Mozzarella Magic: The Best Cheeses For White Pizza

White pizza, also known as pizza bianca, is a pizza made without a tomato sauce base. Instead, it is often topped with a combination of cheeses, such as ricotta, mozzarella, parmesan, and pecorino romano. The dough is typically hand-stretched and cold-fermented, and the pizza is baked until the crust is golden brown and the cheese is melted.

Mozzarella, ricotta and parmesan

Mozzarella, ricotta, and parmesan are a classic combination of cheeses used in a white pizza, also known as pizza bianca. This style of pizza typically does not include a tomato sauce, and instead, the base is brushed with olive oil and garlic.

To make an authentic New York-style white pizza, it is recommended to use block mozzarella, as fresh mozzarella contains too much water and requires higher temperatures to melt. Polly-O is a popular brand used by pizzerias in the New York area, but for home cooks, Galbani is a good alternative. For the ricotta, Polly-O is also recommended over Galbani, as the latter has a grainier texture.

When preparing the pizza, it is best to first spread the ricotta over the dough, followed by the mozzarella, and then the parmesan. The pizza should then be baked until the crust is golden brown and the cheese has melted.

In addition to the three cheeses, white pizza can be customized with various toppings, such as spinach, broccoli, or garlic powder. For a more sophisticated flavor profile, you can also brush the crust with an herb and garlic-infused olive oil before adding the cheeses.

Olive oil, garlic and rosemary

Olive Oil, Garlic, and Rosemary on a White Pizza

White pizza, or pizza bianca, is a pizza made without the traditional red tomato sauce. Instead, it typically features olive oil, ricotta, mozzarella, and parmesan, along with herbs and spices.

The Dough

You can use store-bought dough or make your own. If you're making your own, try this highly-rated recipe for the best homemade pizza dough. If you want to start your dough the night before, you can make an artisan pizza dough.

The Sauce

For a white pizza, you can use olive oil, garlic, and rosemary as your sauce. To make the sauce, combine olive oil, fresh or dried rosemary, and fresh garlic cloves. You can also add shallots or onions for depth of flavour. If you're short on time, you can use jarred minced garlic instead of fresh garlic cloves.

The Cheese

For a classic white pizza, use ricotta, mozzarella, and parmesan. If you like your pizza extra cheesy, you can add pecorino romano or shredded parmesan on top.

Toppings

White pizza is very versatile when it comes to toppings. You can add fresh or canned veggies like spinach, sun-dried tomatoes, mushrooms, zucchini, roasted red peppers, olives, artichoke hearts, or sliced tomatoes. Meat toppings like Italian sausage, bacon, or chicken also go well with white pizza.

Putting it all together

Preheat your oven to 450°F. Roll out your pizza dough and spread the olive oil, garlic, and rosemary sauce over it. Add your desired amount of ricotta, mozzarella, and parmesan. You can also sprinkle on some red pepper flakes for a hint of spice.

Bake the pizza for 10-15 minutes, or until the crust is golden and the cheese is melted.

Enjoy your delicious, cheesy white pizza!

Fresh mozzarella vs. shredded mozzarella

Fresh mozzarella and shredded mozzarella are two different types of the same cheese, but they are prepared differently. Fresh mozzarella is a soft, bright white cheese that is usually made in different-sized ball formats. It is packed in water at the production facility or hand-wrapped in plastic wrap. It has a high moisture content and should be consumed within 7 days of production.

On the other hand, shredded mozzarella, or "regular" mozzarella, is a low-moisture cheese. It is made by souring fresh mozzarella for a little longer and then carefully drying it out. Due to the lower moisture content, it has a longer shelf life and a saltier flavour. The lower moisture content also lends the cheese better browning and stretching abilities when heated, making it a popular choice for dishes like pizza.

When it comes to white pizza, shredded mozzarella is the preferred option. Fresh mozzarella has too much moisture and does not melt well, which can lead to a soggy pizza. Shredded mozzarella, on the other hand, melts evenly and gives the pizza a nice, stretchy texture. It also has better browning abilities, creating a visually appealing pizza with a crispy crust.

However, some people prefer the flavour of fresh mozzarella and use a combination of both types of cheese on their pizza. Others suggest drying out the fresh mozzarella before using it on a pizza to reduce the moisture content and improve its melting capabilities.

Ultimately, the choice between fresh and shredded mozzarella comes down to personal preference. Both types of cheese can be used to create delicious white pizzas, but shredded mozzarella is more commonly used due to its melting and browning characteristics.

Spinach, broccoli or broccoli rabe

White pizza is a delicious and healthy meal, and you can add a variety of vegetables to it, such as spinach, broccoli, or broccoli rabe. Here are some tips and recipes to help you create a mouth-watering white pizza with these vegetables.

Spinach

White pizza with spinach is a great option if you want to add some extra nutrients to your meal. Spinach is rich in vitamins and minerals, and it also adds a beautiful colour to your pizza. Here are some tips for making a delicious white pizza with spinach:

• Use a pre-made pizza crust or make your own dough. You can find many recipes online for pizza dough, and it is quite easy to make.
• Add a layer of spinach to your pizza crust. You can use fresh or frozen spinach, but make sure it is well-drained to avoid a soggy pizza.
• Season your spinach with salt, pepper, and any other spices you like. You can also add some minced garlic to enhance the flavour.
• Choose your cheese: You can use mozzarella, ricotta, or a mix of both. Spread a layer of cheese over the spinach, making sure to cover the entire pizza.
• Bake your pizza according to the instructions for your crust or dough. Keep an eye on it to ensure it doesn't burn.
• Once baked, let your pizza cool slightly before slicing and serving. Enjoy!

