Easy White Pizza Recipe
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.
Growing up, pizza night always meant a bright red tomato sauce—and I loved it. But the first time I tried a white pizza, everything changed. There was something so luxurious about that rich, creamy white sauce made with butter, flour, and milk. It didn’t overpower the toppings—instead, it let the mozzarella, ricotta, and parmesan really shine.
Ever since then, I’ve loved experimenting with white sauce pizzas at home. I’ll layer on sautéed spinach, roasted artichokes, grilled chicken—whatever I have on hand—and somehow, it always feels a little more gourmet. There’s something special about that smooth, velvety base that turns even a simple cheese pizza into a cozy, indulgent treat.
Why is this the best recipe
- Flavor Explosion: The combination of mozzarella, ricotta, and Parmesan creates a rich, creamy, and savory flavor that’s perfectly balanced with the garlic and fresh herbs.
- Perfect Crust: The overnight pizza dough allows the yeast to work its magic, resulting in a crust that’s both chewy and crispy, with a delightful depth of flavor.
- Versatility: You can customize this white pizza recipe with your favorite toppings, making it a versatile option for different taste preferences.
- Easy to Make: With detailed instructions and readily available ingredients, this recipe is accessible even for novice cooks.
Ingredients and substitutes
- Flour: I love a combination of all-purpose flour and bread flour for the dough. But, 00 flour gives a more traditional Italian texture, and whole wheat flour works for a heartier, denser crust.
- Yeast: Instant yeast speeds up the process, but you can also use active dry yeast.
- Olive Oil: Adds richness to the dough and the pizza. Canola oil or melted butter can also be substitutes.
- Mozzarella Cheese: Essential for its meltability. You can also use Provolone or Fontina as alternatives.
- Parmesan Cheese: Provides a sharp, nutty flavor. You can also use Pecorino Romano as an alternative.
- Garlic: Enhances flavor. You can also use garlic powder if fresh garlic is unavailable.
Step-by-step: White pizza recipe
- Overnight dough: In a large bowl, combine the flour, salt, sugar, and yeast. Add warm water and olive oil, stirring until a rough dough forms. Next, knead the dough on a lightly floured work surface for about 10 minutes until smooth and elastic. Then, place the dough in a greased bowl, cover with plastic wrap, and let it rise overnight in the refrigerator. ( I used my overnight pizza dough for this, but you can also try my classic pizza dough or my no-knead pizza dough.)
- Make the white sauce: Melt the butter and oil in a small saucepan over medium heat. Then, stir in the flour and cook for 1 minute to form a roux. Gradually add the milk, whisking constantly until the sauce thickens. Next, add the grated cheese, salt, white pepper, and freshly grated nutmeg. Taste and adjust seasoning. (Optionally, if you don’t want to use white sauce, you can try pesto sauce, or you can also add roasted garlic to your white sauce)
- Oven – Preheat the oven with a pizza stone to 425°F/220°C/Gas Mark 6 for at least 30 minutes.
- Divide: Punch down the dough and divide it into 2 or 3 equal portions. Next, shape each portion into a ball and let it rest for 10 minutes. Then, on a floured surface, roll out each dough ball into a thin circle, about 10-12 inches in diameter.
- Assemble: On a lightly floured surface, stretch the pizza dough to your desired thickness. Transfer the dough to a pizza peel or baking sheet. Next, brush the dough with olive oil and sprinkle minced garlic evenly over it. Then, spread the white sauce over the dough. Then, sprinkle the grated mozzarella cheese evenly, and top with grated parmesan cheese. Next, add optional toppings like spinach, artichokes, and fresh basil if desired.
- Bake: Transfer the pizza to the preheated oven or pizza stone. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly. Then, remove from the oven, sprinkle with fresh herbs, red pepper flakes, and a drizzle of olive oil. Slice and enjoy!
Tips for Success
- Use Quality Ingredients – Fresh mozzarella, ricotta, and parmesan give your white pizza bold flavor. You can also add herbs like basil or parsley for a fresh finish.
