Cheese Pizza

Cheese pizza, in the American sense, is a round pizza topped with tomato sauce and a layer of shredded, low-moisture mozzarella (often blended with provolone or a bit of cheddar) baked until the cheese browns in spots and the crust crisps. It's distinct from a Neapolitan margherita, which uses fresh mozzarella, basil, and olive oil and is baked much hotter for a shorter time. Cheese pizza is the base template most other pizzas build on: remove the pepperoni or vegetables and you're back to sauce, cheese, and dough.

Varieties

Margherita pizza is often confused with cheese pizza but uses fresh mozzarella, whole basil leaves, and a much hotter, shorter bake, giving a softer, wetter cheese layer. New York-style cheese pizza uses a thinner crust and a drier low-moisture mozzarella that browns and holds its shape when folded. Detroit-style cheese pizza pushes brick cheese to the edges of a rectangular pan so it caramelizes into a lacy crust.

Buying tips

For frozen cheese pizza, check that mozzarella (not a generic 'pizza cheese' blend of vegetable oil and starch) is listed first among the cheese ingredients for better melt and flavor. For homemade, buy low-moisture whole-milk mozzarella in block form and shred it yourself; pre-shredded bags are coated in anti-clumping starch that keeps the cheese from melting as smoothly.

Substitutes

• Low-moisture mozzarella and provolone blend — 1:1

  The standard pizzeria mix; provolone adds a sharper flavor and helps the cheese brown instead of just melting flat.

• Fontina — 1:1

  Melts very smoothly with a nutty flavor, but browns faster than mozzarella so watch the oven closely in the last few minutes.

• Cashew-based vegan mozzarella — 1:1 by weight

  Melts and stretches reasonably well but browns less; a light brush of olive oil on top before baking helps it color.

• Fresh mozzarella (in place of low-moisture) — 1:1 by weight, torn into pieces rather than shredded

  Releases more water, so pat pieces dry first or the crust can turn soggy under the cheese.

• Cheddar and mozzarella blend (about 25% cheddar) — 1:1

  Adds color and a sharper edge but cheddar can grease out and pool if used alone or in higher ratios.

Storage

Cool leftover cheese pizza to room temperature, then stack slices with a sheet of parchment between them in an airtight container or wrap tightly in foil. Refrigerate up to 4 days. For longer storage, freeze whole slices flat on a tray until solid, then bag them; they keep well for about 2 months.

How to use

Beyond eating it as is, leftover cheese pizza slices work well cut into wedges and crisped in a skillet for a quick lunch, or torn up and baked into a strata-style breakfast bake with eggs. The plain sauce-and-cheese base is also the easiest starting point for building any other topping combination.

What it pairs with

A simple green salad with a sharp vinaigrette cuts through the richness of the cheese. Cheese pizza also pairs well with a light lager or a medium-acid red like Chianti, both of which stand up to the tomato sauce without competing with the cheese.

Nutrition

A standard slice of cheese pizza runs roughly 250-300 calories, with 10-12 grams of protein and around 10 grams of fat, most of it from the cheese. Sodium is usually the number worth watching, often 500-700 mg per slice between the sauce and cheese.

FAQ

Have cheese pizza on hand? Find recipes with our Recipe Generator →