Garlic, Herb and Ricotta Pizza

Equipment

A baking steel gives the fastest bottom browning in many home ovens because metal transfers stored heat efficiently. A pizza stone also produces a well-baked crust but generally benefits from a longer preheat. Either surface should be used according to its manufacturer’s temperature and handling directions.

You will also need a pizza peel or a flat rimless baking sheet for transferring the pizza, a box grater, a small mixing bowl, and a cutting board. A fine-mesh strainer is useful when the ricotta contains visible whey. If you do not own a stone, steel, or peel, assemble the pizza on a lightly oiled metal pizza pan or sheet pan and allow extra baking time.

• Best heat transfer: baking steel
• Good alternative: pizza stone
• Simplest setup: dark metal pizza pan or sheet pan
• Helpful small tools: fine grater, fine-mesh strainer, bench scraper, and pizza wheel

How to keep ricotta pizza from becoming watery

Moisture control starts with the cheese. Whole-milk ricotta gives the pizza a creamy texture, but brands and batches can range from dense to nearly pourable. Drain any ricotta that cannot hold a mound. Pressing it aggressively is unnecessary; gravity should remove free liquid without turning the cheese dry and chalky.

Low-moisture mozzarella is more dependable here than fresh mozzarella packed in liquid. Fresh mozzarella can be substituted, but it should be torn into small pieces, drained on towels, and limited to roughly 3 ounces. Even then, expect softer pools around the cheese.

Keep the ricotta dollops around one teaspoon each. Large scoops may remain relatively cool in the middle while releasing liquid onto the crust. Gaps between the dollops expose more mozzarella to the oven and give steam a route out of the pizza. Avoid adding watery vegetables unless they have been cooked or thoroughly dried first.

• Drain loose ricotta for 20 to 30 minutes.
• Use low-moisture mozzarella for predictable melting.
• Apply ricotta in small, separated dollops.
• Do not overload the center of the dough.
• Let the finished pizza stand on a rack briefly before cutting.

Herb and cheese substitutions

Parsley is sturdy, fresh-tasting, and less likely to dominate the garlic. Basil adds a sweeter aromatic note but darkens quickly in intense heat, so most or all of it should go on after baking. Chives bring a mild onion flavor. Oregano is more concentrated; if using fresh oregano, start with 1 to 2 teaspoons rather than replacing the full quantity of tender herbs.

Pecorino Romano is sharper and generally saltier than Parmesan. Either works, but taste the ricotta mixture before adding extra salt. A small amount of lemon zest brightens the dairy without making the pizza taste lemony. It is optional and should not be replaced with lemon juice, which adds unnecessary liquid.

Part-skim ricotta can replace whole-milk ricotta, although its texture may be a little less rich. For a milder garlic flavor, use half a small clove. Garlic powder also works in a pinch: use about 1/8 teaspoon and let the seasoned ricotta stand for five minutes before tasting. Avoid large pieces of raw garlic, which can remain harsh or scorch on exposed areas.

• For a parsley-forward pizza: use 2 tablespoons chopped flat-leaf parsley.
• For basil: mix 1 teaspoon into the ricotta and add the rest after baking.
• For chives: use 1 to 2 tablespoons, depending on their strength.
• For oregano: use 1 to 2 teaspoons fresh or a small pinch dried.

Using store-bought or homemade dough

A dough ball weighing 8 to 9 ounces is a practical amount for a moderately thin 12-inch pizza. Store-bought dough may be packaged in a larger portion; weigh and divide it if necessary rather than stretching the entire package into an overloaded, thick pizza. Keep unused dough covered and refrigerated according to its label.

Dough that resists shaping usually needs rest, not more force. Cover it for 10 to 15 minutes to let the gluten relax, then resume stretching. A shrinking crust that is forced flat often becomes uneven, with a thin center and a thick outer band.

Raw flour and unbaked pizza dough should not be tasted. Flour is a raw agricultural product and may carry harmful germs until it is cooked. Wash hands, utensils, and work surfaces after handling raw dough or loose flour, and bake the crust completely before eating it. (cdc.gov)

Topping additions that suit this white pizza

This pizza is balanced as written, but a restrained additional topping can change its direction without burying the ricotta. Thinly sliced mushrooms should be sautéed first so they do not release their water over the cheese. Spinach should be wilted, cooled, and squeezed dry. Roasted red peppers and jarred artichokes should be drained and blotted before use.

For a salty accent, add a small amount of finely chopped olive or a few pieces of thinly sliced cured meat. Check whether the added ingredient is already salty before seasoning the ricotta. Limit additions to roughly 1/2 cup in total so the dough can still bake quickly and the center remains supported.

Arugula makes a peppery after-baking garnish. Dress it lightly, if at all, and add it only after the pizza leaves the oven. A heavy salad topping can trap steam against the crust and make slices difficult to handle.

• Sautéed mushrooms: up to 1/2 cup
• Wilted and squeezed spinach: up to 1/3 cup
• Drained artichoke hearts: up to 1/3 cup
• Roasted red pepper strips: up to 1/3 cup
• Arugula: one loose handful, added after baking

Storage and reheating

Refrigerate leftover pizza within two hours of baking, or within one hour when the surrounding temperature is above 90°F. Store slices in a shallow airtight container or wrap them closely, and keep the refrigerator at 40°F or below. USDA guidance gives a general refrigerated storage window of 3 to 4 days for leftovers. (fsis.usda.gov)

For the crispest reheating, place slices in a dry skillet over medium-low heat. Cover for 2 to 3 minutes to warm the cheese, then uncover and continue for another 1 to 3 minutes until the base is crisp. Watch the underside because a thin crust can darken quickly.

An oven or toaster oven is better for several slices. Heat to 375°F and place the pizza directly on a rack or on a preheated sheet pan for about 5 to 8 minutes. The cheese should be hot and the crust firm. A microwave will warm the pizza but tends to soften the base; use short intervals and avoid overheating the ricotta.

To freeze, cool the pizza promptly, place parchment or freezer paper between slices, and seal them in a freezer-safe container. Thaw overnight in the refrigerator or reheat from frozen at 375°F, allowing roughly 10 to 15 minutes. Time will vary with crust thickness and the number of slices.

Troubleshooting

A pale underside usually means the baking surface was not heated long enough, the oven temperature was too low, or the pizza was placed too high in the oven. Extend the preheat and move the stone or steel one rack lower next time. On a sheet pan, a dark metal pan generally browns more effectively than a shiny insulated one.

If the center is wet, inspect the ricotta and any added vegetables. Drain loose cheese, dry vegetables, use smaller dollops, and leave more open space between toppings. Excess flour under the pizza can also form a dusty, pale layer rather than a crisp crust, so use only enough to prevent sticking.

If the rim is dense, the dough may have been too cold, overworked, or pressed flat at the edge. Allow the dough to warm until flexible, handle it gently, and preserve a narrow raised border while shaping. If it tears, pinch the opening closed and avoid placing a ricotta dollop directly over the repair.

If the pizza sticks to the peel, it may have sat too long after shaping or may contain a wet spot. Work efficiently once the dough reaches the peel, check for movement before and after topping, and free stuck areas before approaching the hot oven. Never jerk a firmly stuck pizza toward an exposed hot surface.