Homemade Extra Cheese Pizza

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A simple recipe for extra cheese pizza on top of the best homemade pizza dough

Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com

My husband’s favorite food is pizza. He likes it plain and simple. A lot of cheese. Sometimes Hawaiian, sometimes BBQ chicken. But most of the time: extra cheese.

I, on the other hand, am all about the extras. I like my pizza with fun (weird?) toppings like roasted eggplant, goat cheese, sun dried tomatoes, figs, butternut squash, and honey.

But one thing we can agree on: really good crust. Puffy, chewy, and thick pizza crust.

Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com

Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com

Homemade pizza crust may sound difficult to you. Why waste the time when you can just buy frozen pizza dough? Frozen pizza dough is definitely more convenient, but homemade pizza crust has a delicious flavor and texture that only comes from YOU!

Pizza Dough Ingredients

Here’s my recipe for homemade pizza dough. And this is the breakdown of ingredients you need. There’s only 6, plus some water.

  1. Yeast: Instant yeast makes the job quicker. You need 1 standard packet.
  2. Water: Use warm water to cut down on rise time, about 105ºF – 115ºF. Anything over 130ºF is too hot.
  3. Flour: Use unbleached all-purpose white flour in the pizza crust. Bleaching the flour strips away some of the protein, which will affect how much water the flour absorbs.
  4. Oil: Extra virgin olive oil adds wonderful flavor to the dough. Don’t forget to brush the dough with olive oil before adding the toppings, which prevents the crust from tasting soggy.
  5. Salt: Adds flavor.
  6. Sugar: A little sugar increases the yeast’s activity and tenderizes the pizza dough.
  7. Cornmeal: Use cornmeal to dust the pizza pan; it gives the pizza crust a little extra flavor and crisp.

Homemade Pizza Dough Video Tutorial

Homemade Pizza Crust-10

Homemade Pizza Baking Equipment

There’s only 3 crucial tools you need.

  • Stand Mixer: An electric stand mixer is preferred for making homemade pizza crust, but you don’t *NEED* it. You can simply mix and knead the dough by hand.
  • Pizza Pan: Some pizza enthusiasts own pizza stones, baking stones, and pizza peels. If you have them– awesome. If you don’t, just use a regular pizza pan or a baking sheet.
  • Pizza Cutter: This OXO pizza cutter because it’s sharp, comfortable, and easy.

Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com

Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com

Pizza Night Ideas!

Turn your homemade crust into something social by hosting a pizza night. Have friends over, make a batch of the dough, roll into smaller circles (5-6 inches each), and serve with different toppings. Everyone can assemble their own individual pizzas. There are NO rules when it comes to pizza toppings! However, don’t go too heavy or your crust will become soggy and weighed down. My pizza recipe below is for regular extra cheese pizza, but feel free to pile your favorite veggies or meat on top.

Pizza Topping Suggestions:

  • Classic Margherita Pizza
  • Hawaiian Pizza
  • Homemade BBQ Chicken Pizza
  • Veggie Pizza: 1/2 cup pizza sauce, 1 small roasted and thinly sliced eggplant, 3/4 cup thinly sliced mushrooms, 1 thinly sliced red onion, 1/2 thinly sliced red pepper, drizzle of olive oil, pepper/ground basil to taste
  • Supreme Pizza: 2 cups shredded mozzarella cheese, pepperoni/sausage, 1 thinly sliced green pepper, sliced olives, 1/2 chopped onion, ground basil to taste
  • 4 Cheese Pizza: 1/2 cup pizza sauce, 6 ounces each: shredded parmesan cheese, shredded Monterey Jack, shredded Asiago

And not only that, little bakers can lend a hand making dinner AND have fun in the process. Let them help you press down the dough and shape into a circle. They can add their cheeses and make pepperoni faces on top of the pie. Common, who doesn’t love a smiley pizza? 🙂

Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com

Extra Cheese Pizza on thick-style homemade pizza crust. Step-by-step visual tutorial on sallysbakingaddiction.com

Homemade Extra Cheese Pizza

A simple recipe for extra cheese pizza on top of my favorite homemade pizza crust. Makes one 12-inch pizza or you can make two pizzas from my entire crust recipe and double the toppings listed below.


  • 1/2 recipe homemade pizza crust
  • 1/2 - 3/4 cup (127-190g) pizza sauce, depending how much you like (homemade or store-bought)
  • 8 ounces sliced mozzarella cheese
  • 1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
  • 2-3 Tablespoons (10-15g) grated Parmesan cheese
  • ground basil or Italian seasoning, to taste


  1. Prepare the pizza dough through step 6, including preheating the oven to 475F as described in step 4.
  2. Top the dough with the pizza sauce, then the sliced mozzarella, then the shredded mozzarella, grated Parmesan, then sprinkle with basil.
  3. Bake for 12-15 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.
  4. Slice hot pizza and serve immediately. Cover leftover pizza tightly and store in the refrigerator. Reheat as you prefer. Baked pizza slices can be frozen up to 3 months.

