Classic New York White Cheese Crisp

1. Prepare dough

Combine the bread flour, sugar, and instant yeast in a food processor and give it a quick pulse to mix.

2. Add ice water

Gradually add the ice water while processing until the mixture comes together, then let it rest for 10 minutes.

3. Add oil and salt

Add the vegetable oil and salt, and process until the dough forms a smooth and elastic ball, about 30 to 60 seconds.

4. Knead dough

Turn the dough out onto a lightly oiled counter, knead it briefly by hand to form a cohesive ball, and place it in a lightly oiled bowl. Cover the bowl with plastic wrap and refrigerate the dough for 24 hours, or up to 3 days.

5. Prepare white sauce

Whisk together in a bowl the ricotta cheese, olive oil, heavy cream, egg yolk, minced garlic, oregano, thyme, salt, pepper, cayenne, and scallions (reserving the dark green tops for garnish). Stir in the Pecorino Romano and mozzarella cheeses until well combined.

6. Preheat oven

An hour before you plan to bake, preheat your oven to its highest setting with a baking stone inside.

7. Divide dough

Divide the dough into two equal portions and shape each into a ball. Let the dough balls rest on a greased baking sheet, covered with plastic wrap, for about an hour until they become pliable.

8. Stretch dough

On a lightly floured counter, flatten each dough ball into a disk and stretch it into a 13-inch round.

9. Spread white sauce

Spread half of the white sauce evenly over each round of dough, then sprinkle with additional Pecorino Romano and mozzarella cheese.

10. Bake pizza

Using a pizza peel, carefully slide one of the pizzas onto the preheated baking stone. Bake for 10 to 12 minutes until the crust is well browned and the cheese is bubbly.

11. Cool and serve

Allow the pizza to cool on a wire rack for 5 minutes before slicing and serving. Garnish with the reserved scallion greens.