Patrick Oconnell
White pizza, also known as pizza bianca, is a pizza made without tomato or marinara sauce and topped with white cheeses. The best cheese for white pizza is a mix of flavorful, melty, and creamy cheeses that create the perfect blend. Mozzarella is a standard cheese for white pizza, and it can be paired with ricotta, parmesan, or pecorino romano. For a four-cheese white pizza, you can add goat cheese, and for a three-cheese pizza, you can use mozzarella, parmesan, and ricotta.
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What You'll Learn
Mozzarella, ricotta, and parmesan
To make an authentic New York-style white pizza, you'll need to focus on the ingredients and technique. The pizza dough should be hand-stretched and cold-fermented, and the cheese combination is key.
For a 15-inch pizza, use 8 ounces of shredded mozzarella and 1 1/2 cups of ricotta. You can adjust these quantities based on your pizza size and personal preference. Sprinkle on some garlic powder, kosher salt, and Pecorino Romano.
The cheeses can be layered in different ways. One method is to spread the ricotta first, creating a base layer, and then sprinkle on the mozzarella and parmesan. Another approach is to brush the pizza crust with garlic oil, spread the ricotta, and then add the mozzarella and parmesan.
Bake your pizza at a temperature between 425°F and 500°F for about 10 to 15 minutes, until the crust is golden brown and the cheese is melted and bubbly.
You can add some final touches to your white pizza with toppings such as arugula, basil, or a drizzle of olive oil and lemon juice. For a spicy kick, sprinkle on some red pepper flakes or black pepper.
With the right ingredients and technique, you can create a mouth-watering white pizza with mozzarella, ricotta, and parmesan that rivals any pizzeria!
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Polly-O ricotta for a smooth look
Polly-O ricotta is a great choice for a white pizza as it has a creamy, sweet profile that can be used for multiple purposes. The brand offers a range of ricotta products, including Original, Old Fashioned, New York Style, Ricottone, and Impastata. Polly-O's ricotta is known for its smooth texture, making it ideal for creating an authentic New York-style white pizza.
When making a white pizza, also known as pizza bianca, the cheese plays a crucial role in achieving the right taste and appearance. Ricotta and mozzarella are the standard cheeses used, and the addition of Polly-O ricotta can elevate the dish. Its creamy texture and sweet taste complement the other ingredients, resulting in a delicious and visually appealing pizza.
Polly-O ricotta is particularly recommended for those seeking a smooth and wet texture in their white pizza. Compared to other brands like Galbani, Polly-O's ricotta has a higher moisture content, contributing to a smoother overall appearance. This characteristic makes it a preferred choice among pizza enthusiasts aiming for the classic New York pizzeria look.
To make a New York-style white pizza at home, start by preparing hand-stretched, cold-fermented homemade pizza dough. Then, add shredded mozzarella and Polly-O ricotta, adjusting the amounts based on the size of your pizza. Sprinkle garlic powder, kosher salt, and Pecorino Romano or Parmesan cheese to enhance the flavour. Finally, bake your pizza until the crust is golden brown and the cheese is melted and bubbly.
By using Polly-O ricotta, you can achieve the signature smooth look of a New York-style white pizza. Its creamy texture and sweet taste, combined with the right ingredients and baking techniques, will result in a delicious and authentic pizza experience.
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Low-moisture, whole milk mozzarella
For the majority of pizza styles in the U.S., such as New York-style, Greek-style, bar pies, New Haven apizza, and Chicago deep-dish pies, low-moisture, whole-milk mozzarella is the cheese of choice.
Mozzarella with low moisture has superior meltability compared to fresh mozzarella, which exudes water as it melts and becomes more soupy than melty. Low-moisture mozzarella should stretch and remain dry enough to keep the pizza crust intact.
When selecting low-moisture mozzarella, opt for whole-milk cheese and shred it yourself. Whole-milk mozzarella has more fat content, making it easier to melt and imparting a better flavour and pull. If you are unable to find whole-milk mozzarella, you can mix full-fat mozzarella with low-fat mozzarella to achieve a balance.
To enhance the flavour of low-moisture, part-skim mozzarella, you can add toppings such as oil-marinated olives, vegetables sautéed in oil, or bacon. Additionally, incorporating various cheeses, such as asiago, pecorino romano, or parmesan, can boost the flavour and richness of the pizza.
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$2.97
White cheddar
When using white cheddar on a white pizza, it's essential to grate it yourself for the best texture and flavour. Pre-shredded cheese can have an adverse effect on the overall texture of the pizza, so freshly grated cheese is always preferable. The sharp flavour of white cheddar can also be enhanced by adding lemon zest and fresh thyme, which bring a bright, fresh flavour to the pizza.
To ensure the white cheddar melts evenly and creates a cohesive layer with the other cheeses, it's important to shred it finely. This allows it to blend well with the other classic white pizza cheeses, creating a cohesive and decadent mouthfeel. Additionally, when using white cheddar, consider adding a touch more moisture to the dough, as this type of cheese tends to be drier than other varieties. This can be achieved by brushing the dough with a mixture of garlic and olive oil before adding the cheese, or by using a wetter cheese like ricotta as a base.
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Pecorino Romano or Parmigiano-Reggiano
Pecorino Romano and Parmigiano-Reggiano are both types of Italian Parmesan cheese, but they have distinct characteristics. Pecorino Romano is made from sheep's milk and imported from Italy, while Parmigiano-Reggiano is made from unpasteurized cow's milk in the Parma, Reggio Emilia, Modena, Bologna, and Mantova regions of Italy.
Pecorino Romano has a zesty flavour and a slightly granular texture when melted, making it ideal for sprinkling on top of a white pizza. Its salty, sharp, and bitter taste can complement other cheeses like Gorgonzola and subtle, smoother cheeses. It pairs well with sweet ingredients like dried fruits and honey, as well as rich, slow-cooked tomato sauces and meat-based gravies.
Parmigiano-Reggiano, often referred to as the "King of Parmesan," has a rich, nutty taste derived from the milk of cows fed on a diet of alfalfa. It is hard-ripened and aged for at least 24 months, following an 800-year-old tradition. This variety is grainy and flaky with around 30% milk fat, and it produces crunchy calcium spots during the aging process.
When choosing between Pecorino Romano and Parmigiano-Reggiano for a white pizza, consider the desired flavour profile and texture. Pecorino Romano offers a more intense flavour and a granular texture, while Parmigiano-Reggiano provides a rich, nutty taste with a flaky, grainy texture. Both cheeses can enhance a white pizza, but the specific choice depends on personal preference and the desired balance of flavours and textures.
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Frequently asked questions
The standard cheese combination for a New York-style white pizza is mozzarella and ricotta. Some recipes also sprinkle either Pecorino Romano or parmesan on top.
There are many combinations of three cheeses that work well for a white pizza. One option is to use mozzarella, parmesan, and ricotta. Another is to use mozzarella, white cheddar, and goat cheese.
One option for a four-cheese white pizza is to use mozzarella, white cheddar, goat cheese, and parmesan.
For the best melt, it is recommended to use low-moisture, whole milk mozzarella that you grate by hand.
Polly-O ricotta is far wetter than Galbani ricotta and will give you the smooth white look you normally find at New York pizzerias.
