18 Cheese Pizza Recipe

Proof yeast

In a small bowl, stir the warm water (about 105–115°F / 40–46°C) with the sugar and active dry yeast. Let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low/medium until a shaggy dough forms, about 2–3 minutes.

Knead

Knead by machine for 6–8 minutes (or by hand on a lightly floured surface for 8–10 minutes) until dough is smooth, elastic, and slightly tacky but not sticky. Add small sprinkles of flour only if dough is overly sticky.

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free area until doubled, about 60–90 minutes.

Shape and rest

Punch down the dough, transfer to a lightly floured surface, and shape into a disk. Let rest 10 minutes to relax the gluten. Then stretch or roll into an 18-inch circle, leaving a slightly thicker rim for the crust.

Cook sauce

While the dough rises, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add the crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and pepper. Stir, bring to a gentle simmer, then reduce heat and cook 8–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Prepare cheeses

While the sauce simmers and dough rests, grate or shred firm cheeses and measure all cheeses into bowls. Keep softer cheeses (ricotta, mascarpone, cream cheese, goat cheese, blue cheese) cold and ready to dot on the pizza. Combine the shredded mozz, provolone, and a portion of the cheddar and monterey jack in one bowl for even melting; reserve the remaining cheeses for layering and finishing.

Assemble cheese blend

For best melt and flavor distribution, toss shredded mozzarella (4 cups), provolone (1 cup), 1/2 cup cheddar, and 1/2 cup monterey jack together. Hold the remaining cheeses (parmesan, asiago, fontina, gouda, romeo, ricotta, mascarpone, cream cheese, goat, blue, gruyere, emmental, pepper jack, romano) in separate small bowls to add in stages on the pizza.

Preheat oven and prep peel/pan

Place a pizza stone or baking steel on the middle rack and preheat oven to 500–550°F (260–290°C) for at least 45 minutes. If using a baking sheet, preheat oven to 475°F (245°C) and lightly oil the sheet. Lightly dust a pizza peel or the back of a baking sheet with flour or cornmeal to transfer the pizza.

Sauce the dough

Spread a thin, even layer of the prepared tomato sauce over the stretched 18-inch dough, leaving a 3/4–1 inch border for the crust. Use about 1 to 1 1/4 cups of sauce, depending on desired sauciness.

Layer cheeses

First, evenly distribute the main shredded blend (mozzarella/provolone/cheddar/monterey jack) across the sauce to create a base (about 6 cups of the combined blend). Next, dot and scatter the remaining cheeses in a balanced manner: spoon small dollops of ricotta and mascarpone, place small cubes of cream cheese, sprinkle crumbled goat and blue in a few spots (to avoid overpowering), scatter shredded fontina, gouda, asiago, gruyere, emmental, pepper jack, and shredded romano/parmigan over the top. Aim for even coverage so you can taste many cheeses in every slice. Save the fresh parmesan shavings for after baking.

Edge seasoning (optional)

Brush the dough rim with melted butter and sprinkle garlic powder lightly over the crust if desired.

Bake

Transfer the assembled pizza to the preheated stone/steel or prepared baking sheet. Bake at 500–550°F for 8–12 minutes (or at 475°F on a sheet for 12–16 minutes), rotating halfway if your oven has hot spots. Bake until the cheese is bubbling, golden in spots, and the crust is crisp and nicely browned. Softer cheeses may bubble and brown differently — monitor to prevent burning spots.

Finish

Remove pizza from oven and immediately sprinkle the fresh parmesan shavings over the hot surface. Let rest 3–5 minutes to set the cheeses slightly. Tear and scatter fresh basil leaves, sprinkle red pepper flakes and a pinch of finishing salt to taste. Slice and serve hot.