Jamie's Bianca Special Recipe

Mix and Knead

In a large bowl or the bowl of a stand mixer, combine 1.5 cups warm water, 1 tsp instant yeast and 1 tsp sugar. Stir and let sit 2 minutes until slightly foamy. Add 4 cups bread flour and 2 tsp fine sea salt. If using a stand mixer, mix with the dough hook on low until a shaggy dough forms, then add 2 tbsp olive oil and knead 6–8 minutes until smooth and elastic. If mixing by hand, turn dough onto a floured surface and knead 8–10 minutes.

First Rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours. For a chewier NY-style crust, you can refrigerate the dough covered for 24–72 hours after the first 30–45 minute rise; remove and come to room temperature before shaping.

Divide and Rest

Punch down dough gently, divide into two equal portions for two 12–14" pizzas (or keep whole for one large). Shape each into a tight ball, place on a floured tray, cover and rest 30–45 minutes to relax the gluten before stretching.

Cook Onions

Heat 1 tbsp unsalted butter and 1 tsp olive oil in a large skillet over medium-low heat. Add 2 cups thinly sliced yellow onions and stir to coat. Cook slowly, stirring every few minutes, for 25–30 minutes until deep golden and soft. If onions begin to brown too quickly, reduce heat. During the last 5 minutes add 1/2 tsp granulated sugar, 1/2 tsp fine sea salt, and 1/4 tsp black pepper; stir and cook another 3–5 minutes. Remove from heat and let cool slightly.

Cook Sausage

Heat 1 tsp olive oil in a skillet over medium-high heat. Crumble 8 oz fennel-paprika sausage (remove casings) into the pan and brown, breaking into bite-sized pieces, about 6–8 minutes. Cook until cooked through and nicely browned. Drain excess fat on paper towels if needed. Keep warm.

Preheat Oven

Place a pizza stone or heavy baking steel in the oven on the middle rack and preheat to 500–550°F (260–290°C) for at least 45 minutes. If using a pizza steel or stone, allow full heat-up time for best crust.

Shape Dough

On a lightly floured surface, stretch one dough ball into a 12–14" round, leaving a slightly thicker 1/2"–3/4" rim. Transfer to a well-floured pizza peel or an inverted baking sheet dusted with semolina or flour to prevent sticking.

Build the Bianca

Spread half of the caramelized onions thinly over the dough, leaving the rim bare. Dollop half of the 1 cup whole-milk ricotta in small spoonfuls evenly across the pie (about 1/2 cup per pizza). Sprinkle 1 cup shredded mozzarella evenly (half of the 2 cups). Scatter half the browned fennel-paprika sausage pieces. Finish with a light dusting of 2 tbsp grated Pecorino (use half of the 1/4 cup) and a small drizzle (about 1/2 tbsp) of extra-virgin olive oil. Repeat for the second pizza if making two.

Bake

Slide the pizza onto the preheated stone or steel and bake 7–10 minutes, rotating halfway, until the crust is blistered and golden and cheeses are melted and bubbling. If using a home oven at 500°F, expect closer to 10–12 minutes; at 550°F expect 6–8 minutes.

Finish

Remove pizza to a cutting board. Immediately sprinkle each pizza with a pinch of coarse finishing salt (about 1/8 tsp each), the remaining grated Pecorino, the remaining chopped fresh parsley (about 2 tbsp per pizza from the 1/4 cup), and a light drizzle of the remaining extra-virgin olive oil. If you like heat, add a pinch of red pepper flakes.