Make this pizza sauce, it’ll change your life

[@charliep9066]

To change the consistency, you only considered water and cream, BUT, there's a third option - BROTH ! You could instantly add more umami and a deeper flavour with broth, and change up the broth dependent on the pie - be it seafood broth, chicken broth, or vegetable broth.

[@ArjanSangraa]

Dude you got me into your pizza rabbit hole

[@aire111]

This.

[@annunacky4463]

I’ve been trapped for months now. However, my pizzas are way better now.

[@apolishbeast4008]

I have improved my pizza game so much watching your videos. I love white pizza so looking forward to this!

[@CharlieAndersonCooking]

That's great to hear!

[@CharlieAndersonCooking]

That's awesome to hear! If you try it out, let me know how it goes!

[@Brooksms]

The best white pizza I ever made used cooked down heavy cream as the sauce. I put some lemon in it, chef's kiss. A little pricey on a large scale but so good at home.

[@Bo_Lew]

Perfect video, Charlie. A million thanks for creating the spreadsheet and providing full specs in weight measurements!

[@b2th3m1th]

I make a garlic bechamel with parmesan, garlic, basil oregano, salt pepper and a little honey. My friends and fam love it. I make the sauce a little thin which is perfect for pizza. I might have to try adding some ricotta to it.

[@westward56]

That sounds delicious! Will give it a try next time we make pizza

[@realhouse4105]

Thanks for another good video. Will for sure try this out soon. When I am making a white pizza I have been using creme fraiche as the sause. Thyme, rosemary and pickled red onions are the perfect topping.

[@ltgray2780]

In my neck of the woods, a white pizza is EVOO steeped with garlic, black and red crushed pepper, oregano and whatever else to your taste. Brushed on the raw crust, followed with the cheeses and toppings of your choice. Lots'a garlic. Salt and/or MSG also.

[@corneliusthecrowtamer1937]

thank you 😋 that sounds like the sauce I remember

[@NickCombs]

Yeah the traditional aioli. I've done that with a mix of raw and roasted garlic. It still benefits from some citric acid though.

[@ltgray2780]

@@NickCombs Thanks. I can't believe I never thought of it. It's something I do a lot to oil-based sauces. Lemon, lime, vinegar etc.

[@thalesmello]

I typically bake my white pizzas with sour cream, diluted with a little bit of water to get the right consistency. That with green onions, parmesan, and bacon bits make one of my favorite pizza flavors. :)

[@BigBlack81]

I am SOOOO trying this.

[@CharlieAndersonCooking]

Interesting, I'll have to try that out!

[@thalesmello]

@@CharlieAndersonCooking I also add dried mozzarella. Forgot to mention that in the original comment.

[@r09d98]

That's pretty much a Flammkuchen, except the crust is different. It is very popular in France, Germany and the Netherlands and always tastes amazing!

[@JBK415]

Thank you, Charlie, for everything you do. Your passion for food, especially your love of pizza, is truly appreciated. Thank you also for the wonderful newsletter!

[@tonyeatspizza]

Kudos to you Charlie!!! You are my favorite “How to Make Pizza” channel!!

[@CharlieAndersonCooking]

Thank you, that means a lot!!

[@ihauntghost]

I get so happy when you drop a new video. I love the detail you get into

[@CharlieAndersonCooking]

Thank you, that means a lot! I'm glad you like them!

[@lisarct1012]

Wow, Charlie, you have opened up a whole new dimension of Pizza Bianca bliss. I have tried coating the entire pie, I have also tried using dollops of ricotta in spots, but I will definitely be trying this out. Thanks once again, for all you do.

[@CharlieAndersonCooking]

Thanks for watching!

[@danlahrman5395]

Looking forward to trying this next week. White pizza is one of my faves and have not yet started to master it at home. The challenge is on now.

[@SJHaack]

2 comments: 1) putting an X on the toppings looks like they’re being excluded, my wife and I both got confused until the third ingredient 2) if you’re making a dessert pie…. Maybe make a small extra bottle with mint instead of basil? Is that crazy?

[@CharlieAndersonCooking]

I appreciate the feedback, I didn't even think about that haha. But yeah you can definitely use other fresh herbs! I think the basil goes well with the peach pie, but mint probably would too.

