Give your classic pizza a delicious makeover with this cheesy white sauce. Made with homemade pizza crust, cheese sauce, and fresh mozzarella. Nothing beats a chewy, yet crisp, crust filled with lots of cheesy goodness.
Table of Content
We make pizza often. And, while the classic Margherita will always be close to my heart, this white pizza is comfort food. Unlike regular white pizza (pizza bianca) that is usually topped with ricotta cheese, this one is topped with a cheesy white sauce.
And, the best part is, I make my white sauce from scratch with extra cheese. Perhaps I should call it a cheese sauce. Then, I top it with more cheese of course. Isn't that comfort food?
Why make homemade pizza
- A chewy yet crisp dough for the base, and filled with extra cheese goodness is what this pizza pie is all about. So, if you like cheesy, then this one is for you. Also, for me, pizza means homemade pizza dough and homemade tomato sauce. And yet, you can certainly buy ready-made pizza dough.
- There are four components to this white pizza:
- The dough - Today, I am using my overnight pizza dough. And yet, you can also use my classic pizza dough or no-knead pizza dough. This makes a soft chewy base with crusty edges.
- The sauce - Today, we are using a white sauce made with butter, milk, flour, and cheese. But, you can also skip the white sauce and spread ricotta, pecorino, and mozzarella.
- The toppings - I have topped this with mushrooms. And yet, you can try other toppings such as artichokes, broccoli, or fresh herbs, etc.
- Cheese - I like to top my cheese with a combination of mozzarella, parmesan, and other white cheese. But you can stick to just mozzarella.
Timeline and process
The process of making pizza is also simple and easy.
- Pizza dough - 20 mins
- Rise - 60 to 90 mins - up to overnight in the fridge
- Divide, shape, and top - 20 mins
- Bake - 10 to 12 minutes
Ingredients and substitutes
- Flour - Bread flour works best for pizza as it gives a wonderfully chewy texture. You can also use 50% bread and 50% all-purpose flour instead. Of course, if you can't get bread flour, go ahead, and use all-purpose flour as well.
- Yeast - You can use any yeast to make pizza dough.
- In this recipe, you can use the same amount of active dry or instant yeast
- And you can also use 21 g of fresh baker's yeast for every 7 grams of instant/active yeast.
- And of course, if you are a sourdough starter - go ahead and use my sourdough pizza recipe.
- Water - The temperature of the water you use for yeast has to be warm - not hot, nor cold. Almost the temperature of the liquid you give a baby. Approximately 105 to 115 F.
- Sugar - The sugar here is not for sweetness but to feed the yeast. This will help the yeast grow and nurture the bread. You can also use honey instead of sugar.
- Oil - It helps the yeast grow and develop flavor. We also use oil to brush the edges, which gives us a nice crust. I like to use extra virgin olive oil to enhance the flavor.
- Salt - Use fine-grain salt which will dissolve in the dough easily.
- White sauce - Today, I am using only white sauce made with milk, flour, and cheese, unlike my Margherita where we use either my homemade pizza sauce or marinara sauce
- Topping - I keep it simple with fresh Mozzarella cheese and fresh basil leave. Often, I like to spread some mashed roasted garlic cloves on the pizza base.
White pizza recipe
Overnight pizza dough
- Yeast ingredients - In a mixing bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.
Pro-tip- instant yeast does not need to be activated but if you are not sure about your yeast, leave this mixt - Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.
Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment
- Knead-
- By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes
- Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- Rise - When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Then, place it in the refrigerator overnight - up to 24 hours.
White sauce
- Rue - In a heavy-bottom light-colored saucepan, add oil and butter. Once melted add the flour and cook on medium-low for a minute.
Pro tip - the oil prevents the butter from burning. - Sauce - Gradually add the milk while stirring continuously to prevent lumps. Once all the milk is in let it simmer for 3 minutes.
Pro tip- If you do have lumps use a whisk to help smooth the sauce. - Cheese sauce - Next, add the grated cheeses, salt, white pepper, and freshly grated nutmeg. Taste and adjust seasoning.
Pro tip - Do not simmer the cheese sauce for too long as the cheese can release oil and become very greasy.
Assemble
- Punch - When the dough is double in volume transfer to a lightly floured surface. Punch down and reshape into a ball. Then roll into a small log. Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).
Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour - Oven - Preheat the oven with a pizza stone at 425°F/220°C/Gas Mark 6 for at least 20 minutes.
Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy, golden crust. - Shape - Roll one piece of dough to about 12 inches. The dough is soft and elastic you can stretch the dough with your hand or use a rolling pin. Transfer pizza to the pizza peel or pizza pan (see video).
Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).
- Rest - Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil.
Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust. - Top - Spread the white sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and white cheddar.
Pro tip - Add some fresh basil leaves before and after baking. - Bake - Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray). Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.
Tips for Success
- I have explained these tips in detail here, but I thought I'd give you just the main points as a takeaway.
- Use a pizza stone.
- Pizza peel or pizza tray work better.
- Use parchment paper on the pizza peel for a less messy affair.
- Work with soft, room-temperature dough.
- A well-preheated oven is best for pizza.
- Don't overdo the sauce and toppings.
- Choose the right toppings.
- Brush the edges with oil.
- Let the rolled pizza base rest.
- Hold on to the cheese for a crips pizza crust.
- For a crisp crust
- Prebake the pizza without the cheese.
- Bake for 7 minutes
- Then top with cheese and bake until crisp and golden
More pizza recipes
- 5 minutes Pizza sauce or Fresh Tomato sauce
- Mushrooms Pizza - assorted mushrooms
- Easy White Pizza Recipe - bechamel sauce and cheese.
- Olive Pizza with Red Onions - chopped olives and Spanish onions.
- Classic Margherita Pizza - classic tomato and cheese.
- 3 Cheese pizza - three kinds of cheese.
- Hawaiian pizza - pineapple and ham
- Red pesto pizza - roasted red pepper sauce
How long does homemade pizza keep?
Firstly, pizza is always at its best fresh out of the oven, but it does have a long shelf-life and can be reheated and served again.
What sauce do you use on pizza?
Traditionally, tomato sauce or pizza sauce (red sauce) is very common. Today, I am using a white sauce. But, I also love to use pesto, BBQ sauce, and roasted red-peppers sauce.
What toppings do you use on the homemade pizza?
Tomato sauce and cheese alone make a great Margherita pizza. And yet, you use many other toppings like pepperoni, pastrami, sausages, mushroom slices, spinach, artichokes, olives, onions, feta cheese.
What cheese do you use for homemade pizza?
Traditionally, mozzarella is used. Personally, I like to use a combination of mozzarella, parmesan, cheddar, or other white cheese.
Printable Recipe
Easy White Pizza
Print Pin Rate Share by Email Share on FB Save GrowCalories: 243kcal
Adjust Servings Here: 18
Description
Give your classic pizza a delicious makeover with this cheesy white sauce. Made with homemade pizza crust, cheese sauce, and fresh mozzarella. Nothing beats chewy, yet crisp, crust filled with lots of cheesy goodness.
Video
Ingredients
Total dough - 900 grams - 70% Hydration - Makes 2 x 12-inch Thick crust or 3 x 10-inch thin crust pizzas
- 360 g (1½ cups) Water (warm 110F/38 C)
- 15 g (1 tablespoon) Sugar
- 15 g (1 tablespoon) Olive oil
- 5 g (1½ teaspoon) Instant dry yeast
- 9 g (1 teaspoon) Salt
- 500 9 (4 cups) All-purpose flour
White sauce
- 1 tablespoon Oil
- 3 tablespoon Butter
- 4 tablespoon All-purpose flour
- 480 g (2 cups) Whole Milk (3%)
- 100 g (1 cups) Cheddar cheese
- 50 g (½ cups) Parmesan
- Pinch Kosher salt ((according to taste) )
- ¼ teaspoon Pepper
- ⅛ teaspoon Nutmeg - fresh grated
Toppings
- 50 g (½ cup) Parmesan cheese (grated)
- 200 g (2 cups) Mozzarella cheese (grated)
- 100 g (1 cups) White cheese ((optional) Emmatel or cheddar grated)
Instructions
Overnight pizza dough
- Yeast ingredients - In a mixing bowl or measuring cup combine warm water (110 F), yeast, sugar, and oil. Stir and set aside to foam for 3 mins.Pro-tip- instant yeast does not need to be activated but if you are not sure about your yeast, leave this mixt360 g Water, 15 g Sugar, 15 g Olive oil, 5 g Instant dry yeast
- Dry ingredients - Measure the flour and salt in a mixing bowl or stand mixer with the dough hook. Add the yeast mixture and combine well.Pro-tip - if you do not like kneading I highly recommend using a stand mixer with the hook attachment500 9 All-purpose flour, 9 g Salt
- Knead- - By hand - transfer to a well-dusted worktop and knead for 5 to 6 minutes- - Stand mixer - once all the flour is well incorporated knead on medium for 4 to 5 minutes
- Rise - When the dough is soft, shiny, but still slightly sticky shape it into a ball. Place the dough in an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Then, place it in the refrigerator overnight - up to 24 hours.