- Prep Your Dough Right – Letting the dough rise overnight gives you a chewy, flavorful, and crisp crust.
- Preheat for Crispiness – Always preheat your pizza stone or baking tray for a golden, crispy base.
- Evenly Spread the White Sauce – Use the back of a spoon to spread your creamy white sauce evenly, leaving a border for the crust.
- Don’t Overload Toppings – Stick to balanced ingredients like spinach, garlic, artichokes, or grilled chicken to avoid a soggy base.
- Brush with Olive Oil – Brushing dough with olive oil before the sauce adds flavor and helps brown the crust.
- Bake at High Heat – A hot oven (475°F / 245°C) ensures the crust gets crisp and the cheese melts beautifully.
- Finish with Herbs – Add fresh parsley or basil after baking to enhance flavor and presentation.
- Customize It – Try toppings like red pepper flakes or an extra dollop of ricotta for variety.
- Serve Hot – Slice and serve immediately for that perfect melty, cheesy bite.
Variations of White Pizza (New Section at the Bottom)
If you’re looking for more ideas, here are some popular white pizza variations:
- White Pizza without Ricotta – This version uses mozzarella and cream cheese for creaminess.
- Pizza without Tomato Sauce – Skip the red sauce entirely and use olive oil, garlic, or béchamel instead.
- White Margherita Pizza – Made with fresh mozzarella, basil, and a white base.
- Cheese Pizza without Tomato Sauce – Just load up on cheeses like mozzarella, parmesan, and provolone over a white garlic sauce or olive oil.
You may also like these pizzas
- 5 minutes Pizza sauce or Fresh Tomato sauce
- Mushroom Pizza – assorted mushrooms
- Easy White Pizza Recipe – bechamel sauce and cheese.
- Olive Pizza with Red Onions – chopped olives and Spanish onions.
Frequently asked questions
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.
Can I use store-bought dough?
Yes, store-bought dough can be a convenient substitute, but homemade pizza dough offers superior flavor and texture.
Can I make the dough in advance?
Yes, the dough can be made a day ahead and refrigerated.
How do I prevent the crust from getting soggy?
Avoid overloading the pizza with too many toppings, and ensure the oven is properly preheated.
What sauce do you use on pizza?
Yes, the dough can be frozen. Thaw it in the refrigerator overnight before using.
How do I reheat leftovers?
Reheat leftover pizza in a preheated oven at 350°F (175°C) for about 10 minutes or until heated through.
Easy White Pizza
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
Makes 2 x 12-inch Thick crust or 3 x 10-inch thin crust pizzas
- 320 g (1⅓ cups) Water warm 110F/38 C
- 15 g (1 tbsp) Sugar
- 15 g (1 tbsp) Olive oil
- 5 g (1 tsp) Instant dry yeast
- 9 g (1 tsp) Salt
- 500 9 (4 cups) All-purpose flour
White sauce
- 1 tbsp Oil
- 2 tbsp Butter
- 4 tbsp All-purpose flour
- 480 g (2 cups) Whole Milk 3%
- ¼ tsp Garlic powder optional
- 100 g (1 cups) White cheddar cheese optional
- 50 g (½ cups) Parmesan optional
- Pinch Kosher salt (according to taste)
- ¼ tsp White pepper powder
- ⅛ tsp 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
Method
- Overnight dough: In a large bowl, combine the flour, salt, sugar, and yeast. Add warm water and olive oil, stirring until a rough dough forms. Knead the dough on a lightly floured work surface for about 10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let it rise overnight in the refrigerator.320 g Water, 15 g Sugar, 15 g Olive oil, 5 g Instant dry yeast, 9 g Salt, 500 9 All-purpose flour
- Make the white sauce: Melt the butter and oil in a small saucepan over medium heat. Stir in the flour and cook for 1 minute to form a roux. Gradually add the milk, whisking constantly until the sauce thickens. Next, add the grated cheese, garlic powder, salt, white pepper, and freshly grated nutmeg. Taste and adjust seasoning.1 tbsp Oil, 2 tbsp Butter, 4 tbsp All-purpose flour, 480 g Whole Milk, 100 g White cheddar cheese, 50 g Parmesan, Pinch Kosher salt, ¼ tsp White pepper powder, ⅛ tsp Nutmeg – fresh grated, ¼ tsp Garlic powder
- Oven – Preheat the oven with a pizza stone at 425°F/220°C/Gas Mark 6 for at least 20 minutes.
