Tha' Big Cheese Recipe
Heaps of our buffalo mozzarella blend w/ shaved parmesan.
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Ingredients
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Cheese blend
Crust / base (for a pizza-style serving)
Finishes & garnish
Method
Cheese blend
- 1
Prepare cheeses
Drain any excess liquid from the fresh buffalo mozzarella and pat dry with paper towels. Tear the buffalo mozzarella into bite-sized pieces so it distributes evenly. Shred or hand-tear the whole-milk mozzarella into small pieces. If using ricotta, stir it lightly to loosen and make it spreadable. Combine the buffalo mozzarella, whole-milk mozzarella and ricotta (if using) in a bowl and toss gently so pieces are distributed but not mashed.
- 2
Reserve the shaved Parmigiano-Reggiano to add after baking so it stays distinct and provides a sharp finish.
Crust / base (for a pizza-style serving)
- 3
Preheat and shape
Preheat your oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside for at least 30 minutes. Lightly flour a work surface and stretch or roll the 1 lb pizza dough into a roughly 12–13 inch round, keeping an edge slightly thicker for a rim.
- 4
Season crust
Brush the dough surface and rim lightly with 1 tablespoon extra-virgin olive oil. Sprinkle the 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper over the dough to season the base.
- 5
Top with cheese
Distribute the prepared cheese blend evenly across the dough, leaving the rim free. Dollop the ricotta sparingly (if used) so there are pockets of creamy cheese. Aim for a generous, even layer so the pizza reads 'heaps' of cheese.
- 6
Bake
Transfer the pizza to the preheated stone or baking sheet. Bake for 8–12 minutes, until the crust is golden and the cheeses are melted, bubbling and beginning to brown in spots. Ovens vary; watch closely after the 8-minute mark.
Finishes & garnish
- 7
Add shaved Parmesan & finish
Remove the pizza from the oven and immediately scatter the reserved 1 oz shaved Parmigiano-Reggiano over the hot melted cheeses so it softens slightly but retains texture. Tear the fresh basil leaves and scatter on top. Drizzle up to 1 teaspoon balsamic reduction if using, and sprinkle 1/4 tsp red pepper flakes if desired.
- 8
Let the pizza rest for 2–3 minutes, then slice and serve hot so the buffalo mozzarella blend is still soft and gooey with distinct notes from the shaved Parmesan.