Delicious White Pizza Recipe | Crispy Homemade Pizza Bianca

ByAlex King March 19, 2026

Meet your new weeknight favorite: a classic white pizza with a shatteringly crisp crust, rich garlicky ricotta, and melty mozzarella. No red sauce, just creamy, salty, cheesy goodness on golden dough. If you love pizza bianca from your favorite slice shop, you’ll love how simple this version tastes and how fast it bakes at home.

I’ll walk you through the dough, the white sauce (it’s basically seasoned ricotta), and all the tricks for a crisp bottom and bubbly cheese top. You can bake it on a steel, stone, or a regular sheet pan and still get top-tier results. Let’s do it.

Why This White Pizza Turns Out So Good

White pizza shines because you control the richness and the browning. Here’s why this method delivers every time:

High-heat baking gives you that pizzeria-style crisp with blistered cheese.
Dry, well-drained cheeses prevent a soggy top and keep the crust snappy.
Garlic-infused olive oil seasons the crust and boosts browning.
Balanced cheese blend (ricotta, mozzarella, Parm) hits creamy, stretchy, and salty notes.
Simple shaping technique avoids degassing so the crust stays airy and light.

Ingredients

For the dough (store-bought or homemade)

1 pound pizza dough at room temperature (store-bought or homemade)
Flour or fine semolina, for dusting

For the white topping

1 cup whole-milk ricotta, well-drained
1 1/4 cups low-moisture mozzarella, shredded
1/3 cup freshly grated Parmesan or Pecorino Romano
2–3 tablespoons extra-virgin olive oil
2–3 cloves garlic, finely grated or minced
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

Finishing touches

Fresh basil or oregano leaves
Lemon zest or a squeeze of lemon (optional but amazing)
Flaky sea salt

Ingredient tip: Use low-moisture mozzarella for a crisper top. If you only have fresh mozzarella, slice it thin, pat it dry, and use less to avoid excess moisture.

How to Make Crispy Homemade White Pizza

1) Preheat for a hot bake

Place a pizza steel or stone on the middle rack. If you don’t have one, invert a sheet pan and use it as a makeshift stone.
Preheat the oven to 500–550°F (260–288°C) for at least 45 minutes. Heat matters.

2) Mix the white “sauce”

In a bowl, stir together ricotta, 1 tablespoon olive oil, garlic, salt, pepper, and red pepper flakes.
Taste and adjust salt. You want it savory and garlicky, not bland.

3) Prep the dough

Lightly flour your counter. Turn out the dough and dust your hands.
Gently press the center and leave a 1-inch rim puffy. Lift the dough over your hands and stretch by rotating until it reaches 12–14 inches.
Transfer to a floured pizza peel or a parchment sheet if using a sheet pan.
Brush the surface with garlic-infused olive oil (mix remaining oil with a pinch of garlic). This promotes browning and flavor.

4) Top it right

Dollop the ricotta mixture in 6–8 spoonfuls and spread gently, leaving the rim clear.
Sprinkle mozzarella evenly.
Dust with Parmesan. Add a crack of black pepper.

5) Bake hot and fast

Slide the pizza onto the steel/stone or place the sheet pan in the oven.
Bake 7–10 minutes, until the crust turns deep golden and the cheese bubbles and browns in spots.
Optional: Broil for 30–60 seconds for extra blistering. Watch closely.

6) Finish and slice

Transfer to a board. Top with fresh basil or oregano.
Add lemon zest or a tiny squeeze of lemon for brightness.
Sprinkle flaky salt. Slice and serve immediately.

Pro tip: If the bottom needs more color, slide the baked pizza off parchment directly onto the hot steel for 1–2 extra minutes.

How to Store Leftover White Pizza

Cool completely on a rack so steam doesn’t make the crust soggy.
Refrigerate slices in an airtight container for up to 4 days.
Freeze tightly wrapped slices for up to 2 months. Reheat from frozen.

Best way to reheat for crispness

Skillet: Medium heat, 3–5 minutes, covered for the last minute to melt cheese.
Oven or toaster oven: 425°F for 8–10 minutes on a bare rack or preheated sheet.
Air fryer: 375°F for 4–6 minutes.

Why You’ll Love Making White Pizza at Home

Restaurant-quality crust without special equipment.
Customizable richness—you control the garlic, salt, and cheese levels.
Fast prep using store-bought dough and pantry cheeses.
Pairs with everything from salad to roasted veggies or a glass of crisp white wine.
Kid-friendly but easily “adulted” with herbs, lemon, and chili flakes.

Common Mistakes to Avoid

Skipping the long preheat: A cold oven guarantees pale crust.
Using watery cheeses: Drain ricotta and avoid packed-in-water mozzarella unless well-dried.
Overloading toppings: Thick layers steam and soften the crust.
Rolling the dough too thin: Stretch by hand to keep the rim airy and crisp.
Under-salting the ricotta: Season generously so the flavors pop.

Easy Variations to Try

Mushroom and thyme: Sauté sliced creminis in butter and thyme, cool, then scatter over the ricotta.
Spinach and artichoke: Fold chopped, well-squeezed spinach and chopped artichokes into the ricotta.
Prosciutto and arugula: Top the hot pizza with ribbons of prosciutto and a lemony arugula handful.
Garlic confit and burrata: Dot with garlic confit cloves and finish with torn burrata after baking.
Truffle and fontina: Swap part of the mozzarella for fontina and finish with a drizzle of white truffle oil.
Herbed ricotta: Mix in chopped parsley, chives, and a little lemon zest.

FAQ

Can I use whole-wheat dough?

Yes. Use a 50/50 blend of white and whole-wheat dough for better rise and browning. Bake at the same temperature and watch for doneness.

What if I don’t have a stone or steel?

Use an inverted sheet pan preheated with the oven. Slide the pizza (on parchment) onto the hot pan for a strong bottom sear.

How do I keep ricotta from watering out?

Drain it in a fine-mesh sieve or cheesecloth for 20–30 minutes. Stir in salt after draining. Low moisture equals crisper results.

Fresh vs. low-moisture mozzarella?

Low-moisture melts evenly and browns better. If using fresh, slice thin, blot well, and use sparingly.

Can I add garlic oil instead of raw garlic?

Absolutely. Warm olive oil with smashed garlic cloves until fragrant, then cool and brush over the dough.

Is parbaking necessary?

Not with high heat and moderate toppings. If you use heavy, wet add-ons, parbake 3–4 minutes, then add cheese and finish.

Wrap-Up

White pizza delivers big flavor with simple ingredients and quick technique. Preheat hard, drain your cheeses, and keep the toppings light. You’ll pull a bubbly, golden pie with a crisp bottom and creamy, garlicky top—exactly what pizza night deserves. If you try a variation, tell me your favorite combo. I’m partial to lemon zest, basil, and an extra pinch of chili flakes for that perfect bite.