White Pizza (Pizza Bianca) Recipe – American Classic and Roman Original

This white pizza recipe is for anyone who believes the cheese is the best part of pizza. It has a crisp homemade crust, warm garlic oil, creamy ricotta, fresh mozzarella, and salty Pecorino Romano. There is no tomato sauce, so every simple flavor gets a chance to stand out.

I first loved white pizza because it felt both new and familiar. It still had the warm crust and melted cheese I wanted, but the garlic, olive oil, and ricotta gave it a softer and richer taste. It quickly became one of my favorite pizzas to make at home.

The name pizza bianca means “white pizza” in Italian. However, that name can describe two very different foods. In the United States, white pizza is usually a cheese-topped pizza without tomato sauce, while Roman pizza bianca is a simple olive oil flatbread with no cheese.

This guide shows you how to make the cheesy American white pizza as the main recipe. You will also find a bonus recipe for real Roman pizza bianca later in the post. Both are worth making, but they are not the same dish.

The main white pizza takes about 1 hour and 35 minutes when you make the dough from scratch. Most of that time is for the dough to rise. When you start with store-bought pizza dough, you can have dinner ready in about 25 minutes.

White Pizza vs. Pizza Bianca: What Is the Difference?

White pizza and Roman pizza bianca share a name, but they look and taste very different. American white pizza is rich, cheesy, and often served as a full meal. Traditional Roman pizza bianca is a light, chewy flatbread sold in bakeries across Rome.

Pizza Types	American White Pizza	Roman Pizza Bianca
What it is	A pizzeria-style pizza made without tomato sauce	A simple Roman bakery flatbread
Main toppings	Ricotta, mozzarella, garlic, Pecorino Romano, and olive oil	Olive oil and flaky salt, with rosemary sometimes added
Cheese	Yes	No
Texture	Crisp crust with soft, creamy cheese	Light, chewy, airy, and crisp around the edges
How it is served	Cut into slices and served as a meal	Sold warm by the slice or split for sandwiches
Popular extras	Arugula, lemon, mushrooms, or herbs	Mortadella, rosemary, or a little lemon zest

The American version is the pizza most people expect when they search for a white pizza recipe. It uses olive oil and garlic in place of red sauce, followed by creamy cheeses and fresh herbs.

Roman pizza bianca is much more simple. It is made from a very wet dough that bakes into a bubbly, golden flatbread. Romans often eat it warm on its own or cut it open and fill it with mortadella.

What Is White Pizza?

White pizza is a pizza made without tomato sauce. Instead, the dough is brushed with garlic olive oil and topped with white cheeses such as ricotta, mozzarella, Parmesan, or Pecorino Romano. Fresh herbs are often added for more flavor.

This style of pizza is common in American Italian restaurants and pizzerias. Some places call it white pizza, while others call it pizza bianca. The toppings can change, but ricotta, mozzarella, garlic, and olive oil are the most common mix.

The ricotta should be added in small spoonfuls instead of spread into a thin layer. Those soft ricotta pools stay creamy while the mozzarella melts around them. Pecorino Romano adds a sharper, salty flavor that keeps the pizza from tasting too heavy.

White pizza does not need a thick cream or Alfredo sauce. In this recipe, the garlic oil, ricotta, and melted mozzarella create all the rich flavor you need. Keeping the base simple also helps the crust stay crisp.

It is important to drain fresh mozzarella before putting it on the pizza. Fresh mozzarella holds a lot of water, and that water can make the middle of the pizza soft or soggy. Letting it rest on paper towels for 1 to 2 hours makes a big difference.

I also prebake the oiled crust for 5 minutes before adding the cheese. This gives the bottom a head start and helps it hold the moist toppings. It is a small extra step, but it gives you a much better white pizza at home.

Key Ingredients and Substitutions

All-purpose flour: 2 1/2 cups (about 315 grams) make a soft pizza dough with a light, chewy center. Bread flour can be used for a slightly chewier crust, but you may need an extra spoonful of water if the dough feels dry.

Warm water: 1 cup (240 milliliters) brings the dough together and helps wake up the yeast. The water should be around 110°F or 43°C, which feels warm but not hot when touched.

