Italian
Recipes
About Pizza Bianca
This pizza Bianca celebrates simplicity with soul. A golden, airy crust brushed with extra-virgin olive oil forms the base for clouds of creamy ricotta and molten pools of fresh mozzarella. A shower of aged cheese, from sharp white cheddar to nutty parmesan, adds depth and edge. Just before serving, a squeeze of bright lemon wakes up every flavor, cutting through the richness and bringing a whisper of sunshine to each bite. Rustic, radiant, and impossibly irresistible, proof that sometimes, less truly is more.
Ingredients
1 (9-ounce) ball pizza dough
6 ounces fresh mozzarella, torn into 1-inch pieces
Coarse sea salt
Extra-virgin olive oil
1/3 cup whole milk ricotta
3/4 cup aged, hard cheese, such as white cheddar or parmesan
1 lemon
Preparation
01Allow the pizza dough to come to room temperature for 2 to 3 hours. It is ready when it has reached room temperature and has increased in volume by about 20%. The dough will slowly spring back and leave a slight indentation when poked with a floured index finger.
02Place a pizza stone or baking steel on the highest rack of your oven, ideally 6- to 8-inches from the top of the oven and preheat the oven to the highest setting, usually between 500- to 550 F, for at least 30 minutes.
03Turn on the broiler and preheat an additional 10 minutes. Generously flour both sides of the dough on a large, clean surface, using your fingers, begin to gently press the dough into a circle, creating a 1-inch crust.
04Lift the dough from one side and allow gravity to stretch it. Continue rotating the dough to achieve a uniform circle. Transfer the dough to peel with a light dusting of bench flour and refine the shape, creating a 12-inch circle.
05Working quickly, distribute the mozzarella evenly across the top, season with a generous pinch of coarse sea salt and a light drizzling of extra-virgin olive oil.
06Working quickly once the oven door is open, transfer the pizza to the prepared pizza stone or baking steel, jerking the peel in one swift motion.
07Bake until the crust has sprung and is golden brown with some charred spots, for 6 to 8 minutes. Cooking time is going to vary based on your oven temperature, so keep an eye on it.
08Transfer to a wire rack and dollop the ricotta evenly across the melted mozzarella. Season with an additional sprinkling of salt.
09Using a micro plane, freshly grate some of the aged cheese over the top. Zest some lemon evenly over the top. Transfer to a serving plate and serve immediately.
Similar Recipes
Ingredients
Ingredients was where
Reviews 0