New York-Style White Pizza

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   Place a baking steel on the middle rack of the oven and preheat to 500°F (260°C) for at least 30 minutes

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for the white sauce

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   • 🛢️2 tablespoons olive oil

   In a small heavy saucepan, heat oil over medium heat until shimmering

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   🧅AMedium bowl A1 small yellow onion, diced

   Add onion and cook, stirring occasionally, until translucent, 6 to 8 minutes

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   🧄BSmall prep bowl B2 cloves garlic, minced

   Add garlic and cook, stirring often, until fragrant, about 1 minute

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   • 🥛¼ cup heavy cream

   Add cream, lower heat to medium-low, and cook until cream thickens and reduces slightly, about 2 minutes

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   🌿CSmall prep bowl C½ teaspoon minced fresh thyme or marjoram

   • 🧂salt and freshly ground black pepper

   Remove from heat, stir in thyme, and season with salt and pepper

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   Transfer to a small bowl and let cool completely, at least 30 minutes, before using

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for the ricotta mixture

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   • 🧀1 ½ cups ricotta cheese
   • 🧂¼ teaspoon salt
   • 🌿¼ teaspoon dried or chopped fresh thyme
   • 🌶️0.125 teaspoon coarsely ground black pepper

   In a medium bowl, stir together ricotta, salt, thyme, and pepper

for assembling and baking the pizza

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   • 🍞1 ball (12-ounce) New York-style pizza dough, rested at room temperature for at least 2 hours

   Shape the dough ball using the toss-and-spin method, stretching it to a diameter of about 12 inches

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   • 🌾bread flour for dusting peel

   Transfer the dough to a peel or an inverted sheet pan that has been dusted with flour

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   Spread prepared white sauce in a thin, even layer over the surface of the dough, leaving a 1/4-inch border uncovered

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   Spread ricotta mixture evenly over the white sauce

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   Carefully slide the pizza from the peel onto the baking steel

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   Bake until the crust is crisp and slightly charred on the edges and the cheese is bubbling and just beginning to caramelize, about 8 minutes

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   🌿DSmall prep bowl D1 tablespoon freshly chopped flat-leaf parsley, for garnishing

   Remove the finished pizza from the oven and garnish it immediately with the parsley

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   Let the pizza cool for about 3 minutes before slicing and serving

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   If you want a “snappier” crust, let the pizza cool completely, then return the individual slices to the hot oven for recrisping