Cheese Pizza Recipe – Classic, Cheesy & Better Than Takeout

Few things in life are as universally loved as a classic cheese pizza. With its golden crust, rich tomato sauce, and gooey, bubbling cheese, this simple dish is the foundation of countless pizza nights, parties, and family dinners. This homemade cheese pizza recipe delivers everything you want—crispy edges, melty mozzarella, and a soft, chewy crust—with no mystery ingredients or delivery delay.

Whether you’re a pizza-making beginner or a home chef perfecting your dough game, this recipe is easy, reliable, and crowd-pleasing every time.

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Ingredients Overview

Let’s break down the essential elements that make this cheese pizza truly crave-worthy.

Pizza Dough

The dough is the base of your pizza, and it can make or break the final texture.

• Homemade Dough: Just flour, yeast, olive oil, warm water, salt, and a little sugar

• Store-Bought Dough: Great for convenience—look in the refrigerated section

• Gluten-Free Dough: Use GF blends or cauliflower crust for alternatives

Pizza Sauce

Classic tomato pizza sauce brings acidity, sweetness, and depth.

• Use a thick, uncooked sauce made with crushed tomatoes, garlic, olive oil, and oregano

• Or use your favorite jarred marinara in a pinch

Cheese

Mozzarella is the star of the show here.

• Low-moisture mozzarella (shredded) melts evenly without making the crust soggy

• Fresh mozzarella (sliced) gives a creamy, rich flavor—use sparingly to avoid excess moisture

• Optional: Blend with Parmesan or Provolone for added flavor depth

Olive Oil & Seasoning

A light drizzle of oil and a sprinkle of seasoning elevate the flavor.

• Extra-virgin olive oil brushed on the crust adds richness and color

• Dried oregano, garlic powder, or crushed red pepper for a kick

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Step-by-Step Instructions

This pizza recipe makes one 12–14 inch pizza, perfect for 2–4 people. Double the dough for more.

1. Make or Prepare the Dough

Homemade Pizza Dough (optional):

• 2¼ tsp (1 packet) active dry yeast

• 1 tsp sugar

• ¾ cup warm water (110°F)

• 2 cups all-purpose flour

• 1 tsp salt

• 1 tbsp olive oil

Steps:

1. Mix yeast and sugar in warm water, let sit 5–10 minutes (should foam).

2. Stir in flour, salt, and olive oil. Knead for 8–10 minutes until smooth.

3. Cover and let rise 1 hour or until doubled.

OR use store-bought dough and bring it to room temperature before stretching.

2. Preheat the Oven

• Preheat oven to 475°F (245°C).

• If using a pizza stone, place it in the oven while preheating.

• A sheet pan or pizza steel also works great.

3. Stretch the Dough

• Lightly flour your surface.

• Gently stretch or roll dough into a 12–14 inch circle or oval.

• Transfer to a piece of parchment paper or a floured pizza peel.

4. Assemble the Pizza

1. Sauce: Spread ⅓ to ½ cup pizza sauce evenly, leaving a 1-inch border.

2. Cheese: Top with 1½–2 cups shredded mozzarella. Add optional Parmesan or herbs.

3. Drizzle: Brush edges with olive oil for a golden crust.

Optional: sprinkle oregano, garlic powder, or red pepper flakes on top.

5. Bake

• Slide the pizza (with parchment, if using) onto the hot stone or baking sheet.

• Bake for 12–15 minutes, or until cheese is bubbling and crust is golden brown.

• Let rest for 3–5 minutes before slicing to allow cheese to set.

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Tips, Variations, and Substitutions

Tips for Success

• Preheat properly: A hot oven gives the best crispy crust

• Use parchment for easy transfer if you don’t have a peel

• Don’t overload with cheese: More isn’t always better—it can get greasy or soggy

Variations

• Margherita Pizza: Use fresh mozzarella, basil, and a drizzle of olive oil

• Four Cheese: Add provolone, Parmesan, and fontina for a flavor-rich twist

• White Pizza: Skip the sauce and use ricotta or béchamel with mozzarella

Substitutions

• Vegan: Use dairy-free shredded cheese and a vegan-friendly dough

• Low-carb: Use a cauliflower or almond flour crust

• Whole wheat: Use whole wheat flour in the dough for extra fiber

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Serving Ideas & Occasions

A classic cheese pizza works for just about every setting:

Weeknight Dinner

Pair with:

• Caesar salad

• Roasted broccoli

• Garlic knots

Pizza Night

Make it part of a pizza bar with different toppings and dough options

Kids’ Parties

Slice into small squares or use mini dough rounds for individual pizzas

Meal Prep

Reheat well in an oven or air fryer—store slices in an airtight container in the fridge for up to 4 days

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Nutritional & Health Notes

Homemade cheese pizza is more balanced than you think:

Key Macros

• Carbs from the crust

• Protein from mozzarella

• Fats from cheese and olive oil

Lighter Options

• Use part-skim mozzarella

• Add veggies like spinach or mushrooms for fiber and nutrients

• Go thin-crust to reduce calories

Clean Ingredients

You control what goes in—no preservatives, additives, or artificial cheese blends like in fast food or frozen pizzas.

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FAQs About Cheese Pizza

1. What’s the best cheese for pizza?

Mozzarella is the classic. Use low-moisture for meltability. Fresh mozzarella gives creaminess but can release water—use it in moderation.

2. Can I freeze homemade pizza?

Yes! Freeze assembled, unbaked pizzas on a tray. Once frozen, wrap tightly and store for up to 2 months. Bake from frozen at 450°F for 15–18 minutes.

3. How do I keep the crust from getting soggy?

Use thick sauce sparingly and preheat your oven well. A pizza stone or steel helps absorb moisture and crisp the crust.

4. Can I make pizza dough ahead of time?

Yes—store in the fridge for up to 3 days or freeze dough balls. Let thaw and rise at room temp before stretching.

5. How do I get a crispy crust?

Bake at high heat (475°F+), preheat the stone or pan, and use less moisture-heavy toppings.

6. What flour is best for pizza dough?

All-purpose flour works well, but bread flour gives a chewier texture. 00 flour is used in traditional Neapolitan-style pizzas.

7. Can I grill this pizza?

Yes! Pre-grill one side of the dough, flip, then add sauce and cheese. Close the grill and cook until the cheese melts.

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