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New York White Pizza: A Slice of Heaven

The first time I tasted a New York white pizza, I was a wide-eyed culinary student interning at a small pizzeria in Little Italy. The aroma of garlic, bubbling cheese, and perfectly crisp crust filled the air, and one bite was all it took. The simplicity of the ingredients, the creamy ricotta against the salty mozzarella, and the whisper of oregano – it was a revelation. I was used to tomato sauce being the cornerstone of pizza, but this white pizza opened my eyes to a world of flavor possibilities beyond the classic red sauce. From that moment on, it became my go-to order, and a constant source of inspiration in my own kitchen.

Recipe Overview

Prep Time: 8 minutes
Cook Time: 11 minutes
Total Time: 19 minutes
Servings: 4
Yield: 1 pie
Dietary Type: Vegetarian

Ingredients

1 (12 inch) pizza dough (preferably New York-style pizza dough)
2 tablespoons extra virgin olive oil
¾ cup whole milk ricotta cheese
1 tablespoon minced garlic
1 ¾ cups whole-milk mozzarella cheese, coarsely shredded
½ teaspoon dried oregano

Equipment Needed

Oven
Baking stone or pizza stone
Pizza screen or perforated pizza pan (12-inch)
Cooking spray
Pizza peel
Cutting board
Knife or pizza cutter

Instructions

Begin by positioning an oven rack on the second-lowest level in the oven and placing a baking stone on the rack. Position another rack in the upper third of the oven. Preheat the oven to 500°F (260°C). It’s crucial to give the baking stone ample time to heat up for a truly crispy crust.
Coat a 12-inch pizza screen or perforated pizza pan with cooking spray. This will prevent the dough from sticking and ensure easy removal after baking.
Lay the pizza dough on the prepared screen or pan. Gently stretch the dough into a 12-inch round. Be careful not to tear the dough; work slowly and evenly from the center outwards. If the dough resists stretching, let it rest for a few minutes before continuing.
Now, to top the pizza: brush the dough with 1 tablespoon of extra virgin olive oil. This creates a flavorful base and helps the crust to brown beautifully.
Spread the ricotta cheese evenly over the dough, leaving a ¼-inch border for the crust. Even distribution ensures a consistent flavor and texture in every bite.
Sprinkle the minced garlic evenly over the ricotta cheese. Be generous, but not overwhelming – garlic is a key flavor component of white pizza.
Sprinkle the shredded mozzarella cheese over the garlic and ricotta. Make sure to distribute the cheese evenly for optimal melting and coverage.
Crush the dried oregano between your fingers and sprinkle it evenly over the cheese and crust. Crushing the oregano releases its fragrant oils, enhancing its flavor.
Drizzle the remaining 1 tablespoon of olive oil over the top of the pizza. This adds richness and helps the cheese to melt evenly.
Place the pizza in the oven on the upper rack. Bake for approximately 8 minutes, or until the crust is crisp and golden brown. Keep a close eye on it, as ovens vary and you don’t want the crust to burn.
Using a pizza peel, carefully lift the pizza off the screen/pan and place the crust directly on the baking stone. Remove the screen/pan from the oven.
Continue baking the pizza until the bottom of the crust is golden brown and crispy, about 3 minutes. This direct contact with the hot stone is what gives the New York pizza its signature char.
Using the peel, remove the pizza from the oven and transfer it to a cutting board.
Slice the pizza into wedges and serve immediately.

Expert Tips & Tricks

For an extra crispy crust, try preheating your baking stone for at least an hour at 500°F.
If your dough is too sticky to work with, lightly flour your hands and the work surface.
Don’t overload the pizza with toppings! Less is often more when it comes to achieving a balanced flavor.
If you don’t have a pizza stone, you can use a baking sheet, but the crust won’t be quite as crispy.
For a richer flavor, try using fresh garlic instead of minced garlic, but be sure to mince it very finely to prevent burning.
To prevent the ricotta from drying out, you can mix it with a little bit of heavy cream or milk before spreading it on the pizza.
If you don’t have a pizza peel, use a large spatula to transfer the pizza to and from the oven.
If the crust is browning too quickly, reduce the oven temperature slightly or move the pizza to a lower rack.
Consider adding a pinch of red pepper flakes for a bit of heat.

Serving & Storage Suggestions

Serve your New York white pizza immediately while it’s hot and the cheese is melted and bubbly. Garnish with a few fresh basil leaves for a pop of color and flavor. Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) or in a skillet on the stovetop until warmed through. While freezing is possible, it can affect the texture of the crust and cheese, so it’s best enjoyed fresh or refrigerated.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	290 kcal	N/A
Total Fat	23.7g	36%
Saturated Fat	11.2g	56%
Cholesterol	62.2mg	20%
Sodium	346.5mg	14%
Total Carbohydrate	3.2g	1%
Dietary Fiber	0.1g	0%
Sugars	0.7g	N/A
Protein	16.2g	32%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Garlic White Pizza: Double or triple the amount of garlic for an even more intense garlic flavor. You can also add roasted garlic cloves for a sweeter, mellower garlic taste.
Spinach and Artichoke White Pizza: Add sauteed spinach and artichoke hearts to the toppings for a delicious and healthy twist.
Mushroom White Pizza: Saute your favorite mushrooms (such as cremini, shiitake, or oyster mushrooms) with garlic and thyme, and add them to the pizza for an earthy and savory flavor.
Pesto White Pizza: Swirl pesto over the ricotta cheese before adding the mozzarella for a burst of fresh basil flavor.
Spicy White Pizza: Add a pinch of red pepper flakes or drizzle with hot honey for a spicy kick.
Vegan White Pizza: Substitute the ricotta and mozzarella cheese with vegan alternatives. There are many excellent vegan cheeses available these days that melt and taste just like the real thing. Ensure to use plant based milk as well.
Gluten-Free White Pizza: Use a gluten-free pizza dough for a gluten-free version of this classic pizza.

FAQs (Frequently Asked Questions)

Q: Can I use pre-shredded mozzarella cheese?
A: While convenient, pre-shredded mozzarella often contains cellulose, which can prevent it from melting as smoothly. Freshly shredded mozzarella will give you the best results.

Q: My pizza dough is too sticky to work with. What should I do?
A: Lightly flour your hands and your work surface. You can also add a small amount of flour to the dough itself, but be careful not to overwork it.

Q: Can I use a different type of cheese?
A: While ricotta and mozzarella are traditional for white pizza, you can experiment with other cheeses like provolone, parmesan, or fontina.

Q: How do I know when the pizza is done?
A: The crust should be golden brown and crispy, and the cheese should be melted and bubbly. The bottom of the crust should also be golden brown.

Q: Can I make the pizza dough ahead of time?
A: Yes, you can make the pizza dough ahead of time and store it in the refrigerator for up to 3 days. Be sure to bring it to room temperature before stretching it.

Final Thoughts

Now that you’ve got the secrets to crafting the perfect New York White Pizza, it’s time to fire up that oven and create your own masterpiece. Don’t be afraid to experiment with different toppings and flavors to find your perfect combination. Whether you’re enjoying a cozy night in or hosting a pizza party, this recipe is sure to impress. So, gather your ingredients, roll up your sleeves, and get ready to experience a slice of New York heaven, right in your own kitchen. We would love to hear about your own creations, so please, feel free to share you thoughts and variations with us!

New York White Pizza Recipe