- Divide: Punch down the dough and divide it into 2 or 3 equal portions. Shape each portion into a ball and let them rest for 10 minutes. On a floured surface, roll out each dough ball into a thin circle, about 10-12 inches in diameter.
- Assemble: On a lightly floured surface, stretch the pizza dough to your desired thickness. Transfer the dough to a pizza peel or baking sheet. Brush the dough with olive oil and sprinkle minced garlic evenly over it. Spread the white sauce over the dough. Sprinkle the grated mozzarella cheese evenly, then top with grated parmesan cheese. Add optional toppings like spinach, artichokes, and fresh basil if desired.50 g Parmesan cheese, 200 g Mozzarella cheese , 100 g White cheese
- Bake: Transfer the pizza to the preheated oven or pizza stone. Bake for 10-12 minutes until the crust is golden and the cheese is bubbly. Remove from the oven, sprinkle with fresh herbs, red pepper flakes, and a drizzle of olive oil. Slice and enjoy!
Notes
- Use Quality Ingredients: Start with fresh, high-quality ingredients for the best flavor. Opt for fresh herbs like basil and parsley, and choose premium cheeses such as mozzarella, ricotta, and parmesan.
- Perfect the Dough: Achieve a perfect pizza crust by allowing your dough to rise overnight. This slow fermentation process develops a chewy, flavorful crust that’s both crispy and tender.
- Preheat Your Equipment: Whether you’re using a pizza stone or a baking sheet, ensure it’s preheated in the oven. This helps in achieving a crispier base, giving your pizza that professional touch.
- Spread the White Sauce Evenly: When applying the white sauce, use the back of a spoon to spread it evenly across the dough, leaving a small border for the crust. This ensures each bite is flavorful and balanced.
- Balance Your Toppings: Avoid overloading your pizza with too many toppings. Stick to a harmonious mix like garlic, spinach, artichokes, and a drizzle of olive oil. This prevents the crust from becoming soggy and maintains the perfect texture.
- Brush with Olive Oil: Before adding the sauce, brush the pizza dough with olive oil. This not only adds a rich flavor but also helps in creating a golden, crispy crust.
- Bake at High Heat: Bake your pizza at a high temperature, around 475°F (245°C). This ensures the crust cooks quickly and becomes crispy while the cheese melts perfectly.
- Finish with Fresh Herbs: After baking, sprinkle fresh herbs like basil and parsley over your pizza. This adds a burst of freshness and vibrant flavor that complements the rich, creamy white sauce.
- Experiment with Variations: Don’t be afraid to try creative variations. Whether it’s adding red pepper flakes for a spicy kick or a dollop of ricotta cheese for extra creaminess, experimenting can lead to delicious discoveries.
- Slice and Enjoy Immediately: For the best texture and flavor, slice your pizza right after it comes out of the oven and enjoy it while it’s hot and the cheese is still melty and delicious.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- 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
What’s your favorite topping combo for white pizza? Let me know in the comments!
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.
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.
This looks like my kind of pizza! I love white sauce. Thanks for this idea.
I hear you. I love white pizza too.
This pizza was a nice change from my regular go-to. The white sauce was amazing!
Thank you Alisa
Looks yum! I love homemade pizza. It is so much better than those store bought ones..
Definitely so much better than store-bought pizza
Yum!! White pizza is one of my favorites (although let’s be honest, I love any kind of pizza!) so thank you for this recipe!
You are welcome Liz.
This pizza looks amazing! I love that it’s meatless. And thank you for such a detailed post!