Recipe Notes:

See homemade pizza crust recipe for how to freeze the pizza dough.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

*This is a sponsored post for Red Star Yeast. All opinions are my own.

Absolutely delicious homemade extra cheese pizza with my go-to homemade, extra thick pizza crust!
Absolutely delicious homemade extra cheese pizza with my go-to homemade, extra thick pizza crust!


  1. I am super excited to try your recipe tonight! I have some friends coming over for a game night and finger food and one of them looooooves pizza so I am surprising him. Quick question though, if I make the dough ahead of time can I refrigerate it for a couple hours?? I can’t make it all in one cause of my crazy day.

    1. Yep. After the dough rises, divide in two and wrap in plastic wrap. Freeze one (or neither if you’re making two pizzas). Stick in the refrigerator for the few hours. When you’re ready to bake, take the dough out of the refrigerator, preheat your oven for 20 minutes, assemble the pizza, and bake.

  2. If the homemade dough is really sticky does that mean that I need more flour? When I would go to press it to see if it bounced back it just stuck to my finger and came with it

  3. Hey Sally! I have made this pizza dough numerous times and it is definitely the BEST recipe I have tried to-date. But, I’m wondering if you can help me figure out why my dough failed miserably today!? I made it the same as I always do, even down to the same brands of ingredients, and my dough didn’t rise 🙁 It was very elastic and smooth, but weirdly so, almost like elastic play-dough (I know…I know!). I should mention I also made your strawberry cupcakes on Easter, with the same bag of flour I used for the pizza dough, and the cupcakes were extremely dense and almost wet. The taste was amazing, but they never got fluffy. I very recently moved to the deep south and it is extremely humid here, and the only thing I can think of is that once my bag of flour was open and sat for a few weeks it may have accumulated moisture, which effected the outcome of my baked goods. I am a seasoned baker and I have never had this many duds, especially with any of your recipes. Thank you in advance for your time and sorry for the long-winded comment!

    1. Humidity has everything to do with it, Andrea! It’s a yeast dough nightmare. I fear moisture got into the flour. I would try again with fresh flour that is covered very tightly.

  4. This recipe was delicious! I had this pizza along with your inside out chocolate chip cookies, and it was definitely a hit with my family. Thanks so much for sharing these recipes!

  5. I made this and absolutely loved it. It was a dream to work with compared to other doughs I’ve made before. However, the half of the dough that I froze never while baking, and I’m not sure why. I really want to make this dough again as it’s the best I’ve made yet, but after putting all that work into it, I wanted to try to figure out why it didn’t rise. I took the dough out of the freezer and let it thaw in a bowl covered with saran wrap in the fridge for about 11 hours, and then I let it sit out on the counter for about 45 minutes before shaping the pizza.

  6. Hi Sally, do you use fresh mozzarella to make this or just block mozzarella? I would like to use fresh but worry it might be a little watery? Let me know! P.S. I met you at your Pittsburgh meet-up about a year ago!

  7. Hi Sally! I want to try this but I’d like to make a thin crust one. How do I do that? And how will I know if the flour is unbleached? Thanks again!

  8. This is BY FAR the best pizza! We have homemade pizza weekly and my family prefers this crust. I’ve started baking it in my cast iron skillet (used your idea from the deep dish pizza!) and we love it that way. I have a question, though. Can I make the dough the night before and just keep it in the fridge until I bake it the following night? (I don’t want to freeze it as I feel it loses a little something something when it’s been frozen.)

  9. I made your pizza crust recipe (many times since I found it recently) using  your extra cheese recipe and everyone  loves it! It is awesome, thank you! One of my questions is similar to the one above mine. 
    I  would like to know after the second short rise for 15 minutes, can you stretch the dough on the pizza pan, put all the toppings on, cover it and refrigerate overnight, and then bake it the following day? And as a second option, can you  put the dough in a freezer bag and and put in the refrigerator instead of the freezer and then the following day build it and bake it??
    Kind regards…

  10. I’m a 63 year old cook, who has lived all his life in the kitchen. I was always a “dinner” cook, strong on sauté and broiler. Got a job in a GREEK restaurant, working overnight on the weekends. Huge breakfast flow after 3 a.m.  Breakfast was new to me and I loved the challenge. Making scratch pita bread presented another challenge. I love pizza. Wanted to make a GREEK pizza, using mousaka meat, plaki (a method of cooking with tomatoes), kalamata olives and myzithera cheese. Needed a pizza dough recipe to start with, and this one is the most fantastic “fit” that I could ever imagine 

  11. These look delicious!
    I absolutely love pizza. Could you make a recipe for lasagna?
    I always wanted to make lasagna but kind of scared that it will be a disaster.
    Thanks, Julie
    (Btw love your pictures. Always perfect. When I tried taking picture of my food I realized it very hard and look bad)

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally