White Pizza 4 Ways (Proving Pizza Doesn't Need Sauce)

[@greencolouredpeas8235]

Interesting how it's often stressed to use low moisture mozz so the pizza doesn't get flooded but here because there isn't a sauce, the normal moisture mozz, essentially the whey is what gives the pizza the JUICE it actually needs. Simple but cool recipe development mate!

[@farrex0]

Lately, I have been doing pizza, where I put the sauce after I take it out of the oven. The bread turns out better, and I do not have to worry about a lot of things. In the end I just take it out, and put the sauce on top, and I can even control how much sauce I want to add.

[@endeav0r_49]

@Isak Tougaard only problem with cheddar is that most times it's greasy as fuck, like, the orange bad kind of greasy

[@lobuguara]

In Sao Paulo - Brazil we have a large community of families from italy and from lebanon/syria, we mixed the tradition of pizza and sfihas, so we called this pizza with no sauce Open Sfihas(Esfiha Aberta), they look like miniature pizzas. It's very popular and almost all pizzerias in Brazil will also make Open Sfihas, giving a more singular experience for each client with the same dough experience, but smaller in circunference

[@reubenginsberg7199]

I have been watching Babish and Josh Weissman for years so I consider myself very loyal to culinary content (creators) on KZbin. In my humble opinion B-Man is currently creating the highest quality and most entertaining content on the platform.

[@BrianLagerstrom]

How kind of you. Thanks Reuben.

[@earlroybaker2]

It’s the dancing at the end.

[@19loosenecka19]

I agree. I’m obsessed

[@tipsytahls]

And also the easiest and most realistic recipes for us home cooks to remake 👌

[@sythazz7164]

He is definitely on their level of legendary! Im happy i stumbled on him

[@TheBeefTrain]

I make my white pizza in a similar way, with one extra ingredient. I put ricotta, a garlic clove, salt, pepper, and a little melted butter into a cup and hit it with my stick blender. It makes a really fluffy whipped ricotta with a bite from the garlic. I just dollop a few spoonfuls of these on top of the white pizza before it goes in. It's really good.

[@whitexeno]

I had to report this comment for being way too damn good of an idea.

[@alex458italia]

Sounds delicious

[@JeffOdomJr]

“One extra ingredient” or is it 5? JK, sounds great.

[@TheBeefTrain]

@@JeffOdomJr You right. Extra component* English is my.... first language, damn it you got me.

[@Astavyastataa]

I love ricotta on pizza.

[@R3troZone]

When I make a NY style white pizza, I still use a sauce made from milk, butter, flour, garlic, and parmesan cheese. The thing is, after it's cooked, you'd never know this pizza had sauce on it because it is completely absorbed by the dough and cheese while cooking and you'd swear it was just cooked dough with some garlicy cheese on top.

[@stryker0ae]

Pretty sure that's how papa murpheys does thiers. There's only a damp latter between the cheese and dough but you know the garlic sauce is in there.

[@truenorth2653]

Yoink

[@pnwmeditations]

Oh man, a good white sauce is absolutely killer. I've done the Adam Ragusea white pizza a number of times and it's some of my favorite homemade pizza I've ever done.

[@gigalulmansur]

Like an Alfredo sauce?

[@stryker0ae]

@@gigalulmansur I mean that's not Alfredo sauce but it's close if you're American I suppose.

[@MajdFreiji]

Hi! For a more sweet-forward pizza, may I suggest chèvre miel, a pizza that's very popular over here in France: it's basically crème fraîche, mozzarella, slices of goat cheese, drizzled with honey once the pie comes out of the oven. Absolutely wonderful.

[@BrianLagerstrom]

That sounds wonderful. Chèvre is a one of my favorite foods

[@jesusfreak1568]

Yummm....I'm drooling already!!! 🤤😊

[@ketameanii]

that sounds delightful… i love goat cheese

[@TeylaDex]

it's so good. we often visit france and there is a goat cheese make in the village. they add a bit of thyme and black pepper. so good.

