4-Step Easy Homemade Cheese Pizza Recipe
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Everyone needs an easy cheese pizza recipe up their sleeve! This 4-step homemade cheese pizza has a crispy, chewy crust and perfectly melted mozzarella. Once you make it at home, delivery will never quite cut it again. This pizza can easily be made in the oven on a pizza stone, in a pan, or in a pizza oven.
If you enjoy this simple homemade cheese pizza, I recommend trying my burrata pizza made with a simple pairing of tomato sauce, a garnish of Parmesan and burrata, and this regional favorite St. Louis-Style Pizza Recipe (Thin Cracker Crust)!
Why You’ll Love This Cheese Pizza
- Cheaper than delivery. A fraction of the cost with results that are honestly better (and no tipping required).
- Kids and adults love it equally. A guaranteed crowd-pleaser that works for family dinner, game night, or anytime you need something that everyone will actually eat.
Key Ingredients in This Recipe
- Dough – Either make your own quick and easy pizza dough, or use store-bought dough. Find pre-made dough in the refrigerated section of Trader Joe’s and Whole Foods. I also recommend checking if your local pizza spot sells its dough – a great way to support local restaurants!
- Pizza sauce – I recommend making my 5-minute pizza sauce because it can be made with a few pantry staples, or you can top the pizza with your favorite store-bought sauce.
- Basil – A few torn basil leaves provide a fresh element but can easily be omitted.
- Cheese – I opt for simple part-skim shredded mozzarella because the low moisture gives it a gooey, bubbly texture. You can always go with sliced fresh mozzarella for a more classic Margherita pizza.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Prepare in a Pizza Oven
If making in a pizza oven there’s no need to par-bake the crust since it will get to a much higher heat than in an oven or on a grill (around 850ºF / 454ºC). Simply assemble the pizza toppings as noted in the recipe then bake in the Ooni Pizza Oven for 3-4 minutes, rotating with a metal pizza peel frequently. Then let cool slightly on a wire cooling rack before transferring to a cutting board to cut into slices.
If you Don’t Have a Pizza Stone
If you do not have a pizza stone/pizza peel then prepare the dough on a lightly greased baking sheet.
Swaps and substitutions
- Dough: You can swap prepared classic dough for your favorite whole-wheat or gluten-free version.
- Sauce: In a pinch swap my quick homemade sauce with your favorite store-bought sauce.
- Cheese: Swap the shredded part-skim mozzarella for slices of fresh mozzarella for a more classic margherita pizza. Other semi-soft cheeses with mild flavor such as Provolone, Muenster, or Monterey Jack, are great options.
- Toppings: Add any favorite toppings to this base cheese pizza recipe from pepperoni, salami, bacon, to sautéed mushrooms, veggies, and more.
Tips for Stretching Pizza Dough
- Let the dough come to room temperature. If using chilled pizza dough, let it sit at room temperature for about 30 minutes to an hour before rolling it out.
- Use your hands, not a rolling pin. A rolling pin compresses the air bubbles that give the crust its light, chewy texture. Use your hands to gently stretch the dough outward from the center, holding it up if needed and letting gravity do some of the work.
- Work slowly and be patient. If the dough keeps springing back, stop and let it rest for 5–10 minutes to allow the gluten to relax.
- Leave the edges slightly thicker. This gives you a raised outer crust with a chewy and airy border once cooked.
- Don’t overload the toppings. Less is genuinely more with pizza. Too much sauce or cheese weighs the dough down and prevents the crust from crisping properly throughout.
How to Make 4-Step Easy Homemade Cheese Pizza (Step-by-Step With Photos)
Place pizza stone on a grill or in the oven and heat to 500ºF (260ºC). Divide the dough in half. Lightly flour a work surface with semolina flour, working one half at a time, press out each half of the dough into a 10” (25cm) circle. The dough should be fairly thin.
Generously spread cornmeal over the pizza peel, then add the dough on top. You can also place it on a piece of parchment paper or add additional flour to the pizza peel, so it slides easily off onto the pizza stone. Work one half of the dough at a time. Use a pizza peel to slide the dough onto the pizza stone. Rub half the olive oil over the dough and cook until the crust is a pale brown and bubbly, about 6 minutes.
Spread 3 tablespoons of the pizza sauce evenly over the pizza, leaving about 1” (2.5cm) around the edges for the crust. Top with basil leaves and ⅔ cup of the cheese.
Continue to cook until the crust is golden brown and the Parmesan has melted, about an additional 6 minutes.
How to Store Leftover Cheese Pizza
Store leftover cheese pizza slices in a resealable plastic bag for up to 4 days in the fridge.
How to Reheat Cheese Pizza
I recommend microwaving slices for 20 seconds, then adding them to a pre-heated dry cast-iron skillet over medium heat until the bottom of the slice is crisp, about 2 minutes.
FAQ – Frequently Asked Questions
Yes! Using store-bought dough is a great shortcut and produces a great result, though homemade dough can come together quickly. I recommend checking if your local pizza spot sells its dough – a great way to support local restaurants!
Low-moisture whole milk mozzarella is perfect for cheese pizza because it melts evenly, browns beautifully, and has the best flavor. Fresh mozzarella works as well (for a Margherita pizza) but it releases more water, so I recommend patting it dry before cooking.
To save yourself from limp reheated slices, I recommend microwaving the slices for about 20 seconds to warm them through, then adding them to a pre-heated dry cast-iron skillet over medium heat until the bottom of the slice is crisp, about 2 minutes.
Other Recipes to Try
If you enjoy this homemade cheese pizza recipe, give these recipes a try:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
4-Step Easy Homemade Cheese Pizza Recipe
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Equipment:
- wire cooling rack (optional)
- metal tray (optional)
Ingredients:
- 1 pound prepared pizza dough
- Cornmeal, as needed for pizza peel (optional)
- 2 tablespoons extra-virgin olive oil
- 6 tablespoons pizza sauce, divided
- ¼ cup basil leaves, roughly chopped or torn, divided
- 1⅓ cups shredded low-moisture whole milk mozzarella cheese, divided
Instructions:
- Place pizza stone on a grill or in the oven and heat to 500ºF (260ºC).
- Divide the dough in half. Lightly flour a work surface with semolina flour, working one half at a time, press out each half of the dough into a 10” (25cm) circle. The dough should be fairly thin.
- Generously spread cornmeal over the pizza peel, then add the dough on top. You can also place it on a piece of parchment paper or add additional flour to the pizza peel, so it slides easily off onto the pizza stone.
- Work one half of the dough at a time. Use a pizza peel to slide the dough onto the pizza stone. Rub half the olive oil over the dough and cook until the crust is a pale brown and bubbly, about 6 minutes.
- Spread 3 tablespoons of the pizza sauce evenly over the pizza, leaving about 1” (2.5cm) around the edges for the crust. Top with basil leaves and ⅔ cup of the cheese.
- Continue to cook until the crust is golden brown and the Parmesan has melted, about an additional 6 minutes.
Notes:
Nutrition:
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