How to Make a Che Pizza


Pizza is an iconic food in America and is eaten both at pizzerias and at home with take-and-bake pizzas.

Some pizza lovers use different cheeses to add unique tastes to their pizza, such as mixing Dry Jack or Cheddar with Mozzarella for an exciting twist. You could also include other toppings like ham, pineapple, and bacon for extra variety.


Pizza that combines soft, light dough with rich tomato sauce is not only delectable but visually stunning as well. Che Fico in San Francisco serves an exquisite version of this type of cheese pizza using semolina flour to produce its dough for its version che pizza; then seasoning and brushing olive oil onto it before baking completes this masterpiece of culinary creation.

An outstanding pizza starts with great dough, and fresh eggs are one of the critical components to crafting it. Eggs provide protein, which aids the dough’s rise while simultaneously making for a more velvety texture in your pizza. In addition to eggs, this recipe calls for sugar and instant yeast; instant yeast provides fast-acting active dry yeast for home chefs; however, if regular active dry yeast suits better, you could opt for longer rise times instead.

To create the dough, combine eggs, sugar, yeast, and warm water in a large bowl and whisk thoroughly with a spoon until a thick foam develops on its surface – this indicates that your yeast has bloomed and that the dough will rise during its cooking process. Add flour and salt, beating with the dough hook on medium speed for 2 minutes until all ingredients have been blended into an elastic mass, or transfer from your stand mixer directly onto a lightly floured work surface where additional flour may be necessary to prevent sticking.


Once a pizza is finished cooking, its toppings become an aesthetic and sensory pleasure for both eyes and mouths alike. The crust is crisp, and browned cheese melts into delicious gooeyness. The tomato sauce offers a deep, velvety color, and vegetables and meats come together as one cohesive masterpiece that you want to sink your teeth into. It truly makes eating pizza feel like art in itself.

Traditional toppings for pizza include tomatoes, basil or other fresh herbs, mushrooms, peppers, onions, and olives. Other popular choices are sausage and bacon as well as chicken meatballs or buffalo chicken from Buffalo chicken to spicy Italian salami and prosciutto – although meat toppings must first be pre-cooked to prevent becoming overly salty and greasy before being placed onto the pizza to avoid any potential charring or burning issues.

Vegetables can be used in many different ways, and there are numerous varieties. Cooked vegetables such as stewed peppers, grilled or stewed eggplant/zucchini/artichoke hearts, and spinach/arugula/garlic toppings are popular, although raw spinach/arugula may also be added. When making pizza, it is generally best to layer all your toppings before adding cheese, as otherwise, any under the cheese may not cook thoroughly and become inedible.

Specialty Cheeses

There are various cheeses suitable for use on pizza, with specific working better than others. Utilizing bold-flavored specialty cheeses can increase pizza orders and restaurant sales while providing an elegant gourmet aesthetic to the pie itself.

Mozzarella cheese is the go-to cheese for pizza and Neapolitan-style pizzas alike. Made from either buffalo or cow’s milk, mozzarella melts quickly, has a mild flavor and stringy texture, and pairs well with many toppings.

Provolone, cheddar, Edam, and Colby cheeses can also be used on pizza, although their flexibility is not quite that of mozzarella. Still, they can stretch over your pizza without crumbling quickly and hold in place without deforming. Provolone is another pasta filata cheese like mozzarella that features stretchy-stringy qualities similar to mozzarella but has additional tangy characteristics from longer aging processes, thus making it a good option for pizzerias because its browning process doesn’t easily cause blistering or burn-through.

Gruyere cheese, another Swiss variety, browns evenly and does not blister easily, with an array of sweet to nutty and earthy flavors to suit most red or white sauces – an ideal option for pizzerias looking to attract gourmet diners.


At Che Pizza, the pizzas are prepared using a wood-fired oven at temperatures around 650 degrees and cooked for only a short period to create an ideal crunchy surface while remaining soft on the inside. As they bake, Maillard reactions take place, which make an array of complex flavors that bring them all together into delicious masterpieces!

Staff at Che Pizza are passionate about food, its ingredients, and quality pizza making – something reflected in both their restaurant and pizza offerings. They work diligently to select only top products so as to offer their guests an unforgettable experience.

At their restaurant, there’s something for virtually every taste at reasonable prices – with generous toppings!

Make sure that the dough has been well-floured before you attempt making pizza for the first time; this will prevent it from sticking to the peel and allow you to work smoothly. When loading onto a preheated pan, be quick and decisive: Set one edge of your peel on top of it at approximately a 20-degree angle while gently shaking side to side while pulling back. As soon as the pizza has been loaded onto it, remove your peel. Shake side to side while pulling back to slide the dough on.