[@jeanniebrooks]

I love goat cheese pizza with zucchini and yellow summer squash I first drizzle with olive oil and a light sprinkle of herbs & black pepper, add to the pie after you roast them. Then back in the oven. Even better when you toss in roasted sliced ripe summer tomatoes..to die for! I haven’t thought of adding honey, but I think it would be great!

[@scottguitar28]

This is what I love about this cooking channel vs others. Others teach you a “recipe” or the “right way”. Here, you teach us the basic techniques and knowledge along with some freestyle ideas, so I can custom build a recipe from what’s accessible and available in my stores and kitchen.

[@DanteYewToob]

You’d like Ethan Chlebowski then. He teaches recipes, but each recipe teaches a useful skill or technique that can be used in a bunch of ways. He has a philosophy that he makes a “process” recipe, that’s not an exact recipe but instead a process for making that type of dish and then you can do it however you want. I’ve been doing a few of his fast dinners that way and love it!

[@imafreakinboss290]

For the first pizza, Instead of adding chunks of Mozzarella, you should try dollops of Ricotta, It really makes it creamy and adds a different texture

[@Chance57]

Absolutely agreed. Ricotta instead of the mozz is like a live bomb. I tried it first somewhere in CT on a white pizza and it's a must now. I was actually dreading the thought of a "white pizza" at first but the date I was with was red sauce phobic so I acquiesced on account of her being smoking hot (and the place not doing slices). It's the only good thing that came out of that relationship.

[@seantv1510]

4 white pizzas and not a single one with ricotta should be a crime! I'm fuming with rage 😤 😡 Note: I'm jk... sorta

[@scorpionhdkid8972]

Watch out with the proportions of ricotta cheese though. You definitely don't want the taste of ricotta to overtake everything else. My experiences with pizzas with ricotta cheese (in Italy) were that it wasn't nice and it didn't taste good.

[@jongzhao4689]

@@scorpionhdkid8972 Agree, we used to make ricotta white pizzas at our shop and globs of it definitely went over the line

[@jeanniebrooks]

I could see small spoonful size dollops but not too close together, in and around the mozz. Brian’s looks amazing as is, however, and OMG, the look of that crust! I’ll have to search out his dough recipe for more detail than he gives here….😋

[@scott_forgot9875]

Similar dough recipe here. Also cooking at 550 on a pizza steel. I like to take 1.5 cups of vegetable oil and throw it in a blender with a peeled bulb of garlic and blend until completely smooth. I then use this raw garlic oil as both a base for my white pizzas, and the garlic flavor for my garlic knots. For my white pizzas I like to brush the garlic oil on the entire stretched dough, season the outer crust with a Sicilian blend, and then layer up with whole milk mozz, ricotta, and grated pecorino romano-then top with diced tomato, spinach, and either grilled chicken or bacon crumbles.

[@jalmarivartola2286]

My favourite white pizza of all time had buffalo mozz, gorgonzola, chopped walnuts and whole sage leaves. Incredible combo.

[@Basomic]

The restaurant I work at has two great white pizzas. The base of each is the same, shredded fontina cheese and burrata. Fiore: after the pizza base has been baked, top it with a salad mix (kale, arugula, nappa cabbage, frisee, radichio), shaved grana padano, and a lemon vinaigrete (lemon juice, zest, olive oil, minced shallots). It feels very bright and fresh and you can convince yourself you're being healthy because there's a salad on your pizza. Stella: before baking the pizza base, add torn kale that's been tossed with olive oil and red pepper flakes. Garnish the final pizza with a drizzle of honey. Very similar to the one Brian shows in the video, but the honey is spectacular. I'll definitely have to try some of Brian's versions, especially the mushroom one. Awesome video!

[@kblade08]

Your cooking to me is both so refined yet so casual. You make seemingly complex food so easy to make. Appreciate the work B-man.