[@88KeysIdaho]

I agree- I thought he was X'ing them out like, not a good idea to use. He should have drawn a green checkmark across the picture.

[@chrissandoval7675]

mascarpone. super easy to make, and you can control the density with how you curd it. also, a great replacement for mayo in salads.

[@Mike_Greentea]

This was years ago but my co worker order a white veggie pizza with broccoli etc. I believe it had ricotta plus other cheeses and it was amazing! I wish I knew the name of the place because I’ve ordered the same type of pizza and it wasn’t up to par. I look forward on trying this recipe 👍

[@asdisskagen6487]

I make thin crust pizza with an alfredo-like sauce, and then add all the toppings for philly cheesesteak. YUM!

[@scoobtoober2975]

The usual alfredo sauce for me is 1.5 cups heavy cream. 1/2 stick of butter, 1 egg. 1/2cup parm. slow simmer/barely. Give that a go. I love it on pasta. I'm not in pizza making mode. once fall hits i'll hit the dough balls. You have been the best recipe and technique guy on the nets. My usual two pizza methods use your scarr based recipe. Upside down cast iron pan 15" or half sheet tray. I hate stones and have broken a few and found the results bad bad bad. Love me sheet tray for jumbo sicillian or western mass pie. Shoutout southwick ma roma pizza

[@e93bausch]

I used to work back of the house in a pizza joint. It was not on the menu but we would make a white pizza using alfredo sauce. I still make them that way to this day quick, easy & good. I like mine with onion, tomato and bacon.

[@heretikpapy]

I'm using Garlic Mayo. With grated parmesan or other strong cheeses. With a pinch of olive oil. That's my white sauce. But a homemade bechamel + romano + garlic is the best.

[@chrissnyder4439]

Possibly a hot take, but I don't like my pizza being "lemony"

[@anadventfollower1181]

We have this creamy garlic dip in Canada from the Pizza franchise 'Pizza Pizza'. If you're ever in Canada you should go there and ask for their creamy garlic dipping sauce and try to replicate it. Sadly Pizza Pizza doesn't sell it in the domestic market, and Heinz has their version of it which Pizza Hut carries and it is horrendous... I have a general understanding of the mixture; Garlic butter, Italian seasoning, Cream/Eggs-whites? My go to pairing is chicken bruschetta, creamy garlic dip, and root beer.

[@MaunoKoivistoOfficial]

Alfredo sauce is my choice for white piece. It's delicious, appropriate and easy to market/communicate

[@scoobtoober2975]

Call it vampire sauce. LOL. You'll sell way more during halloween

[@markofejzo4152]

Ive been enjoying doing something like a halal cart style white sauce on my pies lately- not at all like a normal white pie. More similar to the garlic sauce on a wisconsin style pickle pie. 2/3 yogurt, 1/3 mayo, parsley, garlic, lemon or vinegar, sugar, salt and pepper. It hits a lot of the same goals re consistency, acidity, sweetness, and umami that you were looking for at the beginning of your video. Worth a try if you’re looking for something different

[@outofbody4788]

Really enjoying your vids I’m an avid pizza maker and can’t wait to see you open up your spot one day!

[@demmidemmi]

Trying to make pizza without tomato sauce is like trying to make chili without any chilis. At that points it's just a flatbread with cheese on top. It's not a factor of how good the replacement is, it will never be the same thing.

[@carlcat]

I love white pizza, usually top it off with mozzerella, carmelized onions, roasted garlic, saute'd mushrooms, ricotta and grated reggiano parm. Sometimes sprinkle olive oil or truffle oil.

[@chriserice5371]

Love your pizza obsession

[@jacquesdupontd]

Thanks for the video. I came to the same conclusion, add always parmesian and honey in my white pizzas. Also, to make the sauce less thick and not too heavy, i just put a few drops of milk until i get the right consistancy.

[@tomfoti2]

love your content homie, keep being awesome. love that you added the depth of personal pizza's.

[@donscott6431]

Where you BEEN and how you been? LUV this channel!!😊

[@zay-lias]

I love these videos!! Make them more often please 😂!!!! (I know they take time so making them is always appreciated my dude!)