Broccoli

Broccoli white pizza is another tasty and nutritious option. Broccoli is a good source of fibre and vitamins, and it adds a nice crunch to your pizza. Here are some tips for making a delicious white pizza with broccoli:

• Prepare your broccoli by cutting it into small, bite-sized pieces. You can steam, boil, or roast your broccoli until it is tender but still slightly crispy.
• Season your broccoli with olive oil, red pepper flakes, salt, and pepper. You can also add other spices or herbs to enhance the flavour.
• Choose your cheese: You can use mozzarella, ricotta, or a combination of both. Spread a layer of cheese over your pizza crust, reserving some for later.
• Add your broccoli to the pizza, making sure to distribute it evenly. You can also add other toppings, such as sliced almonds, if desired.
• Sprinkle the remaining cheese over the broccoli, and bake your pizza according to the instructions for your crust or dough.
• Once baked, let your pizza cool slightly before slicing and serving. Enjoy!

Broccoli Rabe

Broccoli rabe, also known as rapini, is a slightly bitter green vegetable that is delicious on white pizza. It is related to the cabbage and turnip family and is packed with vitamins and minerals. Here are some tips for making a mouth-watering white pizza with broccoli rabe:

• Prepare your broccoli rabe by trimming the ends and cutting it into bite-sized pieces. You can blanch it in boiling water for a few minutes to reduce the bitterness, or steam it until tender.
• Sauté your broccoli rabe with garlic and red pepper flakes. You can also add other spices or herbs to enhance the flavour.
• Choose your cheese: You can use mozzarella, Parmesan, or a combination of both. Spread a layer of cheese on your pizza crust, reserving some for later.
• Add your broccoli rabe to the pizza, making sure to distribute it evenly. You can also add other toppings, such as sausage or olives, if desired.
• Sprinkle the remaining cheese over the broccoli rabe and bake your pizza. Follow the baking instructions for your crust or dough, and keep an eye on it to ensure it doesn't burn.
• Once baked, let your pizza cool slightly before slicing and serving. Enjoy the delicious combination of melted cheese and slightly bitter broccoli rabe!

New York-style white pizza

Ingredients:

• Pizza dough
• Olive oil
• Ricotta cheese
• Mozzarella cheese
• Pecorino Romano cheese
• Garlic powder
• Salt
• Freshly ground black pepper
• Oregano
• Bread flour
• Semolina flour

Method:

• Prepare the dough a full day in advance. Place a bowl on a digital scale and scoop in 3 cups of flour. Note the weight, then multiply this figure by 0.68 to calculate how much water you need. Remove the bowl of flour from the scale, then add warm water to your measuring cup until it hits the calculated weight. Stir yeast into the water and allow it to bloom for 5-10 minutes.
• Lightly grease two empty bowls and add the flour into the bowl of your food processor, along with 2 tsp table salt. Add in the bloomed yeasty water and 1 tsp olive oil. Mix until the dough forms into a ball, then remove and split it in half, forming each half into a ball and placing each in its own bowl. Cover the bowls with plastic wrap and place in the refrigerator to rise for 24 hours.
• The next day, about 2 hours before you want to start cooking, remove the dough from the fridge and allow it to come to room temperature.
• One hour before cooking, place a pizza stone or steel on the second-highest rack of your oven and preheat to 550°F or as hot as your oven will go.
• Twenty minutes before cooking, grate your mozzarella, dust a work surface with flour, and dust a pizza peel with semolina flour.
• When ready to make the pizza, scoop up one ball of dough and place it into the bowl of flour. Flip the dough and place it down into the flour again, giving it a light press. Move the floured dough to your work surface. Using your fingertips, about an inch from the edge, create the crust by pressing your fingers down, turning the dough a quarter turn, and repeating this process. Continue pressing the dough outward from the middle, then hold it down with one hand and stretch it out with the other, moving the dough in a circular fashion until it's about 12-13 inches wide.
• When you have the dough in the final shape, move it to your prepared pizza peel and adjust the shape. Work quickly to ensure the dough doesn't stick to the peel.
• Using a pastry brush, apply some water to the entire crust, then drizzle with a little olive oil and season with salt, pepper, and oregano.
• Sprinkle on about 3 heavy pinches of Pecorino, followed by a sprinkling of garlic powder across the surface of the pizza in a zig-zag pattern.
• Sprinkle on about half of the mozzarella.
• Using a teaspoon, place little heaps of ricotta on the pizza, giving them a gentle press to flatten. Sprinkle on some more Pecorino and oregano.
• Lift your peel and give a light shake to ensure the dough is not stuck. It should shuffle back and forth. If it doesn't shuffle, place some more flour underneath the sticky spots.
• Transfer the pizza to the preheated oven, angling your peel and letting the edge of the dough slide onto the far edge of the pizza stone. Then, moving your peel angle downward toward the stone, smoothly pull the peel back towards you, allowing the pizza to gently fall onto the stone.
• Cook the pizza for 8-10 minutes, until the cheese is bubbling and the crust has browned, rotating the pizza 180 degrees after 4 minutes.
• Remove the pizza and place it on a cooling rack for a few minutes, then place it on a cutting board and slice it up.

Tips:

• If you don't want to make your own dough, you can buy it from your favourite local pizzeria.
• You can use fresh garlic or garlic powder, but garlic powder works better for this type of pizza.
• You can add some spinach, broccoli, or broccoli rabe.
• For true New York white pizza, use block mozzarella, not fresh.

Frequently asked questions