Extra Cheese Pizza Recipe

Description

My pizza dough recipe yields about 2 pounds of dough, which is enough for two 12-inch pizzas. Toppings listed below are enough for one 12-inch extra cheese pizza. Freeze the rest of the pizza dough for another time, or make two pizzas by doubling the topping ingredients. Feel free to use 1 lb. store-bought pizza dough instead of homemade.

Ingredients

• 1/2 recipe homemade pizza dough (or 1 lb. store-bought pizza dough)
• 1 Tablespoon (15ml) olive oil, divided
• 1 Tablespoon (8g) cornmeal
• 1/2–3/4 cup (127-190g) pizza sauce, depending how much you like (homemade or store-bought)
• 8 ounces sliced mozzarella cheese
• 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
• 2–3 Tablespoons (10-15g) grated parmesan cheese
• dried basil or Italian seasoning, to taste

Instructions

1. Dough: Prepare pizza dough through step 3. If using store-bought frozen pizza dough, make sure it’s thawed.
2. Preheat oven to 475°F (246°C). Allow it to heat for at least 15–20 minutes as you shape the pizza in the next step. If using a pizza stone, place it in the oven to preheat as well. Lightly grease a large baking sheet or pizza pan with 1/2 Tablespoon of olive oil. Sprinkle lightly with cornmeal, which gives the crust extra crunch and flavor.
3. Shape the dough: When the homemade dough is ready, punch it down to release any air bubbles. Divide the dough in half and freeze half the dough for another time—see freezing instructions in the pizza dough recipe. On a lightly floured work surface using lightly floured hands or rolling pin, gently flatten the dough into a disc. Place on prepared pan and, using lightly floured hands, stretch and flatten the disc into a 12-inch circle, about 1/2-inch thick. If the dough keeps shrinking back as you try to stretch it, stop what you’re doing, cover it lightly and let it rest for 5–10 minutes, then try again. Once shaped into a 12-inch circle, lift the edge of the dough up to create a lip around the edges. I simply pinch the edges up to create the rim. If using a pizza stone, place the dough directly on a baker’s peel dusted with cornmeal. Cover dough lightly with plastic wrap or a clean kitchen towel and allow to rest for a few minutes as you gather the pizza toppings.
4. Top & bake the pizza: Using your fingers, push dents into the surface of the dough to prevent bubbling. Brush remaining olive oil all over the dough. Top the dough with the pizza sauce, then the sliced mozzarella, the shredded mozzarella, and grated parmesan. Sprinkle lightly with basil or Italian seasoning.
5. Bake for 14–15 minutes or until the crust is golden brown. Remove from the oven.
6. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator for up to 1 week. Freezing and reheating instructions below.

Notes

1. Freezing Instructions: See homemade pizza dough recipe for how to freeze the pizza dough. You can freeze the baked and cooled pizza or pizza slices. Wrap tightly in plastic wrap and place wrapped slices in a freezer container or bag. Freeze up to 3 months. Thaw in the refrigerator or at room temperature.
2. Reheating Instructions: Reheat leftover cold pizza in the microwave or cover with aluminum foil and bake on a lined baking sheet/pizza pan in a 350°F (204°C) oven until warmed. (About 10 minutes for slices, 15–20 minutes for whole pizza.)
3. Special Tools (affiliate links): Pizza Pan | Pastry Brush | Pizza Cutter
4. Whole Wheat Pizza Dough: Feel free to use my whole wheat pizza dough recipe instead. You only need half of the dough to make 1 pizza, so freeze the extra dough according to those directions or make 2 pizzas.