Ingredients
Method
- In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy — this means your yeast is alive and ready. Stir in olive oil and salt.
- Gradually add the flour, mixing until a shaggy dough forms. Knead it for 8–10 minutes on a lightly floured surface until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
- While the dough rises, make the infused olive oil. In a small skillet, warm 2 tablespoons of olive oil over medium-low heat. Add the minced garlic and cook until fragrant — about 1–2 minutes.
- Remove from heat and set aside. You’ll brush this on the crust and use some in the ricotta mixture too.
- In a small bowl, mix ricotta with a spoonful of the garlic oil, salt, and a pinch of black pepper. If you’re feeling adventurous, stir in a little lemon zest for brightness.
- Once your dough has doubled, punch it down and divide it into two equal portions (for two 10–12 inch pizzas). Roll or stretch one piece into a thin circle or oval — whatever fits your baking sheet or pizza stone.
- Transfer the dough to a parchment-lined sheet or preheated stone. Brush the edges with garlic oil for extra golden crust.
- Spread the ricotta mixture evenly over the dough, leaving a small border. Sprinkle shredded mozzarella and Parmesan on top. Drizzle a little more garlic oil over the entire surface.
- Preheat your oven to 475°F (or as hot as it safely goes) and bake the pizza for 10–13 minutes, or until the cheese is melted and bubbling and the crust is golden brown.
Notes
This white pizza is rich without being heavy, satisfying without needing meat or sauce. It’s all about texture and balance: crispy crust, creamy ricotta, stretchy mozzarella, salty Parmesan, and that gentle hum of garlic in every bite.