White sauce
- Rue - In a heavy-bottom light-colored saucepan, add oil and butter. Once melted add the flour and cook on medium-low for a minute. Pro tip - the oil prevents the butter from burning.1 tablespoon Oil, 3 tablespoon Butter, 4 tablespoon All-purpose flour
- Sauce - Gradually add the milk while stirring continuously to prevent lumps. Once all the milk is in let it simmer for 3 minutes. Pro tip- If you do have lumps use a whisk to help smooth the sauce.480 g Whole Milk
- Cheese sauce - Next, add the grated cheeses, salt, white pepper, and freshly grated nutmeg. Taste and adjust seasoning. Pro tip - Do not simmer the cheese sauce for too long as the cheese can release oil and become very greasy.100 g Cheddar cheese, 50 g Parmesan, Pinch Kosher salt, ¼ teaspoon Pepper, ⅛ teaspoon Nutmeg - fresh grated
Assemble
- Punch - When the dough is double in volume transfer to a lightly floured surface. Punch down and reshape into a ball. Then roll into a small log. Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).Pro-tip - at this point there is no need for additional flour. So use a light dusting of flour
- Oven - Preheat the oven with a pizza stone at 425°F/220°C/Gas Mark 6 for at least 20 minutes.Pro tip - the pizza must go into a very hot oven only then will you get a good balance of soft, chewy, golden crust.
- Shape - Roll one piece of dough to about 12 inches. The dough is soft and elastic you can stretch the dough with your hand or use a rolling pin. Transfer pizza to the pizza peel or pizza pan (see video).Pro tip - Place parchment paper on a pizza peel or use a pizza tray (parchment is less messy than cornmeal or flour).
- Rest - Let the pizza base rest for 5 to 10 minutes. Brush the edges of the pizza with olive oil.Pro tip - resting will proof the dough and make those edges puff when baked. Brushing with oil will give a nice golden crisp crust.
- Top - Spread the white sauce and add your toppings. Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and white cheddar. Pro tip - Add some fresh basil leaves before and after baking.50 g Parmesan cheese, 200 g Mozzarella cheese, 100 g White cheese
- Bake - Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray). Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.
Recipe Notes
- I have explained these tips in detail here, but I thought I'd give you just the main points as a takeaway.
- Use a pizza stone.
- Pizza peel or pizza tray work better.
- Use parchment paper on the pizza peel for a less messy affair.
- Work with soft, room temperature dough.
- A well-preheated oven is best for pizza.
- Don't overdo the sauce and toppings.
- Choose the right toppings.
- Brush the edges with oil.
- Let the rolled pizza base rest.
- Hold on to the cheese for a crips pizza crust.
- For a crisp crust
- Prebake the pizza without the cheese.
- Bake for 7 minutes
- Then top with cheese and bake until crisp and golden
Inspired by -
Nutrition Information
Calories: 243- kcalCarbohydrates: 27- gProtein: 11- gFat: 10- gSaturated Fat: 6- gCholesterol: 28- mgSodium: 475- mgPotassium: 84- mgFiber: 1- gSugar: 2- gVitamin A: 210- IUVitamin C: 1- mgCalcium: 155- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
BDGT
Looking forward to trying this but I have a couple of questions.
1- Do you need to remove the dough from the fridge and let it warm up before you shape the dough and if so for how long?
2- Following the recipe for the white sauce using 2 cups of milk, how many pizzas with this cover?
Thanks for the help!
PS: I am going to try out your recipe for soft hamburger buns this afternoon as they look wonderful.
Veena Azmanov
Hey BDGT,
Yes, you can keep the dough out for an hour to come to room temperature.
This whole recipe is for three pizzas but you can use more or less sauce per your taste
I hope you enjoy the burger recipe.