How to Make Pizza Bianca (White Pizza)
This recipe for Neapolitan style white pizza shows you how to make classic pizza bianca at home with all of my best tips and tricks. You'll learn the keys to getting a crisp, airy crust with just the right amount of char, plus simple topping ideas to add extra flavor, no tomato sauce needed!
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You'll love this Pizza Bianca Recipe!
I've always loved white pizza, and this recipe has the perfect mix of creamy white cheeses and punchy garlic olive oil. It's simple, but always so satisfying!
I love it on its own, but it's also great with different toppings like broccoli, spinach, sliced fresh tomatoes, sun dried tomatoes, cherry tomato confit, hot peppers, roasted red peppers and more. The possibilities are endless!
What is White Pizza?
White pizza, or pizza bianca, skips the tomato sauce entirely and highlights cheeses like mozzarella, parmesan and ricotta. Instead of red sauce or marinara sauce, the dough is topped with garlicky olive oil and a thin layer of white cheeses that melt into a creamy base.
What is Neapolitan Style Pizza?
Neapolitan pizza is the original traditional pizza from Naples, Italy, known for its chewy, lean dough made with flour, warm water, salt, and yeast. Neapolitan pizza dough has a great texture with a thin dough that has a puffy, blistered outer crust.
The dough ball is stretched by hand rather than rolled with a rolling pin to maintain airiness, and the pizzas get cooked in screaming hot coal or wood fired ovens to give them that signature char.
The pizza in Naples is on another level. I've been lucky enough to eat it there, and it was a life changing experience.
The crust was chewy, but still light and airy, with the best charred edges, and there was just enough cheese and sauce for balance.
I love making Neapolitan style pizza at home, and this pizza Bianca recipe is one of my favorites.
The key is to go easy on the cheese, and make sure you blot the fresh mozzarella and drain the ricotta so that the pizza doesn't get watery.
To make this style of pizza, it's important to use a super hot oven. If you don't have a pizza oven at home, the best way to mimic a wood-fired bake is to crank your oven up all the way and heat a pizza stone for at least 45 minutes.
After adding the pizza, I like to flip on the broiler to help the crust get nice and blistered.
Want more classic pizza recipes? Try my cheesy quattro formaggi pizza, classic Neapolitan pizza margherita or these grilled corn and prosciutto pizzas.
Why This Recipe Works
- Cooks quickly on a hot pizza stone for a nice crispy crust.
- Works with homemade pizza dough, store-bought or dough from a local pizzeria
- Garlic olive oil adds flavor and prevents dryness, without needing tomato sauce.
- Uses a mix of mozzarella, parmesan cheese and ricotta for a creamy base with complex flavor.
White Pizza Ingredients
Pizza dough - Homemade pizza dough is always best! Use my Neapolitan pizza dough recipe recipe for a chewy, great texture. Store-bought pizza dough or dough from your favorite local pizzeria is also a good option when you're short on time. Always let cold dough come to room temperature in a warm place before stretching.
Ricotta - Use fresh ricotta, or try my homemade ricotta recipe. Drain it well to avoid a watery pizza.
Mozzarella cheese - Use a mix of shredded mozzarella and fresh mozzarella. Blot the fresh mozzarella with paper towels before adding to remove excess water.
Parmigiano Reggiano - Always choose high quality parmesan cheese and grate it by hand for the best flavor. Pecorino Romano cheese is also a great alternative for a sharper bite. See my guide to Italian cheeses for more information.
Extra virgin olive oil - Use the best quality extra virgin olive oil you can find. It should be fragrant, peppery, and fresh.
*Find the full ingredient list in the recipe card below!
White Pizza Toppings
- Broccoli or spinach
- Fresh tomatoes or sun dried tomatoes
- Roasted red peppers or Italian long hot peppers
- Sausage, prosciutto, or pancetta
- Fresh rosemary leaves, oregano, thyme or basil
- Red pepper flakes or lemon zest
Helpful Equipment
- Pizza stone or baking stone
- Pizza peel
- Large bowl
- Small bowl
- Bowl of a stand mixer with dough hook
- Rolling pin (optional)
- Parchment paper
- Oven rack
How to make White Pizza (Pizza Bianca)
- Place a pizza stone or steel in your oven and preheat to its highest temperature (ideally 500°F or higher) for at least 45 minutes.
Pro Tip: Place the oven rack close to the broiler for a crispy crust and charred top.
- Mix extra virgin olive oil with minced garlic in a small bowl and set aside.
- On a lightly floured surface, stretch or gently press your dough ball into a 10-12 inch round. Avoid using a rolling pin if possible to keep air in the crust.
- Transfer to a lightly floured pizza peel, then brush the garlic oil evenly over the dough, leaving a thin layer with a small border around the edges.
- Sprinkle shredded mozzarella over the base, followed by torn fresh mozzarella.
