Small Cheese Pie Recipe

Activate and combine

In a medium bowl combine warm water (about 100–110°F / 38–43°C), instant yeast and sugar. Stir and let sit 3–5 minutes until foamy. If no foam, yeast may be inactive—start again with fresh yeast.

In a large bowl whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough is very sticky, sprinkle up to 2 tablespoons more flour, a little at a time.

Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 45–60 minutes.

Once risen, punch down the dough and transfer to a lightly floured surface. Roll or press into a 7–8 inch round (for a small cheese pie) with a slightly thicker rim to hold the filling. Transfer to a parchment-lined or lightly oiled small pizza pan or cast-iron skillet.

Prepare filling

While the dough is rising (or after shaping), combine ricotta, cream cheese, and the egg in a medium bowl. Whisk until smooth and uniform.

Fold in shredded mozzarella and 1/4 cup grated Parmesan. Add black pepper, dried oregano, and 1/4 teaspoon salt. Stir until evenly distributed. Taste and adjust seasoning if desired.

Spoon the cheese mixture into the dough round, leaving a 1/2-inch border. Smooth the top with a spatula so the filling is level and sits slightly below the rim to prevent overflow.

Preheat the oven to 475°F (245°C) at least 20 minutes before baking with a rack in the middle. If using a pizza stone, preheat the stone as well.

Brush the exposed dough rim with 1 teaspoon olive oil and, if using, sprinkle the coarse sea salt and extra grated Parmesan over the rim and top of the filling for a bit of extra flavor and color.

Bake the small cheese pie on the preheated rack (or stone) for 10–14 minutes until the crust is golden brown and the cheese filling is bubbling and lightly browned on top. Rotate the pan halfway through baking for even color if your oven has hot spots.

If the crust browns too quickly while the center is still soft, tent lightly with aluminum foil and continue baking until done.

Remove from oven and let rest 5 minutes to set. Slice into 4 small wedges and serve warm.