White Pizza Recipe

Preheat your oven to 450°F (232°C) and prepare a pizza stone by lightly brushing it with olive oil. Allow the stone to heat gradually with the oven if it's not already seasoned, ensuring an even bake and a crisp bottom crust.
Dust your work surface generously with cornmeal, which not only prevents sticking but also adds texture and a gentle crunch to the finished crust. Roll the pizza dough out into a 12-inch round, maintaining an even thickness throughout. Carefully transfer the shaped dough onto the oiled pizza stone.
In a small bowl, mix the olive oil with grated garlic and red pepper flakes. Season this aromatic blend with a pinch of kosher salt and freshly cracked black pepper. Using the back of a spoon or a brush, spread this mixture across the dough in a thin, even layer, leaving a ½-inch border untouched around the edges for the crust.
Distribute torn mozzarella pieces across the dough, spacing them to allow for even melting. Add spoonfuls of creamy ricotta in scattered dollops, followed by a generous sprinkle of freshly grated Parmesan for sharp, salty depth.
Place the assembled pizza in the oven and bake for 20 to 24 minutes, or until the crust is puffed and golden with deep brown spots, and the cheese is melted and bubbling. Watch for a lightly charred edge and caramelized cheese for that perfect finish.
Remove from the oven and immediately top with fresh basil leaves, allowing their aroma to release with the pizza’s residual heat. Slice and serve while hot for the best experience.

White Pizza Recipe

Ingredients

For the olive oil mixture:

Instructions

Nutrition