New York White Pizza

White pizza, or “pizza bianca”, is pizza made without any red sauce. There are usually three cheeses that make up the toppings. For the cheeses, I like to use fresh mozzarella, ricotta, and parmesan. You’re going to also need extra virgin olive oil to drizzle on the pizza before adding the cheeses. Artichokes, mushrooms, spinach, onions, tomatoes, and chicken are all great options to add on as well.

The Dough: New York White Pizza is made using bread flour for the dough, but you can also use 00 flour which I’ve done quite a bit. They also use New York tap water, which I don’t have access to, but I think my pizza still comes out tasting amazing.

Cheese: If you have mozzarella cheese that needs to be sliced, place it in the freezer for about 10 or 15 minutes before you make the pizza. That will make it easier to slice. Try not to overload the pizza with too much of one cheese. Place your dollops of ricotta in between the fresh mozzarella slices. If you want to use grated mozzarella, that will work fine too.

The crust is crispy and flavorful and the topping so delicious. I used a poolish to make this crust, but you really don’t need to. This pizza is super creamy and flavorful.

New York Style White Pizza (Pizza Bianca)

Yield: 1 large pizza

Author: Karen - Oventry.com

Print

With ImageWithout Image

New York White Pizza

This is a great recipe for New York Style White Pizza or "Pizza Bianca"

Prep time: 20 H & 30 MCook time: 7 MinTotal time: 20 H & 37 M

Ingredients

Pizza Dough

• 2 cups + 1 Tbsp + 2 tsp bread flour or 00 pizza flour - plus more for kneading
• 1 Tbsp honey (or sugar)
• 1 tsp kosher salt
• 1 cup warm water
• 3/4 tsp yeast
• 1 Tsp olive oil
• 1 Tbsp Semolina flour

Toppings

• 1 Tbsp olive oil
• 1/2 tsp Garlic Powder
• 1/2 tsp kosher salt
• 6 oz fresh mozzarella cheese
• 3/4 cup ricotta cheese
• 2 Tbsp parmesan or Ramano cheese

Instructions

New York White Pizza

1. In a large mixing bowl, stir the flour and salt. Set aside.
2. In a small bowl, stir the yeast and olive oil in the warm water and wait about 5- 10 minutes for the bubbles. Stir in the honey (or sugar).
3. Add the yeast mixture to the flour mixture and use a stand mixer with a dough hook attachment to work the dough or knead by hand for about 5 minutes.
4. Cover and let rest for 15 minutes.
5. Remove dough from bowl and place on lightly floured surface.
6. Use extra flour if needed and knead the dough for approximately 5 minutes and shape into a ball.
7. Place dough into a clean bowl with olive oil and turn the dough over a couple of times to make sure the dough ball is fully covered with the oil.
8. Cover and let rise for 1 to 2 hours or until double in size. Punch down dough and reshape to a ball. Place in a covered container in the fridge overnight.
9. Remove dough from the fridge about 1 to 2 hours before making your pizza to bring the dough to room temperature. Preheat oven to 500° F. and place a pizza stone or steel in the oven. (Note: Once the oven reaches the correct temperature, wait at least 20 minutes before placing your pizza in the oven. We want to make sure the stone or steel is very hot. If not, you bottom crust may not get as done as it needs to be.
10. Place the dough on a lightly floured surface and use your hands to shape the dough, stretching it to get it to the shape you want. You shouldn't use a rolling pin for this. At this point, move it to a pizza peel and sprinkle some Semolina flour on the bottom of the pizza. The Semolina flour will help it to glide easily off the peel. Give the pizza peel a shake to make sure the pizza moves easily.
11. Once your pizza is shaped and your oven has been the correct temperature for about 20 minutes, you can begin to add the toppings.
12. Use a pastry brush to moisten the top of your pizza with water. This will keep the pizza from drying out since you aren't using any sauce.
13. Drizzle about 1 Tbsp olive oil over the pizza.
14. Sprinkle the salt and garlic powder.
15. Add the mozzarella cheese. Remember that the mozzarella cheese spreads so keep the pieces (or slices) about 1" apart.
16. Add some dollops of ricotta all over the pizza.
17. Sprinkle Romano or parmesan cheese
18. Jiggle the pizza peel once more to make sure the pizza can still move around and place the pizza in the oven.
19. Watch the pizza as it will cook quickly. The pizza should be done at about 7 - 10 minutes or even sooner depending on your oven.
20. Makes one large pizza.