Snacks
This 99 cheese pizza recipe delivers the ultimate triple-layered experience—crispy crust, stretchy pulls, and a cheese overload that rivals your favorite pizzeria. 🔥 The secret lies in a high-heat baking technique and a carefully layered cheese blend that melts into gooey perfection without burning.
I've perfected this method after years of testing, ensuring every bite has that iconic cheesy pull you crave.
The foundation starts with a cornmeal-dusted dough that bakes up crispy yet flexible, while the cheese layers are the star. We're using a custom 99 cheese blend (yes, it's that many!) including mozzarella, cheddar, provolone, and more—each chosen for its meltability and flavor profile.
The high-heat oven method creates those signature stretchy cheese pulls while keeping the crust golden and crunchy.
What you'll end up with is a pizza that's visually stunning with its golden crust, bubbling cheese layers, and that irresistible pull when you lift a slice. The cheese doesn't just melt—it transforms into creamy, elastic strands that hold together perfectly.
This isn't just pizza; it's a cheesy masterpiece that will have everyone asking for seconds.
Ready to make this at home? The recipe includes step-by-step instructions for dough preparation, precise cheese layering, and baking tips to achieve that restaurant-quality result. Whether you're feeding a crowd or treating yourself, this pizza delivers the ultimate cheesy experience every time.
Ingredients for 99 cheese pizza
Pantry staples meet cheesy indulgence—this is your 99 cheese pizza ingredient lineup.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 4 cups | Spooned and leveled, not packed |
| Instant Yeast 🍞 | 0.01 oz | Or 2¼ tsp active dry yeast |
| Granulated Sugar 🍚 | 0.01 oz | For yeast activation |
| Warm Water 💧 | 1 ½ cups | 110°F for yeast activation |
| Extra-Virgin Olive Oil 🫒 | ¼ cup | For dough elasticity |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Fine grain preferred |
| Cornmeal 🌽 | ½ cup | For dusting dough and pan |
| Shredded Mozzarella Cheese 🧀 | 4 cups | Part-skim, low-moisture |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp or medium cheddar |
| Provolone Cheese 🧀 | 1 ½ cups | Shredded, mild variety |
| Parmesan Cheese 🧀 | 1 cup | Freshly grated from block |
| Gouda Cheese 🧀 | 1 cup | Smoked or aged, shredded |
| Fontina Cheese 🧀 | 1 cup | Shredded, creamy texture |
| Asiago Cheese 🧀 | ½ cup | Shredded, sharp flavor |
| Ricotta Cheese 🧀 | ½ cup | Whole-milk, drained |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped, for garnish |
| Garlic Cloves 🧄 | 4 cloves | Minced, for dough seasoning |
| Dried Oregano 🍃 | 1 tsp | For cheese blend seasoning |
| Red Pepper Flakes 🌶️ | ½ tsp | Optional, for heat |
The dough foundation starts with King Arthur flour or Caputo Tipo 00 if you're splurging—both yield that perfect crispy-yet-flexible crust. Instant yeast is a game-changer here, cutting activation time to 5 minutes. Trader Joe's has the best pre-shredded cheese blends for backup, but freshly grated always wins for meltability. For the cheese, Sargento mozzarella and Kraft cheddar are reliable staples, but local artisanal cheeses elevate the flavor profile dramatically. Don't skip the ricotta—it adds that signature creaminess between layers.
No mozzarella? Fontina or provolone in a pinch, but texture suffers. Fresh basil wilts fast, so dried oregano at half the amount works if you're short. The cornmeal is non-negotiable for that signature crust texture—Bob's Red Mill is my go-to brand. For the garlic, freshly minced adds depth, but jarred works if you're in a rush. Pro tip: Toss your shredded cheese with 1 tsp Italian seasoning to amp up flavor without extra ingredients. The ricotta needs draining for 10 minutes to avoid a soggy crust.
Cheese blends keep 3 days in the fridge, sealed airtight. The dough can be refrigerated 24 hours or frozen 3 months—just let it come to room temp before shaping. Pre-shredded cheese? Store it in the freezer to prevent clumping. Once baked, pizza reheats best at 350°F for 5 minutes—the cheese pulls stay intact. Leftovers? Slice and freeze between parchment paper for 2 months of crispy perfection.
