Cassano's Copycat Pizza Recipe: Crispy Crust and Stretchy Cheese That Sticks

Recreating Cassano's iconic pizza at home is easier than you think—this copycat recipe delivers that signature crispy crust and stretchy cheese that sticks together perfectly. ✨ The secret lies in a precise dough formula, garlic-infused olive oil for the sauce, and a specific cheese blend that mimics their signature melt.

I've tested countless variations to perfect this method, ensuring every slice tastes like the original.

This recipe focuses on authenticity without requiring professional equipment. The dough develops a crispy yet chewy texture when baked, while the garlic-infused tomato sauce adds that unmistakable flavor. The cheese blend—mozzarella with a touch of provolone—creates that signature stretch and gooey pull, just like Cassano's famous version.

With just 15 minutes of prep and 12 minutes in the oven, you'll have restaurant-quality pizza ready in under 30 minutes.

What makes this copycat recipe stand out is the attention to detail that transforms home cooking into something truly special. The garlic oil in the sauce isn't just flavor—it's the signature taste that sets Cassano's apart.

The cheese doesn't just melt; it stretches and clings together in perfect strands, creating that satisfying pull with every bite. Each slice will be crispy at the edges, tender in the middle, and packed with the flavors that made this pizza legendary.

Whether you're hosting a game day gathering or craving a taste of nostalgia, this recipe delivers professional results at home. The instructions are straightforward, the ingredients are accessible, and the outcome is undeniably impressive. Let's get started on recreating that iconic Cassano's experience in your own kitchen.

Ingredients for cassano's pizza copycat

Fifteen simple ingredients transform your kitchen into Cassano's legendary pizza experience.

The dough's success hinges on high-protein flour and Diamond Crystal kosher salt—both critical for that signature crispy-chewy texture. King Arthur or Caputo flour are ideal if you want to splurge, but any bread flour works in a pinch. For yeast, Fresh & Easy brand from the grocery store freezer section outperforms active dry yeast in my tests. The San Marzano tomatoes are non-negotiable here; their natural sweetness and low acidity create the perfect base for the garlic oil. If you can't find them, Whole Foods brand crushed tomatoes are the closest acceptable substitute. Pre-mince the garlic for efficiency—just don't skip the fresh variety, as jarred garlic lacks the aromatic depth.

No fresh mozzarella? Shred your own from a block—pre-shredded contains anti-caking agents that prevent proper melting. The provolone adds that signature stretch without overpowering the flavor; Sargento Natural Provolone is my go-to for its balanced melt. For the garlic oil, infuse 6 cloves in 1/2 cup olive oil for 10 minutes at 200°F—this creates the signature flavor without burning. Short on time? Trader Joe's garlic-infused olive oil works in a bind, though it lacks the depth of homemade. The red pepper flakes should be crushed lightly—think fine sandpaper texture—not powdered. And for the love of pizza, never skip the cornmeal on your peel; it's what prevents sticking and gives those coveted char marks.

Dough keeps 3 days refrigerated or 3 months frozen—portion into golf-ball sized pieces for convenience. The garlic oil remains potent for 2 weeks refrigerated in a sealed jar. Cheese blends best when mixed 10 minutes before baking—this prevents excessive moisture loss. For the baking stone, preheat for 45 minutes at 500°F; this ensures that perfect crispy crust. Leftovers? Pizza reheats best in a 400°F oven for 5-7 minutes—microwaving destroys the texture. Store slices in parchment-lined containers to maintain crispiness for up to 4 days

Step-by-step instructions for Cassano's copycat pizza

Here's the method that delivers that iconic crispy crust and stretchy cheese every time.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the 3.5 cups all-purpose flour, 1.5 tsp diamond crystal kosher salt, and 0.25 tsp granulated sugar. Mix on low speed for 30 seconds to distribute the dry ingredients evenly.

In a separate small bowl, dissolve the 0.25 tsp active dry yeast in the 1.25 cups warm water (about 110°F). Let it sit for 5 minutes until foamy. Add this yeast mixture along with the 1 tbsp extra-virgin olive oil to the flour mixture. Mix on medium speed for 5-7 minutes until the dough pulls away from the sides of the bowl and forms a smooth, elastic ball.

Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rest at room temperature for 1 hour. This initial rest allows the gluten to relax, making it easier to stretch later. I like to do this at the countertop level where it's warmest in my kitchen—consistent temperature is key for even rising.

While the dough rests, make the garlic oil by heating 2 tbsp extra-virgin olive oil in a small saucepan over medium-low heat. Add the 4 cloves minced garlic and cook for 1-2 minutes until fragrant but not browned. Immediately strain through a fine-mesh sieve to remove the garlic pieces, reserving the infused oil. Set aside for later.