Active dry yeast: 1 packet, or 2 1/4 teaspoons (7 grams), helps the pizza dough rise. Let it sit in the warm water with the sugar for 5 to 10 minutes, and check that it becomes foamy before adding it to the flour.

Sugar: 1 teaspoon (4 grams) gives the yeast a quick start. It does not make the pizza taste sweet, and honey can be used in the same amount if needed.

Fine salt: 1 teaspoon (6 grams), plus a small pinch for the ricotta, adds flavor to the dough and cheese. Do not leave it out, since pizza dough can taste flat without enough salt.

Extra-virgin olive oil: 1 tablespoon (15 milliliters) for the dough, plus 2 tablespoons (30 milliliters) for the garlic oil and finishing, adds flavor and helps the crust brown. A good olive oil is worth using here because there is no tomato sauce to cover its taste.

Whole-milk ricotta cheese: 1 cup (about 250 grams) makes soft, creamy pools across the pizza. Add it in small spoonfuls instead of spreading it into a thin layer, since those thick ricotta pockets are one of the best parts of white pizza.

Fresh mozzarella: 1 ball, about 8 ounces (225 grams), torn into small pieces and drained for 1 to 2 hours, melts into soft, stretchy patches. Low-moisture mozzarella also works and does not need to be drained, but fresh mozzarella gives the pizza a softer texture.

Pecorino Romano: 1/4 cup (about 25 grams), finely grated, adds a sharp and salty finish. Parmesan can replace it in the same amount if Pecorino Romano is hard to find.

Garlic: 3 cloves, finely minced, give the olive oil base its main flavor. Warming the garlic gently in the oil softens its sharp taste, but do not let it brown or it may become bitter.

Fresh basil or thyme: 1 tablespoon chopped basil or 1 teaspoon fresh thyme leaves adds fresh color and flavor. Fresh oregano or rosemary can also work, but rosemary should be chopped very finely because its flavor is stronger.

Arugula: 1 packed cup (about 20 grams), optional, adds a fresh, peppery finish after baking. Do not bake it on the pizza, since the leaves will wilt too much in the hot oven.

Fresh lemon juice: 1 to 2 teaspoons, optional, helps balance the rich cheese. A little lemon zest can also be added for a brighter flavor without making the crust wet.

Can I Use Store-Bought Pizza Dough?

Yes. Replace the homemade dough ingredients with 1 pound (450 grams) of fresh store-bought pizza dough. Let cold dough sit at room temperature for 30 to 60 minutes before stretching it, since cold dough often pulls back and is harder to shape.

The toppings and baking steps stay the same. You should still prebake the oiled crust for 5 minutes before adding the cheeses. With ready-made dough, the pizza takes about 25 minutes to prepare and bake.

Necessary Equipment

• Large mixing bowl: You will need this for mixing the dough and giving it room to rise.
• Small bowl or measuring cup: This is useful for mixing the warm water, yeast, and sugar.
• Wooden spoon or dough whisk: Either tool works well for mixing the dough before kneading.
• Clean work surface: A lightly floured counter gives you space to knead and shape the dough.
• Small saucepan or skillet: Use this to warm the minced garlic gently in the olive oil.
• Paper towels and a plate: These help pull extra water from the fresh mozzarella before it goes on the pizza.
• Pizza stone, pizza steel, or large baking sheet: A preheated pizza stone or steel gives the crust the crispest bottom. A regular baking sheet also works well.
• Parchment paper: This makes it easier to move the shaped dough and helps stop it from sticking to a baking sheet.
• Pastry brush: Use it to spread the garlic oil directly over the stretched pizza dough before prebaking.
• Large spoon: This helps you place small pools of ricotta evenly across the crust.
• Pizza peel, optional: A peel makes it easier to move the pizza onto a hot stone or steel.
• Pizza cutter or sharp knife: Let the pizza rest for a few minutes before slicing so the cheese stays in place.

How to Make White Pizza

The best white pizza starts with dough that has enough time to rise. It also helps to drain the mozzarella before you begin. This keeps extra water from soaking into the crust.

The crust is baked on its own for 5 minutes before the cheese is added. This simple step helps the middle stay firm and crisp. It is especially helpful when using fresh ricotta and mozzarella.

