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Let’s go beyond the red sauce! Forget everything you thought you knew about pizza! Today, we’re venturing beyond the realm of marinara and mozzarella to explore the beauty of the blanca pizza, also known as white pizza. This stunning Italian staple celebrates the simple elegance of fresh ingredients.
Unlike its red-sauced counterpart, blanca pizza puts the spotlight on the creamy richness of cheeses like mozzarella or ricotta. Often adorned with fresh seasonal greens, this pizza is a symphony of textures and flavors.
Whether you’re a seasoned pizzaiolo or a home cook looking to impress, this blog post will be your guide to mastering the art of blanca pizza. We’ll delve into the perfect dough recipe and provide tips for that coveted creamy taste! So, ditch the red sauce tonight and embark on a delicious journey into the world of blanca pizza!
Blanca Pizza:
- 2 TBSP olive oil, garlic infused
- 16 oz fresh pizza dough
- 2 cup whole milk mozzarella
- 2/3 cup whole milk ricotta cheese (or goat cheese)
- 2 TBSP grated romano (or parmesan)
- 1/8 tsp red pepper flakes
- 1/4 tsp salt
- handful of fresh greens (sage, arugula, basil or parsley)
- garlic cloves (optional)
Pizza Dough
- 3 cups warm water
- 1 TBSP sugar
- 1 1/4 TBSP yeast (or 3 packets)
- 1 TBSP salt
- 6 cups unbleached flour (I recommend the brand King Author)
- olive oil
Pizza crust is like creating a great work of art! It’s less about what ingredients are used, and more about how the ingredients are used that really makes a difference! There are a few rules, that when adhered to, result in a pizza crust that is truly out of this world! Combine warm water, sugar, and yeast in large bowl. Let stand for 15 minutes or until it begins to foam. Add salt and stir. Add 4 cups of flour and stir with a wooden spoon. Continue adding about 1 1/2 cups of flour until you are unable to stir anymore. Place dough on a lightly floured surface and knead for about 8 minutes. (Keep gradually adding flour as needed.) Divide dough in half and add to separate bowls that are coated with olive oil. Cover and let rise for 1 hour or until it has doubled in size.
After your dough has risen, punch the dough and place in the fridge overnight. (Or even up to two days! This allows yeast fermentation, which is essential to make the pizza tasty.) When you are ready to use your dough, remove it from the refrigerator and allow it to warm to room temperature. When shaping your pizza, I recommend you pull and stretch rather than roll out the dough.
Brush the dough with your infused olive oil, add mozzarella, a few spoonfulls of ricotta or goat cheese, and sprinkle with grated pomano or parmesan. Sprinkle with pepper flakes, salt, garlic cloves (if desired.)
Finish off with fresh herbs. You can add herbs before or after the baking process, based on your preference. Bake on the top rack at 450 for 12 minutes. Enjoy!
Blanca Pizza
Description
This Blanca Pizza is a symphony of textures and flavors that will leave you wanting more!
Ingredients
- 2 TBSP olive oil, garlic infused
- 16 oz fresh pizza dough
- 2 cup whole milk mozzarella
- 2/3 cup whole milk ricotta cheese (or goat cheese)
- 2 TBSP grated romano (or parmesan)
- 1/8 tsp red pepper flakes
- 1/4 tsp salt
- handful of fresh greens (sage, arugula, basil or parsley)
- garlic cloves (optional)
Pizza Dough
- 3 cups warm water
- 1 TBSP sugar
- 1 1/4 TBSP yeast (or 3 packets)
- 1 TBSP salt
- 6 cups unbleached flour (I recommend the brand King Author)
- olive oil
Instructions
- Combine warm water, sugar, and yeast in large bowl
- Let stand for 15 minutes or until it begins to foam
- Add salt and stir. Add 4 cups of flour and stir with a wooden spoon
- Continue adding about 1 1/2 cups of flour until you are unable to stir anymore
- Place dough on a lightly floured surface and knead for about 8 minutes (Keep gradually adding flour as needed)
- Divide dough in half and add to separate bowls that are coated with olive oil.
- Cover and let rise for 1 hour or until it has doubled in size
- After your dough has risen, punch the dough and place in the fridge overnight (Or even up to two days! This allows yeast fermentation, which is essential to make the pizza tasty.)
- When you are ready to use your dough, remove it from the refrigerator and allow it to warm to room temperature
- When shaping your pizza, I recommend you pull and stretch rather than roll out the dough
- Brush the dough with your infused olive oil, add mozzarella, a few spoonfulls of ricotta or goat cheese, and sprinkle with grated pomano or parmesan
- Sprinkle with pepper flakes, salt, garlic cloves (if desired)
- Finish off with fresh herbs
- You can add herbs before or after the baking process, based on your preference
- Bake on the top rack at 450 for 12 minutes
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