How to Make the Perfect White Pizza at Home

Let’s get one thing straight—white pizza isn’t playing second fiddle to the classic red-sauce pies.

It’s not a trendy twist or a consolation prize. It’s a flavor bomb dressed in elegance, dripping in garlic oil and cheesy richness like it owns the place.

Done right, it hits like comfort food with a silk tie on.

That said, white pizza has a personality. It’s creamy, garlicky, maybe a little sharp, a little sweet, depending on the cheeses you choose.

It’s also surprisingly easy to screw up if you treat it like a red pie without the sauce. But don’t worry.

I’ve made all the mistakes already, so you don’t have to.

Let’s get into it.

What Is a White Pizza?

In short: no tomato sauce. Instead, you get a base of cheese (or a garlicky béchamel, or even ricotta), sometimes with a drizzle of olive oil or infused cream. It’s like Alfredo and pizza had a quiet, tasteful child who grew up to be a sommelier.

There are infinite riffs, of course, but the holy trinity for white pizza is usually:

You want decadence, sure—but with guardrails.

White Pizza Recipe

This version of white pizza pulls together a luscious garlic oil base, a smart blend of cheeses, and the optional flair of greens or roasted toppings to balance the decadence. Serve it hot from the oven with a chilled glass of white wine, a crisp salad on the side, or just slice it up and let it shine solo.

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Prep Time 25 minutes mins

Course Main Course

Cuisine Italian-American

Servings 4

Calories 480 kcal

Equipment

• Pizza stone or baking steel (or an inverted sheet pan as a solid alternative)
• Pizza peel (or parchment paper for sliding ease)
• Rolling pin or your hands for stretching dough
• Mixing bowls
• Saucepan
• Whisk
• Small skillet (for garlic oil)
• Oven (preheated to 500°F or as high as it safely goes)

Ingredients

  

Dough (makes 2 medium pizzas)

• 500 g bread flour or Tipo 00
• 325 g lukewarm water
• 10 g fine sea salt
• 5 g instant yeast (or 7g active dry, bloomed)
• 1 tbsp olive oil
• Optional: 1 tsp honey or sugar

Garlic Oil Base

• ¼ cup olive oil
• 3-4 garlic cloves, thinly sliced
• Optional: pinch red pepper flakes or a thyme sprig

Cheese Blend

• 1 ½ cups shredded low-moisture mozzarella
• ¾ cup fontina, shredded
• ⅓ cup Parmesan or Pecorino, grated
• ½ cup whole-milk ricotta (dolloped on)
• Optional: 2 oz goat cheese, crumbled (for extra tang)

Optional Toppings

• Fresh arugula (to scatter on post-bake)
• Lemon zest
• Black pepper
• Thin-sliced cooked potato or caramelized onions
• Prosciutto or mushrooms

Instructions

 

• Make the Dough (if homemade)

  Combine flour and salt in a bowl. In another container, mix water, yeast, and honey (if using).

  Combine with the flour and add olive oil. Mix into a shaggy dough, then knead until smooth.

  Let rise 60–90 minutes until doubled. Divide into two balls and let rest 30 more minutes.
  
• Prep the Garlic Oil

  Warm olive oil over low heat. Add garlic slices (and optional aromatics) and gently sizzle 5–6 minutes until fragrant and golden.

  Don’t burn! Set aside.
  
• Preheat the Oven

  Crank it to 500°F (or max heat) with your pizza stone or sheet pan inside. Let it preheat for at least 30 minutes.
  
• Stretch the Dough

  On a lightly floured surface, stretch one dough ball into a 10–12 inch round. Place it on a floured pizza peel or parchment paper.
  
• Assemble the Pizza

  Brush garlic oil generously across the dough. Sprinkle mozzarella, fontina, and Parmesan.

  Add dollops of ricotta and goat cheese (if using). Don’t overload—it’s about balance.
  
• Bake

  Slide onto the hot stone or pan and bake 12–15 minutes until bubbly and golden.

  Crust should be crisp but chewy, cheese melted and lightly browned.
  
• Finish

  Let it rest 2 minutes. Top with fresh arugula, lemon zest, black pepper, or a drizzle of more garlic oil, if desired. Slice and serve.
  

Video

Notes

Cooking Tips

• Cold ferment the dough overnight in the fridge for a crispier crust and deeper flavor.
• Balance is everything. Don’t go overboard with cheese or toppings, or you'll end up with soup on a crust.
• Avoid watery ingredients. If using mushrooms, cook them first. Skip raw tomatoes or juicy veggies.
• Preheat like your life depends on it. A screaming hot oven is key to that classic, blistered crust.

Keyword Easy Pizza, Garlic Pizza, Homemade Pizza, Vegetarian Option, White Pizza

Toppings That Slap (and Those That Flop)

@domcancookit Cheesy White Pizza This is my version of a white pizza! It’s super delicious! I cooked it in the Ooni Pizza Oven and it turned out amazing! If using an indoor oven, cook at the max temperature. Ingredients: -Pizza Dough -Ricotta Cheese -Mozzarella Cheese -Pecorino Romano -Butter -Fresh Basil -Parsley -Pepper -Oregano -Add Salt to Taste (Pecorino is a salty cheese so I didn’t add it in my case) Enjoy! #pizza #cooking #food #italianfood ♬ original sound – DomCanCookIt

White pizza has a range. It can be delicate or punchy. Luxurious or cheeky. But not everything works. You need toppings that add something—flavor, crunch, acid—not just baggage.

Top Tier Combos

Toppings to Skip (or at Least Rethink)

• Super wet vegetables (looking at you, raw tomatoes and bell peppers)
• Too many cheeses with high moisture (soggy central)
• Sweet sauces (BBQ has no business here)

Balance, always.