Homemade Extra Cheese Pizza

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

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

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 pizza crust

Homemade Extra Cheese Pizza

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: one 12-inch pizza
  • Category: Dinner
  • Method: Baking
  • Cuisine: American


A simple recipe for extra cheese pizza on top of the best homemade pizza dough. 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
  • 1/23/4 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
  • 23 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 475°F (246°C) 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.


  1. Freezing Instructions: See homemade pizza crust recipe for how to freeze the pizza dough.
  2. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: homemade cheese pizza

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. Omg CAN NOT WAIT to try this out on my daughter! She is the true pizza saveur lol! I have been hunting & hunting & hunting (did I say hunting? lol) for the perfect dough recipe & thanks to you I have found it! Now if I can just find the time to make it! Will letya know if I screwed it up or not lol, cause that’s the only way it could be bad!!

    1. Wanda, I hope you get to try this pizza crust! It’s our favorite. In fact, I’m making homemade pizza again this weekend. Let me know how it goes!

  2. I literally just got finish making (and eating) this recipe like 15 minutes ago and I had to come and comment right away because it was SO GOOD!
    The dough is so fantastic that it didn’t even matter that I was lazy and used store bought sauce. This was actually only my second time working with yeast and I feel so much better about it now.

    1. I am so glad you are loving so many of my recipes, Meg! This pizza never disappoints. And so glad you are getting more comfy with yeast. It’s not scary at all!

  3. This is THE BEST pizza crust EVER! Thanks for all of your hard work! You help make cooking fun and enjoyable, since we don’t have to second-guess if a recipe will turn out or not. Blessings to you & Kevin!

    1. Thank you Shelly! I really appreciate that. I’m so glad you love this pizza crust. Absolutely our favorite as well!

      1. ya.. love you both <3

  4. I made this pizza last night and after trying 300 recipes for pizza crust I just have to say….I finally found a WINNER. OMGosh it was fantastic and my family loved it too. Thank you Thank you

    1. Hey Rebecca! I’m so happy you love this pizza crust. We make it all the time! Thanks for reporting back.

  5. Hi Sally! I made your crust over the weekend and I wanted to let you know that it turned out perfectly!! I always use Red Star Platinum yeast after reading about it on your blog, and I totally agree that it provides the best results. I have tried probably ten or more pizza crust recipes, and both I and my boyfriend thought yours was the best by far! Such a great, fluffy texture and easy to work dough. I didn’t make a traditional pizza, I used it to make strombolis. I will use it to make a regular pizza next. Thanks for the recipe and for ending my perfect crust search!

    1. Hannah, I loved reading this comment today. I’m so happy that you both love this crust so much. It’s certainly our “go-to” as well! I need to make strombolis at home soon.

  6. Ivaneide passos says:

    Fantastic this recipe: THE BEST pizza crust EVER. Thanks for shered it!!

  7. Hi Sally,
    I was just wondering, what happens if you use all-purpose flour in this recipe? Will it affect the results too drastically?
    Thanks! This looks incredible!

    1. Hi Laura. All-purpose flour is used in this pizza crust. Are you definitely talking about this pizza recipe?

  8. Our favorite topping is steak, caramelized onion and gorgonzola cheese…UH-MAZING!

    1. My fiancé would love that! And I’m a huge fan of gorgonzola.

  9. do you have any tips for rolling out the dough into a perfect circle?

    1. Just take your time with it. I use my hands and a rolling pin and push the dough out to form an even circle. It does take some practice.

  10. Hi Sally, I have been reading this recipe since you posted it and looking forward to trying it. Just wondering what the reason is for using both sliced and shredded mozzarella? Thank you so much

    1. I wanted to use extra cheese for the extra cheese pizza. 🙂 Use your favorite kind of mozzarella though.

      1. Thanks so much for your reply. I wondered if the shredded versus sliced gave a different texture or taste or result in the pizza. Good to know it is just for all that extra cheese. Yum! Thanks again.

  11. Hi Sally

    I only have the Active Dry yest and Instant yeast
    Both Red Star
    Which one would you advise for both the pizza recipes ?
    Thanks !

    – Rupa

    1. active dry yeast

  12. Woow! i need to make this. like right now. Amazing, Sally!
    Just one question – do you think the crust will work with spelt flour?

    1. Hey Koty! I typically do not bake with spelt flour and since I have no experience with it, I can’t say whether it will successfully replace the all-purpose. Let me know if you try it!

  13. Hi Sally,

    Thank you so much for a fabulous recipe!! I look forward to your cookbook…:-)

    Just a suggestion: Have you considered adding Parmesan cheese to the crust and have you tried a white sauce like this one from food network:

    1. I have never tried a white sauce like that before, but it sounds fabulous! And I usually add parmesan on top of the pizza, not with the crust. But that’s something great to try. Thanks LH!

  14. We are MAJOR homemade pizza junkies (we make it once a week…religiously) and have been using a recipe from Flour Water Salt Yeast for a while. But tonight we gave your crust recipe and whirl (because we enjoy so many of your muffin and cookie recipes) and it’s our new fave! Love the crisp, crunchy outside and chewy inside. Excellent!!

