This is a classic extra-cheesy thick-crust cheese pizza (sometimes called a white cheese pizza or mozzarella pizza). It has a soft, puffy golden crust, a generous blanket of melted mozzarella that browns and bubbles, cheese dripping over the edges, and a sprinkle of fresh parsley — exactly matching the image.
Extra Cheesy Homemade Pizza (1 large 12–14 inch / 30–35 cm pizza)
Pizza Dough
- 300–320 ml warm water (about 40 °C / 105 °F)
- 7 g (2¼ tsp) instant yeast
- 1 tsp sugar or honey
- 400 g (about 3¼ cups) bread flour or all-purpose flour
- 1½ tsp salt
- 2 Tbsp olive oil
- Optional: 1 tsp garlic powder for extra flavor
Toppings
- 200–250 g (2–2½ cups) low-moisture mozzarella, shredded (or a mix of mozzarella + a little provolone or fontina)
- 2–3 Tbsp olive oil or melted butter mixed with 2–3 minced garlic cloves (for brushing)
- Optional thin layer of tomato sauce or white sauce underneath the cheese (many versions of this look skip visible sauce)
- Fresh parsley, finely chopped
- Pinch of salt and black pepper
- Optional: grated Parmesan for extra browning
Method
- Make the dough
Mix warm water, yeast, and sugar. Let sit 5 minutes until foamy.
Add flour, salt, and olive oil. Knead 8–10 minutes until smooth and elastic.
Place in a lightly oiled bowl, cover, and let rise 1–1½ hours until doubled. - Shape
Punch down the dough. On a lightly floured surface, stretch or roll it into a 30–35 cm (12–14 inch) circle.
Place on a parchment-lined baking sheet, pizza stone, or pizza pan.
Create a slightly thicker edge if you like a puffy crust. - Preheat
Preheat oven to 230–250 °C / 450–480 °F (as hot as your oven goes). If using a pizza stone, preheat it for at least 30 minutes. - Assemble
Brush the dough lightly with the garlic olive oil/butter.
(Optional: spread a very thin layer of tomato sauce or white sauce.)
Cover generously with the shredded mozzarella — don’t skimp; this is what creates the thick, stretchy, dripping cheese layer.
Season lightly with salt and pepper. Sprinkle a little Parmesan if using. - Bake
Bake 12–18 minutes until the crust is deep golden, the cheese is fully melted, bubbly, and has golden-brown spots, and some cheese is dripping over the edges.
For extra browning on top, switch to broil for the last 1–2 minutes (watch carefully). - Finish
Remove from the oven. Immediately sprinkle with chopped fresh parsley.
Let rest 2–3 minutes, then slice into wedges. The cheese will continue to stretch and drip just like in the photo.
Tips for the exact look
- Use low-moisture mozzarella (the block kind you shred yourself) for the best melt and browning without releasing too much water.
- Bake on a hot pizza stone or steel if possible for a crisp bottom and puffy crust.
- Don’t under-cheese it — the photo shows a thick, luxurious layer.
- Fresh parsley added after baking keeps its bright green color.
This produces the thick, golden, ultra-cheesy pizza shown in your image. Enjoy it hot while the cheese is still stretchy!
