Easy White Pizza

In a measuring cup, combine warm water, yeast, sugar, and oil – mix well.

In a mixing bowl, combine the flour and salt.

Pour in the yeast mixture into the flour mixture.

Today, I am kneading by hand but you can also use a stand-mixer as I shared in my other classic pizza dough recipe.

Combine with a spatula or your hands.

Once all the flour is incorporated, transfer the dough to a well-floured surface.

Knead for three minutes until you have a soft elastic dough.

Bring all the dough into a ball and do the finger test.

Tip – finger test – when you stick a finger in, the dough should spring back.

Place the dough in an oiled bowl and cover with a clean kitchen towel.

Then, place into the refrigerator overnight - up to 24 hours

In a heavy bottom saucepan, add oil and butter (the oil prevents the butter from burning)

Add the flour - cook on medium-low for a minute.

Then add ½ cup milk - keep stirring continuously until thick.

Add the remaining milk - stirring continuously again until thick.

Finally add the cheese, salt, pepper, and nutmeg.

Taste and adjust seasoning.

Preheat oven with pizza stone for at 200 C / 390 F for about 30 minutes.

Lightly punch the dough to remove all air.

Divide the dough into three (for 3 x 12-inch thin-crust pizzas) or two (for 2 x 12-inch thick-crust pizzas).

Tip - Let the dough rest again for 10 minutes (it will become easier to stretch).

Roll one piece of dough to about 12 inches.

Tip - Place parchment paper on a pizza peel or you a pizza pan - (parchment is less messy than cornmeal or flour).

Transfer pizza to the pizza peel or pizza pan (see video).

Tip - Let the pizza base rest for 5 to 10 minutes - this will proof it a bit and make those edges puff when baked.

Tip - Brush the edges of the pizza with olive oil. This will give a nice golden crisp crust.

Spread pizza sauce and add your toppings. (I've used a white sauce today with mushrooms in the video - see other pizza links below)

Generously sprinkle with cheese – I like to use a mix of mozzarella, parmesan, and cheddar.

Transfer the pizza to the preheated oven from the pizza peel to the pizza stone (or baking tray).

Bake for about 10 to 12 minutes until the edges are crisp and golden and the cheese is melted beautifully.

Top with fresh basil leaves.

Pizza is best eaten fresh out of the oven. Be careful of hot melting cheese especially when serving kids.