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
Ricotta in dollops and never spread: it sets into pockets and the mozzarella browns in the gaps between
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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 min4 of 5 steps give no time
Needs you
none given

  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

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

>> step: mix the ricotta with garlic and pepper
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.

>> step: stretch to 12 in, thick at the rim
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.

>> step: spoon on the ricotta, mozzarella between
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.

>> step: bake 550°F (290°C) 6 to 8 min
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.

>> step: finish with oil, oregano and flaky salt
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}.

Ricotta in dollops and never spread: it sets into pockets and the mozzarella browns in the gaps between.