Cheese Dippers™ Recipe

Mix and proof

In a large bowl or stand mixer, combine 2.5 cups flour, instant yeast, sugar and salt. Stir to distribute. Warm the water and milk to about 100–110°F (slightly warm to the touch). Add the warm liquids and 1 tablespoon olive oil to the dry ingredients. Mix with a dough hook on low (or wooden spoon) until a shaggy dough forms, then increase speed to medium and knead 6–8 minutes until smooth and slightly tacky. If dough is too sticky, add up to 2 tablespoons flour; if too dry, add 1 teaspoon water at a time.

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

While dough is rising, combine shredded mozzarella, provolone, grated Parmesan and shredded cheddar in a bowl. Toss gently to mix evenly so the cheese will melt uniformly.

Melt 3 tablespoons unsalted butter in a small saucepan or microwave until liquid. Add minced garlic and cook briefly over low heat for 30–45 seconds to bloom the garlic (do not brown). Remove from heat and stir in chopped parsley, 2 tablespoons grated Parmesan, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Reserve about 1 tablespoon of the garlic butter for brushing the raw dough edges before baking and set the rest aside for brushing after baking.

Preheat the oven to 450°F (230°C). If you have a pizza stone, place it on the middle rack. Lightly dust a 9-inch round pizza pan or a pizza peel with 1 tablespoon cornmeal or semolina and sprinkle a little of the 1/4 cup flour for rolling.

Gently deflate the risen dough and transfer to a lightly floured surface. Using your hands or a rolling pin, shape/roll the dough into a 9-inch round, about 1/2-inch thick. Transfer the dough to the prepared pan or peel. If desired, fold the outer 1/2–3/4 inch edge inward to form a small raised rim for containment.

Evenly distribute the 4-cheese blend across the center of the dough, leaving a 1/2-inch border around the edge. Brush the exposed dough rim with the reserved raw garlic butter (about 1 tablespoon) or use the egg wash if you want a glossier edge—apply egg wash first then brush with a little garlic butter.

Using a sharp knife or pizza cutter, score the cheese-topped round into 16 equal slices by making 8 radial cuts from center to edge (do not cut all the way through the crust if you prefer a continuous ring; for individual dippers, cut through to the pan).

Place the pan on the preheated stone or directly in the oven rack. Bake at 450°F (230°C) until crust is golden and cheese is bubbling and slightly blistered, about 10–14 minutes. Rotate pan halfway through baking for even color.

Remove from oven. Immediately brush the bubbling cheese and crust generously with the remaining garlic butter. Sprinkle the additional 2 tablespoons grated Parmesan and the chopped parsley over the top. Let rest 2–3 minutes to set so the slices can be separated without excessive cheese pull.

Slice fully through any remaining connections and transfer the 16 Cheese Dippers to a serving platter. Serve hot.