[@dc8836]

For pickled onions, I gotta go with Adam Ragusea's method if you have the time - fill the container the onions are in up to about the halfway point with the vinegar of your choice (I always just use plain white distilled but I bet you could get creative with other types!), add in equal amounts of salt and sugar, shake it to thoroughly combine, and then just let it sit in the fridge for a day or two. They aren't ready to use day-of, so you still need to use the heat method in this video if you need them immediately, but if you have the time to wait... it's just *so* much better that way! The onions provide enough water to fill the rest of the container on their own so you're really maximizing that flavor.

[@50sKid]

Lately I've settled on 63% hydration, 2% salt, 1% IDY, 3% oil, 1.5% sugar with strong bread flour for my NY dough and I'll either do direct with cold ferment or overnight poolish with 30% of the flour. It ticks all the boxes for me. I see you're going 60% hyd, 3% sugar, and 0.8% IDY. Isn't that roughly the same as your 1.0 NY dough?

[@BrianLagerstrom]

It’s very close. I’m tacking closer to your 63% these days. I’ve had some flour inconsistencies though that have made it hard to nail down an exact hydration. I think strait to cold ferment is a pretty good idea. Especially with poolish in the mix.

[@50sKid]

@@BrianLagerstrom I’ve been using a flour with 13.5% protein called high mountain from central milling but I’ve also found that the bread flour from King Arthur works great too. Definitely mixing, balling, and going straight to cold ferment is just the easiest way to go. 👌

[@mijydu18]

i'm going up to 68% hydration with 14% protein flour from Italy! pretty good too :)

[@MrDukeSilverr]

I thought this was a joke comment

[@macsarcule]

When I started reading this, I thought you were talking about a new fad diet you were consuming.

[@FireForEffect1533]

Great video! Sauceless pizzas don't get enough love. Shredded zucchini with hot pepper and parmesan cheese makes a great white pizza as well

[@jenniferkern5650]

The best white pizza I ever ate had roasted garlic as a base. Amazing! I'm going to try your version.

[@DarthCyfe6]

Usually do a pesto base (sauce) by spreading it all over the dough, top with grilled chicken breast, roasted red pepper, asparagus, fresh mozz, and grated parm. Once out of the oven, I top with salt, more parm, olive oil, fresh cracked pepper, and if I have it, balsamic reduction. My go to 'za anytime I make it.

[@elendilnix]

The pizza originally had no tomato. The tomato appears on pizza in the mid-19th century. Previously, pizza, called pizza mastunicola, was made in this way: lard, mature sheep's cheese, basil, pepper.

[@CastleofFiemme]

They seem fantastic! I am Italian, usually the mortadella is added after the pizza is out of the oven here, but I guess it's equally awesome to bake it

[@Evan490BC]

Yes, it makes much more sense to add it after the pizza is baked, because you don't want all this fat to boil.

[@a.j.gillis4116]

OMG! Made the White Kale Pizza with my husband (he makes the crust, I prep the rest) and it was FRIGGIN AWESOME!! We usually have a pizza night 2 times a month. This changed up our pizza routine for the better! The kale got a wee bit charred, the salt from the cheese, the bright lemon and tingly heat from the chili flakes...phenomenal! Thank you for sharing Brian!

[@laaliyahchanell]

I’m surprised you don’t have millions of subscribers because your content is amazing.

[@wizardcat7654]

A local pizza joint I love makes a "green" pizza. It has a pesto sauce and it's fantastic.

[@seraph5765]

I just want to make a quick food safety point; Garlic in olive oil needs to be handled carefully. Garlic in oil left at room temperature can foster the growth of clostridium botulinum, the bacteria responsible for the botulinum toxin that causes botulism. The USDA recommends garlic in oil be made fresh and stored in the refrigerator at 40 degrees or lower and consumed within seven days. Or alternatively it can be frozen for several months.

[@BlueDragon1504]

Especially dangerous because it's basically impossible to tell the difference between one that's dangerous and one that isn't. Be sure to label it before putting it in the fridge.

[@DanteYewToob]

Wow, interesting. Thanks!

