Ricotta and Pistachio White Pizza | Creamy Italian Classic

In a mixing bowl, combine the all-purpose wheat flour with the salt. In a small bowl, dissolve the dried yeast and granulated sugar in lukewarm water, then let it rest for 3-5 minutes.

Pour the yeast water and half of the extra virgin olive oil into the flour, then knead by hand or with a stand mixer into a smooth, elastic, non-sticky dough (approx. 8-10 minutes of kneading).

Shape the dough into a smooth ball, lightly brush it with the remaining olive oil, cover with a clean kitchen towel, and let it rise in a warm place for 45-60 minutes, or until doubled in size.