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Simple White Pizza Recipe

Yields1 Serving

 250 g 8.5oz pizza dough ball (see the link to my recipe below if you need one)
 50100 g 1-3oz Mozzarella
 23 pinches Grated or shredded pecorino
 34 drops Ricotta dollops
 23 sticks Arugula leaves
 23 dashes Dried Oregano
 1 tsp Extra virgin olive oil
1

Roll your pizza dough into a tight ball and place it in a lightly floured plastic container or high rimmed pan with plastic wrap. Let it proof (rest) at room temperature like this for 1-2 hours.

2

Carefully dump the proofed dough ball onto a clean, well floured surface. Shape or roll the dough into a round disk. Tip: If you like a puffy outer crust, make sure not to pinch or flatten the edges as you stretch it out.

3

Transfer the dough to a pizza peel if you're using a stone, or to a piece of parchment paper if you're cooking directly on the rack.

4

Spread olive oil and dried oregano on the pizza crust. Feel free to add any other seasonings you like such as basil or black pepper as well.

5

Sprinkle or shred fresh pecorino cheese to your liking, but not too much. Feel free to use Parmigiano-Reggiano or regular parmesan if you prefer.

6

Cut up the fresh mozzarella into cubes or batons and spread them evenly over the pizza dough. Don't cover the entire surface unless you really like extra cheese - aim for a 50/50 split between uncovered and covered crust.

7

Bake the pizza in a pre-heated oven at 500F degrees, or on a pizza stone pre-heated for at least 1 hour at 500F. Bake until the crust starts to turn a very light brown color and the cheese is melted and bubbly.

8

When the pizza is finished, take it out of the oven and immediately add a few dollops of ricotta cheese and some leaves of fresh arugula to your liking.

9

Feel free to add or subtract any ingredients you wish.