[@MarkusDBurner]

It's the same bullshit with raw meat and eggs xD just US things

[@the_bromies_podcast239]

@@MarkusDBurner food decomposes in other countries to mate well in this case it’s a reaction but yknow what i meant

[@MarkusDBurner]

@@the_bromies_podcast239 yeah but the US is just overcautious you know? Oh now the beef is undercooked and raw... meanwhile tartar is a delicazy in other countries and no one died of eating it. Same with runny/soft boiled eggs. Same with raw pork which we germans love and no one ever got a food poisening or something like that.

[@addisonmiele9836]

I agree. I work at a local pizza shop in my town and our favorite pizza is a white pizza. It’s got garlic, spinach, ricotta and mozzarella. Soooo good

[@petedavis7970]

I find a 50/50 fontina/mozerella mix works great for a white pizza. For the #1 style, I also like to sautee some (or maybe a lot of) garlic in olive oil and put that on the dough before the cheese. 'Cause why not add garlic when you can add garlic (you can also add raw garlic to your pizza dough, just FYI ;-)

[@ethanforrestross2457]

The best way to appreciate one of Brian's pizza videos is while eating a delicious slice from your favorite pizzeria across the street! Can't wait to try the mushroom pizza.

[@vanitytee0158]

I thought I was going to like the mushroom pizza recipe the most but I love the kale recipe! I’ll definitely make that soon.

[@BrianLagerstrom]

I hope you do! Thanks for watching

[@bulletproofair]

I live in a narrow-minded town in Southern Indiana and I've been preaching sauceless pizzas for years and people think I'm crazy...I'm going to use these recipes to win some hearts and minds!! GREAT vid!

[@jimb0b441]

my latest white pizza obsession that I make as a fellow pizza fiend: garlic dill pickle pizza. From the bottom up it's crust, toum, full fat mozz/asiago blend, thin sliced clausens (after pressing between paper towels), and topped with fresh dill and red pepper flakes out of the oven. The toum as a pizza sauce base is next level, and the pizza is a completely different beast cold as well (the pickles firm back up). I know it sounds like a weird pizza but I feel like I've cracked some ancient code

[@jasonramler]

That sounds amazing! I love dill. I'm definitely trying your recipe. Thanks for sharing!

[@frostbite4954]

I agree. I made one with mozzarella, grilled zucchini, red and yellow grilled bell peppers, and a chili, herbs and garlic oil. It was awesome.

[@-elle-o.o]

For someone who has lots of issues with foods, I’ve always made my pizzas without the sauce and I always ask for them without sauce in restaurants too! I’m glad that you’ve shown people that pizza can be done differently and doesn’t have to have all of the main ingredients :)

[@mikepaulus4766]

Grow basil and then you have to use basil all the time to keep the plants at bay. You also get to keep your $12, or spend it on the pine nuts.

[@johnrobertson1]

Did Mushrooms on Wednesday, Kale tonight. Both were excellent. That gigantic pile of kale scared me going into the oven (mine was even bigger than the one in the video), but it came out just fine. Thanks for adding more tools to my repertoire, Brian! Also, I opted to go the sourdough route for the hell of it. I just added 50g/pizza of starter to the existing recipe (and dropped the yeast) to get the hydration a little higher, and added some extra fermentation time on each end (pre- and post-fridge). Worked great both times, would recommend if anybody else is itching to try the same.

[@seanst.ledger8909]

Hey B-Man! First of all, killer dough recipe! My wife and I are super impressed by how it turned out in the oven. Very NY style crust and definitely doable in the home oven. I actually bought a Lodge 15” cast iron pizza pan for this video. It’s only $40 bucks and you can use it on a burner or in a grill. Since I don’t have a peel, but plenty of pizza screens, I preheated the cast iron pan on the burner and bake the pizza for 6 minutes at 550 degrees F and finish the bottom on the cast iron. Holy smokes! It came out bangin’! It’s like the reverse sear but for pizza! Also tried the kale pie, SUPERB! The crispy kale on top with the garlic, salty parm, creamy mozz ,and acidity from the lemon. 🔥 Thanks so much for all that you do!

