Classic NYC Bianca Pizza
Classic NYC Bianca Pizza
Ingredients
For the Pizza
- 1 pound pizza dough, store-bought, at room temperature
- 1 1/2 cups whole milk ricotta cheese, drained if watery
- 1 1/2 cups low-moisture, part-skim mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, finely grated
- 3 garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup fresh basil, torn or roughly chopped, for garnish
- 1 tablespoon cornmeal, for dusting
Instructions
- 1
Place a pizza stone or steel on the middle rack of your oven. Preheat the oven to 500°F. Allow it to preheat for at least 30-45 minutes to ensure the stone/steel is thoroughly hot.
⏱️ 45 min•🌡️ 500
- 2
In a medium bowl, combine the drained ricotta cheese, 1 cup of the shredded mozzarella, 1/4 cup of the grated Parmesan cheese, minced garlic, 1 tablespoon of olive oil, freshly ground black pepper, and red pepper flakes (if using). Mix well to combine all ingredients.
⏱️ 5 min
- 3
Lightly dust a pizza peel with cornmeal. On a lightly floured surface, gently stretch or roll out the pizza dough into a 12-14 inch circle, about 1/4 inch thick. Carefully transfer the stretched dough to the prepared pizza peel.
⏱️ 5 min
- 4
Evenly spread the ricotta mixture over the pizza dough, leaving a 1/2 inch border for the crust. Sprinkle the remaining 1/2 cup of shredded mozzarella and 1/4 cup of grated Parmesan cheese over the ricotta mixture.
⏱️ 5 min
- 5
Carefully slide the pizza from the peel onto the hot pizza stone or steel in the oven. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned in spots.
⏱️ 12 min•🌡️ 500
- 6
Using the pizza peel, carefully remove the pizza from the oven. Drizzle the remaining 1 tablespoon of extra virgin olive oil over the hot pizza. Garnish with fresh basil leaves. Let the pizza rest for 2-3 minutes before slicing and serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic NYC Bianca Pizza
Ingredients
For the Pizza
- 1 pound pizza dough, store-bought, at room temperature
- 1 1/2 cups whole milk ricotta cheese, drained if watery
- 1 1/2 cups low-moisture, part-skim mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, finely grated
- 3 garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
- 1/4 cup fresh basil, torn or roughly chopped, for garnish
- 1 tablespoon cornmeal, for dusting
Instructions
- 1
Place a pizza stone or steel on the middle rack of your oven. Preheat the oven to 500°F. Allow it to preheat for at least 30-45 minutes to ensure the stone/steel is thoroughly hot.
⏱️ 45 min•🌡️ 500 - 2
In a medium bowl, combine the drained ricotta cheese, 1 cup of the shredded mozzarella, 1/4 cup of the grated Parmesan cheese, minced garlic, 1 tablespoon of olive oil, freshly ground black pepper, and red pepper flakes (if using). Mix well to combine all ingredients.
⏱️ 5 min - 3
Lightly dust a pizza peel with cornmeal. On a lightly floured surface, gently stretch or roll out the pizza dough into a 12-14 inch circle, about 1/4 inch thick. Carefully transfer the stretched dough to the prepared pizza peel.
⏱️ 5 min - 4
Evenly spread the ricotta mixture over the pizza dough, leaving a 1/2 inch border for the crust. Sprinkle the remaining 1/2 cup of shredded mozzarella and 1/4 cup of grated Parmesan cheese over the ricotta mixture.
⏱️ 5 min - 5
Carefully slide the pizza from the peel onto the hot pizza stone or steel in the oven. Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned in spots.
⏱️ 12 min•🌡️ 500 - 6
Using the pizza peel, carefully remove the pizza from the oven. Drizzle the remaining 1 tablespoon of extra virgin olive oil over the hot pizza. Garnish with fresh basil leaves. Let the pizza rest for 2-3 minutes before slicing and serving.
⏱️ 5 min