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Ultimate Homemade Cheese Pizza with Perfect Gooey Melt

Close-up of a thick slice of cheese pizza showing a dramatic, gooey cheese pull over a white plate.
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Create the ultimate cheese pizza at home using a blend of cheeses for maximum flavor and a satisfying, gooey melt. This recipe focuses on simple steps for a restaurant-style crust and the best cheese combination for comfort food pizza night.

Ingredients

Scale
  • 1 batch homemade pizza dough (or 1 pound store-bought dough)
  • 1/2 cup pizza sauce (simple tomato base)
  • 1 cup whole milk low-moisture mozzarella cheese, shredded
  • 1/2 cup provolone cheese, shredded
  • 1/4 cup fontina cheese, shredded
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon cornmeal (for dusting)

Instructions

  1. Prepare your oven and pizza stone or baking sheet by placing them inside and preheating the oven to 500 degrees Fahrenheit for at least 30 minutes.
  2. On a lightly floured surface, stretch or roll your pizza dough into a 12 to 14-inch circle.
  3. Dust a pizza peel or an inverted baking sheet with cornmeal. Carefully transfer the dough onto the prepared peel.
  4. Brush the outer edge of the dough lightly with olive oil.
  5. Spread the pizza sauce evenly over the dough, leaving a 1-inch border for the crust.
  6. Combine the mozzarella, provolone, and fontina cheeses in a bowl. Sprinkle this best pizza cheese blend evenly over the sauce.
  7. Sprinkle the grated Parmesan cheese over the top layer.
  8. Slide the pizza directly onto the preheated stone or baking sheet in the oven.
  9. Bake for 8 to 12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned in spots.
  10. Remove the pizza from the oven, let it rest for 2 minutes, slice, and serve immediately for a family friendly pizza night.

Notes

  • For the best melt, ensure your shredded cheeses are not pre-shredded, as they often contain anti-caking agents that reduce gooeyness. Shred them yourself.
  • If you prefer a Quattro Formaggi style, substitute the provolone and fontina with equal parts Gorgonzola and Gruyère.
  • To achieve a crispier, restaurant style pizza crust, bake the dough plain for 3 minutes before adding sauce and cheese, then return it to the oven.

Nutrition

Find it online: https://delishcraze.com/cheese-pizza-ultimate-gooey-melt-recipe/