Medium White Pizza Recipe

Activate yeast

In a small bowl, stir the warm water, sugar and yeast. Let sit 5–7 minutes until foamy. If it doesn't foam, discard and use fresh yeast.

In a large mixing bowl combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic, or use a stand mixer with dough hook on medium for 5–6 minutes.

Form dough into a ball, coat lightly with olive oil, place in a lightly oiled bowl, cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

After rising, punch down dough and transfer to a lightly floured surface. For a medium pizza (about 12 inches), portion dough to roughly 12–14 ounces (this recipe yields one medium pizza). Let rest 10 minutes to relax the gluten before shaping.

While dough rises, make the white sauce. In a small saucepan over medium heat melt the butter.

Add minced garlic and cook 20–30 seconds until fragrant, taking care not to brown.

Whisk in the 2 tablespoons flour and cook 1 minute, stirring constantly to make a blond roux.

Gradually whisk in the milk until smooth. Bring to a gentle simmer while whisking; sauce will thicken in 3–5 minutes.

Remove from heat. Stir in 1 tablespoon grated Parmesan, salt, black pepper and nutmeg (if using). Taste and adjust seasoning. The sauce should be spreadable but not runny; if too thick, whisk in up to 1–2 tablespoons more milk.

Set sauce aside at room temperature. It will thicken slightly as it cools — you want it warm or room temp when assembling (not hot).

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating. If using a baking sheet, preheat the sheet or lightly oil it.

Lightly dust a pizza peel or work surface with cornmeal or semolina. Press or roll the rested dough into a 12-inch circle, leaving a slightly thicker edge for the crust. Do not overwork—keep a light hand so crust stays tender.

Transfer stretched dough to the peel or prepared baking sheet (sprinkle cornmeal on the peel/sheet first to prevent sticking). Brush the dough edge very lightly with olive oil.

Spread an even layer of the white sauce over the dough, leaving a 1/2-inch border. Use about 3/4 cup of sauce or to taste to cover the surface without making it soggy.

Distribute shredded mozzarella evenly over the sauced dough, leaving the border clear. Dollop ricotta in 6–8 small spoonfuls across the pizza. Sprinkle the 1/4 cup grated Parmesan evenly on top.

Scatter thin garlic slices and drizzle about 1 tablespoon olive oil over the cheese. Sprinkle fresh basil or oregano and red pepper flakes if using. Finish with a light pinch of coarse sea salt.

Slide pizza onto the preheated stone or place baking sheet in oven. Bake 8–12 minutes until crust is golden and cheese is bubbly and lightly browned in spots. Baking time depends on oven and stone; watch closely after 8 minutes.

If you like a slightly blistered top, you can broil on high for 30–60 seconds at the end—watch carefully to avoid burning.

Remove pizza from oven and let rest 2–3 minutes. Finish with a few torn basil leaves, a light drizzle of olive oil and an optional sprinkle of extra Parmesan. Slice and serve hot.

Clean and lightly oil your baking surface before next use. Leftover white sauce can be refrigerated for up to 3 days; store ricotta and shredded cheese separately for best texture.