All Cheese Pizza Recipe: Triple Layered Gooey Heaven in One Pan

This all cheese pizza recipe delivers triple-layered gooey perfection without a single vegetable in sight—just rich, melty cheese in every bite. The secret lies in layering mozzarella, cheddar, and provolone for maximum stretch and flavor, all baked to a golden, bubbling finish in one pan.

I perfected this after years of testing, ensuring the crust stays crisp while the cheese transforms into a velvety blanket of melt. What sets this recipe apart is the foolproof dough technique that prevents sogginess while creating a crispy edge.

You'll start with a simple yeast dough, let it rise properly, and finish with a generous layer of cheese that browns beautifully in the oven. The combination of cheeses creates complex flavors—creamy, tangy, and slightly smoky—that make this pizza irresistible.

By the time you pull it from the oven, you'll have a pizza with crispy crust, golden cheese bubbles, and that signature pull-apart texture. It's the kind of dish that disappears faster than you can say "extra cheese"—perfect for feeding a crowd or satisfying a solo craving.

Serve with garlic oil for dipping or sprinkle fresh herbs for a pop of color. Here's how to make it!

Ingredients for all cheese pizza

Pantry staples plus a cheese haul—this pizza needs zero veggies, just melt.

The cheeses are non-negotiable here. Mozzarella is your stretchy base—freshly shredded (the pre-shredded kind has anti-caking agents that prevent proper melt). Cheddar adds that sharp tang, and provolone brings smoky depth. I grab mine from the deli counter—they'll shred it fresh for you. For the dough, King Arthur flour is my go-to, but any all-purpose works. The yeast? Fresh is best—check the date on the packet and store it in the fridge once opened.

No sharp cheddar? Pepper jack or Monterey Jack works in a pinch (though it'll be milder). Short on provolone? Swiss cheese adds a nice nutty note. The crust needs just a touch of garlic and oregano—Italian seasoning blends from Trader Joe's or Penzeys have everything you need. For the dough, warm water is key—too hot and you kill the yeast, too cold and it won't activate. If your kitchen's cold, microwave the water for 20 seconds to hit that 110°F sweet spot.

Dough keeps in the fridge for 2 days wrapped tightly—let it come to room temp before shaping. Cheese portions? Use a kitchen scale for accuracy (1 lb = 16 oz). The pizza bakes best straight from the fridge—30 minutes max in the pan before baking. Leftovers? 3 days max in the fridge, but honestly, it won't last that long. Freeze slices for 1 month—reheat in a toaster oven for crispy crust.

Step-by-step instructions for triple layered all cheese pizza

Let's make this decadent pizza with layers of melty cheeses and a crispy crust—no toppings needed!

In a large bowl, combine the 3 cups all-purpose flour, 1 teaspoon granulated sugar, 1 teaspoon salt, and 1 tablespoon active dry yeast. Mix well to distribute the yeast evenly through the flour. This ensures the yeast activates properly and creates a light, airy dough.

Add the 1 cup warm water (around 110°F) and 1 tablespoon olive oil to the bowl. Stir with a wooden spoon until a shaggy dough forms. If the dough feels too dry, add a splash more water; if too sticky, sprinkle in a little more flour. Once it comes together, turn it out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. You’ll know it’s ready when it puffs up and feels light when pressed gently—this is the magic that gives your pizza its perfect texture.

While the dough rises, shred the cheeses if they aren’t already shredded. Use 1 lb shredded mozzarella cheese, 0.5 lb shredded sharp cheddar cheese, and 0.5 lb shredded provolone cheese. Mix them together in a large bowl and set aside. This blend ensures a perfect balance of meltiness and flavor in every bite.

In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 0.5 teaspoon black pepper. Sprinkle this mixture evenly over the cheese blend and toss to coat. This step infuses the cheese with bold, savory flavors that’ll shine through the crust.

Preheat your oven to 425°F and lightly grease a 12-inch pizza pan with olive oil. Sprinkle 2 tablespoons cornmeal evenly over the bottom of the pan—this prevents the crust from sticking and adds a subtle crunch.

Once the dough has risen, punch it down gently to release any air bubbles. Roll it out on a floured surface into a 12-inch round—about ¼-inch thick. Transfer the dough to the prepared pizza pan and press it lightly into the corners to ensure even cooking.

Spread a thin layer of the cheese mixture evenly over the dough, leaving a ½-inch border around the edges. This ensures the crust stays crispy while the cheese melts perfectly in the center. Sprinkle the 0.25 cup grated Parmesan cheese evenly over the top for an extra burst of umami flavor.

Bake the pizza for 12 to 15 minutes until the crust is golden brown and the cheese is bubbling and slightly browned in spots. The edges should be crisp, and the cheese should pull away from the pan just enough to show it’s fully melted.

Remove the pizza from the oven and let it cool for 2 to 3 minutes—this helps the cheese set slightly so it doesn’t slide off when you slice. Cut into 4 even slices (or more if you’re feeling generous) and serve immediately while the crust is still warm and crispy.

Here’s the thing—this pizza is best enjoyed fresh out of the oven. The layers of melted cheeses create a gooey, stretchy texture that’s impossible to resist. Pair it with a simple arugula salad or garlic knots for the ultimate all-cheese pizza experience.

Best sauces and condiments for this all cheese pizza

Classic Tomato Sauce

Skip the sauce entirely and embrace the simplicity of this pizza, but if you crave a base, a ¼ cup of marinara sauce spread thinly under the cheese works wonders. I use Rao's Homemade Marinara for its rich, balanced flavor—just enough to moisten the crust without overwhelming the cheeses.

For extra depth, stir ½ teaspoon dried basil and ¼ teaspoon red pepper flakes into the sauce before spreading. 🍅

Garlic Oil Drizzle

After baking, drizzle the hot pizza with 2 tablespoons garlic-infused olive oil (simmer 4 garlic cloves in ½ cup olive oil for 5 minutes, then strain). This adds a fragrant, savory note that cuts through the richness.

For a spicy kick, add ½ teaspoon crushed red pepper flakes to the oil before drizzling. Trust me, this elevates the pizza to restaurant-quality.

Fresh Herb Garnish

Brighten up the golden cheese with a sprinkle of chopped fresh basil or parsley right after baking. I like to use 1 tablespoon basil for its sweet, peppery contrast or 1 tablespoon parsley for a cleaner finish.

For a pop of color, add ¼ teaspoon paprika or a pinch of smoked paprika—it adds a subtle smokiness that pairs perfectly with the cheddar and provolone. 🌿

Pesto Swirl

For a bold flavor twist, swirl 2 tablespoons basil pesto (store-bought or homemade) into the cheese layer before baking. I recommend Bertolli Basil Pesto for its vibrant, herby flavor.

Thin it slightly with 1 teaspoon olive oil to make it easier to spread. This adds a bright, fresh note that balances the richness of the cheeses beautifully.

Hot Honey Glaze

Drizzle the finished pizza with 1 tablespoon hot honey (mix ¼ cup honey with ½ teaspoon cayenne pepper, then heat until smooth). The sweetness and heat create a perfect contrast to the salty cheeses.

This finishing touch is especially popular with kids and adults alike—it’s a game-changer for flavor lovers. 🍯

Frequently asked questions