Three-Cheese White Pizza

Total Time:
2 hr 45 min
35 min
2 hr
10 min

8 servings (two 12-inch pizzas)

  • For the dough:
  • 1 teaspoon active dry yeast
  • 2 teaspoons sugar
  • 1 tablespoon extra-virgin olive oil, plus more for the bowls
  • 3 cups all-purpose flour, plus more for dusting
  • Kosher salt
  • For the topping:
  • 2/3 cup ricotta cheese
  • 1/2 cup grated parmesan cheese (about 1 ounce)
  • 1/4 cup extra-virgin olive oil, plus more for brushing
  • 2 cloves garlic, grated
  • 1/2 teaspoon chopped fresh oregano or rosemary
  • 1/4 to 1/2 teaspoon red pepper flakes
  • Kosher salt
  • 4 ounces fresh mozzarella, thinly sliced
  • Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food processor and pulse once to combine. Let sit until foamy, 5 to 10 minutes. Add the olive oil; pulse to combine. Mix the flour and 2 teaspoons salt in a medium bowl; add to the food processor and pulse until the dough pulls away from the side and gathers around the blade.

  • Turn the dough out onto a lightly floured surface and form into 2 even balls. Transfer to 2 lightly oiled bowls; cover with plastic wrap and let rise in a warm place until doubled in size, 2 to 4 hours. (You can make the dough ahead; wrap in plastic and refrigerate up to 1 week or freeze up to 2 months. Bring to room temperature before using.)

  • Set a pizza stone or large baking sheet on the lowest oven rack and preheat to 500 degrees F. Meanwhile, make the topping: Combine the ricotta, parmesan, olive oil, garlic, oregano and red pepper flakes in a bowl; season with salt and set aside.

  • Stretch 1 ball of dough into a 12-inch round on a lightly floured pizza peel or inverted baking sheet. Spread half of the ricotta mixture on top, leaving a 1/2-inch border. Top with half of the mozzarella, then brush the edge lightly with olive oil.

  • Slide the pizza onto the hot stone or baking sheet and bake until the crust is golden and the cheese is bubbling, 7 to 10 minutes. Transfer to a cutting board and let cool 2 minutes before slicing. Repeat to make the second pizza.

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    This recipe is featured in:

    Everything Italian