Two Cheese Pizza That'll Make You a Legend

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The Two-Cheese Pizza That Changed Everything

Sometimes the simplest pizzas are the most memorable. No fancy toppings. No complicated techniques. Just two perfectly chosen cheeses, quality tomatoes, and dough that's been treated right.

This two-cheese pizza, provolone and low-moisture mozzarella, is the pizza I teach in my Zoom classes when I want to show people what's possible at home. It's the pizza that makes people say, "Wait, I made this?" It's the pizza that proves you don't need a wood-fired oven or a culinary degree to create something extraordinary.

And here's the best part: you can make this pizza in 24 hours. Not three days. Not a week. Just one day from mixing dough to pulling a restaurant-quality pizza out of your home oven.

Why This Two-Cheese Combination Works

Not all cheeses melt the same way. Some turn greasy. Some stay rubbery. Some burn before they brown. The magic of this pizza is in how these two cheeses balance each other.

Low-moisture mozzarella has less water, so it melts evenly without making your pizza soggy, gives you that classic pizza stretch, and browns beautifully without burning.

Provolone brings the sharp, tangy complexity mozzarella can't. Its slightly higher fat content means richer taste and better browning, and it melts smoothly right into the mozzarella.

Together, provolone's sharpness cuts through mozzarella's mild creaminess, and their different melting points create a texture and flavor that rivals any pizzeria. It's greater than the sum of its parts.

The Dough: 72-Hour Recipe, 24-Hour Timeline

Here's something most people don't know: you don't have to wait the full 72 hours for great dough. My 72-hour dough recipe is built for maximum flavor, but life happens. Sometimes you want pizza tomorrow, not three days from now.

The solution? Make the 72-hour dough, but ball it up after just 24 hours of fermentation. You get 90% of the flavor and 100% of the texture. The bulk fermentation develops most of the flavor in that first day, balling early doesn't sacrifice structure, and you still get the airy, crispy crust you're after. It's flexible, forgiving, and exactly what I teach in my Zoom classes.

Ingredients

For the Dough (Makes 3 pizzas)

• 500g bread flour (3¾ cups)
• 350g water (1⅓ cups), room temperature
• 10g salt (2 tsp)
• 1g instant yeast (1 tsp)
• 15g olive oil (1 tbsp)

Note: Use my 72-hour dough recipe, but ball it up after 24 hours instead of waiting the full 3 days. Or skip the measuring entirely with our 72-Hour Dough Mix.

For the Pizza (Per Pizza)

• 1 dough ball (approximately 250g)
• 3-4 oz Stanislaus 7-11 tomatoes, crushed by hand
• 3-4 slices provolone cheese
• 2-3 oz low-moisture mozzarella, shredded
• Semolina flour for dusting
• Olive oil for drizzling (optional)
• Salt to taste

Equipment

• Baking Steel Original (essential for pizzeria-quality crust)
• Pizza Peel
• Mixing bowls
• Kitchen scale (highly recommended)
• Cheese grater

Step-by-Step Instructions

Step 1: Prepare Your Dough (24 Hours Before)

Follow my 72-hour dough recipe exactly as written, with one difference: after the bulk fermentation (about 24 hours), divide the dough into three equal portions (approximately 250g each) and shape into tight balls. Place them in individual containers or on a lightly oiled tray, cover, and refrigerate.

Pro tip: Pull the dough balls out and let them rest at room temperature 1-2 hours before you plan to make pizza. Room temperature dough stretches more easily and bakes more evenly.

Step 2: Preheat Your Oven and Baking Steel (1 Hour Before)

This is non-negotiable. Your Baking Steel needs to be screaming hot to create that crispy, blistered crust.

1. Place your Baking Steel on the top rack of your oven (about 6-8 inches from the broiler)
2. Preheat to 500°F, or as hot as your oven goes. Use convection if you have it.
3. Let the steel heat for at least 45-60 minutes. The steel needs to fully saturate with heat, this is what separates a crispy crust from a soggy one.
4. Turn on the broiler 10 minutes before you launch, so the coils are glowing red when the pizza goes in

Baking Steel preheated with the broiler on, the secret to better-than-restaurant crust at home.

Step 3: Prepare Your Ingredients

While your oven preheats, get everything ready.

Tomatoes: Open your can of Stanislaus 7-11 tomatoes (or your favorite crushed tomatoes), crush by hand in a bowl for texture (don't blend), season lightly with sea salt, and set aside.

