White Pizza Recipe
Extra virgin olive oil in place of pizza sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Toppings
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water (110°F or 43°C) and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until frothy.
- 2
Mix Dough
In a large mixing bowl, combine the flour and salt. Make a well in the center, pour in the activated yeast mixture, and add olive oil. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
- 4
Let Dough Rise
Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour or until doubled in size.
Pizza Assembly
- 5
Preheat Oven
Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat.
- 6
Roll Out Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a circle or rectangle, about ¼ inch thick.
- 7
Add Toppings
Transfer the rolled-out dough to a pizza peel or baking sheet. Drizzle the extra virgin olive oil evenly over the surface. Spread the ricotta cheese, followed by the shredded mozzarella and grated Parmesan. Sprinkle minced garlic, chopped basil, and season with salt and pepper to taste.
- 8
Bake Pizza
Carefully slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.
- 9
Serve
Remove the pizza from the oven and let it cool for a couple of minutes. Cut into slices and serve warm, garnished with additional fresh basil if desired.