White Pizza from The Scarr's Pizza Cookbook
A perfect marriage of cheeses: mozzarella, ricotta, and pecorino, baked on NY's finest dough.
Equipment
- Box Grater
- Tawa or pizza pan, steel, or stone
- Spoon
- Molcajete y Tejolote optional
- Piping Bag optional
- Garlic Slicer optional
Ingredients
- 1 dough ball
- 1 to 2 tablespoon Giadzy olive oil plus more for oiling the pan and finishing
- 1 cup mozzarella cheese blend
- 3 ½ oz fresh mozzarella slices ⅛ to ¼ inch thick, then torn if desired
- ½ cup ricotta cheese
- ½ teaspoon oregano dried
- fresh black pepper
- 1 to 2 tablespoon pecorino or parmesan, grated, plus more to finish, optional
- 1 to 2 cloves garlic
Instructions
- Grate the Cheeses: Wash your hands with soap and water. Preheat the oven to 550 degrees Fahrenheit. Use a box grater to grate the mozzarella cheeses. Combine them in a bowl for a 50:50 blend.
- Open Up & Stretch the Dough: Halfway through your pizza dough coming to room temperature, remove the plastic wrap and push down on the dough to release any gas that may have built up. When it's done proofing, transfer the dough to a floured work surface. Keep the smoother top side facing up. Push down repeatedly all over, forcing out any air bubbles. Press your palms down on the middle of the dough, rotate the dough 90 degrees, and repeat. Let gravity help you stretch the dough by picking it up and letting it hang down and touch the work surface. Rotate the dough, using one hand to feed it into the other. Scarr compares it to turning a steering wheel. Do this a few times. Work until the dough is 12 inches in diameter. If you create a hole, gather the dough on either side and pinch it closed. Lightly flour your pizza pan or tawa and transfer the dough to it.
- Cover With the Cheese Blend: Cover evenly with the mozzarella cheese blend. Leave one inch around the dough uncovered for the crust. Layer the fresh mozzarella on top.
- Add Dollops of Ricotta: Dot the white pie with ricotta in dollops, about 1 inch apart. Scarr suggests using a piping bag if you desire a more even distribution.
- Sprinkle Oregano on the White Pizza: Sprinkle oregano evenly over the cheese.
- Add freshly ground black pepper to your liking.
- Drizzle the oil over the pie. Sprinkle the pecorino on top.
- Top with Garlic: Slice the garlic with a knife and top off your pizza. You can also use a garlic slicer to shave it over the top.
- Bake the White Pie: Place the pizza in the oven on the center rack. Place the other rack in the top position. Bake the pizza for 8 to 9 minutes total. After 2 minutes in the oven, check the bottom of the pizza to ensure it's cooking evenly and rotate a quarter or half turn every minute or so thereafter. After 6 minutes, move the pizza to the top rack. Continue to cook for 2 more minutes as is or switch it to broil.
- Finish & Grab a Slice: Turn off the oven when finished and remove the pizza. Slide it onto a cutting board. Top with more pecorino and drizzle with oil, as desired, but it should be good to go as is. Let the white pie cool for 2 minutes. Slice it up and serve. Check out the best way to reheat that leftover slice!
Notes
- Pizza is best eaten fresh. To store, let cool, wrap tightly in plastic, and freeze for up to 2 months.
- Don't put pizza in the fridge. It keeps best when frozen fresh
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/white-pizza
Nutrition
Calories: 490kcalCarbohydrates: 49gProtein: 23gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 59mgSodium: 1079mgPotassium: 80mgFiber: 2gSugar: 7gVitamin A: 504IUVitamin C: 0.2mgCalcium: 350mgIron: 3mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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