Practical cooking method
Practical bake starts with a well-rested dough. After the cold ferment, divide into two dough balls and let them relax at room temperature for 60–90 minutes so they’re easy to shape. Dust the counter and your hands lightly, then pull the dough into a 12-inch round by pushing from the center outward and rotating as you stretch. You want an edge of about 1/2 inch with a slightly thinner center to support the cheese layer.
Preheat oven with stone/steel to the hottest setting you can sustain—ideally 260°C (500°F) or hotter—and place the stone on the rack near the bottom to maximize heat transfer. If you don’t have a stone, use a heavy baking sheet turned upside down to act as a makeshift surface and still get a strong bottom crust.
Top with a light layer of cheese, then add the rest of the cheese blend in a manner that distributes melt evenly. If you like, finish with a small sprinkle of Parmigiano on top for aroma. Slide the dough onto the hot surface and bake until the rim is blistered and the cheese bubbles, usually 8–12 minutes depending on oven strength. If you notice heavy oil pooling on top, crack the oven door for a few seconds to vent air and promote browning.
Finish with a light drizzle of olive oil, a crack of black pepper, and fresh basil if you have it. Let the pizza rest a minute before slicing so the cheese firms up slightly and the slices hold their shape. This is a cheese-forward pizza, so you’re chasing aroma and a velvet melt as the crust crisps. If you want a deeper finish, a touch of burrata added after baking adds richness.
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Serving or storage guidance
Serve the slices immediately while the crust is at its crispiest and the cheese at its most gleaming. Leftovers can be stored tightly wrapped in the fridge for 2–3 days, then reheated in a hot oven or on a skillet to restore the crisp edge. If you’re planning ahead, you can freeze dough balls after the first rise; thaw fully, rest, and shape as you would for a fresh pizza. For a brighter finish, finish with a handful of fresh basil just before serving.
For more ideas and variations, see Recipes and What Tomato Paste Actually Does in a Pan.
Ingredients
- 500 g 00 flour or strong bread flour
- 350 ml water
- 7 g active dry yeast
- 12 g kosher salt
- 20 ml extra-virgin olive oil
- Cheese blend: 300 g shredded mozzarella, 150 g fontina, 40 g grated Parmigiano-Reggiano
- Optional: burrata or ricotta for finishing
Method
- Mix flour, water, and yeast; autolyse 20–30 minutes.
- Add salt and olive oil; knead until smooth and elastic.
- Bulk ferment 1–2 hours with a few folds; refrigerate 12–48 hours if delaying bake.
- Divide into two balls; rest 60–90 minutes at room temperature.
- Preheat oven with stone/steel to the hottest setting for at least 45 minutes.
- Shape each ball into ~12-inch rounds; top with cheese blend and finish with Parmigiano.
- Bake on the hot surface until crust is blistered and cheese bubbles, about 8–12 minutes.
- Finish with a drizzle of olive oil and fresh basil; slice and serve.