[@AlexKojfman]

thanks for making this. It was a fun watch. I like how you added something new to all the other pizza videos out there. You make me want to make pizza dough (and poolish) and love how you shared that oil and lemon idea. There is a lot of good pizza in my area and to recreate the non-red sauce ones I thought were some kind of secret but you made it accessible! thanks Brian, keep it up!

[@lbarna66]

We Hungarians make a similar dough (although typically with some potato in it) and fry it in oil, we call it 'lángos' (lung-osh) and it only needs a light garlic wash and salt to be amazing. You can also eat it with Hungarian sour creme and grated chese.

[@midodesanti3230]

Interesting move to cook the mortadella, we usually put it fresh in the end and sprinkle some pistachios to finish. Also, when it comes to simple white pizza: truffles. 😋 Very enjoyable video as always. Thank you

[@veronicaBolanos-mc4fc]

you read my thoughts about the sprinkling of pistachios! wow, that's crazy!

[@midodesanti3230]

@@veronicaBolanos-mc4fc great minds think alike I suppose :)

[@JeffOdomJr]

I was thinking about making a pistachio pesto for that one while watching.

[@midodesanti3230]

@@JeffOdomJr Great idea!

[@endeav0r_49]

My absolute favourite pizza is white pizza with mozzarella cheese, smoked scamorza cheese and prosciutto crudo. White pizza is really really common in Italy, it's better when you have tasty ingredients that you want to emphasize, without drowning them in the strong tomato flavor

[@xDisengage]

best part about making pizza at home is seeing what other types of food you can recreate with the dough as the canvas. Made a Rueben pizza in a similar way, no sauce, just cheese on bottom, and drizzled thousand island on top after bake

[@alectro]

Thanks for this video! Some of these whites made it to Sydney, Australia! The mushroom+pickled onions and pesto pizzas were a total success!

[@bradcampbell624]

Those all do look fantastic! I make one with thinly sliced garden tomatoes (salted and rested on a strainer for 30 minutes) as the "sauce", then really thin sliced garlic cloves, oregano, mix of mozz & jack cheeses, and tiny dollops of cottage cheese. Sounds strange, but everyone who's had it wanted it again. Fresh basil at the end is also really good.

[@BCJ87]

I love white mushroom pizza, I tend to make a caramelised white onion jam. It’s the perfect salty/sweet combo. Highly recommend!

[@chrisbradley536]

Every single video I say “that looks like the most delicious thing he’s made” then you come out with your next video and I say the same thing. But legit I have got to get my fat fingers on some of that NY white pizza!!!!

[@FireyTinkerHell]

Thank you!! I have been a fan of 'white' or 'sauceless' pizza for decades, it's good to see it getting some attention. You topping ideas are fantastic & I can't wait to make them 😁

[@ShawnOllie]

That lemon kale pizza has always been my FAVORITE at Union Loafers, and I am so excited to try the recipe myself! It's so incredible!

[@JoeKenneally]

Whatever is going on with this crust is INSANE. Look at that color!! Can't wait to try these.

[@leewillers4621]

The mushroom pizza looks the best to me! I love, love love cheese and mushroom pizza!!!

[@codem0de]

I tried your pizzas and they are 10/10. I like to reheat slices on the pizza steel for that extra crispy pizza-shop vibe slice. Delish! Thanks.

[@yvonneybarra1445]

YUM! All look great but the simple white cheese does it for me! My mom would have loved the last as she was 100% Italian and loved mortadella. I would have made this for her had you been around during her life. Thanks for the awesome recipes I love your channel!

[@holychiodos]

I've been seeing a lot of channels recommending the "rinse onion" step to make them more mild. I don't understand it personally. The sharp bite of onion is the exact reason I like them so dulling that edge is silly to me. The pizza's look incredible though Bri.

