New York-Style White Pizza Recipe (2024)

For the White Sauce

• 2 tablespoons (30ml) olive oil

• 1 small yellow onion (6 ounces; 170g), finely chopped

• 2 medium cloves garlic, minced

• 1/4 cup (60ml) heavy whipping cream

  See Also

  Melted Snowman Cookies Recipe | My Imperfect Kitchen

• 1/2 teaspoon minced fresh thyme or marjoram

• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch

• Freshly ground black pepper

For the Ricotta Mixture

• 1 1/2 cups (380g) ricotta cheese

• 1/4 teaspoon Diamond Crystal kosher salt; for table salt, use a pinch

• 1/4 teaspoon dried or choppedfresh thyme

• Freshly ground black pepper

• 1 tablespoonfinely chopped fresh flat-leaf parsley and tender stems

For Assembling the Pizza

• One 12-ounce (340g) ball homemade or store-bought New York-style pizza dough, rested at room temperature for at least 2 hours

• Bread flour, for dusting peel

• 1 tablespoon finely chopped fresh flat-leaf parsley and tender stems, for garnishing

1. Place a baking steel on the middle rack of the oven and preheat to 500°F for at least 30 minutes.

   

2. For the White Sauce: Meanwhile, in a small heavy saucepan, heat oil over medium heat until shimmering. Add onion and cook, stirring occasionally, until translucent, 6 to 8 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add cream, lower heat to medium-low, and cook until cream thickens and reduces slightly, about 2 minutes. Remove from heat, stir in thyme, and season with salt and pepper. Transfer to a small bowl and let cool completely, at least 30 minutes, before using.

   

3. For the Ricotta Mixture: In a medium bowl, stir together ricotta, salt, thyme, and pepper. Set aside.

   

4. For Assembling and Baking the Pizza: Shape the dough ball using the toss-and-spin method, stretching it to a diameter of about 12 inches. The dough should be about 1/4-inch thick and slightly thicker toward the edge. Transfer the dough to a peel or an inverted sheet pan that has been dusted with flour.

   

5. Spread prepared white sauce in a thin, even layer over the surface of the dough, leaving a 1/4-inch border uncovered. Spread ricotta mixture evenly over the white sauce.

   

6. Carefully slide the pizza from the peel onto the baking steel. Bake until the crust is crisp and slightly charred on the edges and the cheese is bubbling and just beginning to caramelize, about 8 minutes. (The underside of the crust should be brown and crisp, not white and soft.)

   

7. Remove the finished pizza from the oven and garnish it immediately with the parsley. Let the pizza cool for about 3 minutes before slicing and serving. If you want a “snappier” crust, let the pizza cool completely, then return the individual slices to the hot oven for recrisping.