[@The-Day-Off]

Onion Soubise is what I put on my white pizza. Little out of the normal but excellent flavor.

[@JJoeisCooking]

Try topping it with white truffle oil instead of a lemon juice and honey.

[@jususceasar]

I think milk would be a good third option. It adds some of the richness, without the pizza ending up too fatty/oily. I like white pizzas, but often I miss the freshness and have too much the feeling of eating something "unhealthy". But great recipe!

[@altrogeruvah]

My hottest take as a fellow home pizza maker is... give me ranch dressing on the side with ANY pizza type and I'm down. Ranch dressing is a very complex condiment that adds the umami factor usually missing from delicious-but-virgin ingredients. I'm no scientist, but in my family, results speak for themselves.

[@brianboe3774]

I make an Alfredo sauce with Asagio Romano and Parmesan … it’s quite delicious goes great with shrimp and crab OR Chicken …

[@thebigdustin]

7:05 *Pushes up glasses* Uhh, ackthually, Tomatoes are technically fruit!

[@cliffpereira4280]

Try just using cream. It’s delicious. Spread cream, mozzarella cheese on top and what ever toppings you want.

[@beardown2489]

You didn’t listen to him speak, did you? He needed to find a way to incorporate some acid into the sauce

[@derryXDINES]

Next time, swap the herbs out with fresh cracked pepper. A good calzone has the ricotta nice and seasoned with garlic and a lot of black pepper; a bad one lacks these. Up in the capital region of NY, there was a style that died out over the past 20 years where it was a white pie with a highly buttery white sauce that didn't have any ricotta. All 3 of the places that made it that way have closed and I haven't heard anyone tell me they've had anything like it.

[@brainwashingdetergent4322]

You can’t go wrong with any Stanislaus tomato products!

[@georgepagakis9854]

I would also add some lemon zest!

[@ChefChrisDay]

I'd love to cook with you someday! Love how hard you love pizza as do I!

[@bigmanbreakfast]

Another great video, Charlie. Would you consider doing a video based more on the "business end" of things focussing on your pop-ups? I.e. your business model, how you charge etc.?

[@CharlieAndersonCooking]

Yes I definitely plan to make some videos about that! Hopefully soon. I do have another pop up video scheduled for late August or September so I might try to touch on finances and whatnot in that video.

[@bigmanbreakfast]

@@CharlieAndersonCooking Sounds great man. I find out on Tuesday if my bit for a shop premises has been accepted. If so I'll be opening a slice shop here in the UK. I'll comment again with my progress, I know that's up your alley.

[@innocentrage1]

And here I was thinking white sauce was ranch😂

[@michaelreed6630]

Trying this recipe this weekend! Always appreciate the weight based recipes, thank you!

[@KPHVAC]

One of my favorite pizzas is a Ranch white pizza from Pizza Factory. I used to work there. It's a homemade ranch sauce with buttermilk, mayo, and ranch seasoning. I don't have the exact recipe. Plus mozzarella and a little cheddar cheese. It kinda sounds weird but it's amazing.

[@chippen1985]

If you want an easy to white base, which tastes amazing, go with a creme creme base. Add lemon to get a little more zest, along with garlic and chilli, salt and pepper. These ingredients will also give you that balance of sweet, sour, salt and umami that are you looking for.

[@RyanMacchiarelli]

My oven doesn’t get hot enough to brown the crust before the cheese starts to burn (even with the stone I have). With that said a solution I found is to par cook the crust with a little bit of salt water instead of sauce. It does enough to protect the crust from drying out in the middle before the cheese can be added. Then when the cheese is added, the ricotta isn’t cooked as long so it doesn’t dry out the same.

[@mattm3729]

2:33 you gotta slap that basil in your hand!

[@benk7254]

Pro tip!

[@VincentMcmanus.]

I like a white pizza, but I've never had one that replaced sauce with ricotta cheese. The ones I get use garlic parmesan sauce.

[@erikhartwig6366]

when we do white pizza, we basically just do oilive oil, garlic, onion as a sauce

[@Punkechpatel]

why not just put extra oil in the dough? it will prevent dryness right

[@tommythiel9268]

Have you thought about using Buttermilk instead of heavy cream?

