Low calorieHigh protein
White Neapolitan Pizza
Neapolitan white pizza in a homemade version, easy to prepare, and delicious. Its low-calorie white sauce makes this pizza one you can eat guilt-free. It is perfect for everyday, entertaining or a holiday!
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Nutrition values for the whole recipe
Calories
950 cal
Protein
40 g
Carbs
155 g
Fat
15 g
Fiber
6.3 g
Difficulty
Hard
Prep time
24 hr
Cook time
15 min
Servings
6 servings
Ingredients
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Scale
The dough
850 g tipo 00 caputo chef red
150 g tipo 1 caputo
700 g of ice water
220 g of sourdough starter
27 g of salt
The white sauce (for 2 pizzas)
200 g of 2% milk
6 g of cornstarch
5 drops of natural sweetener
A pinch of salt and white pepper
A pinch of monosodium glutamate Monosodium glutamate (MSG)A seasoning that adds umami, a deep savory taste. Optional - a pinch of salt works instead. (optional)
A few drops of truffle oil
The toppings (for one pizza)
100 g of white sauce
50 g of fresh mozzarella
5 g of grated parmesan
40 g of mushrooms
30 g of red onion
15 g of peeled potato
15 g of parsley or green garlic
Method
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Preparation of the dough
Mix the water with the flour only and let it rest for 30 minutes.
Add sourdough starter and start kneading gradually while adding the rest of the water.
After creating the dough, add salt and knead for another 3 minutes.
Do slap and fold rounds every 30 minutes about 3-4 times until the dough is strong and stable.
Let the dough rise at room temperature for 1-2 hours.
Put in the fridge for 24-48 hours.
Preparation and baking
Remove from the refrigerator 4 hours before baking and shape into 250 gram balls.
Let rise at room temperature.
Open your hands gently.
Apply white sauce, mozzarella, parmesan and toppings.
Bake in a pizza oven at 350-400°C for 60-90 seconds until golden. (or at maximum temperatures in the oven for about 10-15 minutes)
Small tips that make a difference
- Preheat the oven to maximum with a baking stone for at least 45 minutes.
- Open the dough by hand and leave a thick, airy rim.
Frequently asked questions
- What is a white pizza?
- A pizza with no tomato sauce. Instead it has a light white base that lets the toppings and the dough come through.
- How long does the dough need?
- The recipe uses a long 24 hour ferment, which gives a light, easily digestible dough like a Neapolitan pizzeria.
- Can I make it without a baking stone?
- Yes. An upside-down tray preheated in a maximum-heat oven gives a very close result.
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Guides that help with this recipe
The background behind the techniques in this recipe — for when you want to understand why it works, not just follow the steps.
- Guide
Sourdough Starter: The Complete Guide to Feeding, Hydration and Temperature
Everything you need to keep a starter alive at home: feeding ratios, hydration, temperature, which flour to use, and how to tell it is truly ready to bake with. - Guide
Poolish: A Liquid Pre-Ferment for Airy Dough
How to make poolish - at what hydration, for how long and at what temperature - and how to catch it exactly at its peak, before it turns too sour. - Guide
Dough Hydration: What the Number Means and How to Choose It
75% hydration, 60%, 100% - what that actually means, how to calculate it, why the same recipe behaves differently in your kitchen, and how to go wetter without the dough sticking to everything.
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