5 Large Cheese Pizzas Recipe
aged mozz, house-made red sauce
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Ingredients
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Dough & Assembly
House Red Sauce
Cheese & Finish
Method
Dough & Assembly
- 1
Preheat & prepare
Preheat oven to 500°F (260°C). If you have a pizza stone or steel, place it on the middle rack and allow it to heat at least 45 minutes. If using baking sheets, lightly oil them and place in the oven to warm for a few minutes while you prepare pizzas.
- 2
Prepare work surface
Lightly dust a clean work surface or pizza peel with 00 flour or semolina to prevent sticking. Keep the remaining flour nearby for dusting.
- 3
Stretch dough
Take one ball of pizza dough and press center outward with fingertips, leaving a 1/2–3/4" rim to form the crust. Stretch to about 12" diameter for a large pizza. Repeat for all 5 doughs, keeping finished doughs covered with a lightly damp towel to prevent drying.
House Red Sauce
- 4
- 5
Season
Stir in dried oregano, dried basil, sugar, salt, black pepper, and red pepper flakes (if using). Bring sauce to a gentle simmer, reduce heat to low, and cook lightly, 12–15 minutes, stirring occasionally to concentrate flavors. Taste and adjust salt or sugar as needed. Remove from heat and let cool slightly before using; sauce should be warm but not steaming when placed on dough.
Cheese & Finish
- 6
Assemble pizzas
Lightly brush each stretched dough rim with a little olive oil (about 1/2 teaspoon per crust). Place dough on a well-floured peel or prepared baking sheet. Spoon approximately 6–7 ounces (about 3/4 cup) of warm house red sauce onto each dough and spread evenly, leaving the rim clear. Distribute shredded aged mozzarella evenly over each pizza—about 8 ounces of cheese per pizza (total ~40 oz for 5 pizzas).
- 7
Bake
If using a pizza stone/steel: slide one pizza onto the preheated stone and bake 6–9 minutes, rotating halfway, until crust is golden and cheese is bubbling with lightly browned spots. If using baking sheets: bake one sheet at a time on the hot rack for 10–14 minutes until crust is set and cheese is melted and golden. Repeat until all 5 pizzas are baked.
- 8
Finish & serve
Remove pizza from oven and sprinkle each with a light dusting (about 0.8 oz total divided) of grated Pecorino Romano or Parmesan while still hot. Top with 3 fresh basil leaves per pizza if desired. Let pizzas rest 2–3 minutes, then slice and serve.