[@dansklrvids7303]

Charlie, great video! For the liquid addition at the end, why not try a dry white wine? Acidity, but also slight vegetal notes, plus it will obviously thin the sauce.

[@CharlieAndersonCooking]

That could be a good option too! The possibilities are pretty much endless. I'll probably mostly use this recipe as a template, and then make some modifications / additions to it depending on what type of pizza I'm making.

[@godminnette2]

My favorite pizza is a white sauce pizza - the Popeye from Jolly Pumpkin in Ann Arbor. I don't actually know what's in their white sauce, but the rest of the pie has spinach, shaved garlic, preserved lemons, olive oil, mozzarella, parm, and black pepper. It's phenomenal and the pizza I am most likely to try and recreate when making my own pie.

[@captainsiv5746]

Steep the parm rind in your water to add depth to sauce without adding parm cheese

[@MrGonzoron]

Go with Alfredo sauce with some olive oil and grated parm! That's what I do.

[@GTRxMan]

You should try adding a good Pecorino Romano to the sauce instead of Parmigiano Reggiano. The pecorino is sharper/bolder and works better as part of the recipe as opposed to as a topping.

[@shrek2bm]

cream, I was bummed to find out that you finally did what I've been doing for years... cream 😂😂

[@sentiencepsn2714]

Counter-point. Some of us pick a white sauce over a red one is because red sauce is too acidic. By adding lemon, you defeat one of the main points of getting a white sauce.

[@Twisted_Logic]

I've never heard of a white pizza with ricotta. Where I'm from (Texas) it's usually alfredo sauce. That said, my family is from upstate New York and for them white pizza means no sauce and it's just garlic and olive oil between the crustvand cheese

[@stevefiete]

Thanks!

[@CharlieAndersonCooking]

Thank you!!

[@The_Original_Big_Daddy]

i sort of think a 50/50 water/cream sauce might give the desired results! Great Video Charles, I appreciate your PizzaGeekness :)

[@CharlieAndersonCooking]

Yeah I think that's a good middle ground! I do have an option for that version in the spreadsheet.

[@TravelWithAC]

could have gone with a little vinegar. papa murphys does great white sauce on their chiciken pizzaa mix ranch with garlic. boom! amazing white sauce for a garlic chicken (with tomatoe or roasted pepper) pizza.

[@joejoenata]

Been trying to dial in pizza white sauce as well. I’ve used ricotta but I think next time I’m going to try mascarpone. I think it will blend better and have a smoother finish once cooked. Let me know what you think Charlie!

[@sstrick47]

I've never heard of just using ricotta as a replacement for red sauce. Usually a white pizza uses a white sauce like Alfredo or garlic Parm aioli.

[@Pe6a5us]

Hey Charlie, Have you run into any issues when storing the white sauce overnight or after a couple of days? My initial assumption would be additional curdling from the lemon juice, but also a potential benefit could be the deepening of flavor for the sauce as well...curious on your findings. Great info for my next white pie regardless!!

[@CharlieAndersonCooking]

No I haven't encountered any issues. I do find if you add the lemon juice straight to the cream, it can curdle though. So I'd recommend first mixing all of the ingredients except the cream, and then add the cream last.

[@timeout9851]

Great sauce, I’ve done 50/50 ricotta and crème fresh.

[@fatimasiddiki4208]

The dominos white sauce is my absolute favorite

[@ChefChrisDay]

From a financial perspective especially for someone wanting to go into a brick and mortar however you can achieve your same flavor profile and do it in an affordable way would be my recommendation. Don't sacrifice your ethos and integrity but I'd heavily consider the water based sauce and also play around with what this sauce tastes like when you use more affordable ricottas or at least different/lower price points.

[@CharlieAndersonCooking]

Yeah that's a good point! I've tried out a few different ricottas and I like the Belgioso one a lot. I buy it at Restaurant Depot for my pop ups, and it's not too expensive there. I'll have to compare it more closely side by side with other brands though.

