Topping recipe

White Pizza (bianca)

White sauce, Fresh whole-milk mozzarella, Pecorino Romano or Parmigiano-Reggiano, Whole-milk ricotta, Extra-virgin olive oil. Scaled for 1 pie.

1 pieNew York14"White sauce

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

White sauce

scant ½ cup100 g

Cheese

Fresh whole-milk mozzarellaTorn into chunks

about 4 oz, torn120 g

Cheese

Pecorino Romano or Parmigiano-Reggiano

2 Tbsp, grated10 g

Toppings

Whole-milk ricotta (dollops)Drained, salted lightly

⅓ cup, in spoonfuls80 g

Garlic, thinly sliced

2 cloves6 g

Fresh thyme or basil leaves

a small handful2 g

Finishing

Extra-virgin olive oil (drizzle)

1 tsp5 g

Make the sauce

Scaled for 1 pie · 1 batch · Sauce recipe →

Combine cream and garlic in a small saucepan. Bring to a bare simmer over low heat and cook 8–10 min until thickened slightly and garlic is sweet. Off heat, whisk in parmesan, salt, pepper, and optional thyme. Cool completely before use — sauce thickens further as it cools.

Heavy cream

200 g

Garlic cloves, finely minced or confit8–10 cloves

30 g

Parmigiano-Reggiano, finely grated

50 g

Fine sea salt

2 g

Black pepper

1 g

Fresh thyme leavesOptional

1 g

Put it together

Once the sauce is made, for each pie

BeforeSpread the garlic cream thin, leaving a bare rim.
BeforeScatter the torn fior di latte, then drop the ricotta on in spoonfuls between the mozzarella.
BeforeSprinkle the sliced garlic and the pecorino over everything.
AfterScatter the herbs and drizzle the oil once it's out of the oven.

Shopping list

For 1 pie

Heavy cream200 g

Garlic cloves, finely minced or confit30 g

Parmigiano-Reggiano, finely grated50 g

Fine sea salt2 g

Black pepper1 g

Fresh thyme leaves1 g

Fresh whole-milk mozzarella120 g

Pecorino Romano or Parmigiano-Reggiano10 g

Whole-milk ricotta80 g

Garlic, thinly sliced6 g

Fresh thyme or basil leaves2 g

Extra-virgin olive oil5 g

Pair with

Make a New York–style dough to match. The calculator opens with New York pre-selected — pick portions and timing next.

Open dough calculator →