Classic White Pizza
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Learn more →Ingredients
4 servings
For the dough
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 1 tsp granulated sugar
- 2 ½ cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 2 tbsp olive oil
For the topping
- 3 cloves garlic, thinly sliced
- 3 tbsp olive oil, divided
- 1 cup whole-milk ricotta cheese
- 1 ½ cups shredded low-moisture mozzarella cheese
- ¼ cup grated parmesan cheese
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil leaves, torn (optional)
Instructions
- 1
Combine the warm water, yeast, and sugar in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.
- 2
Add the flour, kosher salt, and 2 tbsp olive oil to the yeast mixture and stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 1 hour, until roughly doubled in size.
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