New York-Style White Pizza Recipe

This quintessential white pizza recipe can turn your oven into your favorite New York corner pizza place.

A slice of New York style white pizza on a paper plate.

The Pizza Review / Flickr

Everyone has a food that they love so much or crave so often that they will eat it even after just having finished Thanksgiving dinner. For me, that food is white pizza. If I am presented with a slice, or see it in a window or among the pizza pies at the pizzeria, I will eat it. If you feel the same way, then this quintessential white pizza recipe can turn your oven into your favorite New York corner pizza place.

My only edits would be that if you're really craving a white pie, buy the dough at the best local pizzeria near you, as this dough takes a day to be ready. Also, most pies I've seen have mozzarella on top, as well as ricotta, so you could always adapt and add a bit of that as well.

December 2008

Recipe Facts



Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Serves: 2 servings

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For the White Sauce

  • 2 tablespoons olive oil

  • 1 small yellow onion, diced

  • 2 clove garlic, minced

  • 1/4 cup heavy cream

  • 1/2 teaspoon minced fresh thyme or marjoram

  • Salt and freshly ground black pepper

For the Ricotta Mixture

  • 1 1/2 cups ricotta cheese

  • 1/4 teaspoon salt

  • 1/4 teaspoon dried or chopped fresh thyme

  • 1/8 teaspoon coarsely ground black pepper

  • 1 tablespoon chopped fresh flat-leaf parsley

For Assembling the Pizza

  • One 12-ounce (340g) ball homemade or store-bought New York-style pizza dough, rested at room temperature for at least 2 hours 

  • Bread flour for dusting peel

  • 1 tablespoon finely chopped fresh flat-leaf parsley, for garnishing


  1. Place a baking stone on the middle shelf of the oven and preheat on the highest setting for at least 1 hour.

  2. To make the white sauce: Meanwhile, in a heavy saucepan, heat oil over medium heat until shimmering. Add onion and cook, stirring occasionally, until translucent, about 5 to 6 minutes. Add garlic and cook for 1 minute longer. Add cream, lower heat to medium-low, and cook until cream thickens and reduces slightly, about 3 minutes. Remove from heat, stir in thyme, and season to taste with salt and pepper. Let cool completely before using.

  3. To make the ricotta mixture: In a medium bowl, stir together ricotta, salt, thyme, and pepper. Set aside.

  4. To assemble and bake the pizza: Shape the dough ball using the toss-and-spin method, stretching it to a diameter of about 12 inches. The dough should be about 1/4 inch thick and slightly thicker toward the edge. Transfer the dough to a peel or an inverted sheet pan that has been dusted with flour.

  5. Spread prepared white sauce over the surface of the dough, leaving a 1/4-inch border uncovered. Spread ricotta mixture evenly over the white sauce.

  6. Carefully slide the pizza from the peel onto the baking stone. Bake until the crust is crisp and slightly charred on the edges and the cheese is bubbling and just beginning to caramelize, about 12 minutes. The underside of the crust should be brown and crisp, not white and soft.

  7. Remove the finished pizza from the oven and garnish it immediately with the parsley. Let the pizza cool for about 3 minutes before slicing and serving. If you want a “snappier” crust, let the pizza cool completely, then return the individual slices to the hot oven for recrisping.

Nutrition Facts (per serving)
954 Calories
47g Fat
98g Carbs
34g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 954
% Daily Value*
Total Fat 47g 60%
Saturated Fat 19g 93%
Cholesterol 91mg 30%
Sodium 1226mg 53%
Total Carbohydrate 98g 36%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 34g
Vitamin C 8mg 41%
Calcium 561mg 43%
Iron 6mg 33%
Potassium 472mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)