Pro Tip: Tear the fresh mozzarella instead of slicing it, as it distributes more evenly and gives a creamier texture.
- Add grated parmesan cheese, then spoon dollops of drained fresh ricotta across the pizza.
- Transfer to the hot baking stone, then flip on the broiler.
- Bake for 7-8 minutes, or until the crust is puffed and blistered with golden brown edges and bubbling cheese. Rotate once or twice to cook evenly, but avoid opening the oven unless necessary.
- Drizzle with a little more olive oil and garnish with fresh basil leaves if desired. Slice of pizza bianca should be served immediately.
Tips for Success
- Let cold dough rest at room temperature before stretching.
- Always preheat the pizza stone for plenty of time so the bottom crust gets golden brown. The oven needs to be as hot as possible.
- Avoid overloading with cheese and toppings so it doesn't get weighed down.
- Place fresh mozzarella on paper towels and drain ricotta first to avoid excess water.
- Bake one pizza at a time and don't open the oven while cooking to keep it as hot as possible.
- If you don't have a pizza stone, use a baking sheet turned upside down instead.
Pizza Bianca Recipe Variations & Substitutions
- Add some white sauce like béchamel or Alfredo as the base before drizzling the olive oil.
- Add sautéed mushrooms or caramelized onions for more flavor.
- Top with Italian sausage or prosciutto for a heartier version.
- Sprinkle coarse sea salt flakes or sesame seeds over the pizza crust for extra crunch.
- Spread a layer of creme fraiche, sour cream or mascarpone cheese before adding the cheeses.
- Try a potato pizza bianco with thinly sliced potatoes and rosemary.
Serving suggestions
Add roasted vegetable toppings such as roasted red bell peppers, spicy Italian long hot peppers or sweet cherry tomato confit. Make it a fun DIY pizza night and let everyone assemble their own pie!
Pair this baked pizza with a light salad like my easy arugula salad with pine nuts, refreshing zucchini salad or crisp Sicilian fennel and orange salad.
How to store Homemade White Pizza
Store leftover slices in an airtight container wrapped in plastic wrap in the refrigerator for up to 3 days.
To reheat, place slices directly on an oven rack or hot baking sheet at 375°F for about 8 minutes until the bottom crust crisps back up. Avoid the microwave, as it makes the crust soggy.
FAQs
Yes! Store-bought pizza dough is a great option if you don't want to make homemade pizza dough. Just let the dough ball sit in a warm place until it's at room temperature before stretching.
Drain fresh ricotta and blot fresh mozzarella to remove excess moisture. Also, avoid adding too much sauce, cheese or toppings.
Yes. If you're nervous about sticky dough on the peel, you can use parchment paper to slide the pizza onto the baking stone. Remove the paper immediately so the bottom crust crisps and the paper doesn't burn.
Yes. Use a preheated baking tray or hot cookie sheet as a substitute. A pizza pan also works. The results might not be the same but it will still be delicious!
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Best White Pizza Recipe
Ingredients
- 1 ball Neapolitan pizza dough
- 1 tablespoon extra virgin olive oil plus more for drizzling
- 1 garlic clove finely minced
- ½ cup low-moisture mozzarella cheese shredded
- ¼ cup fresh mozzarella torn into small pieces
- ¼ cup whole milk ricotta cheese
- 2 tablespoons Parmesan cheese freshly grated
- Kosher salt and freshly cracked black pepper to taste
- Optional: crushed red pepper flakes fresh basil or oregano for garnish
Instructions
- Place a pizza stone or steel in your oven and preheat to its highest temperature (ideally 500°F or higher) for at least 45 minutes.
- Mix the olive oil with minced garlic and set aside.
- On a lightly floured surface, stretch or gently press your dough ball into a 10-12 inch round.
- Transfer to a lightly floured pizza peel, then brush the garlic oil evenly over the surface of the dough, leaving a small border around the edges.
- Sprinkle shredded mozzarella over the base, followed by the torn fresh mozzarella.
- Sprinkle with grated Parmigiano, then add dollops of ricotta evenly across the pizza.
- Transfer to the hot stone, then flip on the broiler.
- Bake for 7-8 minutes or until the crust is puffed and blistered with golden edges and bubbling cheese. Rotate it once or twice to cook evenly, but avoid opening the oven unless absolutely needed.
- Drizzle with a little more olive oil and garnish with a few basil leaves if desired. Slice and serve immediately.
Notes
- Let cold dough rest at room temperature before stretching.
- Always preheat the pizza stone for plenty of time so the bottom crust gets golden brown. The oven needs to be as hot as possible.
- Avoid overloading with cheese and toppings so it doesn't get weighed down.
- Place fresh mozzarella on paper towels and drain ricotta first to avoid excess water.
- Bake one pizza at a time and don't open the oven while cooking to keep it as hot as possible.
- If you don't have a pizza stone, use a baking sheet turned upside down instead.
That looks really good!
Thanks Frank! I hope you love it!