THE BEST WHITE CHEESE PIZZA RECIPE

 

Pizza Crust

1. Combine Dry Ingredients:

   • In the bowl of a stand mixer, mix together 2 cups all-purpose flour, 1 package active dry yeast (2 1/4 tsp), 1/2 tsp sugar, 1/4 tsp salt, 2 tsp dried oregano, and 2 tsp dried thyme.

2. Add Water:

   • With the mixer on speed #2, slowly add 2/3 cup water (105-110°F). Use a spatula to help incorporate the flour.

3. Adjust Consistency:

   • If needed, add additional water, 1 or 2 teaspoons at a time, until a dry ball forms.

4. Knead Dough:

   • Knead the dough on speed #2 for 20 minutes. For hand kneading, do this on a floured surface for the same amount of time.

5. First Rise:

   • Cover the dough with a dish towel and let it rise in the bowl for 1 hour.

6. Divide and Second Rise:

   • Punch down the dough, then divide it into two equal pieces. Let rise for another 30 minutes, covered.

7. Shape Dough:

   • On a floured surface, roll out each piece into a pizza crust. Place the rolled dough on parchment paper.

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White Pizza Sauce

1. Blend Ingredients:
   • In a food processor or using an immersion blender, blend 1 cup heavy cream, 1/4 cup chopped fresh basil, 2 tbsp chopped fennel fronds, 2 tbsp fresh chopped chives, 1 tsp lemon zest, 1 tbsp fresh lemon juice, 1 minced garlic clove, 1/4 tsp red pepper flakes, and 1/4 tsp each salt and pepper until smooth and thickened.

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Pizza Toppings

1. Preheat Oven:

   • Preheat your oven to 550°F. If using a pizza stone or Dough-Joe blocks, place them in the oven. If not, prepare a large baking sheet lined with parchment paper.

2. Assemble Pizza:

   • Lightly brush the crust edges with olive oil.
   • Spread a layer of white sauce on the crust, keeping about 1 inch from the edge.
   • Sprinkle 3-4 oz grated low-moisture mozzarella and 1 1/2 oz torn fresh mozzarella over the sauce.
   • Add torn kale leaves and 1/2 of the thinly sliced red onion.

3. Bake:

   • Transfer the pizza (with parchment) onto the pizza stone or baking sheet. Bake for 8 minutes or until the cheese starts to brown.

4. Cool and Serve:

   • Remove from the oven, let cool slightly, then slice and serve.

5. Store Dough:

   • If making two pizzas, wrap the second dough ball tightly in plastic wrap, then in a plastic freezer bag, and freeze for later use.

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Notes

• Preparation Time: The dough requires an additional 2 hours for rising, which is not included in the total recipe time.
• Nutrition Information: Approximate for 16 slices from 2 pizzas (8 slices per pizza).

Enjoy your homemade pizza!