White Pizza Recipe
Make White Pizza Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
White Sauce & Toppings
Finishing
Method
Dough
- 1
Activate yeast & combine
In a large bowl, combine warm water (1.5 cups), sugar (1 tsp) and instant dry yeast (2.25 tsp). Stir gently and let sit 5 minutes until foamy. If not foamy, yeast may be inactive—start over with fresh yeast.
- 2
Mix dough
Add 2 tablespoons olive oil and salt (1 tsp) to the yeast mixture. Gradually add 3.5 cups flour, stirring with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface (use some of the 2 tbs dusting flour). Knead 8–10 minutes until smooth and elastic. If dough is sticky, add up to 2 more tablespoons flour.
- 4
- 5
Shape
Punch down the dough and turn out onto a floured surface. Divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes before stretching.
White Sauce & Toppings
- 6
- 7
Make roux
In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until lightly golden (cooked but not browned) to remove raw flour taste.
- 8
Finish white sauce
Gradually whisk in 1 cup whole milk and 1/2 cup heavy cream to the roux, a little at a time to avoid lumps. Cook, whisking, until sauce thickens and coats the back of a spoon, about 4–6 minutes. Add minced garlic (3 tsp) and stir 30 seconds. Remove from heat and stir in 3/4 cup grated Parmesan, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning.
- 9
Assemble toppings
Preheat oven to 500°F (260°C) at least 30 minutes before baking with a pizza stone or inverted baking sheet placed on the middle rack. On a lightly floured surface, stretch each dough portion into a 12-inch round. Transfer to a pizza peel or baking sheet dusted with 1 tablespoon cornmeal or flour. Spread a thin, even layer of the warm white sauce over the dough, leaving a 1/2-inch border. Dollop 1 cup ricotta in spoonfuls across the pizza. Distribute shredded or torn mozzarella (8 oz) evenly. Scatter wilted spinach (if using), sprinkle fresh thyme leaves (1 tsp), and a light pinch (1/4 tsp) crushed red pepper flakes. Drizzle 1 tablespoon extra-virgin olive oil over the top.
- 10
Season
Lightly sprinkle an additional 1/8–1/4 tsp salt and a few grinds of black pepper if desired. The cheeses and sauce are already seasoned; season sparingly to taste.
- 11
Bake
Slide pizza onto the preheated stone or hot pan. Bake 8–10 minutes, rotating once halfway, until crust is golden and cheese is bubbling and lightly browned in spots. Thicker crusts may need 10–12 minutes.
Finishing
- 12
Rest & garnish
Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves (8 leaves) over the top and finish with an optional light drizzle of extra-virgin olive oil.
- 13
Slice & serve
Slice pizza into 6–8 wedges and serve immediately. Repeat assembly and bake for the second pizza if you made two dough portions.