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Perfect Cheese Pizza Recipe

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4.3 from 2 reviews

This perfect cheese pizza recipe features a homemade or store-bought dough base topped with a flavorful garlicky pizza sauce and a melty blend of mozzarella and parmesan cheeses, accented by fresh herbs. Baked to golden perfection on a pizza stone or steel at a high temperature, it yields a crispy crust with a soft, airy interior and bubbly, golden cheese topping, making it an ideal classic at-home pizza.

Ingredients

For the Dough

  • 1 batch homemade pizza dough or store-bought dough

For the Sauce and Toppings

  • 4 to 6 tablespoons pizza sauce (homemade garlicky sauce recommended)
  • 1 cup (57g) shredded mozzarella cheese (not fresh mozzarella)
  • 1/2 cup (28g) shredded parmesan cheese
  • 1 tablespoon chopped fresh chives
  • 1/4 teaspoon dried oregano

For Preparation

  • All-purpose flour, for dusting dough
  • Semolina flour, for dusting pizza peel or pan

Instructions

  1. Preheat the oven: At least 30 minutes before baking, preheat your oven to 450°F (232°C). If you have a pizza steel or stone, place it inside the oven as it heats to ensure an even, crisp crust.
  2. Warm the dough: If your dough has been refrigerated, allow it to come to room temperature for 20 to 30 minutes to make stretching easier and to achieve better texture.
  3. Prepare the pan or peel: Lightly dust your pizza peel or pizza pan with semolina flour to prevent sticking and to add a subtle crunch to the crust's bottom.
  4. Mix the cheeses and herbs: In a medium bowl, combine shredded mozzarella, parmesan, chopped fresh chives, and dried oregano. This blend provides a balance of creamy, sharp, and herby flavors.
  5. Shape the dough: On a floured work surface (using all-purpose flour), gently stretch the pizza dough into a round shape large enough to fit your peel or pan. Avoid rolling pins to preserve air bubbles; instead, press dimples from the center outward and stretch carefully to maintain an airy interior.
  6. Transfer dough: Move the formed dough to your prepared pizza peel or pan. If the dough shrinks after transferring, reshape it gently to fit.
  7. Add sauce and cheese: Spread the pizza sauce evenly over the dough, leaving a small border around the edge for the crust. Sprinkle the mixed cheese and herbs evenly over the sauce.
  8. Bake the pizza: Place the pizza in the preheated oven on your stone or steel and bake for 6 to 15 minutes until the crust is firm and golden brown and the cheese is melted with golden brown spots. Oven time varies by appliance, so watch for visual cues.
  9. Serve: Remove the pizza from the oven, slice, and serve hot for the best flavor and texture experience.

Notes

  • Using a pizza stone or steel helps achieve a crispier crust by evenly distributing heat.
  • Warming the dough before stretching prevents tearing and produces a better rise during baking.
  • Semolina flour dusted on the peel or pan prevents sticking and adds slight texture to the crust bottom.
  • Stretch the dough gently to preserve air bubbles for a light, airy pizza crust.
  • If you prefer a crunchier crust, bake at the higher end of the temperature range and watch carefully to avoid burning cheese.

Find it online: https://dishcooks.com/perfect-cheese-pizza-recipe/