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Close-Up of A Freshly Baked White Pizza

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
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.
    An empty oven with the door open, preheating with the rack in the center position
  • 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.
    A person shapes and stretches pizza dough by hand on a floured wooden surface
  • 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.
    An unbaked white pizza is cooking on a hot pizza stone inside a preheated oven
  • 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.
    A freshly baked white pizza rests on a cooling rack with melted cheese and golden-brown crust

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