Classic White Pizza Recipe

white pizza

During my journey with Baking Steel, I've come to learn that "over-planning" can kill a pizza.  Meticulously planned ingredient lists create a lot of hype to live up to and put a lot of pressure on home cooks.  My favorite pizzas are usually a result of spontaneity.  I mean, you have your pizza dough and you know your making pizza, you just don't know what kind. So you open up your fridge and let what's there be your guide.  Free your mind and the rest will follow, right?! 

Today, I took a peek in the test kitchen refrigerator and saw a lot of cheese! Boom what? I'm making "white" pizza.  This classic pizza pie uses a blend of four different cheeses, that were literally just "waiting for their moment," in the fridge. I grabbed parmesan reggiano, sliced provolone, fontina and fresh mozzarella. Get ready to say cheese! 

Right before the bake, I had a random thought to drizzle a little bit of garlic oil on top and wow, am I glad I did! Instant hit!  My one critique? Add more provolone next time-I love the way those slices melt!  But does that count as planning ahead?? I'll just leave it to chance....

Some of the best pizzas are unplanned.  Do yourself a favor and be more spontaneous with Baking Steel in 2017!  It will change your life.

before the launch


Classic White Pizza Recipe


1 homemade pizza dough 

75 grams (2.5 oz.) fresh mozzarella, hand torn

75 grams (2.5 oz.)or three slices of provolone

75 grams (2.5 oz) shredded fontina

25 grams (.5 oz.) grated parmesan reggiano

15 grams (1 tbsp) garlic or olive oil

pinch of red pepper flakes (optional)


1. Preheat your oven at 500F convection if available for one hour with your Baking Steel on the top rack.

2. Stretch or roll out your dough into a 12 inch round, place on a lightly dusted pizza peel.

3. Switch your oven to broil.  Carefully begin to layer your cheese on top of the dough.  Start with the parmesan reggiano, next add shredded fontina and mozzarella.  Toss on your sliced provolone.  Drizzle a bit of oil over the top.  Launch.

4. After about 90 seconds, open oven and rotate pizza.  Close oven and broil for 30 seconds or until you are happy with the coloring up top.  Switch oven back to convection bake and cook for approximately 2 more minutes.  Remove.

5. Add optional red pepper flakes or just slice and eat.  



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