Cast Iron Pizza Bianca from Scratch

Prep Time: 1 Hour | Cook Time: 25 Minutes | Total Time: 45 Minutes
Pizza Bianca in Cast Iron Pan

Cast Iron Pizza Biance (White Pizza) from Scratch

This delicious, cheesy, sauceless pizza comes together very easily and is absolutely wonderful. This one uses a slightly different dough recipe than my regular Cast Iron Pizza but that dough will work fine as well if you prefer it. Pre-cooking the dough helps prevent it from becoming soggy and gives the crust a nice crispy texture.

This recipe makes two #8 (10.5") Pizzas. Feel free to halve or double it depending on your needs.

Dough Ingredients

  • 2 Teaspoons / 5 Grams Active Dry Yeast
  • 2 Teaspoons / 5 Grams Kosher Salt
  • 1 Teaspoon Extra Virgin Olive Oil
  • 300 Grams / 2 Cups + 3 Tablespoons All Purpose Flour

Ricotta Mixture Ingredients

  • 1.5 Cups Ricotta Cheese (One small 15oz container is perfect)
  • 1/4 Teaspoon Black Pepper
  • 2 Garlic Cloves Minced or Grated
  • 2 Teaspoons Olive Oil
  • Pinch of Salt
  • 1/2 Teaspoon Oregano

Additional Ingredients

  • Grated or Shredded Mozzarella Cheese
  • Fresh Basil
  • Additional Olive Oil for Drizzling
  • Crushed Red Pepper Flakes (optional)

Equipment / Supplies

  • Stand Mixer (recommended, not required)
  • Kitchen Scale (recommended, not required)
  • The Cast Iron Skillet of your choosing for the pizza. I used my Wagner #10, but a #8 would work as well
  • Medium Size Bowl(s) for the Dough
  • Medium Size Bowl to mix the Ricotta Cheese

Instructions

Making the Dough

  1. Add just under 1 cup Warm Water (100-110 degrees) to the bowl of your stand mixer or a medium size mixing bowl
  2. Add olive oil and yeast to the water and let sit for 5 minutes
  3. Add the rest of the ingredients to your bowl and mix until well incorporated. If using a stand mixer set to stir for about 5 minutes. If mixing by hand continue to mix until it forms a rough ball
  4. Sprinkle some flour on a cutting board or clean countertop and knead the dough until it forms a smooth ball, it should only take a few minutes
  5. Cut the dough into 2 equal sized pieces and form into balls
  6. Place the dough balls you are planning to use into separate mixing bowls and cover with plastic wrap. You can also freeze them in individual ziplock bags to use later.
    To use frozen dough later, remove the ball of dough from the bag and put in an oiled mixing bowl and move to the fridge for 24-48 hours to defrost. If not used after 24 hours, gently fold the dough inwards from 4 sides and re-cover until ready
  7. Allow to rise for 30 minutes-4 Hours on your countertop, or as I prefer, overnight in the fridge. An overnight rise allows the dough to develop deeper flavors
  8. After the dough has approximately doubled in size fold once or twice back into a smooth ball and let rest for 15 minutes. If you let the dough rise in the fridge overnight take it out 30 minutes -1 hour before this step

Making the Ricotta Cheese Mixture

  1. Add 1.5 Cups Ricotta Cheese to a Mixing Bowl
  2. Add Garlic, Black Pepper, Oregano, Olive Oil, and Salt
  3. Thoroughly Mix

Making the Pizza

  1. Pre-heat your oven to 465 degrees
  2. With a paper towel or silicone brush generously coat the inside of your Cast Iron skillet with Olive Oil
  3. Carefully stretch and work the dough ball into a disc
    Note: Some people swear by stretching / spinning the dough, some people swear by rolling it. It's really up to you which you prefer but I prefer to stretch it
  4. Add the dough to the pan and work it outwards towards the walls of the skillet being careful not to tear it, rolling over the outer edge to form a nice crust
  5. Drizzle or brush olive oil onto the surface of the dough
  6. Put the dough, without toppings, into the oven for 8 minutes. There is a lot of moisture in the ricotta cheese so this will help prevent the bottom crust from becoming soggy
  7. Remove the dough from the oven and spread about 3/4 of the ricotta cheese mixture over the surface
  8. Spread mozarella cheese over the entire surface
  9. Add the remaining ricotta cheese mixture in dollops over the surface
    Note: If you prefer, you can add fresh basil now, but I like to add it immediately after removing from the oven
  10. Put back into the oven on the middle rack until the cheese is melted and the crust has browned. Mine took about 18 minutes at 465 degrees, but if your oven runs cooler/hotter it may take more or less time
    Tip! If your crust isnt as brown and crispy as you like, use a kitchen torch to add a little extra brownness and crunch. Just another reason why every kitchen needs one!
  11. Remove from the oven when finished and allow to rest for a few minutes
  12. Slice and Enjoy!
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