[@lps54125]

When you go back to Brooklyn you should try Fini’s pizza. Their white pie also incorporates Lemon

[@mikedtubey]

Sounds good, I love a good white pie or spinach dip pie! thanks for the spreadsheet. I went vegan in 2019, so i have to adjust everything to vegan ingredients but its a good start. artichoke is good to add flavor the the white.

[@kellycarroll6829]

that sauce looks delish!💚

[@MidwestSurvivalCompany]

Dude I got into your rabbit hole lastnight and now I’m making pizza everyday. Stop it.

[@parrot998]

Ranch sauce is the best option. Simple too. ranch dressing, parmesan or (more ideally) romano cheese, and basil. Mix them in the right preportion, bam. Now you have a great white pizza sauce.

[@ledheavy26]

Sauce looks good, I feel like I would prefer the more tangy (water) option myself. What was the oven you were using in the shots of your pizza pop up? Did you get a new oven?

[@CharlieAndersonCooking]

Yes I did get a new oven! It's the Effeuno P150H. I'm making another pop up video in late August or early September so I'll be talking about it more in that video!

[@ledheavy26]

@@CharlieAndersonCooking Dang! Went from a Fiat to a Ferrari! Nice upgrade for sure. Definitely interested to hear more about your pizza pop ups and how the oven is working out. I can't be the only one more interested in smaller high output electric pizza ovens over the hyped gas/wood ovens.

[@alexanderrigda7002]

I recreate your white pie at home now after picking one up at your popup. Imitation and flattery ya know - but I always credit you for the record.

[@CharlieAndersonCooking]

That's awesome! Well now you have an even better idea of how I make it.

[@derderdo]

seems like cream could dull the flavor... water would leave it tangier and more "vibrant"

[@arthurdombroskie3083]

Awesome content! I don't think people necessarily replace red sauce with what sauce. I think it has to do with personal preference and the fact that red sauce gives many people heart burn or other digestive issues where white sauce might be easier on them. Thanks for the great info!

[@bennichols8113]

For umami I was thinking truffle oil would be delicious

[@matthewhuszarik4173]

I thought a white pizza replaces red tomato sauce with a white Alfredo sauce. That is what I have always done and eaten.

[@MissMyMusicAddiction]

looooooove alfredo sauce and pesto sauces for pizza

[@JBK415]

Thanks!🙏

[@-EchoesIntoEternity-]

instead of full cream, perhaps add a splash of milk or just use half & half to tone it down while keeping some richness.

[@sweetshae4788]

I Love White sauce veggie pizza 💜 my fav pizza ( I also Like to dip my pizza in Ranch )

[@JohannGambolputty22]

How about just msg or dried/reconstituted mushrooms for umami? Or think a way to get beef tallow in there.

[@tearsofjoyrecords]

Charlie, I think ricotta is holding you back on your white pizza journey. For inspiration look into the Rosa from Pizzeria Bianco and the potato pizza from Folks and go from there. neither have ricotta and they are the two of the very best I have had.

[@JoeB964]

This video - white pizza, let’s fix that terrible ricotta based sauce. Also this video - my new recipe - it’s a ricotta based sauce.

[@MissionFitnessCTC]

Great video as always!

[@CharlieAndersonCooking]

Thank you!

[@jessenguyen]

Didn’t know if did as I’m mid watching it I recall watching a vid years ago about a Rome pizza maker putting ice cubes on his white sauce pizza while baking

[@boxerdawg1818]

Could sub white wine/verjus for some of lemon juice, honey, and water/cream and maybe get some fruit-y notes of tomato back?

[@matthewhuszarik4173]

My new favorite pizza sauce is BBQ sauce. With roasted chicken and sweet onions is a great pizza.

[@thepurplealpacca7353]

My mom would substitute milk with cream and water in recipes. Maybe using milk could simplify it.

[@TheEaglesReign]

Next challenge: Best garlic sauce

[@alexisbetterful]

I make a white pizza but put in cheese and olive oil to make it nout dry then throw in artichoke hearts and anchovies its an umami bomb gotta try it.

[@bigbro973]

You would really like ‘VALOROSO' tomatoes from Stainslaus

[@peakips]

we love you Charlie 🫂