Cheese: Shred your low-moisture mozzarella fresh (skip pre-shredded, the anti-caking agents affect melting). Slice your provolone thin, or buy it pre-sliced. Keep both cold until you top the pizza.

Stanislaus 7-11 tomatoes are my go-to, perfectly balanced, not too sweet, not too acidic. If you can't find them, use whole peeled San Marzano and crush by hand.

Step 4: The Semolina Technique (Advanced Move)

Instead of regular flour to dust your surface and dough, I use semolina flour. It creates incredible texture on the bottom of the crust, adds a subtle nutty flavor, doesn't absorb into the dough as fast, and gives you that authentic pizzeria feel.

The catch: semolina makes the dough more slippery and slightly harder to handle. If you're new to stretching, start with a 50/50 mix of semolina and regular flour and work your way up. Once you master it, you'll never go back.

To do it: pour a generous amount of semolina onto a large plate, gently place your room-temperature dough ball on it, coat the top with semolina too, and begin stretching. If it gets too sticky, a little regular flour helps.

Coating the dough in semolina, the technique that creates incredible texture.

Step 5: Stretch Your Dough

1. Press down gently in the center, leaving a 1-inch border for the crust
2. Use your fingertips to stretch the dough outward, rotating as you go
3. Pick it up and let gravity drape it over your knuckles as you rotate. Gravity does most of the work.
4. Stretch to about 12-14 inches
5. Place the stretched dough on your semolina-dusted pizza peel

Pro tip: Don't chase a perfect circle. Rustic shapes are part of the charm. What matters is even thickness, with a slightly thicker edge for the crust.

Step 6: Top Your Pizza

Keep it simple, this pizza is all about the cheese. The order matters:

1. Sauce first: Spoon 3-4 oz of crushed tomatoes onto the center. Spread in a circular motion with the back of the spoon, leaving a 1-inch border. Less is more.
2. Provolone next: Tear 3-4 slices and place evenly across the pizza. Tearing into smaller pieces gives better distribution, and putting provolone under the mozzarella lets it melt into the sauce, creating pockets of sharp, tangy flavor.
3. Mozzarella last: Sprinkle 2-3 oz of shredded low-moisture mozzarella over the provolone. Don't overload, you should still see sauce peeking through.

Topped and ready to launch, provolone slices and shredded mozzarella over crushed tomatoes.

Step 7: The Broiler Launch

This is my secret weapon for a leopard-spotted crust and beautifully browned cheese. The broiler gives you intense top heat right as the pizza lands, jumpstarting the browning, while the steel crisps the bottom.

1. Make sure your broiler has been on for at least 5-10 minutes
2. Give the peel a quick shake to confirm the dough isn't sticking
3. Launch the pizza onto your preheated Baking Steel
4. Leave the broiler on for the first 90 seconds
5. After 90 seconds, turn off the broiler and switch to bake at 500°F (convection if you have it)
6. Bake 4-6 more minutes, until the crust is golden and the cheese is bubbling

Pro tip: Watch closely during the broiler phase, every oven is different. If the cheese is browning too fast, turn the broiler off sooner (60 seconds instead of 90) or move the steel to a lower rack.

Baking on the steel, notice the even browning and bubbling cheese.

Step 8: Finish and Serve

When the crust is golden and the cheese is bubbling (you can smell the magic), use your pizza peel to pull it out. Let it rest 1-2 minutes so the cheese sets, drizzle with a little olive oil if you like, then slice and serve immediately.

The finished two-cheese pizza, crispy crust, perfectly melted cheese, and those beautiful leopard spots.

Troubleshooting

Dough is too sticky to handle: Use more semolina on your surface and hands. If it's still too sticky, the dough may be overhydrated or underfermented, next time reduce water slightly or ferment longer.

Cheese is burning before the crust is done: Turn off the broiler sooner (60 seconds), or move your steel to a lower rack.

Bottom is soggy: Your steel wasn't hot enough. Preheat a full hour next time, at maximum oven temperature.

Dough won't stretch: It's too cold or hasn't rested long enough. Give it another 30-60 minutes at room temperature.

Pizza is sticking to the peel: Use more semolina on the peel and work quickly once topped. Shake the peel before launching to confirm it's sliding freely.

Watch the Full Class

Want to see exactly how I make this pizza? Watch the full class where I walk through every step in real time, from mixing dough to pulling a perfect pizza from the oven, with a live Q&A along the way.

