White Pizza That's Actually Good

this pizza recipe is sponsored by Squarespace the only place you have to go to get a website designed built and up and running go to Squarespace calm slash Ragusa to get 10% off your first purchase white pizza sauces are usually based on ricotta cheese which is why they usually taste like nothing at all I make my white pizza with a garlicky cream sauce it's sure ain't good for you but at least it tastes like something I'm using my standard pizza dough for this recipe that's linked in the description but here's the short version bloom yeast and warm sugar water add more water sugar salt olive oil and bread flour mix until smooth and elastic then divided into individual balls deposit each ball in its own oiled container cover and throw immediately into the fridge I like a long slow cold rise I'm working with this dough after its aged for almost three days actually back up before you toss your dough you got to get your oven preheating I'm using a pizza stone and I'm heating it with the oven at 550 Fahrenheit convection for a full hour before baking while your stone or steel or whatever you're using is heating it's time to make the sauce I'm making enough for just one 12 or 13 inch pizza four or five garlic cloves get them chopped up pretty fine then I'll grate up some hard cheese I'm using pecorino romano you can use parmesan but I think the acidity of a sheep's milk cheese does a lot to replace the acidity that you'd normally get from tomato sauce I usually grate up a pile that's about the size of my garlic pile how much garlic and cheese is that I don't know man I just eyeball this stuff final weigh it 24 grams of garlic how much cheese 20 grams or there abouts okay so in this pan I've got on medium heat so I'll melt a little butter doesn't have to be a nonstick pan I just think that's easier to clean then garlic goes into the butter and you cook it until it's just starting to go golden before it burns cover the pan with a good layer of heavy cream Brits would call it double cream how much cream was that Oh fine I'll weigh the carton and subtract that from the original weight 473 grams - two grams equals 151 grams like half a cup I just bring that to a boil and before it boils over on me I turn the heat off and let it cool down you want to wait until the bubbling has pretty much stopped that's important I'll grind in some pepper there's more than enough salt in the cheese and if you put hard cheese into a sauce when it's really boiling the proteins and the cheese will over Kuwait and it'll go grainy I'll pull that off the heat to be safe now see how it's leaving a trail when I drag the spatula across the bottom that's how I know the texture is perfect that by the way is alfredo sauce you could just put that right on pasta but don't eat too much of it okay so you can put that aside and then stretch out your dough I'm using cornmeal on the peel to keep the dough from sticking and then oh oh look at that and as it sits and cools the sauce will really stiffen up no problem just mix in some fresh cream this is really important because we want a very thin layer of sauce on our pizza and if this sauce is too viscous you won't be able to get it thin how thin literally as thin as is physically possible is what I try for the sauce is very rich very intense I really don't like too much of it I'm just slapping it on and using the silicone spatula like a putty knife you might not need the whole recipes worth to cover the pizza then comes cheese if you're after that traditional New York style flavor and texture you need whole milk low-moisture mozzarella the only way I can get that where I live is molded into string cheese which is why these are little rounds don't make fun of me it's called being resourceful on the pizza stone it goes and you want to be particularly careful about not overcooking this one if that sauce gets too hot it'll break the fat will separate out into a big yellow grease layer that was right on the edge of happening with this pie and yes I rest my pieces on a cooling rack I think that keeps them crispier what I like to do is let that cool down for a few minutes then grab a stick or two of rosemary chopped it up and sprinkle it on top I think a white pizza is really screaming through some color contrast there's still plenty of heat in that cheese to soften up the rosemary a bit but waiting a few minutes before you put it on ensures that the rosemary won't go instantly Brown and there you go white pizza that actually tastes like something gooey cheesy garlicky real nice change of pace from tomato sauce hey have you been to Adam or goosey accom yet that's my new website that I just built with Squarespace yeah it looks great here but guess what if it doesn't work on mobile it doesn't work luckily with Squarespace you can just look right here and see how your website will look on mobile view or on tablet view honestly every Squarespace template that I've tried looks great here or here look how nice food pictures look in these templates whether you want to start a restaurant an online store or just have an online personal presence Squarespace is the one thing that you need from design to e-commerce to analytics and marketing it's all right there you can start building a site for free right now at squarespace.com and when you're ready to take it live or buy a domain just go to squarespace.com slash Ragusa and you'll save 10% link is in the description now finally I've been getting a lot of questions about this it's just an external hard drive on velcro air it is all my pizzas are in there you

Channel: Adam Ragusea

Views: 1,985,459

Rating: 4.923326 out of 5

Keywords: white pizza, white pizza sauce, pizza dough recipe, pizza bianca, white pizza recipe, white pizza sauce recipe, nyc pizza, white pizza recipe ricotta, pizza bianca recipe, pizza bianca rome, white pizza sauce recipe garlic, how to make white pizza sauce, creamy white pizza sauce recipe, vegetarian pizza from scratch, vegetarian pizza recipe at home, vegetarian pizza toppings, vegetarian pizza recipe, white pizza recipe garlic, alfredo sauce, alfredo sauce recipe

Id: AFT1BkbEtfc

Length: 5min 38sec (338 seconds)

Published: Thu Aug 01 2019

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