese & Toppings

1 cup whole-milk ricotta

8 oz fresh mozzarella

3/4 cup grated Parmesan (or Pecorino Romano)

3 clove Garlic

1 tsp fresh rosemary leaves

1/4 tsp Crushed red pepper flakes

1/2 tsp freshly ground black pepper

1/2 tsp fine sea salt

2 tbsp extra-virgin olive oil

6 leaf fresh basil leaves (optional)

Finish & Garnish

1 tsp extra-virgin olive oil for drizzling

1/4 tsp flaky sea salt (optional)

Method

Dough

Mix and proof

In a large bowl or stand mixer, combine warm water, sugar, and yeast. Let sit 5 minutes until foamy. Add the flour, salt, and 1 tablespoon olive oil. If using a stand mixer, use the dough hook on low and mix until a rough dough forms, then knead 5–7 minutes until smooth and elastic. If mixing by hand, turn onto a floured surface and knead 8–10 minutes.

Form dough into a ball, lightly oil the bowl with remaining 1 tablespoon olive oil, place dough in bowl, cover with plastic wrap or a towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Once doubled, gently deflate the dough and divide if making more than one pizza (this recipe makes one 12–14" pizza). Shape into a tight ball, cover, and let rest 20 minutes before shaping.

Cheese & Toppings

Prepare cheeses

Preheat oven to 500°F (260°C) with a pizza stone or an inverted heavy baking sheet on the middle rack for at least 30 minutes. Meanwhile, drain excess moisture from fresh mozzarella by slicing and placing on paper towels for 10–15 minutes; gently press to remove additional moisture.

In a small bowl, combine ricotta, 1/4 cup of grated Parmesan, finely minced garlic (use 1 clove now; reserve remaining for optional finish), 1/4 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/2 teaspoon olive oil. Stir until smooth and season to taste.

Shred or tear the fresh mozzarella into 1/2–1" pieces so it will distribute evenly. Reserve remaining 1/2 cup Parmesan for finishing.

Shape and assemble

On a well-floured surface, stretch or roll the rested dough into a 12–14" round, leaving a slightly thicker rim. Transfer to a piece of parchment (or a well-floured peel). Brush the dough lightly with 1 teaspoon olive oil, then dollop spoonfuls of the ricotta mixture across the surface (leave the rim bare). Distribute torn mozzarella evenly over the ricotta. Sprinkle the remaining ~1/2 cup grated Parmesan over the top. Scatter fresh rosemary leaves and red pepper flakes evenly.

Bake & Finish

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake for 8–12 minutes until the crust is golden and blistered and cheeses are melted and slightly bubbling. If you prefer more browning on the mozzarella, finish with 1–2 minutes under a hot broiler—watch closely.

Remove pizza from oven. Let rest 2 minutes. Drizzle with remaining 1 teaspoon olive oil, sprinkle flaky sea salt if using, and add torn fresh basil leaves. Grind a little extra black pepper over the top if desired.

Slice and serve hot.