[@BrianLagerstrom]

Un-rinsed gives that harsh breath for hours. And if you are adding to something like Mayo if you don’t rinse it’s a sulfur bomb in like 3-4 hours. Thanks

[@jesusfreak1568]

I love the white pizza ideas 😍 have you tried BBQ sauce base with mozzarella, mushroom and ham??? One of my favourites!!! It's one of the first pizzas that made me realize that tomato sauce doesn't have to be the base!!!

[@selewachm]

Great video. Thank you. I need to make a this white pizza topped with bacon and clams. Delicious. Btw, ATK had a great show how to cook mushrooms. Clean, slice mushrooms. Add to fry pan with 1/4" cup water. Cook till water evaporates and mushrooms are cooked then add a bit of oil (I use ghee). I then store in fridge and use them when I need them. They last longer cooked then fresh so it saves money as well.

[@scriptrixdeo]

OH MY GOSH. Thank you so much for this. Tomato sauce doesn't agree with me, and a lot of pizza joints don't even SELL white pizza, and the stuff from the store is downright nasty. I'm making one as soon as I can!!

[@deanmclean5447]

Yeeeeahhhhh man! I loved this video! This is one of my favourite videos you’ve done in a while! I love how you explain not just what you’re doing, but why you’re doing and why you like it! I think that’s important in cooking videos!

[@culilab]

Your pizza's look amazing! And I definitely agree, they don't always need sauce. Have you ever tried a pizza with peer and blue cheese, topped with caramelised unions and some reduces balsamic vinegar? It's heaven! :)

[@Chloe-mp5sj]

I LOVE LOVE LOVE THIS EPISODE! sometimes I make lots of pizza dough all together but when I get to make pizza, I run out of sauce. This is soooooo helpful! and they actually look delicious!

[@DrBrunoRecipes]

Looks soo Delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻

[@johnperry4370]

Hey! Watching in Dundee! Have a good day yourself

[@susanwalter5856]

I finally tried this sauce less white pizza... absolutely amazing! I still prefer your NY style pizza crust recipe from previous video (I've tried them both). Thanks for all your wonderful videos!

[@Blacklight_Music]

My guy, I was stressed about that kale pizza being dry, but you followed through with the oil and now I’ve GOT to give this a go. Gonna go with “Dino” kale for sure. Thanks for the great ideas!

[@lucaskobain]

I'm from Argentina. We like pizzas. Two of my favs are sauce-less: fugazzetta (cheese and onion/s) and verdura con salsa blanca (let's call it spinach with roux/bechamel. And cheese). Also 4 cheeses pizza is very popular. And when you don't have any sauce left (or feel too lazy to cook one) just put some slices of tomato and call it napolitana (with lots of garlic).

[@4812four]

Love your videos, Brian!!!!😊🤤🤗☺

[@georgen9838]

Missing from this: combining pizzas 2 and 3. I grew up loving spinach mushroom (spinach = 80s kale - yup, I said it) white pizza; everyone thought I was weird until they tried it. And that was even without the clever acids you use here! I'm sure that just kicks it up. (Leaning toward the lemon over the onions for the combo pizza... but I may have to try both together too.)

[@57motherbear]

I’m in northern Canada, and my family loves a taco pizza. Your crust looks awesome, and I will try it next time we have a pizza night. We slice our pizza, then top it with sliced iceberg, more fresh tomatoes, and squeeze out sour cream over it in ribbons, and put smooth pico in a squeeze bottle to put on at the table. The addition of cold is pretty good as well.

[@Scott-tq7ko]

I've been in a Community Supported Agriculture (CSA) program for years now; every week from June through November I get a box of vegetables from a local farm--whatever they harvested literally the day before. It's a matter of what's in season and what's available: you get what you get. Each year I get a LOT of kale; last year, I think it was 10 bunches. I've gone through many recipes (lots of soups, which I freeze). It's great to have another way to use it up. The other thing is basil, which I almost always make into pesto because it's otherwise difficult to find a recipe that uses up a whole big bunch of basil all at once (it'll take too long to use up with recipes that use a couple of tablespoons at a time). Problem is, I'm not really crazy about pesto (and I rarely ever eat pasta), so I've done pesto pizza before (and calzones, and cheese & pesto whirls) but another version is welcome since the pesto otherwise just sits in my freezer.

