Double Cheese Pizza Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

In a large mixing bowl, whisk together the flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 2 tablespoons olive oil into the flour. Stir with a wooden spoon or dough hook until the dough forms.

Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic. If using a stand mixer with a dough hook, knead on medium speed 6–8 minutes.

Lightly oil a clean bowl with 1 teaspoon olive oil, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

After rising, punch down the dough, divide if making two smaller pizzas (this recipe makes one large 12–14" pizza or two medium 9–10"), and let rest 10 minutes before shaping.

While dough is rising, prepare the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant, taking care not to brown.

Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and optional sugar. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or herbs as needed. Remove from heat and let cool to room temperature.

Place a pizza stone in the oven (if using) on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you don't have a stone, preheat a baking sheet upside down in the oven.

On a lightly floured surface, stretch or roll the rested dough into a 12–14" round. If desired, dust a pizza peel or flat baking sheet with cornmeal/semolina to prevent sticking.

Transfer the stretched dough to the prepared peel or baking sheet. Brush the outer 1/2" rim of the dough lightly with the reserved 1 tablespoon olive oil to promote browning.

Spread an even layer (about 2/3 to 3/4 cup) of the cooled tomato sauce over the dough, leaving the rim bare.

Evenly distribute about 2 cups of shredded mozzarella over the sauce as the primary cheese layer.

Sprinkle the shredded sharp cheddar (about 1 cup) evenly over the mozzarella. The combination creates the "double cheese" effect with melty stretch and sharp flavor.

Finish with the remaining 1 cup mozzarella in spots across the pizza for extra cheesiness and sprinkle the grated parmesan over the top for a savory finish.

If using, sprinkle red pepper flakes lightly over the cheese for heat.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden brown and cheese is bubbling and beginning to brown in spots. Baking time depends on oven and thickness of dough.

Remove the pizza from the oven. Brush the crust lightly with the extra 1 tablespoon olive oil for shine and soft feel.

Let the pizza rest 2–3 minutes, then sprinkle fresh basil leaves over the top if using. Slice and serve hot.

Use a pizza cutter or sharp knife to slice. Serve immediately while cheese is hot and stretchy.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 375°F (190°C) oven for 5–7 minutes for best texture.