You will learn how to make a rich, bubbly pie that swaps tomato sauce for a creamy cheese blend. This guide will show clear steps for choosing the right pizza dough, layering cheeses, and finishing with herbs for bright flavor.
Expect a balance where ricotta adds pillowy texture while fresh mozzarella gives that picture-perfect pull. Regional ideas like pizza bianca and Philly-style white pies will inspire simple tweaks.
You will see two fast baking paths: a stone or steel at very high heat, or a cast iron pan finished under the broiler. The recipe will include timing, storage tips, and reheating steps so leftovers stay crisp.
Key Takeaways
- You will master a cheese-forward pizza for an easy pizza night.
- Step-by-step directions cover dough, ingredients, and layering.
- Choose stone baking or cast iron + broiler for great results.
- Ricotta and fresh mozzarella create creamy bite and stretch.
- Storage and reheating tips keep crust crisp for days.
Why You’ll Love This White Pizza Tonight
This cheese-first pie gives you big flavor with very little fuss. You get creamy ricotta for lush texture and fresh mozzarella for that irresistible pull, so each slice feels indulgent without heavy sauce.
Fast methods make it weeknight-friendly: sear on a blazing-hot cast iron, then broil about 4 minutes, or bake roughly 10 minutes on a 500°F stone for a crisp bottom and melty top.
You skip a tomato base and rely on olive oil, garlic, and herbs to deliver depth. Smart portions keep fat in check so you savor richness without feeling weighed down.
“A few fresh ingredients turn into a showstopper pie you’ll want to make white again and again.”
- You’ll get dinner on the table in minutes using the pan + broiler or stone method.
- You control the heat with crushed red pepper or a drizzle of chili oil.
- Simple swaps—mushrooms, spinach, or prosciutto—let you riff and keep this one favorite fresh.
Ingredients That Make Pizza Bianca Shine
Collect a few key dairy and pantry items that turn simple dough into a showstopper. Start with a creamy base, then layer cheeses that melt, stretch, and sharpen the flavor.
Core cheeses:
- Use a dollop of cup ricotta across two pies or about 1/4–1/2 cup for a single 10–12 inch pie for pillowy richness.
- Top with torn fresh mozzarella slices so you get even pools of melt and that irresistible pull.
- Add small amounts of asiago, provolone, or fontina to balance creaminess; finish with grated pecorino Romano if you like sharpness.
Foundation flavors: Drizzle extra virgin olive oil and scatter minced garlic. Season with kosher salt and plenty of black pepper. Shake on crushed red pepper for controlled heat.
Set toppings in bowls so assembly on the stretched dough is fast. For more technique tips, see the best homemade pizza recipe.
| Ingredient | Role | Typical Amount | Notes |
|---|---|---|---|
| Ricotta | Creamy base | 1/4–1/2 cup per 10–12″ pie | Dollop to spread creamy bites |
| Fresh mozzarella | Melt & stretch | 4–5 slices | Tear or slice for even melting |
| Asiago / Provolone / Fontina | Balance & depth | 2–3 tbsp grated | Use a mix for complexity |
| Olive oil & garlic | Flavor base | 1–2 teaspoons oil, 1 tsp minced garlic | Brush dough before cheeses |
Pizza Dough & Tools You’ll Use for a Crispy, Golden Crust
Start by matching your dough style to the bake method so crust and crumb finish perfectly.
Your dough options
Neapolitan is high-hydration and stretches to roughly a 10-inch circle for quick, blistered bakes. Roman-style yields an ultra-thin, crisp center. Sicilian gives you a thicker, bakery-like tray crust. Or you can choose a store-bought ball when time is short.
“00” flour advantages
Use “00” flour in a dough recipe for softer structure and easier stretch. It helps the crust blister under very high heat and gives an airier crumb for your homemade pizza.
Stones, steels, and cast iron
Pick a hot surface that matches your oven. A pizza stone or steel gives even, intense bottom heat. Preheat the stone at 500–550°F for about 20 minutes so the center crisps quickly.
A cast iron griddle or skillet sears fast; preheat it on the stove for 10 minutes, then finish under the broiler for a blistered top.
Peel, cornmeal, and cutters
Dust a pizza peel with cornmeal for a smooth launch to the hot surface. Keep a wooden or composite peel for loading and a metal peel for turning or retrieval.
Finish with a rocker cutter or pizza scissors for clean slices that won’t drag melted cheese across the pan.