[@BrianLagerstrom]

Good pesto changes everything! Eat it with some roast kale pizza!

[@NewbCh8surr]

My favorite white pizza I made that to this day I can't stop thinking about had a creamy bechamel sauce with herbs and butter, topped with a mix of provolone, mozzarella, cotija cheese, arugula and mushroom

[@jBownz]

The only thing missing is a Barry White "Ohhhh Yeahhhhh" during each cheese-pull slice pick-up. Bravo, B-man. Bravo.

[@labla8940]

Try olive oil a coat thin Ricotta garlic minced or finely chopped fresh Mozz parmesan and salt Broccoli/cherry tomatoes/. Thats how the East coast CT NY do it and its as good as you get. Got nothing to loose. Use fine corn meal as the anti stick adds authentic flavor

[@shazmirshahi4973]

Brian you are such a good man with tons of baking science pizza science and you make very good videos concise to the point and rather informative. i feel very comfortable with you...thank you

[@Lppt87]

That kale pizza let my mouth drooling! I know NO ONE who loves kale, but I LOVE kale, is so crunchy, so green, and you know what’s my favorite kale dish? Pasta and kale. It just fits so right the slippery pasta with the crunchy kale. Too bad I can’t eat pizza because gluten (yeah, my pasta is free gluten pasta) but I ate pasta kale before I had to go gluten free and it was delicious!

[@PeaceLoveAndRico]

Personal opinion, nobody making pizza in a home oven needs a mixer... mixers are beautiful, functional tools, but we have been making pizza dough by hand for millennia. You got this.

[@itr0863]

awesome b. i like adding more black pepper and fresh lemon squeeze and or zest after the white pizza bake.

[@johnadams9044]

Add pan fried garlic with spinach and dollops of Ricotta cheese. Now THAT'S a white pizza!

[@Yaxxin23IsCool]

In Italy the pizza with just just cheese is called “pizza bianca neve” which translated in English it means “pizza snow white”

[@apersonontheinternet8006]

If you want one of the best pizzas you'll ever have try this bison burger white style pizza I love to make. Yes, I know ground bison isn't exactly cheap but the overall cost will come close to that of a large one or two topping pizza which when put into that context it's worth the treat. If adding bacon, cook bacon in cast iron until cooked but still springy then using kitchen shears cut into little squares and set aside. Scrape cast iron clean but leave a light coating of bacon grease, throw the bison in when hot, and season as you break it up finely. Stretch dough, light coating of garlic butter to top and crust, arrange American cheese slices, place bison, cheese, and dress with bacon, onion and pickle. Sprinkle buttered crust with freshly grated parmesan cheese and bake on a pizza stone. Add whatever toppings you'd normally have on a burger after baking the pizza and enjoy. Even people that don't care for pickles really like the way the baked pickles bring it all together so don't forget them.

[@ata984]

I love your pizza videos! My favorite white pizza toppings mix is mozzarella, ricotta, pesto and onion jam.

[@ianwhunter1]

My local Italian restaurant has a "Pizza Bianco" on the menu which has thinly sliced prosciutto and halved cherry tomatoes on it sparsely spread around. terrific - one of my favourite items on their menu.

[@Salafrazz]

That is by far the nicest looking home oven pizza crust I've ever seen

[@johnrobertson1]

Tried the mushroom one tonight. First time ever making pizza from scratch. Came out exceptionally well (just a couple minor tweaks I’ll make for next time). Thanks, Brian, yet again. Kale is up next!

[@buddyfx7026]

Babish, Josh Weissman, Not Another Cooking Show, That Dude Can Cook + Brian Lagerstorm are all AWESOME!!!!

[@migguman1724]

My Pizza making skills improved so much ever since i started watching your videos. I'm excited for your new NY style recipe.

[@filippians413]

The magic is in the dough. The sauce, cheese, toppings are important but not essential. A good crust is vital.

