The delicious combination of crispy pizza crust, flavorful tomato sauce, and bubbly cheese make for an unbeatable combination. Even if you're a fan of unique toppings, it's hard to resist a slice of a plain cheese pie! Ree Drummond has all sorts of fun pizzas on the menu at P-Town Pizza in Pawhuska, Oklahoma, like fig-arugula and potato-leek. But she made sure to have a classic cheese pizza in the mix, too—and it's a fan favorite. Keep reading to get the recipe.
A good classic cheese pizza starts with a good basic pizza dough —and it's not hard to make your own. Once you know your way around homemade pizza dough, making your own pizza is easy. Of course you can always use store-bought dough like Ree does for her Sausage and Peppers Pizza or Steakhouse Pizza , or you can use flatbread like she does for these Broccoli and Tomato Pizzas. But if you want to make the ultimate classic cheese pizza, be sure to try the recipe below from P-Town Pizza!
While pizzas nowadays get topped with all sorts of different cheeses, the one that is by far the most common is mozzarella—and for good reason. You could even try freshly grating some yourself. While traditional pizza originates from the Campania region of Italy, more particularly, Naples, pizza in North America often takes on all different varieties, many known for classic toppings and types of crusts.
In terms of crusts, pizza in the U. Yeah, that fresh mozzarella you sprung for might not be the best for your dough. Think about fresh mozzarella. It almost always comes packaged in water to preserve the softness of the cheese. That's a lot of extra liquid, and that liquid makes its way onto your pizza, spreading across the pie when the mozzarella starts to melt. More water means more puddles, which we all know are bad for a pizza's general health and well-being.
A combo of fresh and low-moisture mozzarella at Pizzeria Beddia makes for a legendary pie. Leone, who is known to make cast-iron personal pizzas like it's his day job okay it sort of is , opts for something a little further down the mozzarella totem poll. It sours for a little longer and is dried to remove moisture. Whole Foods brand is great, and so is Galbani," he told us.
Only being produced in certain areas of Italy, its traditional recipe dates back several centuries. Buffalo Mozzarella is a type of fresh Mozzarella and it finds uses both baked or enjoyed fresh. Sprinkle a few dollops across an already cooked pizza, or let it melt for that classic pizza feel.
Powerful, iconic and packed with character, this cherished classic goes well both mild and spicy ingredients, enhancing the flavours of all that it touches. Its deep flavours are great for recipes in need of something extra and it makes for a wonderful garnish as well. Often a main ingredient to some of our favourite comfort foods, cheddar is a must-have on our recipe for Mac and Cheese Pizza. The ultimate gathering of comfort-foods, this is sure to satisfy cravings of all shapes and sizes.
Rich in flavour, smooth in texture and even better on pizza, Havarti ranks among some of the most popular cheeses of all — and for good reason. Originally hailing from the green pastures of Denmark, this delightful cheese has become a staple in recipes and cheeseboards alike because of its ease of use, clear flavours and savoury palate.
Try letting it replace cheeses in traditional recipes for an exciting twist that is bound to make a lasting impression! Intricate, creamy and aromatic — Gorgonzola is full-bodied in every sense. Made using milk from cows in the northern parts of Italy, this blue marbled cheese is a great addition to any pizza recipe.
With mild tones of hazelnuts, flavours are sharp, becoming slightly more intense as it develops on your tongue without growing too strong. Soft and somewhat crumbly it melts easily and spreads evenly on all manner of pizzas. Being considered mild in its youth, flavours strengthen as it ages. Pairing this Lombardian classic on pizza with Prosciutto and caramelised onions proves to be a simple, yet mesmerising use of some of the best parts of Italy.
Matured for up to 36 months at a time, Parmigiano-Reggiano offers a strong profile of flavour and a fragrant aroma to follow.
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