Bianca Recipe
Béchamel Sauce + Garlic + Olive Oil + Fresh Mozzarella + Rosemary + Parmesan
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Ingredients
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Dough (for 12-inch pizza)
Béchamel (White) Sauce
Topping & Finish
Method
Dough (for 12-inch pizza)
- 1
Activate yeast and mix
In a small bowl, combine warm water and sugar/honey. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–7 minutes until foamy.
- 2
Form dough
In a large bowl, whisk together flour and salt. Add the yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook for 4–5 minutes). Add a dusting of flour only if sticky.
- 4
- 5
Shape
Punch down the dough, turn onto a floured surface, and press/roll into a 12-inch round. Transfer to a pizza peel or baking sheet lined with parchment if not using a peel.
Béchamel (White) Sauce
- 6
Infuse garlic in butter
In a small saucepan over medium-low heat, melt butter. Add the minced garlic and cook gently for 30–60 seconds until fragrant but not browned to avoid bitterness.
- 7
- 8
Add milk and thicken
Gradually whisk in the milk in a steady stream to prevent lumps. Bring to a gentle simmer over medium heat, whisking frequently, until the sauce thickens enough to coat the back of a spoon (about 4–6 minutes).
- 9
Finish sauce
Remove from heat. Stir in grated Parmesan, salt, pepper, and a pinch of nutmeg (if using). Taste and adjust seasoning. The béchamel should be smooth and spreadable — if too thick, whisk in up to 1–2 tablespoons additional milk.
Assembly & Bake
- 10
Preheat oven
Place a pizza stone or inverted baking sheet on the middle rack. Preheat oven to 500–550°F (260–290°C) for at least 30 minutes to thoroughly heat the stone/sheet. If using a home oven, hotter is better for crisp crust.
- 11
- 12
Add garlic slices and mozzarella
Distribute the thinly sliced garlic evenly over the béchamel. Arrange torn or sliced fresh mozzarella evenly, leaving small gaps so the cheese melts to a nice bubbly layer.
- 13
Add rosemary and oil
Sprinkle the chopped rosemary evenly over the cheese. Drizzle 1 teaspoon extra-virgin olive oil over the top to encourage browning and flavor.
- 14
Bake
Slide the pizza onto the preheated stone or baking sheet and bake for 8–12 minutes, rotating halfway, until the crust is golden-brown and the cheese is bubbly with lightly browned spots. Baking time varies with oven temperature; watch closely after 7 minutes.
- 15
Finish and rest
Remove pizza from oven. Immediately drizzle remaining olive oil (about 2 teaspoons total used) if desired, sprinkle flaky sea salt and a pinch of cracked black pepper. Let rest 2–3 minutes to set before slicing.