The Perfect Cheese Pizza Doesn’t Need Toppings

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Sometimes the best pizza is the simplest one.

This 16” East Coast-style cheese pizza starts with a 480g dough ball made from King Arthur Sir Lancelot flour, 64% hydration, and a 72-hour cold fermentation.

After stretching, I top it with my homemade Bianco DiNapoli tomato sauce, Grande whole milk mozzarella, Grande part-skim mozzarella, and a generous dusting of Pecorino Romano.

Baked at 550°F on my custom pizza steel, then finished with olive oil on the crust and more freshly grated Pecorino Romano.

No pepperoni. No hot honey. Just great dough, great sauce, great cheese, and the process that makes it all come together.

Would you order a plain cheese pizza or do you need toppings?
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