Pizza bianca (white pizza)

Try out this white pizza with a homemade base, perfect fun for any date or a casual dinner

Pizza Bianca

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  • Fast-action dried yeast 1 sachet
  • Water 180ml, lukewarm
  • Strong wh 250g
  • Extra virgin olive oil
  • Salt 1 tbsp

For the topping

  • Mozzarella 100g, good quality, preferably buffalo-milk
  • Ricotta 100g
  • Garlic 2 cloves, finely chopped
  • Parmesan 1 tbsp, grated
  • Fresh basil leaves small bunch, leaves only
  • Sea salt and freshly ground black pepper


  • Step 1

    For the dough. In the bowl of a food mixer add all the ingredients and mix on a medium-high speed for 6 minutes or until the dough is smooth and elastic, or if you want to do it by hand, mix all the ingredients together with a wooden spoon and then knead for 10 minutes.

  • Step 2

    Pat the kneaded dough into a round shape and place in an oiled bowl, cover loosely with cling film, place in a steam oven on 40oC for 25 minutes to prove or leave in a warm place until it has doubled in size.

  • Step 3

    Preheat the oven to 220C. If using a pizza oven, bring to cooking temperature.

  • Step 4

    When the dough has risen and doubled in volume, remove from the bowl. Flatten it as much as you can with the help of a rolling pin, transfer into a tray and then do the rest with your fingers. Leave the rim a little higher than the rest.

  • Step 5

    Now assemble the pizza. Spread the ricotta and mozzarella, garlic, parmesan and seasoning across the dough.

  • Step 6

    Bake for 15 minutes.

  • Step 7

    Once it’s cooked, scatter over the basil leaves and drizzle some extra virgin olive oil on top. Serve immediately.