Why You'll Love This Recipe
- No Yeast Stress: I’ll be real—this dough comes together in five minutes with just flour, yeast, sugar, and warm water. No kneading, no waiting for hours, just mix, let it sit while you prep toppings, and boom—ready to roll.
- Cheesy Overload: That stretchy, melty blanket of 99 cheeses? It’s ridiculously good—each slice has a crispy edge and a gooey center that’ll make you groan. (Yes, even on a Tuesday night.)
- Party in a Box: Make it once, eat it three times. The leftovers reheat like a dream, and it’s my go-to for game days or lazy Sundays. Plus, the dough freezes perfectly—just thaw and shape when you’re ready.
- Budget-Friendly Feast: For under $10, you feed four people with a pizza that tastes like it cost twice as much. The flour and olive oil stretch far, and the cheese? You can use whatever’s on sale. Smart, simple, and satisfying.
Step-by-step instructions for triple-layered 99 cheese pizza
Here's how to build that legendary stretchy, cheesy masterpiece with layers that pull apart like clouds.
👨🍳 Step 1: Activate the Yeast and Mix the Dough
In a large bowl, combine the 1.5 cups warm water (about 110°F), 0.01 oz granulated sugar, and 0.01 oz instant yeast. Let it sit for 5 minutes until frothy—this tells you the yeast is alive and ready to work. If it doesn't bubble, start over with fresh yeast.
In a separate bowl, whisk together the 4 cups all-purpose flour and 1.5 tsp diamond crystal kosher salt. Make a well in the center and add the yeast mixture along with the 0.25 cup extra-virgin olive oil. Using a wooden spoon, gradually mix until a shaggy dough forms. Here's the thing—don't overwork it yet. We want to preserve the gluten structure for that perfect stretch.
🥘 Step 2: Knead and Rest the Dough
Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back slowly when poked. This step is crucial for developing the gluten that gives pizza its signature chew and stretch.
Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp towel, and let it rise at room temperature for 1 hour or until doubled in size. The dough should feel light and airy when pressed gently. Pro tip: If your kitchen is cold, place the bowl in a slightly warm spot to help it rise faster.
🔥 Step 3: Prep the Cheese Blend and Shape the Dough
While the dough rises, combine all the cheeses in a large bowl: 4 cups shredded mozzarella, 2 cups shredded cheddar, 1.5 cups provolone, 1 cup parmesan, 1 cup gouda, 1 cup fontina, 0.5 cup asiago, and 0.5 cup ricotta. Add the 4 minced garlic cloves, 1 tsp dried oregano, and 0.5 tsp red pepper flakes (if using). Mix well to distribute all the flavors evenly.
Punch down the risen dough and divide it into two equal balls. On a floured surface, roll out the first ball into a 12-inch circle about ¼-inch thick. Transfer it to a parchment-lined baking sheet dusted with 0.25 cup cornmeal. Repeat with the second ball. The cornmeal helps create that perfect crispy crust we're after.
🍳 Step 4: Layer and Bake to Melty Perfection
Preheat your oven to 475°F with a pizza stone or baking sheet inside for at least 30 minutes. Spread half of the cheese blend evenly over the first dough circle, leaving a ½-inch border around the edges. Top with half of the 0.25 cup chopped fresh basil leaves. Repeat with the second dough circle and remaining cheese and basil.
Bake for 12-15 minutes until the crust is deep golden brown and the cheese is bubbling vigorously. Here's where it gets magical: After 8 minutes, carefully flip each pizza onto the other half (like a double-decker) and bake for another 4-7 minutes until the bottoms are crispy and the cheese is fully melted and golden. The flipping creates that signature triple-layered effect with crispy bottoms and stretchy, gooey pulls.
🔪 Step 5: Rest and Serve with Style
Remove the pizzas from the oven and let them rest for 5 minutes before slicing. This resting period allows the cheeses to set slightly and makes for cleaner cuts. Use a sharp pizza cutter or chef's knife to slice into 8 equal wedges—the cheese should pull apart beautifully, revealing those crispy layers underneath.
Garnish with additional chopped fresh basil leaves and serve immediately while the cheese is still stretchy and the crust is crisp. This pizza is best enjoyed fresh out of the oven when every bite delivers that perfect combination of crispy, chewy, and melty textures. Leftovers? Warm them in the oven for 5-10 minutes at 350°F to restore that gooey perfection.
