White Pizza, Perfected: Mozzarella, Ricotta, Or Both?

White pizza, or pizza bianca, is a pizza made without tomato or marinara sauce. Instead, it is topped with white cheeses such as ricotta, mozzarella, and parmesan. The dough is often hand-stretched and cold-fermented, and the pizza is typically drizzled with olive oil and garlic.

Mozzarella, ricotta, and parmesan are the standard cheeses for a white pizza

Mozzarella, ricotta, and parmesan are the standard cheeses used for a white pizza. This combination of cheeses is used in New York-style white pizza, also known as pizza bianca.

Mozzarella, a soft, pliant cheese, is shredded or torn into small pieces before being added to the pizza. It melts into chewy shreds when heated, giving the pizza its characteristic stringiness.

Ricotta, a creamy cheese, is dotted in small amounts over the pizza to avoid overwhelming the dough and causing it to sag. It provides a subtle textural difference that underscores the differences in the flavors of the cheeses used.

Parmesan, or Pecorino Romano, is a sharp, salty cheese that is grated and sprinkled over the pizza. Grating it with a box grater, rather than finely grating it, keeps it from toughening when heated.

The combination of these three cheeses creates a light, fresh, and flavorful pizza.

Fresh mozzarella is rarely used on a New York pizza

When making a white pizza, it's important to balance the richness of the creamy cheeses with other ingredients. Arizona pizza king, Chris Bianco, recommends combining mozzarella, parmesan, and ricotta with peppery arugula to create a light, fresh pie. The cut of each cheese is also important as heat transforms its texture. For example, tearing mozzarella into cubes will cause it to melt into chewy shreds, while using a box grater for parmesan will keep it from toughening up.

When making a New York-style white pizza, the dough is the same as that used for a regular New York pizza. The dough should be hand-stretched and cold-fermented. It's important to let the dough come to room temperature before shaping it, which can take 2-4 hours depending on the season. The pizza should be baked at a high temperature, ideally around 550°F (288°C), for a short time, typically around 6 minutes.

A New York-style white pizza is typically topped with ricotta and mozzarella, with some pizzerias sprinkling on pecorino romano or parmesan. Garlic is also a crucial ingredient and can be used in the form of fresh garlic, garlic powder, or garlic oil. Spinach, broccoli, or broccoli rabe are also common toppings.

So, while fresh mozzarella may be used on white pizzas in other parts of the world, it is rarely used on a New York pizza due to its high water content and the lower temperatures of home ovens. New York-style white pizzas typically use block mozzarella or Polly-O, and are topped with a combination of ricotta, mozzarella, and garlic.

The cut of each cheese is important as heat transforms its texture

When making a white pizza, the cut of each cheese is important as heat transforms its texture. For example, tearing mozzarella into cubes will cause it to melt into chewy shreds. Using the large holes of a box grater for hard cheeses like Parmesan, as opposed to finely grating it, will prevent it from toughening up. Ricotta cannot be cut, but placing too much on the dough can cause the pizza to sag. It is best to use a teaspoon to create substantial but not overly creamy bites.

Mozzarella is a good melting cheese because it is young, moist, and easily sliced at room temperature. It is a soft cheese, so when it is heated, it becomes more pliable.

Harder cheeses like Parmesan or Pecorino-Romano have already lost much of their moisture through evaporation, so they often separate into clumps or break when melted. As cheese ages, its proteins tend to form tighter and tighter clumps, making them less effective at binding fat and water together in a smooth matrix.

When making a white pizza, it is important to consider the amount of cheese being used and the way it is cut or grated. This will impact the texture and taste of the final product.

White pizza is also known as Pizza Bianca

White pizza, also known as Pizza Bianca, is a pizza made without tomato or marinara sauce. Instead, it is drizzled with olive oil, garlic, and white cheese. The standard cheeses used are ricotta and mozzarella, with some pizza makers sprinkling either Pecorino Romano or parmesan on top.

When making a white pizza, the cut of each cheese is extremely important because heat transforms its texture. Tearing mozzarella into cubes causes it to melt into chewy shreds, and using the large holes of a box grater for Parmesan (as opposed to finely grating it) keeps it from toughening up. You can’t cut ricotta, but plopping too much onto the dough can not only overwhelm it but also make it sag.

White pizza is a New York staple, with most pizzerias in the New York metro area serving it with ricotta, mozzarella, and garlic. However, some pizzerias may offer an \"alfredo\" slice, which is a white pizza with alfredo sauce.

White pizza is made without marinara sauce

White pizza, also known as Pizza Bianca, is made without marinara sauce. Instead, it is topped with a variety of white cheeses, such as ricotta, mozzarella, and parmesan. The dough is stretched and pre-baked before being brushed with olive oil, garlic, salt, and pepper. The cheeses are then layered on top, and the pizza is baked until the cheese is melted and bubbly.

The key to a great white pizza is balancing the richness of the cheeses. This can be achieved by tearing the mozzarella into cubes, grating the parmesan, and carefully dolloping the ricotta so as not to overwhelm the dough. The cut and placement of each cheese are crucial, as heat transforms its texture.

White pizza can be customised with various toppings, such as arugula, spinach, or broccoli. It is a simple yet sophisticated dish that can be easily made at home.

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