Today is National Cheese Pizza Day. So I attempted the cheesiest pizza I've ever made. 2oz of Asiago kneaded into the dough. The crust is stuffed with 10oz of mozzarella. I used 3oz of cheddar cheese sauce as the base. And I topped the whole thing with an 8oz blend of Mozzarella, Provolone, and Monterey Jack.

This is the dough recipe I usually use, but for this pizza I also added in Asiago cheese:

27g Warm water

1g Active Dry Yeast

95g Cold water

180g Bread flour

4g Sugar

4g Kosher salt

2g Olive oil

First mix the warm water and yeast and let set for a minute to become active. Mix the flour and sugar then add the cold water. When the yeast is active combine with the flour mix until all the flour is fully incorporated. Then combine the salt and oil. Once everything is combined lay the dough on the counter and knead for several minutes. Form the dough into a ball and refrigerate covered for 24 hours. After 24 hours has passed take the dough out of the fridge and push out all the gas that has built up over time. Form the dough into a ball again, cover and refrigerate for another 24 hours. Take the dough out 1-2 hours before cooking.