White pizza, known in Italy as Pizza Bianca, is often the unsung hero of the pizzeria menu. While the world frequently obsesses over the acidity of San Marzano tomatoes and the pull of red-sauce mozzarella, the white pizza offers a sophisticated, creamy, and garlic-forward alternative that highlights the quality of the dough and the nuances of the cheese. Learning how to make a white pizza pie at home is a gateway to elevating your culinary repertoire, moving beyond the standard takeout fare into the realm of artisanal baking.
This guide will walk you through every layer of a perfect white pie, from the foundation of the crust to the aromatic garlic-infused oil and the specific blend of cheeses that create that iconic, bubbly finish.
The Foundation of a Great White Pizza Pie
Before you even think about the cheese, you must consider the canvas. Unlike a heavy meat-lovers pizza, a white pizza is relatively delicate. This means the quality of your dough is paramount. You want a crust that is crisp on the outside but retains a chewy, airy interior.
Choosing and Preparing Your Dough
While store-bought dough can work in a pinch, making your own at home allows for better flavor development through fermentation. A standard Neapolitan-style dough consisting of 00 flour or high-quality all-purpose flour, water, salt, and a hint of yeast is ideal.
If you are using store-bought dough, the most important tip is to let it come to room temperature for at least 1 hour before stretching. Cold dough is elastic and will “snap back” when you try to shape it. When the dough is at room temperature, the gluten relaxes, allowing you to stretch it into a thin, beautiful 12-inch or 14-inch circle without tearing.
The Secret Base: Garlic Infused Oil
One of the most common misconceptions is that white pizza requires a thick Alfredo-style sauce. While some modern variations use a béchamel or ricotta base, the most authentic version of a New York-style or Italian white pie starts with a high-quality garlic oil.
To make the base, finely grate three cloves of fresh garlic into 1/4 cup of extra virgin olive oil. Grating the garlic is superior to mincing because it releases more oils and blends seamlessly into the olive oil, ensuring every square inch of the crust is seasoned. Let this mixture sit while you prep your other ingredients so the flavors can marry.
The Essential Cheese Trio
A white pizza lives and dies by its cheese. Because there is no acidic tomato sauce to cut through the fat, you need a balance of creamy, salty, and sharp flavors. The classic “Holy Trinity” for a white pie consists of mozzarella, ricotta, and a hard aged cheese like Parmesan or Pecorino Romano.
Low-Moisture Mozzarella for the Melt
For a home oven, avoid fresh mozzarella (the kind packed in water) unless you plan to drain it for hours. It releases too much moisture and can lead to a soggy crust. Instead, use a high-quality, low-moisture whole-milk mozzarella block. Grate it yourself; pre-shredded cheeses are coated in potato starch or cellulose to prevent clumping, which interferes with a smooth, luxurious melt.
Ricotta for Creamy Pockets
The hallmark of a great white pizza pie is the dollops of ricotta scattered across the surface. These “clouds” of cheese don’t fully melt into the base; instead, they become warm, creamy islands of flavor. For the best texture, use a whole-milk ricotta and season it with a pinch of salt, black pepper, and perhaps a dash of dried oregano before adding it to the pie.
The Sharp Finish: Parmesan and Pecorino
To add depth, a generous dusting of freshly grated Parmesan or Pecorino Romano is essential. These cheeses provide the saltiness that balances the richness of the mozzarella and the sweetness of the garlic.
Assembling the Masterpiece
Once your dough is stretched and your cheeses are ready, assembly must happen quickly to prevent the dough from sticking to your peel or pan.
The Oil Brush
Use a pastry brush to apply a thin, even layer of your garlic-infused olive oil over the entire surface of the dough, including the edges (the cornicione).
The First Layer
Sprinkle your shredded mozzarella evenly across the dough. Don’t go too heavy; you want to see hints of the dough through the cheese.
The Dollops
Using a teaspoon, drop small mounds of seasoned ricotta about 2 inches apart across the pizza.
The Garnish
Finish with your grated Parmesan and a light sprinkle of dried Italian herbs or red pepper flakes for a bit of heat.
The Science of the Bake
Heat is the most critical factor in achieving a professional-grade white pizza pie. Most home ovens are not designed to reach the 800 degrees Fahrenheit of a wood-fired oven, but you can bridge the gap with the right tools.
Preheating and Surface
If you have a pizza stone or a pizza steel, place it on the middle or upper rack of your oven and preheat it at 500°F or 550°F for at least 45 to 60 minutes. This ensures the surface is screaming hot, which provides the “oven spring” needed to make the crust airy and charred.
The Cooking Process
Carefully slide your pizza onto the hot stone. A standard white pie will take between 8 to 12 minutes to cook, depending on the max temperature of your oven. You are looking for the mozzarella to be bubbly and browned in spots, and the crust to be a deep golden brown. If the top isn’t browning as fast as the bottom, you can switch to the broiler setting for the final 60 seconds to get those beautiful charred “leopard spots” on the cheese.
Elevating Your White Pizza with Toppings
While a cheese-only white pizza is a masterpiece of simplicity, this style of pie is the perfect vehicle for specific toppings that would be overwhelmed by tomato sauce.
- Spinach and Garlic: Sauté fresh spinach with a little garlic and squeeze out all the moisture before adding it to the pizza.
- Mushroom and Truffle: Thinly sliced cremini or shiitake mushrooms pair beautifully with the earthy tones of white cheese. A drizzle of truffle oil after baking adds a luxurious touch.
- Prosciutto and Arugula: Add the cheese and oil base, bake the pizza, and then top it with fresh ribbons of salty prosciutto and a handful of peppery arugula tossed in lemon juice.
- Roasted Chicken: Diced, seasoned chicken breast turns a white pie into a hearty, protein-packed meal.
FAQs
What is the difference between white pizza and regular pizza?
The primary difference is the absence of tomato sauce. White pizza uses a base of olive oil, garlic, or a creamy sauce like ricotta or béchamel. This shifts the flavor profile from acidic and tangy to rich, savory, and herb-forward.
Can I use fresh mozzarella on a white pizza?
Yes, but with caution. Fresh mozzarella has a high water content. If you use it, slice it and let it drain on paper towels for at least 30 minutes. If you put it on the pizza “wet,” the water will release during baking and pool in the center of your pie.
Why does my white pizza look dry?
White pizzas lack the moisture of tomato sauce, so they can dry out more easily. Ensure you are generous with your garlic-oil base and use whole-milk cheeses. If it still feels dry, a light drizzle of extra virgin olive oil immediately after taking it out of the oven will fix the texture.
Should I cook the toppings before adding them to a white pie?
For vegetables with high water content, like mushrooms or spinach, it is best to sauté or roast them first. This prevents the water from leaking onto the dough. Meats like chicken or sausage should also be fully cooked before being placed on the pizza.
What is the best temperature to bake a white pizza at home?
For the best results, set your oven to its highest possible setting, usually between 450°F and 550°F. If you have a pizza stone, ensure it has preheated at this temperature for at least 45 minutes to ensure the crust gets the direct heat it needs to crisp up.