Classic-Crust Cheese Pizza Calories

Top rolled-out, risen pizza dough with tomato sauce and grated cheese, then bake in a hot oven until the base is cooked and the cheese melts. Leave a small bare edge around the pizza so the crust can brown.

This pizza is made with kaşar, a mild Turkish semi-hard cheese that melts well when grated. Mozzarella is a common alternative in other cheese-pizza styles, but kaşar gives this version its characteristic flavor.

A classic-crust cheese pizza centers on kaşar and tomato sauce, while a Margherita is usually topped with mozzarella, tomato and basil. The crust can be similar; the cheese and the defining basil topping set the styles apart.

For a crispier classic-crust cheese pizza, preheat the oven thoroughly and use a preheated pizza stone or baking steel if you have one. Avoid adding too much sauce, which can leave the center of the crust damp.

Store leftover classic-crust cheese pizza in a sealed container in the refrigerator for 3–4 days. Refrigerate it promptly rather than leaving it out for hours, and reheat the slice until it is hot throughout before eating.

Reheat classic-crust cheese pizza in a covered skillet over low heat to crisp the bottom while melting the cheese. A few drops of water beside the slice, not on it, can create steam to warm the topping.

Yes, classic-crust cheese pizza freezes well. Freeze slices in a single layer first, then pack them in a sealed freezer-safe container or bag. Reheat from frozen in the oven for a firmer crust than microwave reheating gives.

Mushrooms, olives, peppers and onions pair well with classic-crust cheese pizza without overwhelming its tomato-and-cheese base. Add vegetables sparingly and cook watery toppings first, so they do not make the center of the crust soggy.

Classic-crust cheese pizza can fit into a balanced meal, but relying on it often may mean fewer vegetables and less variety in your diet. Pairing a moderate serving with a salad is an easy way to add vegetables.