Four-Cheese White Pizza

Name: Four-Cheese White Pizza
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 count Pizza dough balls (15 oz); 2 cups Whole milk ricotta; 24 oz Fresh mozzarella, torn; 12 oz Low-moisture mozzarella, shredded; 1 cup Grated parmesan; 8 oz Grated fontina or provolone; 6 cloves Garlic cloves, minced; 4 tbsp Extra-virgin olive oil; 1 tbsp Kosher salt; 1 tsp Black pepper; 2 tbsp Fresh thyme leaves

Creamy white pie, no red sauce

Prep: 35 min
Cook: 90 min
Serves 8
Difficulty: medium

Creamy white pie, no red sauce. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

1331Cal

61gProtein

112gCarbs

68gFat

Ingredients

4 count Pizza dough balls (15 oz)
2 cups Whole milk ricotta
24 oz Fresh mozzarella, torn
12 oz Low-moisture mozzarella, shredded
1 cup Grated parmesan
8 oz Grated fontina or provolone
6 cloves Garlic cloves, minced
4 tbsp Extra-virgin olive oil
1 tbsp Kosher salt
1 tsp Black pepper
2 tbsp Fresh thyme leaves

Instructions

Season ricotta and garlic oil: Stir ricotta with half the garlic, salt, pepper, and a drizzle of olive oil until creamy. Warm remaining garlic gently in olive oil 2 minutes — do not brown or it tastes bitter on a white pie.
Preheat stone to 500°F: Heat stone or steel at 500°F at least 40 minutes. Tear fresh mozzarella and grate hard cheeses while the oven saturates.
Stretch and schmear ricotta: Stretch dough to 12–14 inch rounds. Spread seasoned ricotta in a thin even layer — thick ricotta pockets stay cold in the center. Brush rims with garlic oil.
Four-cheese layer: Add fresh mozzarella, shredded mozzarella, fontina, and parmesan. Four-Cheese White Pizza has no tomato — if you see red sauce, you grabbed the wrong pan.
Bake until golden and bubbling: Bake 11–14 minutes until cheeses melt together with golden spots and the crust underside is crisp. White pies show doneness on cheese color, not pepperoni curl.
Thyme, rest, and cut: Scatter thyme leaves after the bake. Rest 2 minutes, cut 8 slices per pie. Rich pie — one backup tray at 200°F is enough for seconds without turning greasy.

Tonight's spread

Cut pies into hall slices (8 per pie minimum) and fan on sheet trays.
Keep a fresh pie warming in the oven — pizza dies fast on the counter.
Line up Four-Cheese White Pizza on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Pizza stone or steel
Peel or inverted sheet pan
Large sheet trays
Instant-read thermometer
Aluminum foil