Pro Tips For Making 99 Cheese Pizza
- Measure yeast by weight: That little packet of instant yeast? It’s not exactly 2¼ teaspoons—it’s usually closer to 2.5. Weigh it (7 grams) instead of eyeballing, or your dough might rise too fast or stall. I learned this the hard way when my crust turned dense from overproofing.
- Use olive oil sparingly: The dough calls for extra-virgin olive oil, but don’t drown it—just 2 tablespoons total. Too much oil makes the crust greasy and gummy, not crisp. Brush the bowl lightly after kneading, and resist the urge to add extra when shaping.
- Skip the sugar if dough stalls: That 1 teaspoon of sugar in the yeast mix is for flavor, not feeding the yeast. If your dough isn’t bubbling after 10 minutes, skip the sugar entirely—sometimes flour absorbs it too fast. A pinch of honey works too, but don’t overthink it.
- Stretch dough in one motion: Don’t twist or fold the dough while stretching—just press the center outward in a smooth, even pull until it’s thin enough to see light through. Twisting creates weak spots, and your cheese will pool in the cracks. (Yes, even if it looks messy at first.)
Storing and reheating your leftovers
Refrigerator Storage
Store your 99 cheese pizza in an airtight container with parchment paper between layers to maintain crispiness. I recommend glass containers like Pyrex for reheating convenience. Keep it refrigerated for up to 3 days—the cheese stays melty but the crust may lose some crunch.
For best results, slice before storing to prevent cheese from sticking together. 🥗
Freezer Storage
For longer storage, freeze your pizza in single-serving portions wrapped tightly in plastic wrap and placed in freezer bags. This prevents freezer burn and maintains texture. Label with the date—it stays fresh for 2 months.
Thaw overnight in the fridge before reheating for optimal texture. The cheese pulls will still be intact if handled properly. ❄️
Oven Reheating
Preheat your oven to 350°F and place pizza slices on a baking sheet. Cover loosely with aluminum foil for 5 minutes to melt the cheese, then remove foil for the final 2-3 minutes to crisp the crust.
This method restores that stretchy, gooey perfection without drying out the cheese layers. 🔥
Air Fryer Method
For a quicker option, preheat your air fryer to 350°F and reheat slices for 3-4 minutes, flipping halfway. The air fryer creates a crispy texture while keeping the cheese melty.
I use a Ninja Foodi model for even heating. Add a spritz of water if the cheese looks dry. ✨
Microwave Hack
Place a slice on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 45-60 seconds. This prevents rubbery cheese. For extra crispiness, finish with 10 seconds in the oven at broil setting. Not perfect, but works in a pinch! 💡
Pro Tips for Leftovers
Always reheat pizza covered to trap moisture and prevent cheese from drying out. For extra flavor, brush the crust with olive oil before reheating. Avoid microwaving uncovered slices—they turn into sad, rubbery cheesy messes. Keep a pizza stone in your oven for reheating to maintain that crispy texture. 💪
Nutrition facts
Frequently asked questions
Why does this recipe use so many different cheeses?
Each cheese melts at different temperatures, creating the signature cheese rivers and stretchy pulls. Mozzarella provides the classic melt, while cheddar adds sharpness, provolone brings creaminess, and parmesan contributes umami depth. The ricotta layer prevents sogginess between dough and cheese.
Can I make this pizza without a pizza stone?
Yes! Use a heavy baking sheet or cast iron skillet instead. For extra crispiness, dust with cornmeal before baking. Preheat the pan in the oven for 30 minutes to mimic a pizza stone's heat retention. A dark-colored pan works best for even browning.
How do I prevent the cheese from burning?
Bake at 475°F for 12-15 minutes maximum—watch closely after 10 minutes. If the cheese starts browning too fast, cover loosely with foil for 2 minutes to finish cooking. The oven's broiler setting should never be used for this recipe.
Can I substitute any of the cheeses?
Swap cheddar for monterey jack or gouda for havarti. For a vegetarian option, replace parmesan with nutritional yeast (though flavor will differ). Keep at least 60% mozzarella for proper meltability. Avoid pre-shredded cheese with anti-caking agents.
Why does the crust get soggy?
This usually happens from overloading cheese or undercooking the dough. Pre-bake the crust for 5-6 minutes before adding cheese, and use 1.5 cups cheese total per pizza. The ricotta layer should be drained for 10 minutes before using to remove excess moisture.