Bianca Recipe

Activate yeast

In a small bowl, combine warm water (about 38–43°C / 100–110°F), sugar, and active dry yeast. Stir gently and let sit for 5–8 minutes until foamy.

In a large bowl or the bowl of a stand mixer, combine the flour and sea salt. Mix briefly to distribute the salt.

Add the foamy yeast mixture and 15 ml olive oil to the flour. If using a stand mixer, use the dough hook on low speed until a shaggy dough forms (about 2–3 minutes). If mixing by hand, use a wooden spoon until combined.

Turn the dough out onto a lightly floured surface and knead by hand for 8–10 minutes until smooth and slightly springy. If using a stand mixer, knead on medium-low for 6–8 minutes.

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

After the first rise, gently deflate the dough and divide into two equal portions (for two 10–12" pizzas). Shape each into a tight ball. Cover and let rest for 20–30 minutes before shaping.

Preheat your oven to the highest setting (250–290°C / 480–550°F). If you have a pizza stone or steel, place it in the oven to heat for at least 30 minutes. If using a baking sheet, invert it and preheat it as well.

Prepare the garlic: finely mince 2 cloves of garlic and smash the remaining clove. Place minced garlic in a small bowl with 10–15 ml olive oil and let sit for a few minutes to mellow the raw bite. Reserve the smashed clove for rubbing the baked crust later (optional).

Mix the ricotta: in a bowl, combine the fresh ricotta with half of the grated pecorino/Parmesan, the minced garlic-oil mixture (taste and adjust if you want less garlic), a pinch of coarse sea salt, and a few grinds of black pepper. Stir until smooth but still slightly textured.

Stretch or roll the dough: on a lightly floured surface, gently press and stretch each dough ball into a 10–12" round, leaving a slightly thicker edge for the crust. Try not to deflate all the air pockets.

Assemble the pizza: place the stretched dough on a well-floured pizza peel or parchment-lined baking sheet. Spread 3–4 tablespoons (about 75–100 g total) of the ricotta mixture evenly over each base, leaving the rim clear. Scatter torn/shredded mozzarella evenly over the ricotta. Sprinkle the remaining grated pecorino/Parmesan over the top. Scatter the chopped rosemary, then drizzle about 1/2 tablespoon (7–8 ml) olive oil per pizza and finish with a light pinch of coarse sea salt and a grind of black pepper. Add red pepper flakes if using.

Bake: transfer the pizza to the hot stone or preheated baking sheet and bake for 7–10 minutes, until the crust is golden and blistered and cheeses are bubbling and lightly browned in spots. Oven times vary — keep an eye after 6 minutes.

Optional garlic-rub: when the pizza comes out, if you reserved the smashed garlic clove, rub it lightly over the warm crust for an extra garlic note.

If using arugula, toss it lightly with the drizzle olive oil (10 ml) and a pinch of salt. Scatter on top of the hot pizza just before serving.

Slice and serve warm. Leftover pizza can be reheated in a 200°C oven for 5–7 minutes to refresh the crust.