Frequently Asked Questions

Can I use fresh mozzarella instead of low-moisture?

You can, but I don't recommend it for this pizza. Fresh mozzarella has too much moisture and will make your pizza soggy. If you want to use it, tear it into small pieces, pat dry with paper towels, and use sparingly. For the best results, stick with low-moisture mozzarella.

What if I can't find Stanislaus 7-11 tomatoes?

They're my go-to, but if you can't find them, look for whole peeled San Marzano tomatoes and crush them by hand. Avoid pre-crushed tomatoes, they're often too watery and lack texture.

Can I use the full 72-hour fermentation instead of 24 hours?

Absolutely. The 72-hour fermentation gives you even more flavor development and a more complex crust. The 24-hour version is for when you want great pizza faster. Both work beautifully.

Do I really need a Baking Steel?

If you want pizzeria-quality crust at home, yes. A Baking Steel conducts heat far better than a pizza stone, which means crispier crust, better oven spring, and more even baking. It's the single most important tool for home pizza-making.

Can I make this pizza without a broiler?

Yes, but you won't get the same top browning. If your oven doesn't have a broiler, crank the heat as high as it goes (500-550°F) and bake for 6-8 minutes. You'll still get great results, just without those leopard spots.

What other cheeses can I use?

This recipe is built for provolone and low-moisture mozzarella, but you can experiment. Try fontina, asiago, or aged cheddar in place of provolone. Just make sure one cheese is a good melter (like mozzarella) and the other adds flavor complexity.

How do I store leftover dough?

Dough balls can be refrigerated for up to 48 hours or frozen for up to 3 months. To freeze, wrap each ball tightly in plastic wrap and place in a freezer bag. Thaw in the refrigerator overnight before using.

Can I use a pizza stone instead of a Baking Steel?

You can, but the results won't be as good. Pizza stones don't conduct heat as efficiently as steel, which means less crispy crust and longer bake times. If you're serious about pizza, a Baking Steel is a game-changer.

Why does my cheese get greasy?

This usually happens with too much cheese or pre-shredded cheese (which contains anti-caking agents). Use freshly shredded low-moisture mozzarella and don't overload the pizza. Less is more.

Can I make this pizza on a grill?

Yes. Preheat your Baking Steel on a gas grill at high heat for 30-45 minutes. Launch your pizza and cook with the lid closed for 5-7 minutes. Keep an eye on it, grills can run hotter than ovens.

Related Recipes

• 72-Hour Pizza Dough Recipe (the full fermentation method)
• 24-Hour Pizza Dough Recipe (when you need pizza tomorrow)
• Make Pizza That Makes You a Legend at Home (complete pizza guide)

Final Thoughts

This two-cheese pizza is proof that simple can be extraordinary. No fancy toppings, no complicated techniques, just quality ingredients, a little patience, and the right tools. The provolone and low-moisture mozzarella create a flavor that's complex and deeply satisfying, the semolina adds texture, the broiler launch creates those leopard spots, and the Baking Steel delivers the crispy, blistered crust you thought you could only get at a pizzeria.

Make this pizza for someone you love. Make it for yourself on a Friday night. Make it for your next gathering and watch everyone's eyes light up at the first bite.

You don't need a culinary degree to make pizza like this. You just need the right recipe, the right tools, and the confidence to try.

About the Author

Andris Lagsdin is the founder and inventor of Baking Steel, the tool that changed home pizza-making forever. Since inventing the Baking Steel in 2012, Andris has helped thousands of home cooks achieve pizzeria-quality results in their own kitchens. His Kickstarter campaign raised over $38,000, and Baking Steel became a Top 6 seller on Amazon in the Kitchen category.

Andris teaches free monthly Zoom pizza classes, shares recipes and techniques on the Baking Steel blog, and personally tests every recipe to bring you the best results. His philosophy? "You don't need a culinary degree to make pizza like a legend. You just need the right tools, the right techniques, and the confidence to steel the show."

Learn more: The Invention of Baking Steel

Shop the Tools I Use

• Baking Steel Original - the secret to pizzeria-quality crust
• Pizza Peel - for easy launching and retrieval
• Dough Scraper - essential for handling dough
• 72-Hour Dough Mix - the same dough, pre-measured

Make pizza for someone you love. ❤️

Written by Andris Lagsdin, Founder & Inventor of Baking Steel