[@KatieKat14]

These look fabulous! Thank you for sharing your friends pizza creations. I love pizza but red sauce and acid reflux don’t mix. So these are a great alternative.

[@macsarcule]

Bri, you are single-handedly carrying the banner of Midwest cuisine before legions of people who eat, breathe, and sh*t “only the most authentic [foodthing]” - and I love you for it. _THIS_ is authentic food thing. _YOU_ are authentic food thing. Yes yes and YES. This food is awesome! This food is valuable! THE PEOPLE WHO MAKE IT ARE AWESOME AND VAULABLE.

[@mystictk4149]

I made a Buffalo chicken pizza with the sauce being hot sauce as well. The pizza wasn’t anything super fancy or boring in my opinion, it had chicken chunks, bacon, and some parsley all topped with franks red sauce.

[@lisawest9731]

"... a little heavy on the pesto". My new found friend, no, no such thing as heavy on the pesto; be wild and free!! I grow mungus amounts of basil in pots and bring them in during Finger Lakes NY winters. Basil trees anyone? Yes! Thanks for excellent content and amazing recipes.

[@michalpiotrgorecki]

the best pizza Bianco Ive eaten was with pearl, nuts and gorgonzola. absolute poetry in mouth

[@Fernando-ox5mo]

Brian, how can you say that? Sauce is the soul of pizza

[@RikiazGaming]

I love white pizzas. Personal favorite is using some olive oil as a base plus shredded mozzerella, garlic, oregano, fresh basil, some white onion, seasoned tomatoes, and some chunks of chicken. Mmm mmm mmmm

[@justinsexton6659]

Pizza steels are such a awesome kitchen addition

[@arizonamom8773]

White pizza is very popular On Long Island - north shore. Toni’s pizza shop. He made a wonderful thin crust white pizza and sometimes would have broccoli on it too. Best pizza ever!!!

[@3PairDesigns]

Brian, just an update. I made this dough and two of these pizza's and all I can say is "OH-EM-GEE!". Incredible! The dough was beautiful and so amazingly delicious. That is a helluva coup for me as I lve at 4800 feet. The only thing I did was decrease the yeast in the dough slightly, not the Poolish, only the dough. I did make the Poolish with WW flour though and the dough with bread flour (higher protein). My gawd, that dough was super "fluffy". It was incredible. I used vegan cheeses which were very good (surprisingly) as well as vegan pepperoni for a second one. I was simply amazed. The kale and garlic was to die for. Excellent, excellent recipes. Thanks again! 👍💖😉

[@jacejohnson8858]

Thank you I am allergic to Tomato sauce and Marinara and I love pizza this made this a lot better.

[@anthonyvink7153]

We make a mortadella pizza that’s similar but we add the pesto on the bottom and add chopped pistachios. It’s my wife’s favourite

[@zander9486]

Piece of art 🎨 well done!

[@efethecaptain6]

This is called "Pide" in Turkish (and "pita" in Greek, according to Google ) It's a different experience from pizza. "cubed meat" and "Ground meat" versions are pretty delicious and popular. For the cheese ones, they use a different cheddar-like cheese here. Also the shape is not circular like pizza, more like long ellipse. It's worth trying, I can recommend it.

[@clsieczka]

“ You’re cool with that right?” Click. Lolol. I don’t think Ted was encouraging. Gorgeous choices. Potato pizza, is another banger. Spins your head. Buon Appetito. Thank you, Chicago Chris

[@allpackagaming9811]

My younger brother used to love this type of pizza when he was still a baby. It was this feta and garlic pizza that bubbled up. He use to call it bubble pizza.

[@SuzanneBaruch]

I'm not a fan of kale, but that pizza has me in awe. And the squiz of citronette at the end is genius!

[@beardown2489]

BRI!!! I love the way this crust is coming out. 4 perfect cooks in a row. No big deal. Go ahead, brush yo shoulders off

[@4kniveskitchen159]

I just came across your channel and I wasn't disappointed. I really enjoyed watching this video...I will definitely be watching more videos!