1. Drain the mozzarella: Tear the fresh mozzarella into small pieces and place them on a plate lined with paper towels. Cover with another paper towel and let it drain for 1 to 2 hours. Change the paper towels if they become very wet.
2. Activate the yeast: Pour 1 cup of warm water into a small bowl or measuring cup. Add 1 packet of active dry yeast and 1 teaspoon of sugar, then stir gently. Let the mixture sit for 5 to 10 minutes, until a layer of foam appears on top.
3. Mix the pizza dough: Add 2 1/2 cups of all-purpose flour and 1 teaspoon of salt to a large mixing bowl. Pour in the yeast mixture and 1 tablespoon of olive oil. Stir until the flour is mixed in and a rough dough forms.
4. Knead until smooth: Move the dough to a lightly floured counter and knead it for 8 to 10 minutes. Push the dough away with the heel of your hand, fold it back, and repeat. The finished dough should feel soft, smooth, and a little springy.
5. Let the dough rise: Lightly oil a clean bowl and place the dough inside. Turn the dough once so the top has a thin coat of oil. Cover the bowl and leave it in a warm place for about 1 hour, or until the dough has doubled in size.
6. Heat the oven: Place a pizza stone, pizza steel, or upside-down baking sheet in the oven if you have one. Preheat the oven to 425°F (220°C) for at least 30 minutes. A fully heated baking surface will help the bottom of the pizza cook more evenly.
7. Make the garlic oil: Add 2 tablespoons of olive oil and 3 finely minced garlic cloves to a small saucepan. Warm over low heat for about 1 minute, stirring often. Take it off the heat as soon as the garlic smells good, and do not let it turn brown.
8. Season the ricotta: Place 1 cup of whole-milk ricotta in a small bowl. Add a small pinch of salt and about half of the fresh basil or thyme. Stir just enough to mix it together, but do not beat it until runny.
9. Shape the pizza dough: Press the risen dough gently to remove large air bubbles. Place it on a sheet of parchment paper and stretch it into a 12- to 14-inch circle or a large oval. Leave the outer edge a little thicker so it can rise into a crust.
10. Brush the dough with garlic oil: Brush most of the warm garlic oil over the dough, including the minced garlic. Leave a small border around the edge. Save a little oil for drizzling over the finished pizza.
11. Prebake the crust: Move the dough and parchment paper onto the hot baking surface. Bake the plain, oiled crust for 5 minutes. It may puff in a few spots, and the surface should begin to look dry but not brown.
12. Add the cheeses: Carefully remove the crust from the oven. Add the ricotta in small spoonfuls across the top instead of spreading it into one flat layer. Place the drained mozzarella between the ricotta, then sprinkle the Pecorino Romano over everything.
13. Finish baking: Return the pizza to the oven and bake for 10 to 15 minutes. It is ready when the crust is golden, the mozzarella is bubbling, and a few cheese spots are lightly browned. Check the bottom to make sure it is firm before removing the pizza.
14. Add the final toppings: Let the pizza rest for 3 to 5 minutes before cutting it. Drizzle it with the saved garlic oil and add the rest of the fresh herbs. For a fresh finish, top it with arugula and a small squeeze of lemon just before serving.

Using Store-Bought Pizza Dough

Start with 1 pound of prepared pizza dough and let it sit at room temperature for 30 to 60 minutes. Warm dough is easier to stretch and is less likely to pull back into a small ball.

Follow the recipe from the oven-heating step. Shape the dough, brush it with garlic oil, and prebake it for 5 minutes before adding the cheese. With this shortcut, you are about 25 minutes away from fresh white pizza.

Bonus Recipe: Real Roman Pizza Bianca

Roman pizza bianca is not a cheese pizza. It is a light, chewy flatbread covered with olive oil and salt. You can find it in bakeries all over Rome, where it is sold warm in large pieces.

The dough is much wetter than regular pizza dough. Do not add extra flour just because it feels sticky. The extra water is what creates the open holes, light middle, and crisp edges.

Ingredients for Roman Pizza Bianca

All-purpose or bread flour: 360 grams, or about 3 cups, forms the base of the dough. Bread flour gives the flatbread a little more chew, but all-purpose flour also works well.

