New York-Style White Pizza Recipe

Calling all cheese lovers, we've got a recipe for you! Pizza with tomato sauce is good — we'd even go so far as to say that it is one of our dietary food groups, frequently making it into our weekly dinner rotations. However, have you tried white pizza? This style of pie is typically devoid of red sauce and loaded with extra cheese, often featuring a variety of different types. Think of it as an elevated cheesy bread. Yes, that thought has us drooling as well.

Recipe developer and registered dietitian nutritionist, Kristen Carli, MS, RD, brings us this recipe for a New York-style white pizza. The crust is nice and thin, but not too thin like a cracker. You'll be glad to know it can easily be folded in half when eaten — a typical NY practice! This version is loaded with three types of cheese: ricotta, mozzarella, and Parmesan, as well as a bit of heat from a sprinkling of red chili flakes. Make this cheesy recipe on your next pizza night for a bit of variety. We have a feeling you'll love it.

Gather the ingredients for this New York-style white pizza

To make this New York-style white pizza, start by gathering the ingredients. You will need refrigerated pizza dough (or whip up this quick no-knead pizza dough recipe if you've got extra time), olive oil, whole milk ricotta cheese, shredded mozzarella cheese, shaved Parmesan cheese, and red chili flakes. 

Prep the pizza dough

Start by preheating the oven to 500 F and spraying a pizza pan with nonstick cooking spray.

Since the dough has been refrigerated, give it some time to come to room temperature. This can take between 30 minutes and 1 hour on the kitchen countertop. Once it reaches ambient temperature, you will find that it is much easier to stretch. Place the dough on your pizza pan and stretch it out to fit the dimensions.

Add the assorted cheeses to the dough

Once you've stretched the dough, you can start adding the toppings. Drizzle 1 tablespoon of olive oil on top, then dollop the ricotta cheese over the surface of the pizza. Using the back of a spoon, spread it evenly. Then, sprinkle the shredded mozzarella cheese and shaved Parmesan cheese over the pizza. We know, we know. This pizza has loads of cheese which makes it super decadent. You're welcome.

Add the final touches and bake the pizza

Next, drizzle the remaining olive oil on top of the cheese. Sprinkle the red chili flakes over the pizza for a bit of heat. 

Finally, bake the pie for 8 to 10 minutes in the preheated oven. Once the time is up and the cheese is nice and golden, remove the pizza from the oven and allow it to cool for at least 10 minutes before slicing.

New York-Style White Pizza Recipe
5 from 40 ratings
This NYC-style white pizza is the perfect recipe for cheese lovers. Loaded up with three types of cheese, every bite is a delight.
Prep Time
Cook Time
slice of New York-style white pizza
Total time: 18 minutes
  • 1 pound refrigerated pizza dough
  • 2 tablespoons olive oil, divided
  • ¾ cup whole milk ricotta cheese
  • ½ cup mozzarella cheese, shredded
  • ¼ cup Parmesan cheese, shaved
  • ¼ teaspoon red chili flakes
  1. Preheat the oven to 500 F.
  2. Spray a pizza pan with nonstick cooking spray.
  3. Allow dough to thaw to room temperature then stretch it to fill the pizza pan.
  4. Drizzle 1 tablespoon of olive oil over the dough.
  5. Dollop ricotta cheese all over the surface of the dough and spread it evenly with the back of a spoon.
  6. Sprinkle mozzarella cheese on top of the ricotta.
  7. Sprinkle Parmesan cheese on top of the mozzarella.
  8. Drizzle the remaining tablespoon of olive oil on top of the cheese and sprinkle on the red chili pepper flakes.
  9. Bake the pizza for 8 to 10 minutes.
  10. Let it cook for 10 minutes before slicing.
Calories per Serving 392
Total Fat 18.1 g
Saturated Fat 8.2 g
Trans Fat 0.0
Cholesterol 39.3 mg
Total Carbohydrates 39.5 g
Dietary Fiber 2.1 g
Total Sugars 1.0 g
Sodium 728.6 mg
Protein 17.0 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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