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Dairy
Easy
30 Minutes
Diets 
The moment I tried this clever pizza twist — layering the cheese before the sauce — I was sold on the flavor. This simple change requires no extra effort but transforms an everyday pizza into something more gourmet. The crust stays delightfully crisp, and with the cheese melding directly to the dough, you avoid any messy drips — making every slice easier and more enjoyable to eat.
Note: Pre-shredded cheese is coated with an anti-caking powder to keep the strands separate, but this can
interfere with smooth, even melting. For the best results, opt for a block of mozzarella cheese, and grate it yourself. For even less fuss, buy sliced mozzarella, and tear or cut it into pieces or strips.
To achieve a crisp crust and perfectly melted cheese without soggy dough, baking your pizza directly on a hot surface is key. A pizza steel or stone works beautifully, but an overturned metal baking sheet can also do the trick — delivering that coveted restaurant-quality pizza flavor in just
minutes.
Yield: 2 (16 inch) pizza pies
2 sections of pizza dough
6 tablespoons grated Tuscanini Parmesan cheese
8 ounces mozzarella cheese (You can use the block and grate it or use slices)
Preheat the oven to 500 degrees Fahrenheit together with a pizza steel or stone. If you don’t have any of those, use an upside-down metal baking sheet to yield almost identical results.
Working with one section of pizza dough at a time, begin rolling out the dough into a 16-inch circle, starting from the center and gently stretching it outward. If the dough seems too tight and won’t roll nicely, let it rest for five minutes before continuing.
Place the dough onto a piece of parchment paper for easy transferring.
Sprinkle three tablespoons of Parmesan cheese onto the dough. Add grated or sliced mozzarella cheese on top.
Spoon one cup of pizza sauce in little pools all over the top of the cheese.
Slide the pizza onto the preheated baking steel, stone, or sheet (pulling out the rack for accessibility).
Bake for five to seven minutes until the crust is golden. Repeat for the second pizza.
Styling and Photography by Fraidy Feldman
Sponsored by Tuscanini
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