White pizza is what happens when the tomatoes stay in the pantry and the dairy does the talking. Roman pizza bianca is one ancestor; New York white slices — ricotta, mozzarella, garlic — are the neighborhood cousin.
Honey is not a stunt. A little sweetness against the pepper and the milky cheese is why people go quiet for a second. Use a NY dough if you have one. Stretch it a little thicker than a red slice.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- 500 g bread flour
- 325 ml water
- 12 g salt
- 4 g instant yeast
- 8 g olive oil
Premade dough
- 1 ball store-bought pizza dough (250–280 g), room temperature 1 hour
Sauce and toppings
- Fresh ricotta, drained
- Low-moisture mozzarella
- 2 garlic cloves, shaved thin
- Olive oil
- Black pepper
- Honey
- Flaky salt
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Store-Bought Pizza DoughCheck Amazon.comPremade Dough
Check Amazon.com
Check Amazon.com
Check Amazon.com
Low-Moisture MozzarellaCheck Amazon.comToppings
Mike’s Hot HoneyCheck Amazon.comToppings
Ooni Koda 16 Pizza OvenCheck Amazon.comPizza Oven
Ooni Pizza Oven GlovesCheck Amazon.comHeat Gloves
Check Amazon.com
Ateco Bench ScraperCheck Amazon.comBench Scraper
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 280
- Protein
- 12 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Sodium
- 580 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Caputo Pizzeria 00, Diamond Crystal kosher salt, Partanna extra-virgin olive oil, Low-moisture mozzarella, Mike’s Hot Honey.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the base
- 01Mix 500 g bread flour, 325 ml water, 12 g salt, 4 g yeast, and 8 g oil.
- 02Knead, ball, cold-proof 24 hours.
- 03Temper 1 hour.
Or use premade dough
- 01Let a store-bought ball sit out for 1 hour until it is relaxed.
- 02Flour the bench.
- 03Stretch it to size — from here it is the same as homemade.
Add sauce and toppings
- 01Stretch to 36 cm (14 in).
- 02Brush with oil — no tomato.
- 03Mozzarella, ricotta in pockets, black pepper.
- 04Honey after the bake.
Cook
Oven
- 01Steel at 290°C (550°F) for 45 minutes.
- 02Bake 7–8 minutes until the cheese browns in spots.
- 03Honey after.
- 04Cut.
Gas pizza oven
- 01Preheat on high 15–20 minutes, stone 400–455°C (750–850°F).
- 0260–90 seconds, turning.
- 03Pull before the ricotta dries out.
- 04Honey after.
Wood-fired oven
- 01Floor 425–455°C (800–850°F). 60–90 seconds.
- 02The white pie should still flex.
- 03Honey after the fire, not before.
