Jamie's Bianca Pie Recipe

Make dough

In a large bowl or stand mixer bowl, whisk together 3.5 cups flour, 1 tsp instant yeast, 1 tsp sugar and 2 tsp salt. Add 1.25 cups warm water (about 105–110°F / 40–43°C) and 2 tbsp olive oil. Mix with a wooden spoon until shaggy, then knead by hand 8–10 minutes on a lightly floured surface, or with a dough hook on medium speed 6–7 minutes, until smooth and slightly tacky.

First proof

Form dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 1 to 1¼ hours.

Divide and rest

Gently deflate the dough and divide into two equal portions (for two 12-inch pies) or keep whole for a single 14–16 inch pie. Shape into tight balls, place on a floured surface, cover and rest 30 minutes to relax the gluten before stretching.

While dough proofs, heat 1 tbsp olive oil and 1 tbsp butter in a wide skillet over medium-low heat. Add the thinly sliced onions, 1/2 tsp salt, 1/2 tsp sugar and 1/4 tsp black pepper. Cook slowly, stirring every few minutes, until onions are deeply golden and jammy, 25–35 minutes. If the pan dries, add a splash of water. Taste and adjust seasoning; set aside to cool slightly.

In a separate skillet, heat 1 tsp extra-virgin olive oil over medium heat. Crumble the 12 oz fennel paprika sausage into the pan and cook until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked sausage to a paper towel–lined plate to drain excess fat. Keep warm.

In a small bowl, stir together 1 cup whole-milk ricotta and 1/4 cup grated parmesan until smooth. Season the ricotta lightly with 1/8 tsp salt and a pinch of black pepper (the sausage and parmesan add salt). Set aside.

Shred 2 cups low-moisture mozzarella and have 2 tbsp finely chopped parsley ready for finishing.

Preheat the oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 45 minutes. If you have a pizza oven or steel, follow manufacturer’s instructions for high-heat baking.

On a lightly floured surface, stretch or roll one dough ball into a 12–14 inch round, leaving a slightly thicker 1/2–3/4 inch rim. Transfer to a pizza peel or an inverted baking sheet dusted with 1 tbsp cornmeal or semolina.

Evenly dot the dough with spoonfuls of the ricotta-parmesan mixture — use about 3/4 cup total per 12-inch pie — leaving the center partially visible. Spread the caramelized onions over the ricotta in an even layer (about 3/4 of the cooked onions per pie). Sprinkle the shredded mozzarella evenly over the onions, then scatter the cooked fennel paprika sausage across the surface.

Finish with a light sprinkling of the remaining parmesan if desired and a few cracks of black pepper and optional red pepper flakes.

Slide the pie onto the preheated stone. Bake until the crust is blistered and golden and the cheese is melted and slightly browned, 8–12 minutes depending on oven heat. Rotate once halfway if needed for even browning.

Remove pizza and let rest 2–3 minutes. Drizzle 1 tsp extra virgin olive oil over the top and scatter 2 tbsp chopped parsley before slicing. Repeat with second dough ball if making two pies.