Secrets of a Great White Pizza

Tom “The Dough Doctor” Lehmann offers tips for making the perfect Alfredo-sauce pie.



QUESTION:

I want to add a white pizza to my menu. I know there are a lot of different cheese-blend combinations out there. What are your personal favorites?

ANSWER:

My all-time favorite white pizza is made with a light application of Alfredo sauce in place of the standard tomato-based sauce. I prefer to make or use a very basic Alfredo—consisting of only Parmesan cheese and cream—so that the sauce doesn’t dominate the flavor of the other toppings. This approach allows me to adjust the garlic levels to complement the other toppings as needed.

To make these great-tasting pizzas, I first apply the Alfredo sauce to the pizza skin. If garlic is used, I add it next, in diced form, over the top of the sauce. The garlic may not get evenly distributed throughout the sauce, but that doesn’t bother me in the least. In fact, I think it’s a good thing. The random application of the garlic gives more interest to the taste of the pizza—this is sometimes referred to as “layering” the flavor, as it yields subtle changes in the flavor of each and every bite. From there, the pizza skin can be dressed in the usual manner. However, with a cheese-based sauce, you can probably reduce the amount of cheese applied to the top of the pie without compromising perceived quality.

A light Alfredo sauce works splendidly for a seafood pizza. For guests with high-end tastes, you can add lobster, crab meat, shrimp, caviar, oysters and even calamari. However, unless you run a high-end store, it’s more practical to use lower-cost ingredients. I’ve gotten very good reviews for seafood pizzas made with nothing more than firm-flesh white fish and shrimp complemented by red onion and fresh, thin-sliced tomatoes, all topped lightly with mozzarella and shredded Parmesan or Romano cheese. For this type of pie, I like to apply a little more Alfredo than I would use for other white pizzas, then sprinkle on a liberal application of dried dill weed to create a flavor that’s reminiscent of tartar sauce. I’ll add some sliced garlic, followed by slices of fish filet and baby shrimp, plus the red onion, tomato slices and cheeses. I try to keep the cheese application light so as not to detract from the rich flavors imparted by the seafood. For a 12” seafood Alfredo pizza, I normally use only three ounces of mozzarella cheese and one ounce of shredded Parmesan or Romano cheese.

Delicious and different, these seafood pizzas will command a premium price, but, by using discretion in your topping selection, they needn’t send your customers into “sticker shock.” And they can help boost sales on slower days, thus improving your bottom line!

Tom Lehnmann is director of bakery assistance for the American Institute of Baking (AIB).

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

SmartMarket: Pizza Possibilities With Ardent Mills

Make the most out of your dough recipe with a range of Ardent Mills flours, from gluten-free to Italian-style 00.

Idea Zone: Is Your POS System Optimized for Your Pizzeria?

Revel Pizza Solution partners with Apple to bring owners the best in secure, easy-to-use POS systems

Using Video to Draw in Customers is Key to Staying Relevant in the Coming Years

Learn four easy ways you can employ video to effectively attract attention and connect with customers.

PMQ Takes A Tour Through the Museum of Pizza Pop-Up Exhibition in New York

Pizza pop culture invades New York City with a limited-time pop-up, The Museum of Pizza, giving visitors a host of Instagrammable experiences.

Is Your Sauce The Boss? Tips on Successful Sauces

From marinara and pesto to nacho cheese and gravy, pizza insiders share the secrets behind their most successful sauces.

Quad Cities-Style Pizza: Tinkering With Tradition

Quad Cities pizzerias are an eclectic mix of traditionalists and tinkerers who crave change.

Experience Hog Heaven With This BBQ Pork Pizza by Marzetti Foodservice

Marzetti's range of sauces will add a delightful kick to any recipe.

The Benefits of Building Your Own Oven From Scratch

United States Pizza Team veteran Jason Samosky guides us through the ins and outs of building your own wood-fired oven.

Chef's Corner | Pete Blohme Tricks Out a Tasty Treat With Beignets

Serving up beignets, paninis and patriotism in Alabama’s French Quarter, Panini Pete’s fries up a taste of Southern hospitality with these delightful sugar-dusted puffs.

Should You Hire An Interior Designer? The Think Tank Has Some Advice

Think Tankers discuss the ins and outs of hiring a design expert to spruce up their spaces.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags