Creamy Dreamy Buttery Cheesy Pizza
This is the best white pizza you will ever have. It is based on a 3rd place winner, (that I think should have been 1st place) at the pizza cookoff at the 2023 Fire Ant Festival in Ashburn, GA.
Servings: 1 12"-14" Pizza
Equipment
- 1 Pizza Peel (Wooden)
- 1 Pizza Stone or Pizza Steel
Ingredients
Pizza Dough
- 14 oz Pizza Dough for 14" pie (See dough recipe link in instructions below.) 12 oz for 12" pie) (See dough recipe link in instructions below.)
Béchamel Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup cold, whole milk
- kosher salt
- white pepper
Pizza
- 1 12 oz dough ball (360 grams)
- 1 cup Béchamel Sauce
- 7 oz Fontina shredded
- 2 oz Asiago grated
- 4 oz pancetta diced
- red pepper flakes to taste
- ½ lemon for juice and garnish
Instructions
Béchamel Sauce
- Melt the butter in a small pot over medium-low heat.
- Add the flour and whisk to form a white roux that has a medium consistency.
- Cook the roux for about 1 minute; it should not turn color.
- Slowly temper in the milk, a bit at a time.
- To prevent lumping, thoroughly whisk together the roux and milk with each addition.
- Once all of the milk has been incorporated, gently simmer uncovered for about 10 to 15 minutes to cook out the starch flavor.
- (Lightly season as there's a lot more to come.)
Pizza
- Shape and stretch dough into a 12-inch circle.
- Spread Béchamel sauce, or dollop if too thick.
- Place Fontina, then Asiago
- Drop pancetta
- Sprinkle red pepper flakes
Baking the Pizza
- Bake at 525° F 8-9 minutes for 14", or 7-8 minutes for a 12" pizza.
- Remove from oven and squeeze a little bit of lemon juice while quickly moving your hand around the pizza.
- Garnish with butterflied lemon slice in the middle.
- Slice and serve.