Cast Iron Pizza Bianca 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.

Prep Time: 1 Hour Active + 30 Minutes to 8 Hours Resting | Cook Time: 15-20 Minutes | Total Time: 2-10 Hours | Makes 2 Small-Medium Pizzas
Cast Iron Pizza Bianca
Cast Iron Pizza Bianca
Cast Iron Pizza Bianca

This recipe makes about 6-8 waffles

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 Dried 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)
  • #8-#10 Cast Iron Skillet(s)
  • Large Bowl for the Dough (if not using a stand mixer)
  • Medium Bowl for the Ricotta Mixture

Instructions

Making the Dough
  1. Add just under 1 cup of warm water (100-110 degrees) to the bowl of your stand mixer or large mixing bowl
  2. Add olive oil and yeast to the water and let sit for 5 minutes
  3. If using a stand mixer, knead on low speed with a dough hook until a cohesive ball is formed
  4. If not using a stand mixer, mix in the bowl until it has formed a rough ball, then knead on a well floured work surface until it forms a cohesive ball
  5. Cut the dough into 2 equal sized pieces and form into balls
  6. Place the dough balls into separate, oiled bowls and cover with plastic wrap. You can also freeze them in individual ziplock bags to use later
  7. Allow to rise for at least 30 minutes, up to 4 hours on your countertop (depending on temperature), or as I prefer, rest overnight in the fridge.
  8. After the dough has approximately doubled in size, or the next morning if resting overnight, fold the dough once or twice until it has formed a smooth ball. Rest for 15 minutes.
Making the Ricotta Mixture
  1. Combine Ricotta, Garlic, Black Pepper, Oregano, Olive Oil, and Salt in a mixing bowl
  2. Thoroughly mix until the seasonings are evenly spread throughout
Assembly and Cooking
  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. If it shrinks back to the center of the pan after stretching allow it to rest for a few minutes and work it outwards again
  4. Drizzle or brush olive oil onto the surface of the dough
  5. Place the pan with the dough into the oven for 8 minutes
  6. Remove the pan and dough from the oven and spread the ricotta cheese mixture over the surface, reserving some
  7. Spread mozzarella cheese on top of the ricotta mixture
  8. Add the remaining ricotta cheese mixture in dollops on top of the mozzarella
  9. Put back into the oven on the middle rack until the mozzarella is melted and the crust has browned. 15-20 minutes.
  10. Remove from the oven and allow to rest for a few minutes
  11. Garnish with fresh basil, slice, and enjoy!
Cast Iron Pizza Bianca
Cast Iron Pizza Bianca
Cast Iron Pizza Bianca
Cast Iron Pizza Bianca
Cast Iron Pizza Bianca
Cast Iron Pizza Bianca

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