White Pizza Recipe

Activate yeast

In a small bowl combine warm water (105–115°F), sugar and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms (about 2–3 minutes by mixer, 4–5 minutes by hand).

Knead the dough on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic. The dough should be tacky but not sticky; add up to 2 tablespoons flour if overly sticky.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1–1.5 hours.

Punch down the dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let rest 15 minutes before shaping to relax the gluten.

In a medium saucepan over medium-low heat melt the unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Whisk in the flour and cook for 1–2 minutes to form a roux, stirring constantly so it doesn’t color.

Slowly whisk in the milk, a little at a time, until smooth. Bring to a gentle simmer, whisking constantly, until the sauce thickens and coats the back of a spoon (about 4–6 minutes).

Remove from heat and stir in nutmeg, salt and black pepper. Taste and adjust seasoning. Keep warm while preparing pizza.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to preheat at least 30 minutes. If using a sheet pan, lightly oil it and preheat oven to 475–500°F.

Heat a skillet over medium-high. Add 1 tablespoon olive oil and the sliced mushrooms. Sauté until golden and any liquid has evaporated, about 5–7 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper. Remove from heat and set aside.

On a lightly floured surface, stretch or roll one portion of dough into a 12-inch circle (leave a slight rim). Transfer to a pizza peel dusted with semolina or a parchment-lined sheet pan.

Spread an even layer (about 1/3–1/2 cup) of warm béchamel over the dough, leaving a 1/2-inch border.

Dot the béchamel with spoonfuls of ricotta distributed evenly (about 1/4 cup per pizza). Sprinkle shredded fontina and torn/shredded mozzarella evenly across the pizza. Finish with grated parmesan distributed lightly (about 1 tablespoon).

Evenly scatter the sautéed mushrooms over the cheeses. If you like, add a light drizzle (1/2 tsp) of olive oil over the top.

Bake on the preheated stone or sheet pan for 8–12 minutes, until crust is golden and cheese is bubbling and slightly browned in spots. Rotate halfway if your oven has hot spots.

Remove pizza from oven and let rest 2 minutes before finishing.

Toss the fresh arugula with 1 teaspoon lemon juice, 1 teaspoon olive oil and a pinch of flaky sea salt until lightly coated.

Top the warm pizza with the dressed arugula, scatter a pinch of red pepper flakes if using and finish with a light drizzle of extra-virgin olive oil.

Slice and serve immediately.