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If you’ve only ever had pizza with tomato sauce, you’re missing out on one of Italy’s best-kept secrets: pizza bianca. This white pizza skips the red sauce and instead lets rich cheeses and toppings shine. It’s perfect for a cozy homemade pizza night and surprisingly easy to make.
In this guide, you’ll learn:
- What makes pizza bianca different
- The simple toppings you’ll need
- Tips for baking it perfectly at home
Choosing Your Dough
The beauty of pizza bianca is that you can use any good Neapolitan-style dough.
Therefore, if you’re new to pizza making, check out one of my dough recipes:
- Neapolitan Pizza Dough With Poolish – Easy Guide
- Neapolitan Pizza Dough No Poolish – Perfect for Beginners
Pick whichever method fits your schedule—both work perfectly for white pizza.
Pizza Bianca Toppings (My Simple Recipe)
Here’s the combination I use again and again—it’s rich, salty, and full of umami:
- Heavy cream (whipping cream) – spread a thin layer over the stretched dough as your “white sauce” base.
- Grated Parmesan cheese – sprinkle generously for nutty, salty flavor.
- Crumbled feta cheese (or a similar salty white cheese) – crumble over the top for a tangy bite.
- Fresh mozzarella – tear it into pieces or cut into small cubes (roughly 1/2 inch / 1.3 cm) and distribute evenly over the pizza base..
- Sliced mushrooms – optional but highly recommended for an earthy flavor.
That’s it! No tomato sauce needed. This minimalist approach lets each ingredient shine.
How to Bake Pizza Bianca at Home
For the best results in a home oven, use a two-stage bake and preheat thoroughly.
Preheat your oven to the highest setting your oven allows (typically around 480-550°F or 250-290°C). Place a pizza stone or pizza steel inside and heat it for 45–60 minutes before baking.
👉You can read my full guide on how Preheat Pizza Stone or Steel for Perfect Homemade Pizza
Here’s the two-stage process:
- Stretch the dough (round):
Lightly flour your work surface. Place a 250–280 g dough ball down and dust the top. Using your fingertips, press from the center outward, leaving a 1–1.5 cm (½ inch) rim (cornicione) untouched. Lift the disc onto your knuckles and gently knuckle-stretch while rotating until you reach a 10–12 inch (25–30 cm) round. Avoid a rolling pin – it pushes out the gases and flattens the rim. Dust your peel lightly with flour or semolina and slide the round onto it. - Pre-bake with cream:
First, spread a thin, even layer of heavy cream over the dough (this is your white “sauce”). Then launch onto the preheated stone/steel and bake 2–3 minutes, until the base just sets and the rim begins to puff while staying pale.
👉You can read my full guide on how and why to pre-bake pizza dough here - Add toppings and finish:
Pull the base out. Add grated Parmesan, crumbled feta, mozzarella and sliced mushrooms. Return to the oven and bake 3–5 minutes more, until the cheese is bubbly and the crust is golden with light spotting.
Tip: For extra color, you can switch on the broiler for the last 30–60 seconds – watch closely.
If you are using a dedicated pizza oven (Ooni, Gozney, etc.), you can bake it in a single fast bake at high heat. Therefore, there is no need for a two-stage bake.
Tools Mentioned in This Recipe
Final Thoughts
White pizza is versatile. You can stick with this simple version or experiment by adding caramelized onions, arugula, or prosciutto after baking. The key is starting with good dough and balancing the creamy and salty flavors.
Ready to try it? Choose your favorite dough recipe from above, gather your toppings, and fire up the oven!
