Italian Cheese Recipe

1. Prepare dough

If using refrigerated dough, bring the dough to room temperature for 60–90 minutes so it becomes pliable. Preheat the wood-fired oven to 700–800°F (370–425°C) if available; if using a home oven, preheat to highest temperature with a pizza stone for at least 45 minutes.

2. On a lightly floured surface, stretch or roll the dough into a 12–14 inch round, leaving a slightly thicker rim for the crust. Transfer the stretched dough to a pizza peel dusted with semolina or cornmeal to prevent sticking.

3. Make quick San Marzano sauce

Combine the crushed San Marzano tomatoes, 1 tsp olive oil, minced garlic, 1 tsp dried oregano, 1 tsp kosher salt and 1 tsp freshly ground black pepper in a bowl. Taste and adjust seasoning. No cooking needed for a bright, fresh pizza sauce — stir until combined.

4. Spread about 3/4 cup of the prepared sauce evenly over the stretched dough using the back of a spoon, leaving the outer rim uncovered (about 1/2–3/4 inch). Use less sauce if you prefer a lighter topping.

5. Apply cheeses

Dollop the whole-milk ricotta in six small spoonfuls across the sauced dough (about 1 cup total). Sprinkle the shredded trio cheese blend (approximately 2 cups) evenly over the pizza, covering between and around the ricotta dollops so the cheeses meld and create an even layer.

6. If using, lightly dust the top with 2 tbs grated Parmesan or Pecorino for a savory finish.

7. Bake

Slide the pizza from the peel onto the preheated stone or into the wood-fired oven. In a wood-fired oven (700–800°F), bake for 90 seconds to 3 minutes, rotating often for even charring. In a home oven at highest temperature with a stone, bake 6–9 minutes or until the crust is deeply golden, cheese is melted and bubbling, and small charred spots appear.

8. Finish and garnish

Remove the pizza from the oven. Immediately sprinkle 1 tsp dried oregano over the hot pizza, scatter fresh basil leaves across the top (about 8 leaves), and drizzle 1 tsp extra-virgin olive oil. If desired, finish with a pinch (about 1 tsp) crushed red pepper for heat. Let rest 1–2 minutes before slicing.