White Recipe

Mix and knead

In a large bowl combine 3 cups flour, 1 tsp instant yeast, and 1 tsp salt. Stir to combine. Add 1 cup warm water and 1 tbs olive oil. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 tbs additional flour; if too dry add a teaspoon of water at a time.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, about 60–90 minutes.

Preheat oven

About 30 minutes before baking, place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C). If your oven won't reach 500°F, preheat to the highest temperature available.

Shape dough

After the dough has doubled, punch it down and transfer to a lightly floured surface. Divide into two equal portions for two thin 10–12" pizzas or keep whole for one thicker 12–14" pizza. Let rest 10 minutes. Stretch or roll each portion into a roughly 10–12" circle, leaving a slightly thicker edge for the crust. Dust a pizza peel or baking sheet with semolina or cornmeal and transfer the shaped dough onto it.

Make garlic-infused oil

In a small saucepan over low heat, warm 3 tbs olive oil with the 3 minced garlic cloves for 1–2 minutes until fragrant but not browned. Remove from heat to prevent burning. Reserve a teaspoon of this oil for brushing the crust later.

Make quick white sauce

In a small saucepan melt 1 tbs butter over medium-low heat. Stir in 1 tbs flour and cook, stirring, for 30–45 seconds to form a roux. Gradually whisk in 1 cup milk until smooth. Cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes. Remove from heat and stir in 1/2 cup grated Parmesan (reserve the other 1/2 cup for topping), 1/2 tsp salt, and 1/4–1/2 tsp black pepper. Stir in the garlic-infused oil (all but the reserved teaspoon). Taste and adjust seasoning.

Assemble pizza

Brush the stretched dough lightly with the reserved garlic oil around the edge and a thinner layer across the center. Spread a thin, even layer of the white sauce over the dough, leaving a 1/2–1" border for the crust. Sprinkle the shredded Fontina and shredded mozzarella evenly over the sauce. Scatter the remaining 1/2 cup grated Parmesan over the cheeses. Finish with 1/2 tsp red pepper flakes (or to taste).

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) until the crust is golden and crisp and the cheeses are bubbling and slightly browned in spots, 8–12 minutes depending on thickness and oven. Rotate halfway through baking for even color.

Finish and serve

Remove the pizza from the oven and immediately brush the crust with the reserved teaspoon of olive oil. Let rest 2–3 minutes. Sprinkle chopped parsley or basil if using, and add an extra pinch of red pepper flakes for heat if desired. Slice and serve hot.

If you prepared two smaller pizzas, repeat assembly and bake the second. Any leftover white sauce can be refrigerated for up to 3 days. Store leftover pizza wrapped in foil or airtight container in the refrigerator for up to 3 days and reheat in a hot oven or skillet to keep crust crisp.