White Pizza

Yes to both. Make the dough and refrigerate it for up to 24 hours or freeze for up to 3 months. Make the cheese mixture up to 1 day ahead and store it covered in the fridge. Let both come to room temperature for 30 minutes before assembling.

Yes. Cooked sausage crumbles, prosciutto, or pancetta work beautifully. Scatter 100–150g of cooked meat over the cheese mixture before baking.

Ricotta naturally releases liquid when heated. Use whole-milk ricotta (not part-skim), drain it in a fine-mesh strainer for 30 minutes before mixing, and avoid overmixing. A slightly wet filling is normal and delicious, but draining helps control it.

Use an inverted preheated baking sheet and bake at the same temperature and time. The results will be virtually identical.

Serve with a bright, acidic salad (arugula with lemon vinaigrette or a tomato salad) to balance the richness. Crusty bread for dipping into any melted cheese at the edges is also perfect.

Store cooled pizza in an airtight container in the fridge for up to 3 days. Reheat in a 180°C oven for 8–10 minutes until the cheese is warm and creamy again. Reheat in a skillet over medium heat for 2–3 minutes per side. Avoid microwaving, which hardens the cheese.