Pizza Blanca

Chef: Alon Shaya

Serves: 4 people




  • 3 ½  cups Bread Flour

  • 4 ½  tsp kosher salt

  • 1 ½  cups luke warm water (95-100 degrees)

  • 3 tsp sugar

  • 3 tsp active dry yeast

  • 3 Tbsp extra virgin olive oil 


  • Mozzarella and Fontina cheeses

  • Your Favorite Pizza toppings


  1. Pre-heat your kitchen oven to 500F with a pizza stone inside on the top shelf.

  2. Let the oven stay at this temperature for a minimum of 1 hour.

  3. Combine flour and salt in a small bowl. Combine lukewarm water and sugar in the bowl of a kitchen aid style mixer fitted with a dough hook attachment.

  4. Sprinkle yeast over the water and let stand until yeast begins to foam. This should take approximately 10 minutes.

  5. Add olive oil to the yeast/water mixture; mix until blended. Add flour mixture and mix until soft, very sticky dough forms.

  6. Continue to add flour a tablespoon at a time until the dough is smooth and does not stick to the side of the mixing bowl.

  7. Lightly coat the inside of a separate bowl with olive oil. Place the dough in the oiled bowl; brush dough lightly with olive oil.

  8. Cover bowl with a damp kitchen towel and let dough rise in a warm area of the kitchen until doubled in volume, about 1 hour.

  9. Turn dough out onto a work surface with no flour. Divide dough into 5 oz pieces, about the size of a tennis ball.

  10. Roll each piece into ball. Place dough balls on a baking sheet, cover with plastic film wrap and let rest in a warm area for 15 minutes.

  11. Roll out the dough on a floured surface with a rolling pin until it is about 8-10 inches in diameter.

  12. Top the pizza lightly with mozzarella and fontina cheeses. Sprinkle on some toasted fennel seeds and drizzle a little extra virgin olive oil on top.

  13. Carefully slide onto a pizza paddle, then slide off of the pizza paddle onto the hot stone.

  14. Cook the pizza for about 8-10 minutes or until it turns golden brown. Remove and eat while hot.

  15. You can do any variety of pizza you like this way.