White Pizza

Name: White Pizza
Total time: 15 min
Yield: 2 servings
Cuisine: italian
Ingredients: 1 12-inch round of pizza dough, stretched (see recipe); 4 teaspoons heavy cream; 2 ounces fresh mozzarella; 1 1/2 ounces fresh taleggio; Ground black pepper; 1 ounce Parmesan, finely grated

Recipe from Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock

Adapted by Sam Sifton

Updated Aug. 6, 2024

White Pizza — Melina Hammer for The New York Times

Total Time: 15 minutes, plus 1 hour to heat oven
Rating: 5(1,016)
Comments: Read comments

This is a pizza reimagining of the classic Roman pasta dish cacio e pepe, pasta served with only cheese and black pepper. It came to The Times from the kitchens of Roberta’s restaurant in Brooklyn, a pizzeria and lifestyle collective that occupies a number of buildings and lots in a far corner of the Bushwick neighborhood. Cream slicks the dough, and a mixture of mozzarella and tangy taleggio tops it. A shocking amount of freshly ground black pepper follows that application and, after the pizza is cooked, a shower of grated Parmesan. A drizzle of honey over the top would not be blasphemy. —Sam Sifton

Featured in: A Little Pizza Homework

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:2 servings

112-inch round of pizza dough, stretched (see recipe)
4teaspoons heavy cream
2ounces fresh mozzarella
1½ounces fresh taleggio
Ground black pepper
1ounce Parmesan, finely grated

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.
Step 2
Drizzle the cream over the stretched dough. Break the mozzarella into large pieces and gently place these on the dough. Break the taleggio into pieces and do the same. Grind an exceptional amount of black pepper onto the surface of the pie, approximately 8 to 10 grinds.
Step 3
Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.
Step 4
Scatter the Parmesan over the pizza and serve immediately.

Ratings

5 out of 5

1,016 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

ted7 years ago

what is the replacement for Taleggio?

Mike Masin7 years ago

Two suggestions. 1) Make this pizza. 2) Make it again.

Luther7 years ago

You can use a fontina or havarti as a substitute

Adrian D.2 weeks ago

Absolutely amazing. I couldn't find taleggio so I just upped the mozzarella to 3½ ounces. (I end up grating my mozzarella as I find it cooks more evenly.) I do recommend letting it cool for 2-3 minutes, so the cheese sets. But this is crazy delicious. And, yes, I use a pizza stone preheated for an hour to 550 on convection.

Janet2 weeks ago

Use Fontina rather than taleggio

Mrs. Kravitz3 months ago

We broke our pizza stone so we substituted by using our biggest cast iron skillet. Love it! Makes a nice crust and it’s one less bulky item in the kitchen.

Private comments are only visible to you.