Pizza Blanca Recipe

Combine 3 cups flour, 1 tsp instant yeast and 1 tsp fine sea salt in a large bowl and whisk to distribute.

Make a well in the flour. Add 1 cup warm water (about 105–115°F / 40–46°C) and 2 tbs extra-virgin olive oil. Stir with a wooden spoon or dough scraper until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium speed for 6–7 minutes.

Shape dough into a ball, lightly coat with a teaspoon of olive oil, place in a bowl and cover with plastic wrap or a damp towel. Let rise in a warm draft-free area until doubled, about 60–90 minutes.

When doubled, gently deflate the dough and divide if making two smaller pizzas (this recipe yields one large 12–14" pizza). Let rest 10 minutes before stretching.

Make the base

In a small saucepan over low heat, melt 2 tbs unsalted butter. Add the finely minced 3 garlic cloves and cook gently for 30–45 seconds until fragrant but not browned.

Stir in 1 tsp flour and cook 20–30 seconds to remove raw taste. Whisk in 3 tbs whole milk gradually until smooth to form a loose, spreadable emulsion. Remove from heat.

Whisk in 1 tbs freshly grated Parmesan, 1 tsp salt, 1 tsp freshly ground black pepper and 1/2 tsp lemon zest if using. Taste and adjust seasoning. The sauce should be thick enough to spread but thin enough to dollop; if too thick, add 1–2 tbs more milk.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, preheat oven and leave sheet inside.

On a lightly floured surface, stretch or roll the rested dough into a 12–14" round. Transfer to a piece of parchment paper or a lightly floured pizza peel.

Spread the garlic-white base evenly over the dough, leaving a 3/4" border for the crust. Use the back of a spoon to create a thin, even layer.

Dollop 1 cup fresh ricotta in spoonfuls over the sauced dough and gently spread, leaving some pockets of ricotta for texture.

Arrange 8 oz fresh mozzarella pieces over the pizza, distributing evenly. Sprinkle 2 tbs grated Parmesan over the top.

Scatter 1 tsp chopped fresh rosemary and 1 tsp fresh thyme leaves across the cheese. Add 1/4 tsp crushed red pepper flakes if using for a touch of heat.

Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, watching for the crust to turn golden and cheese to bubble and lightly brown.

Remove pizza from oven. Let rest 2 minutes, then drizzle 1 tbs extra-virgin olive oil over the top and sprinkle 1/2 tsp coarse sea salt to finish.

If using optional prosciutto and arugula: immediately top baked pizza with 2 oz thinly sliced prosciutto and a handful (about 1 cup) baby arugula. Drizzle with 1/2 tsp truffle oil if desired. Slice and serve.