  15. Your photos are fantastic and the pizza looks delicious… but just curious tho, is there an actual recipe for this somewhere? I don’t really have an hour to read past all the photos and write down the bits as they pop up here and there

    1. The written recipe is in the post.

      1. Thanks… I was hoping for a line by line recipe. But that’s just me 🙂

      2. After the 10th photo, there is a line by line recipe.

  16. I have regularly used two different crust recipes with good success…and there was no rise time which worked for me. I used your recipe today so now I have to plan ahead to account for your crust’s rising time on pizza nights! I hadn’t told my kids or husband that I switched, but they knew this was better…my 5 year old ate all his crusts and my husband ate our 3 year old’s crusts instead of treating out lab to them! Thanks yet again! I asked my husband if he could guess where I got this recipe. His answer…”Sally?” Everything of yours that I make is not only absolutely delicious, but beautiful…I have started taking pictures of my food!

    1. Deb, what a sweet comment. Thank you so much for taking the time to report back to me. I love that your husband knew from where you got the recipe. That made me smile! Happy your family loved it!

  17. Can i substitute olive oil with canola oil instead?

    1. That should be fine, enjoy!

  18. Hi Sally! I’m trying your homemade pizza crust but there will be a few hours of time between when the dough is ready and when I am ready to actually bake the pizzas. Do you recommend storing the dough in the refrigerator during this time or keeping it at room temperature? Can you make the dough a day in advance and chill it or does it need to be baked right away? Let me know what you think!

    1. Hey Jacqueline! 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 in between. When you’re ready to bake, take the dough out of the refrigerator, preheat your oven for 20 minutes, assemble the pizza, and bake. Enjoy!

      1. Thank you! I froze half and made two “mini” pizzas with the other half. The dough was perfect–I’ll definitely be making it again!

  19. Hi Sally!
    The first time I made this pizza crust it was wonderful, crispy and chewy with the right amount of browning on the bottom and outer crust. I made it again today and it was white as a bone – it did not brown anywhere and wasn’t at all crispy. do you know what I’m doing wrong? i preheated my oven and everything but it was still very frustrating to take the pizza out and realize it hadn’t browned at all. am i letting the dough rise too much? or did i not let the dough rise for enough time? i don’t know what I did wrong.

    1. Hey Mary! Did you change anything about the recipe from the first time you made it to today? I’m unsure what could be the issue – your oven maybe because it is not browning? Letting the dough rise too much has nothing to do with browning in the oven.

      1. Learn something new everyday! Thanks for sharing, Mary.

  20. Karen @ The Food Charlatan says:

    Oh my good heavens Sally.

    Best. Pizza. Everrrrrrrrrrrrr!

  21. Um could you please tell me how much water goes into it, because I cant find the measurements. Love the recipe and cant wait to try it!

    1. Hi Isabel! Simply click the pizza crust recipe link in the recipe for how to make the dough.

  22. Hi Sally!
    I always overproof my dough and end up letting it rise longer than it should. This is the reason my crust never browns in the oven. I simply don’t know when the dough is “doubled in size”. Do you know if there’s any way to test the dough to make sure it’s risen for the adequate amount of time?

  23. This was my first time making pizza and I tried this recipe and I thought it tasted great. I didn’t have a pizza pan though so I baked it in a nine inch round non-stick cake pan. Because of the condensed size it came out with a thick crust and a thick layer of cheese. The crust was great but I think next time I’ll use a little less cheese if I bake it in the cake pan. I also added some salami as a substitute for a pepperoni topping and it tasted great. I didn’t have ground basil so I sprinkled some dried oregano leaves on top. Thank you so much for the recipe it tasted great!

  24. This crust rocks! It turns out great every time, even after freezing the extra half. I tired many different crusts and found a winner with this one. Thanks, Sally!

    1. Thanks for reporting back Lindsey! Happy you like the crust as much as we do 🙂

  25. Nastassia D. (@TasciaD) says:

    This is my second time using your pizza dough recipe, and this time is much better, since I actually followed the recipe to the tee this time. I added bacon and pineapple slices with the cheese, delicious . I froze the other dough ball for another day. Thanks so much for the awesome recipe.

  26. Hey Sally! Long time no comment! I just made this pizza a week ago and it was AMAZING! The crust was perfect, and I couldn’t have asked for any more cheesiness!! Thank you so much and congratulations on your wedding!

  27. Sherry Lynn England says:

    Hi Sally,
    My husband and I made your pizza crust tonight and it was amazing!! I did not have the platinum yeast but the Red Star Active Yeast which took 2 hours. (I will definitely use the platinum next time).I also used flaxseed meal on the pan instead of cornmeal cause I did not have any but i will try it with cornmeal next time to see if it is crisper. My son likes a crisp crust and even though he really liked it I think the cornmeal will probably do the trick.We made fresh cut pepperoni, fresh shredded colby jack, mozzarella and parmesan and used between 3/4 c-1 cup sauce each.I topped them with dried basil. Very cheesy and oh so yummy!! I can’t wait to make them again using your exact recipe!! Thank you so very much!! I did share the link to your webpage for your pizza crust on my Facebook page. ♥

  28. I made this pizza last night and it was AWESOME! Everyone raved about it. No need to order pizza anymore 🙂 Delicious!

  29. made this tonight and it was absolutely delicious! I’ll be making it every weekend from now on. Thank you so much for sharing this recipe!

  30. Necesito las recetas en español. Gracias

    1. Usa Google Translate.

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