🍽️ American
⏱ 2 hours 45 min
👥 2 pizzas (12 slices)
Instructions
1
In a bowl, mix 1 cup warm water, 1 tsp sugar, and 2 1/4 tsp (1 packet) yeast. Let sit for 5-10 minutes until foamy.
2
Add 3 cups flour, 1 tsp salt, and 1 tbsp olive oil to the yeast mixture. Mix until a rough dough forms.
3
Knead the dough for 8-10 minutes until smooth and elastic (or 5-6 minutes in a stand mixer).
4
Place the dough in an oiled bowl, cover, and let rise for 1-2 hours until doubled.
5
While the dough rises, prepare the whipped ricotta: Add 1 cup whole milk ricotta, 1-2 tbsp olive oil, 1 small garlic clove, salt, black pepper, and optional lemon zest to a food processor (or use a hand mixer). Blend until smooth, airy, and spreadable.
6
Taste the whipped ricotta and adjust seasoning, adding more salt if needed. Optionally, add more lemon zest for brightness.
7
Once the dough has risen, split it into 2 equal balls and rest for 15-30 minutes.
8
Stretch each dough ball into approximately a 12-inch pizza. Add your desired toppings.
9
Bake the pizza at 475-500°F for 10-12 minutes.
10
After baking, add the whipped ricotta to the pizza by dolloping or lightly spreading it.
Notes
Dough should feel slightly tacky, not sticky. If sticky, add a little flour. If dry, add 1 tbsp water at a time. A hot oven yields the best crust. For whipped ricotta, whole milk ricotta is way creamier. If too thick, add 1 tsp olive oil or a splash of milk. If too loose, chill for 10-15 minutes.