Name: Mazzio’s Pizza & Wings MAZZIO'S - Buffet Pizza Multi Topping: 4-Cheese Blend Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 4 cups all-purpose flour; 2 tsp active dry yeast; 1.75 cups warm water; 1 tsp granulated sugar; 1.5 tsp salt; 2 tbsp olive oil; 2 tbsp cornmeal (for dusting); 2 cups canned crushed tomatoes; 2 tbsp tomato paste; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 0.5 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp olive oil; 2 cups low-moisture part-skim mozzarella, shredded; 1 cup provolone, shredded; 0.5 cup parmesan, finely grated; 0.5 cup cheddar (sharp), shredded; 1 tsp optional: Italian seasoning; 0.5 tsp optional: red pepper flakes; 8 to taste fresh basil leaves (for garnish); 1 tbsp olive oil (for crust finish); 0.5 tsp garlic powder (optional); 0.25 tsp kosher salt (optional, sprinkle)

Method

Dough & Base

Activate yeast

In a small bowl, stir warm water (about 105–115°F / 40–46°C) with sugar and yeast. Let stand 5–7 minutes until foamy.

Make dough

In a large mixing bowl, combine flour and salt. Add the yeast mixture and 2 tablespoons olive oil. Mix until a rough dough forms.

Knead

Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead with dough hook on medium 4–5 minutes.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1–1.5 hours.

Shape crust

Punch down dough and divide into 2 equal portions for two 12-inch buffet-style pizzas (or 1 large sheet/rectangular pan). On a cornmeal-dusted baking sheet or pizza pan, press/roll each portion into a thin 12-inch circle (or stretch to fit pan).

Tomato Sauce

Cook sauce

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant. Add crushed tomatoes and tomato paste; stir to combine.

Add dried oregano, dried basil, sugar, salt, and black pepper. Simmer gently 12–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

Let sauce cool slightly before assembling. The sauce should be slightly thinner than a typical heavy pizza sauce for buffet-style coverage.

4-Cheese Blend & Toppings

Prepare cheeses

Combine shredded mozzarella, shredded provolone, grated parmesan, and shredded cheddar in a bowl. Toss gently to distribute evenly. If using, stir in Italian seasoning and red pepper flakes to the blend.

Taste a small pinch of the blend (optional) to check seasoning; adjust if desired. Keep refrigerated until ready to assemble to prevent clumping.

Assembly / Finish & Bake

Preheat oven

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using sheet pans, preheat oven rack to middle-high position.

Assemble

Lightly brush the shaped dough edge with 1/2 tablespoon olive oil. Spread a thin, even layer (about 3/4 cup) of the prepared tomato sauce over each 12-inch crust, leaving a 1/2-inch border. Sprinkle the 4-cheese blend evenly—about 1.5 cups per 12-inch pizza for a buffet-style multi-topping pizza (adjust to preference).

Season crust

Brush remaining olive oil around the outer crust and sprinkle lightly with garlic powder and kosher salt if desired.

Bake

Bake in the preheated oven 8–12 minutes, rotating halfway, until cheese is melted, bubbly and beginning to brown and crust is golden. Baking time will vary with oven and thickness—watch closely.

Rest & garnish

Remove pizza from oven and let rest 2–3 minutes. Tear fresh basil leaves and scatter over the top. For buffet service, cut into 8–12 slices and keep warm in a low oven (200–225°F / 95–110°C) on a rack so crust stays crisp.

Mazzio's - Buffet Pizza Multi Topping: 4-cheese Blend Recipe