White Pizza

also called white pie · bianca · pizza bianca · pizza blanca · ricotta slice · white slice · no-sauce pizza

The table

Preheat a baking steel on the upper rack of the oven at 550°F (290°C) 45 min
1 cup(250 g; drained an hour in a sieve)whole-milk ricottamix the ricotta with garlic and pepperspoon on the ricotta, mozzarella betweenbake 550°F (290°C) 6 to 8 minfinish with oil, oregano and flaky salt
1/4 cup(25 g)grated parmesan
2 cloves(grated)garlic
1/2 tsp(coarsely cracked)black pepper
1/4 tspfine sea salt
1 Tbs(15 mL)extra-virgin olive oil
2 balls(250 g each; from the recipe on this shelf)pizza doughstretch to 12 in, thick at the rim
2 Tbs(20 g)semolina
6 oz(170 g)fresh mozzarella
2 tsp(10 mL)olive oil
1/2 tspdried oregano
1/4 tspflaky sea salt
Spread the ricotta and you have made a cheesecake on bread. In dollops it sets into pockets and the mozzarella browns in the gaps between which is the texture the slice is ordered for. There is no tomato anywhere in this file and none is missing: the garlic the pepper and the salt are doing the work sauce does elsewhere which is why all three are heavier here than they look. Spinach or broccoli wrung dry and scattered on before it bakes is the usual next line on the board; in northeastern Pennsylvania the white pie comes double-crusted which is a different recipe and not a topping
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.15 things to get out.

Pans and tools

Before anything else

2mix the ricotta with garlic and pepper

3stretch to 12 in, thick at the rim

4spoon on the ricotta, mozzarella between

goes in with what steps 2 and 3 made

6finish with oil, oregano and flaky salt

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 7 mintwo waits that overlap count once
Needs you
none givenof the steps that give a time

4 of the 5 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr.

  1. mix the ricotta with garlic and pepper

    not timedfrom the start

  2. stretch to 12 in, thick at the rim

    not timedfrom the start

  3. spoon on the ricotta, mozzarella between

    not timedfrom the start

  4. bake 550°F (290°C) 6 to 8 min

    7 minwalk awayfrom the start

  5. finish with oil, oregano and flaky salt

    not timed7 min in

You'll need baking steel · oven

Goes with

See how it is written
>> title: White Pizza
>> category: Pizzas
>> tags: pizza, ricotta, mozzarella, garlic, italian, oven
>> counters: Pizzeria
>> aka: white pie, bianca, pizza bianca, pizza blanca, ricotta slice, white slice, no-sauce pizza
>> pairs-with: pizza-dough
>> servings: 2
>> time: 1 hr
>> step.2: mix the ricotta with garlic and pepper
>> step.3: stretch to 12 in, thick at the rim
>> step.4: spoon on the ricotta, mozzarella between
>> step.5: bake 550°F (290°C) 6 to 8 min
>> step.6: finish with oil, oregano and flaky salt

Preheat a #baking steel{} on the upper rack of the #oven{} at 550°F (290°C) ~preheat{45%min}.

Mix @whole-milk ricotta{1%cup}(250 g; drained an hour in a sieve) with @grated parmesan{1/4%cup}(25 g), @garlic{2%cloves}(grated), @black pepper{1/2%tsp}(coarsely cracked), @fine sea salt{1/4%tsp} and @extra-virgin olive oil{1%Tbs}(15 mL) until it slackens to the thickness of soft butter.

Stretch @pizza dough{2%balls}(250 g each; from the recipe on this shelf) out to 12 in on @semolina{2%Tbs}(20 g), leaving a half-inch rim untouched.

Spoon @&(~2)garlic ricotta{} onto @&(~1)stretched dough{} in dollops the size of a walnut, then tear @fresh mozzarella{6%oz}(170 g) into the spaces between them.

Bake @&(~1)dressed pie{} on the steel ~bake{7%min}, until the ricotta has set and taken colour at its edges and the rim is spotted.

Finish @&(~1)white pizza{} with @olive oil{2%tsp}(10 mL), @dried oregano{1/2%tsp} rubbed between the palms, and @flaky sea salt{1/4%tsp}.

Spread the ricotta and you have made a cheesecake on bread. In dollops it sets into pockets and the mozzarella browns in the gaps between, which is the texture the slice is ordered for. There is no tomato anywhere in this file and none is missing: the garlic, the pepper and the salt are doing the work sauce does elsewhere, which is why all three are heavier here than they look. Spinach or broccoli, wrung dry and scattered on before it bakes, is the usual next line on the board; in northeastern Pennsylvania the white pie comes double-crusted, which is a different recipe and not a topping.