Hi can anyone tell me if white pizzas generally don’t use any sauce? Or does it need a base layer of some kind of white sauce? Can anyone share a great recipe? From what I understand it’s shredded mozzarella and dollops of ricotta cheese. But what else? And how do you pizza owners prepare this in bulk? What would the shelf life be for a white sauce if needed? Thank you!
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The classic way from every pizza shop i’ve ever worked in ny would be a layer of Mozz cheese, dollops of ricotta on top and drizzled with olive oil garlic mix. Hope this helps
we thin out a tub of ricotta with 1/2 c or so of water…we use a custom blend of spices & some parn…spread it around with a spat, then a lite layer of mozz…
We put chopped garlic and olive oil on the skin followed by dabs of ricotta, then mozz.