Cool water: 300 milliliters, or about 1 1/4 cups, creates a very wet dough. Add all of the water because the high amount is needed for the light, bubbly texture.

Instant yeast: 2 grams, or about 1/2 teaspoon, gives the dough a slow rise. The small amount is enough because the dough rests in the refrigerator for 12 to 24 hours.

Fine salt: 9 grams, or about 1 1/2 teaspoons, gives the plain dough enough flavor. Mix it in well so there are no salty pockets.

Extra-virgin olive oil: 2 tablespoons for the dough, plus more for the pan and top, keeps the bread soft inside and crisp outside. Olive oil is one of the main flavors, so choose one you enjoy.

Flaky salt: 1/2 to 1 teaspoon, is sprinkled over the flatbread after baking. Start with a small amount and add more only if needed.

Fresh rosemary: 1 to 2 teaspoons, optional, gives the bread a woodsy flavor. Chop it well so there are no large, tough pieces.

How to Make Roman Pizza Bianca

1. Mix the wet dough: Add the flour, cool water, instant yeast, salt, and 2 tablespoons of olive oil to a large bowl. Stir with a strong spoon until no dry flour remains. The dough will look loose, sticky, and rough, which is correct.
2. Rest the dough: Cover the bowl and let the dough sit for 20 minutes. This short rest gives the flour time to soak up the water. The dough will already feel a little stronger after resting.
3. Complete the first fold: Wet your hand so the dough does not stick. Lift one side of the dough, stretch it upward, and fold it into the middle. Turn the bowl and repeat this motion four times.
4. Repeat the folds: Cover the bowl and rest the dough for another 20 minutes. Complete the same folding process two more times, with a 20-minute rest between each set. The dough should slowly become smoother and hold its shape better.
5. Chill overnight: Cover the bowl tightly and place it in the refrigerator for 12 to 24 hours. The dough will slowly rise and develop more flavor. Make sure the bowl has enough space for the dough to grow.
6. Oil the baking pan: Pour a good layer of olive oil onto a large rimmed sheet pan. Spread the oil over the base and corners. The oil keeps the wet dough from sticking and helps the bottom become crisp.
7. Move the dough carefully: Take the dough from the refrigerator and gently pour it onto the oiled pan. Try not to press out all of the air. Turn the dough once so both sides are lightly coated in oil.
8. Stretch and rest: Use oiled fingertips to gently stretch the dough toward the edges of the pan. If it pulls back, stop and let it rest for 10 minutes before trying again. Once stretched, let the dough rest uncovered for 45 minutes.
9. Heat the oven: While the dough rests, preheat the oven to 500°F (260°C). Place one oven rack in the lower third of the oven. The high heat helps the flatbread rise fast and form dark golden bubbles.
10. Dimple the surface: Drizzle a little more olive oil over the dough. Press your oiled fingertips deep into the surface to make small wells, but do not tear the dough. Add chopped rosemary now if you are using it.
11. Bake until blistered: Bake for 12 to 14 minutes, or until the top is golden and has dark, blistered spots. The edges should look crisp, while the middle should still feel light and soft. Add another minute or two if the top still looks pale.
12. Finish with oil and salt: Brush the hot pizza bianca with a little more olive oil as soon as it comes out of the oven. Sprinkle it with flaky salt and let it cool for at least 10 minutes. Tear or cut it into uneven pieces and serve it warm.

How Romans Serve Pizza Bianca

Roman pizza bianca is often eaten plain while it is still warm. The olive oil, salt, crisp edges, and soft middle give it plenty of flavor without sauce or cheese.

For a classic Roman sandwich, split a thick piece across the middle and fill it with thin slices of mortadella. A little lemon zest can be added for a fresh taste. The warm bread and soft mortadella make a very simple but special meal.

