Three Cheese Pizza
Submitted by carolineshaw
A stone-baked three cheese pizza loaded with mozzarella, Swiss, and Parmesan over fresh tomato pulp and herbs. Includes step-by-step dough shaping for a crispy, bubbly, pizzeria-quality pie at home.
YIELD
1 pizzaPREP
30 minCOOK
12 minREADY
42 minForget delivery. This is the pizza that makes you want to throw out every takeout menu in the drawer.
Fresh tomato pulp replaces heavy jarred sauce, letting the cheese and herbs shine through without drowning the crust.
Mozzarella brings the stretch, Swiss adds a nutty sweetness you don’t usually find on pizza, and a final shower of Parmesan ties everything together with salty punch.
The real star is the technique. Detailed dough shaping instructions walk you through folding, tensioning, and rolling to get a thin, even crust that bakes up blistered and crispy on a screaming-hot pizza stone.
Pro Tips
- Preheat the stone for at least 30 minutes. A properly heated stone is the difference between a crispy bottom and a soggy, floppy mess. Don’t rush this.
- Flour generously when rolling. Sticky dough tears and won’t slide off the peel. Dust both sides and the rolling pin liberally.
- Test the slide before topping. Give the dough a shake on the cornmeal-dusted peel before you add sauce and cheese. If it doesn’t move freely, lift the edges and add more cornmeal.
- Work quickly once you top it. The longer a topped pizza sits on the peel, the more likely it sticks. Sauce, cheese, herbs, and into the oven in under two minutes.
Ingredients
Directions
At least 30 minutes before baking, preheat your pizza stone or oven tiles to 450℉ (230℃).
Flatten the dough and form into a ball by folding the left side two thirds over onto the right side.
Flatten the dough, pushing from right to left.
Turn a quarter turn and repeat.
Repeat this rapidly until you have a cushion of dough smooth on the bottom.
Now turn the dough smooth side up and rotate the dough between your hands while tucking the dough under itself.
This will increase the tension on the top of the dough and make a nice ball shape.
Flatten the dough into a disk using a floured rolling pin.
When the dough resists, allow it to rest a few minutes covered loosely with a towel or floured plastic wrap.
Repeat this until you have a circle with a 14 to 16 inch diameter.
If the dough is at all sticky, flour both sides heavily.
Sprinkle your piel with cornmeal.
Roll the dough up on your rolling pin and transfer to the piel.
Adjust the dough as needed and quickly assemble the pizza.
Brush the surface lightly with olive oil.
Spread the tomato sauce evenly over the surface leaving a ½ inch boarder.
Garnish the surface with the mixed cheeses, add the herbs and drizzle the olive oil over the surface.
Add salt and Pepper and finish with a sprinkling of Parmesan.
Open the oven door, position the piel at the back of the stone or tiles and give the piel a few quick jerks to make sure the pizza is loose and will slide!! Pull the piel back and the pizza will slide onto the stone.
Bake for 12 to 15 minutes.
The cheese should be bubbling and the edges should be browning lightly.
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