- Shape dough into a 10–13 inch circle with a defined rim so the edge puffs while the center stays thin.
- Optimize oven conditions like a pizza oven by combining a super-heated surface with strong top heat.
- Streamline your workflow: preheat, stage tools, dust the peel, top quickly, and launch to make the most of stored heat.
White Pizza Recipe: Ricotta and Mozzarella — Step-by-Step
Heat your oven and tools aggressively so the crust blisters while the cheeses melt perfectly.
Preheat strategy: Preheat oven with a pizza stone or steel at 500–550°F for about 20 minutes. If using a 10-inch cast iron pan, heat it on the stove for ~10 minutes, then move the pan to the oven and switch to broil for a 4-minute finish.
Shape the dough into a 10–13 inch circle, leaving a defined rim so the crust puffs while the center stays thin and crisp. Keep the circle even for steady bake time.
- Base: Brush or drizzle olive oil across the center and scatter minced garlic so it perfumes the pie as it cooks.
- Layering: Add creamy melters first (fontina or provolone), then place fresh mozzarella slices, and dot with ricotta for pockets of richness.
- Season: Grind black pepper and add a pinch of crushed red pepper if you like heat.
For timing, bake 4 minutes under a broiler after a blazing pan preheat, or about 8–10 minutes on a 500°F stone. At 450°F, pre-bake the dough 5 minutes, top, then finish 7–10 minutes. Watch for a golden, leopard-spotted crust and bubbling pools of cheese melted on top.
“A quick rest makes slicing cleaner and keeps the cheese from sliding off the slice.”
Rest for 2–5 minutes on a cooling rack so the cheese sets slightly. Finish with torn basil and a light drizzle of extra virgin olive oil before you slice with scissors or a rocking cutter.
| Step | Key action | Time |
|---|---|---|
| Preheat | Stone/steel at 500–550°F or cast iron on stove then broil | 20 minutes / 10 minutes (stovetop) |
| Shape | Stretch to 10–13 inch circle with rim | 2–4 minutes |
| Bake | Broil finish or bake on stone | 4–10 minutes |
| Rest & finish | Rest 2–5 minutes, add basil & oil | 2–5 minutes |
Variations, Toppings, and Pro Tips to Make It Yours
Tweak toppings and heat to make each pie feel distinctly yours every time you bake. Try one bold change per bake so you learn the combos you love.
Spice & finish
Add a spicy twist with a drizzle of chili oil or a sprinkle of crushed red pepper for that shark-style kick. A light finish keeps the heat bright without overpowering the base.
Savory add-ins
You’ll fold in sautéed mushrooms, wilted spinach, or marinated artichokes before baking so they meld into the cheese. For a delicate salt contrast, lay thin prosciutto over the hot pie after it comes out of the oven.
Cheese swaps that work
Try fontina for lush melt, asiago or provolone for sharper balance, or grate parmesan or pecorino Romano for a salty finish. Mix one assertive cheese with a milder one so each slice stays balanced and not too heavy in fat.
Better slicing
Cut cleaner slices using pizza scissors designed to glide through toppings. If you don’t have scissors, use a large, sharp chef’s knife and a rocking motion to avoid dragging melted topping off the slice.
- You’ll keep the top balanced by layering judiciously—too much moisture and fat can weigh down the center.
- You’ll finish with fresh basil, extra pepper, or a last bit of olive oil before serving.
- You’ll note favorite combinations so your next pizza night is faster and even more dialed.
Make-Ahead, Reheat, and Storage for Busy Pizza Nights
Plan ahead so a hot, crisp pie comes together in minutes. Par-bake the stretched dough for 5 minutes, add your toppings, then wrap and refrigerate up to 24 hours. This saves you time on weeknights and keeps the crust from soaking up excess moisture.
Quick prep that speeds dinner
When ready to finish, let the chilled pie sit at room temperature briefly or add 2–3 extra minutes if baking straight from cold. Preheat oven to your usual high heat before you slide the pie in so the bottom crisps fast and the cheese melted topping stays glossy.
Storing and freezing
Refrigerate leftovers in an airtight container for 3–4 days. For longer storage, freeze slices up to 3 months. Separate slices with parchment and wrap tightly to prevent sticking and freezer burn.
- Reheat: Preheat oven to 350°F and warm slices on a sheet for about 8 minutes to revive the crust and get cheese melted without drying out.
- Avoid the microwave when you want snap-back texture; steady oven heat restores crispness better.
- Track the exact minutes and heat your oven needs so you can reproduce perfect results every time.
