Every pizza is a personal pizza if you believe in yourself. Check out our chefs’ three favorite recipes for the perfect cheese pizza below!
1. Detroit-Style Pizza
Buy 18 oz pizza dough from your favorite pizza shop (if you can find a shop that makes Sicilian or Grandma-style pizza, those are best for this). Place dough into an oiled 9×13-inch metal baking dish and bring to room temperature. Press to stretch the dough to fit the pan (it won’t go all the way at first). Leave at room temperature for a few hours until dough is puffy and easily stretches into all corners. Evenly top with a combination of 8 oz shredded low-moisture whole mozzarella cheese and 4 oz shredded Monterey Jack cheese, being sure to get cheese all the way to edges of pan. Spoon over 1 cup marinara sauce lengthwise in three even rows. Bake at 550 degrees F on bottom rack of oven until browned, bubbling, and edges are charred, 14-18 minutes. Tear over basil.
– Freida Hirsch
2. Ricotta and Herb White Pizza
Bring 9 oz of store bought pizza dough to room temperature. On a work surface, press or roll dough out to about a ⅓-inch crust and transfer to a baking sheet. Brush all over with olive oil, then spread with a thin layer of whole milk ricotta, leaving a small edge around the perimeter of the dough. Pick a few oregano and thyme leaves and sprinkle over ricotta. Evenly sprinkle over about 1 cup of shredded low moisture whole milk mozzarella and bake at 500 degrees F until crust is fully cooked and golden brown, 15-17 minutes. Grate over parmesan or pecorino cheese, top with basil and drizzle with hot honey for a sweet kick.
– Carol England
3. Quattro Formaggi Pizza
Position oven rack to top shelf with a pizza stone or baking sheet. Preheat to 500 degrees F. Sprinkle work surface and rolling pin with flour or cornmeal to prevent sticking. Knead an 8 oz ball of refrigerated pizza dough for a few seconds to begin shaping it into a ball. Roll the dough out to a circle that is approximately 10″ in diameter. Finish stretching using your hands. The dough should be thin, about 1/3 inch. Remove baking sheet or pizza stone from the oven and sprinkle it with cornmeal. Carefully place the pizza dough on the stone or baking sheet and bake until par cooked, 7 -8 minutes. While the dough is cooking, combine 1 TBSP of olive oil with 1 grated clove of garlic; season with a pinch of salt and pepper. Remove the pizza from the oven then brush with garlic oil. (Fresh Tip: Don’t worry if the dough puffs up, just gently press it down to release the air, using the back of a spatula!) Spread with 2 oz robiola cheese, then sprinkle with 3/4 cup shredded mozzarella. Scatter 1/4 cup each of crumbled gorgonzola and shredded parmesan cheese. Bake until the crust is golden brown and the cheese is bubbly, about 12-15 minutes. Remove from oven, garnish with fresh basil and chili flakes, if desired.