Tips for the Best White Pizza

• Drain the mozzarella well: Fresh mozzarella holds more water than low-moisture cheese. Give it at least 1 hour on paper towels, and gently press the pieces before placing them on the pizza.
• Do not spread the ricotta too thin: Add the ricotta in small spoonfuls. Thick pools stay soft and creamy, while a thin layer can make the crust wet.
• Prebake the crust: Bake the garlic-oil-coated dough for 5 minutes before adding the toppings. This sets the surface and helps stop moisture from soaking into the middle.
• Warm the garlic gently: Garlic can become bitter when it browns. Keep the heat low and remove the pan once the garlic smells strong and fresh.
• Heat the baking surface first: A hot pizza stone, steel, or baking sheet gives the dough a quick burst of heat. This helps create a firmer, browner bottom.
• Use room-temperature dough: Cold dough is tight and difficult to stretch. Let it warm up before shaping so it stays in place and does not tear.
• Stretch instead of rolling when possible: Press and stretch the dough with your hands to keep some air inside. A rolling pin can press out the bubbles and make the crust more flat.
• Keep the toppings light: Too much cheese may make the pizza heavy and wet. Use small, even amounts so the crust can bake all the way through.
• Leave a clear crust border: Keep the toppings about 1/2 inch away from the edge. This gives the outside room to puff and turn golden.
• Let the pizza rest before cutting: Wait 3 to 5 minutes after baking. This gives the cheese time to settle so it does not slide off each slice.
• Add arugula after baking: Fresh arugula will wilt from the heat of the pizza. There is no need to bake it, and adding it at the end keeps its fresh color and peppery flavor.
• Finish with a little lemon: A small squeeze of lemon helps cut through the creamy cheese. Add only a little so the pizza tastes fresh without becoming sour or wet.

Serving Suggestions

White pizza is rich, so I like to serve it with something fresh and simple. A green salad with lemon dressing, tomatoes, or crisp cucumber is a great match. The fresh vegetables help balance the ricotta and melted mozzarella.

For an Italian pizza night, serve it with homemade garlic bread, a small antipasto plate, or roasted red peppers. Marinated artichokes, olives, and grilled vegetables also work well. You can place everything in the middle of the table and let everyone help themselves.

This pizza also pairs well with light soups. Try it with tomato soup, vegetable soup, or a simple white bean soup. Even though the pizza does not have tomato sauce, a bright tomato side can balance the creamy cheese.

Make-Ahead and Storage

Make the dough ahead: Prepare the pizza dough as written, then place it in a lightly oiled covered bowl. Let it rise slowly in the refrigerator for up to 24 hours. Take it out 45 to 60 minutes before shaping so it can warm and soften.

Prepare the cheese ahead: Drain the mozzarella up to 1 day before making the pizza. Keep it covered in the refrigerator on dry paper towels. The seasoned ricotta can also be mixed a few hours ahead and kept chilled.

Make the garlic oil ahead: Warm the garlic and olive oil, let it cool, and store it in a covered container in the refrigerator for up to 1 day. Bring it back to room temperature before brushing it over the dough. For food safety, do not leave homemade garlic oil sitting at room temperature for long periods.

Store leftover pizza in the fridge: Let the pizza cool, then place the slices in an airtight container. You can also wrap them well in foil. Store in the refrigerator for up to 3 days.

Reheat in the oven: Place the slices on a baking sheet and heat them at 375°F (190°C) for 6 to 10 minutes. This warms the cheese while helping the bottom become crisp again. Watch closely because thin slices may heat faster.

Reheat in a skillet: Place a slice in a dry skillet over medium-low heat. Cover and cook for 3 to 5 minutes, until the bottom is crisp and the cheese is warm. This is my favorite way to reheat one or two slices.

Avoid the microwave when possible: A microwave works in a hurry, but it can make the crust soft and chewy. Heat the slice in short 20-second bursts if the microwave is your only choice.

Freeze baked white pizza: Place cooled slices on a tray and freeze until firm. Move them to a freezer-safe bag with parchment paper between the slices. Freeze for up to 2 months and reheat from frozen at 375°F (190°C) until hot.

Freeze the pizza dough: After the first rise, lightly coat the dough with oil and seal it in a freezer-safe bag. Freeze it for up to 3 months. Thaw it overnight in the refrigerator, then leave it at room temperature for about 1 hour before shaping.

Store Roman pizza bianca: Keep cooled pieces in an airtight bag at room temperature for up to 2 days. For longer storage, freeze the pieces for up to 2 months. Warm them in a hot oven for a few minutes to bring back the crisp outside.

Frequently Asked Questions

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