“A little night-before prep turns a rushed dinner into a few tidy minutes at the oven.”
| Task | Action | Time / Storage |
|---|---|---|
| Par-bake | Stretch dough, bake plain | 5 minutes |
| Chill before finish | Top and wrap | Up to 24 hours |
| Refrigerate leftovers | Airtight container | 3–4 days |
| Freeze slices | Wrap with parchment | Up to 3 months |
| Reheat | 350°F oven on sheet or stone | About 8 minutes |
Conclusion
Finish strong, this guide gives a simple checklist so you can bake a restaurant-quality pie at home tonight.
You now have clear instructions to make pizza with a creamy balance of ricotta and mozzarella, bright olive oil, garlic, and fresh herbs. Choose a hot stone or steel at 500–550°F for about 8–10 minutes, or use cast iron plus broiler for a ~4-minute finish in the oven.
Handle pizza dough confidently, top with measured amounts to protect the crust, then rest briefly before slicing with scissors or a rocker cutter. Use these tips often to make white pizza a trusted go-to, one favorite for weeknights or casual gatherings.
FAQ
How do I get a crisp, golden crust every time?
Preheat your oven with a pizza stone or steel at 500–550°F for at least 45 minutes. Shape a thin 10–13 inch round, dock lightly if needed, and use a hot surface (stone, steel, or cast iron) dusted with semolina or cornmeal. Bake 4–10 minutes depending on heat; finish under the broiler for 30–60 seconds if you want extra char. Always slide the pie onto a preheated surface to lock in crispness.
Can I use store-bought dough, or should I make it from scratch?
You can use either. Store-bought dough saves time and performs well when brought to room temperature before stretching. If you want superior texture and flavor, make dough with high-protein or “00” flour and give it a long, cold ferment—24–72 hours—for better chew and more complex flavor.
What’s the best way to layer oil, garlic, and cheeses so everything melts perfectly?
Brush the crust lightly with olive oil infused with minced garlic first to prevent soggy spots. Dollop or spread a light layer of the creamy cheese, then add torn fresh balls or shredded low-moisture cheese on top. Finish with a gentle sprinkle of firmer cheeses like asiago or pecorino for depth. This order keeps the base flavorful while promoting even melt and browning.
How much creamy cheese should I use per pie?
Aim for about 1/2 to 1 cup of spreadable cheese and 6–8 ounces of fresh or shredded melting cheese for a 10–13 inch round. Adjust to your taste, but remember less is more if you want a crisp crust—too much topping weighs the dough down and can make it soggy.
Can I make the toppings ahead of time for a quick weeknight meal?
Yes. Pre-bake the crust partially, cool, then store in the fridge for up to 24 hours with toppings separate. You can also prepare and refrigerate toppings like sautéed mushrooms or wilted spinach up to 3 days ahead. Finish baking on a hot surface for a few minutes when you’re ready to eat.
What are easy, delicious topping combinations that pair well with the base?
Try chili oil and crushed red pepper for heat, prosciutto torn over the finished pie, or sautéed mushrooms and spinach for umami. Swap in fontina, provolone, or grated pecorino for different flavor profiles. Keep toppings light to preserve the crisp crust and creamy texture.
How should I store leftovers and reheat them so they stay crisp?
Refrigerate slices in an airtight container 3–4 days or freeze up to 3 months. Reheat in a 375–425°F oven on a sheet or cast iron skillet for 6–10 minutes, or toast in a toaster oven. For best crust recovery, use a hot skillet and finish in the oven or under the broiler briefly.
What tools are worth investing in to improve your bake?
A pizza stone or steel gives the biggest boost for crispness. A good peel (wood for launching, metal for retrieval), a sharp rocker or pizza cutter, and a cast iron skillet for oven-to-table cooking are all worthwhile. High-quality olive oil and a microplane for grating hard cheeses also make a big difference.
Can I make this with low-moisture cheese or balls of fresh cheese?
Yes. Fresh balls give a creamy, stretchy result but release more moisture—pat them dry on paper towels. Low-moisture shredded cheese browns more evenly and helps maintain a crisp base. Combining both gives great texture and flavor balance.
What oven temperature and method work if I don’t have a stone or steel?
Use a blazing-hot cast iron skillet preheated in a 500–550°F oven, or place an inverted heavy baking sheet on the top rack to mimic a stone. Bake on the preheated surface and finish under the broiler briefly for char. The key is a very hot, retained-heat surface.