In a separate bowl, combine the 14.5 oz san marzano crushed tomatoes, 1 tsp dried oregano, and 0.5 tsp red pepper flakes. Stir well to distribute the seasonings evenly. This simple sauce captures the authentic flavor without overpowering the cheese. Taste and adjust seasoning if needed—Cassano's sauce is bright and balanced, not overly salty.

Preheat your oven to 500°F with the baking stone or steel inside for at least 60 minutes. This intense heat is what creates that signature crispy crust. While the oven heats, divide the rested dough into 4 equal pieces (about 8 oz each).

Working with one piece at a time, place it on a lightly floured surface and gently press it into a 12-inch circle. I use my fingertips to stretch the dough outward, rotating it frequently to maintain even thickness. The dough should be about ¼-inch thick at the edges and slightly thinner toward the center—this creates the perfect crispy-chewy contrast. Keep the other dough balls covered with a damp towel while you shape each pizza.

Sprinkle 1-2 tablespoons cornmeal onto a pizza peel or parchment paper. Transfer one shaped dough circle onto the cornmeal, then spread about ¼ cup tomato sauce evenly over the surface, leaving a ½-inch border for the crust. This sauce distribution is crucial—too much in the center can make the cheese soggy.

Tear the 16 oz fresh mozzarella into ½-inch pieces and scatter them evenly over the sauce. Then sprinkle with the 4 oz shredded provolone cheese. Drizzle 1 tablespoon garlic oil over the cheese, then sprinkle with a pinch of diamond crystal kosher salt. Transfer the assembled pizza to the hot baking stone using the peel.

Bake for 10-12 minutes until the crust is deep golden brown and the cheese is bubbling and beginning to brown in spots. The edges should be crispy enough to hold their shape when lifted, while the center remains slightly soft for that classic Cassano's texture. Rotate the pizza halfway through baking if your oven has hot spots.

Creative variations of these flavors

White Garlic Pizza

Skip the tomato sauce entirely and create a garlic-infused white pizza that captures Cassano's essence without tomatoes. Replace the sauce with a blend of 4 tbsp garlic oil (from your infused batch) mixed with 2 tbsp heavy cream and 1 tsp grated Parmesan.

Spread this mixture thinly, then top with 12 oz fresh mozzarella, 2 oz shredded provolone, and a sprinkle of red pepper flakes. The result is a creamy, garlicky pizza with that signature stretchy cheese—just like Cassano's but with a completely different flavor profile. 🧄

Spicy Buffalo Chicken

Transform this into a spicy Buffalo chicken pizza by spreading the tomato sauce as usual, then topping with 1 cup shredded cooked chicken breast tossed in ¼ cup Frank's RedHot sauce. Add 1 cup shredded mozzarella and 2 tbsp crumbled blue cheese on top.

After baking, drizzle with 2 tbsp ranch dressing and finish with 2 tbsp chopped green onions. This version delivers the heat and tang that Buffalo chicken lovers crave. 🌶️

BBQ Pulled Pork

For a smoky BBQ pulled pork pizza, replace the mozzarella with 1 cup shredded sharp cheddar and top the sauce with 1 cup pulled pork (slow-cooked in ½ cup BBQ sauce).

After baking, drizzle with an extra 2 tbsp BBQ sauce and sprinkle with 2 tbsp chopped red onion. The sweet and smoky flavors create a completely different but equally satisfying pizza experience. 🔥

Veggie Supreme

Load up your pizza with vegetable toppings for a lighter but still flavorful version. After the sauce, add ½ cup sliced bell peppers, ½ cup sliced mushrooms, ¼ cup sliced black olives, ¼ cup diced red onion, and ¼ cup sliced jalapeños.

Top with 12 oz mozzarella and 2 oz provolone. The veggies add texture and freshness while keeping the signature cheese pull intact. 🥗

Breakfast Pizza

Turn this into a breakfast pizza by spreading the sauce, then topping with 2 scrambled eggs, ¼ cup crumbled bacon, ¼ cup shredded cheddar cheese, and 2 tbsp chopped chives.

Bake as usual, then finish with a sprinkle of red pepper flakes for a morning-friendly twist. The eggs add a rich, savory element that works surprisingly well with the classic pizza flavors. 🍳

Sweet & Savory

For a dessert-inspired pizza, spread the sauce, then top with 1 cup shredded mozzarella and ½ cup shredded fontina cheese. After baking, drizzle with ¼ cup honey and sprinkle with ½ cup chopped pecans and ¼ cup dried cranberries.

The sweet and savory combination creates a unique dessert pizza that's perfect for satisfying sweet cravings. 🍯

Frequently asked questions