White focaccia-base sheet pizza
White Focaccia Pizza (Pizza Bianca Style)
Molten mozzarella and cool clouds of ricotta over an olive-oil-glossed focaccia base, no tomato in sight — rich, milky, and finished with lemon zest and cracked pepper.
- Total
- 4 hr
- Hands-on
- 25 min
- Hydration
- 70%
- Skill
- beginner
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Proof a 70% hydration focaccia base, brush it with olive oil, and top with low-moisture mozzarella and spoonfuls of ricotta (no tomato). Bake at 245°C/475°F for about 15 minutes and finish with lemon zest, pepper, and olive oil.
Why this works
Without tomato the top stays dry, so the oiled base crisps hard instead of steaming. Low-moisture mozzarella gives the melt and browning while dollops of ricotta — added in spoonfuls rather than spread — keep pockets of soft, fresh cheese. Lemon and pepper stop the double-cheese top from tasting flat.
The schedule
~35m hands-on of 4h total · same day
- Mix & fold · 35m
- Bulk ferment · 2h
- Proof · 1h
- Bake · 15m
- Cool · 8m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Mix
Whisk flour and yeast; add water and 20 g oil, then salt. Mix to a shaggy, sticky dough with no dry flour.
Look for: Wet and sticky but cohesive; it pulls off the bowl sides in strands.
- 2
Bulk ferment with folds
Do 2–3 stretch-and-folds over the first 90 minutes, then let rise until nearly doubled.
Look for: The dough looks bubbly and feels airy and extensible.
- 3
Pan and proof
Oil a 30×40 cm sheet pan well. Stretch the dough to the edges (rest and repeat if it fights back). Proof until puffy, about 1 hour.
Look for: It relaxes to fill the pan and jiggles when nudged.
Avoid: Don’t tear the dough forcing it into corners — rest it and let gravity help.
- 4
Top
Dimple the dough and brush lightly with oil. Scatter the mozzarella evenly, then drop spoonfuls of ricotta across the surface, leaving gaps. Grind over black pepper.
Look for: Leave ricotta in distinct dollops rather than spreading it — you want creamy pockets.
- 5
Bake hot
Bake at 245°C/475°F for about 15 minutes until the mozzarella is molten and freckled gold and the base is crisp.
Look for: The ricotta will lightly brown at the edges; lift a corner and the underside is firm and browned.
- 6
Finish
Slide onto a rack, grate over the lemon zest, drizzle with olive oil, and finish with flaky salt. Cool a few minutes before slicing.
Look for: The lemon zest should smell bright against the warm cheese.
What good looks like
- Crumb: Airy and open, lighter than a thin-crust pizza.
- Crust: Crisp fried base; tender, tall edge.
- Height: About 2–3 cm tall.
- Color: Deep gold base with a freckled, molten cheese top.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Greasy, sliding cheese | Too much or too-fresh a mozzarella releasing oil | Use low-moisture mozzarella and a moderate amount; blot excess oil after baking. |
| Bland top | Under-seasoned double-cheese | Season the ricotta, finish with lemon zest, flaky salt, and plenty of pepper. |
Storing & reheating
Storage: Best fresh. Refrigerate leftovers up to 2 days.
Reheating: Re-crisp in a 220°C/425°F oven 4–6 minutes; skip the microwave.
Contains wheat/gluten and dairy.
Tools & ingredients for this focaccia
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Core pantry
- Bread flour (opens Amazon) ↗ — High-protein bread flour or Italian “00” both work.
- Fine sea salt (opens Amazon) ↗ — Fine sea salt for the dough.
- Instant yeast (opens Amazon) ↗ — Instant (or active dry) yeast keeps for months.
- Extra-virgin olive oil (opens Amazon) ↗ — Use a good EVOO you like the taste of.
- Flaky finishing salt (opens Amazon) ↗ — For the crunchy finish.
Fresh — buy local
- Cheese (opens Amazon) ↗ — Buy fresh from a good cheese counter or deli.
- Lemon zest (opens Amazon) ↗ — A common item; buy fresh or from your pantry.
- Fresh vegetables (opens Amazon) ↗ — Buy fresh and in season.
You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.
Frequently asked
- Why no tomato?
- A white pizza (pizza bianca) skips tomato on purpose — the dry top lets the base crisp harder and the cheeses stay the star.
- Can I use only mozzarella?
- Yes, but the ricotta pockets are what make it feel rich and distinct; without them it is closer to a plain cheese focaccia.
Keep baking
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Source: https://www.focacciarecipe.com/recipes/white-focaccia-pizza · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.