Amul Cheese Pizza Recipe: Crispy Crust With Authentic Gooey Stretch

This Amul cheese pizza recipe delivers the perfect balance of crispy crust and that signature gooey stretch that makes every bite irresistible. 🔥 The secret lies in using authentic Amul cheese—its rich, melty texture transforms a simple pizza into something restaurant-worthy.

I've tested countless variations, and this method consistently delivers a golden, airy crust topped with perfectly melted cheese that pulls just enough for that satisfying stretch.

The beauty of this recipe is its simplicity—whether you're using store-bought dough or making it from scratch, the technique ensures a crispy yet tender base that holds up to generous cheese layers.

The sauce is a balanced blend of classic tomato and herbs, providing the perfect foundation without overpowering the star ingredient: Amul cheese. Layering it properly is key to achieving that authentic, bubbly finish that everyone loves.

By the time it emerges from the oven, you'll have a pizza with a crispy crust that gives way to melted, stretchy cheese in every bite. The aroma alone will have everyone gathering around the table, and the first slice is always the hardest to resist.

This recipe works equally well as a quick weeknight dinner or a weekend project for feeding a crowd.

For those who love customization, you can easily adapt this base for cheese-only, veggie, or combo toppings while keeping the same foolproof method. Let's get started on creating your perfect pizza!

Ingredients for amul cheese pizza

Authentic Amul cheese plus simple pantry staples—this is your go-to pizza recipe for that perfect gooey stretch!

The Amul cheese is non-negotiable here—its rich, melty texture is what makes this pizza restaurant-quality. Grab a block from your local Indian grocery store (or online if unavailable locally) for that authentic, creamy pull. Fresh mozzarella adds extra stretch, but if you're sticking to Amul, skip it—this cheese does it all. For the dough, store-bought works perfectly if you're short on time, but homemade gives that extra crispy edge. Look for high-quality tomato sauce (Rao's or homemade) with no added sugar—it should be vibrant red and smell like fresh tomatoes.

No Italian seasoning? Dried oregano plus basil at half the amount works in a pinch. Short on fresh basil? Dried basil at one-third the quantity keeps the flavor. The olive oil matters—use something fruity and peppery (like California olive oil) to balance the richness of the cheese. For a veggie version, add bell peppers and onions (sautéed first to soften them). The red pepper flakes are optional but add that perfect kick—start with one-fourth teaspoon if you're sensitive to heat. Prefer a thinner crust? Roll the dough slightly thinner before baking.

Amul cheese blocks keep for up to 2 weeks in the fridge, sealed tightly. Fresh mozzarella lasts 3-4 days—use it first. The dough can be prepped a day ahead and stored in the fridge, wrapped in plastic. For a crispier crust, preheat your oven to 500°F (that's the secret to that golden, airy base). Leftovers? Reheat in a 400°F oven for 5-7 minutes—microwaving makes the crust soggy. I always make an extra pizza—freezes beautifully for up to 3 months!

Step-by-step instructions for Amul cheese pizza with perfect crispy crust

Here's how to create that iconic Indian-style pizza with a crispy crust and gooey, stretchy cheese—every slice will be authentic and irresistible.

Roll out the 1 lb pizza dough on a lightly floured surface to about ⅛-inch thickness, creating a 12-inch round. Press gently but firmly—you want it even so it cooks uniformly. While the dough rests, spread the 0.5 cup pizza sauce evenly over the surface, leaving a ½-inch border for the crust.

In a small bowl, mix the 1 tsp Italian seasoning, 0.25 tsp red pepper flakes, 1 tsp salt, and 0.5 tsp black pepper. Sprinkle this evenly over the sauce. The key here is to work quickly—once the dough starts relaxing, it'll be harder to shape. Let the dough rest for 5 minutes while you prep the toppings.

First, tear the 8 oz Amul cheese into ¼-inch thick slices (don't shred—we want those melty, stretchy ribbons). Arrange them evenly over the sauce, leaving the ½-inch crust border clear. Then, cut the 4 oz fresh mozzarella cheese into ¼-inch cubes and scatter them over the Amul cheese.

Here's the thing—Amul cheese gives that authentic Indian pizza texture, but mozzarella adds the perfect melt and stretch. The cubes will create pockets of gooey cheese when baked. Press down gently on the cheese to help it adhere, but don't overdo it or you'll squeeze out the air that creates those beautiful bubbles.

Preheat your oven to 475°F with a pizza stone or inverted baking sheet inside for 30 minutes. While it heats, brush the dough edges with 1 tbsp extra-virgin olive oil (save the remaining 1 tbsp for later). Sprinkle 0.25 cup cornmeal generously over a separate baking sheet—this creates a crispy, crunchy base that mimics a real pizza peel.

Transfer the pizza to the cornmeal-dusted sheet and bake for 10-12 minutes until the crust edges are deep golden brown and the cheese is bubbling vigorously. The cornmeal gives that extra crunch you get at pizzerias—don't skip this step! Watch closely after 8 minutes—the cheese should be melting dramatically and forming those signature stretchy strands.

Remove the pizza and immediately brush the crust with the remaining 1 tbsp extra-virgin olive oil. While still hot, add the 2 minced garlic cloves to a small pan with 1 tbsp olive oil over low heat for 1 minute—just until fragrant. Drizzle this garlic oil evenly over the pizza.

Finally, scatter the 0.25 cup chopped fresh basil leaves over the top. The basil adds that fresh, bright finish that cuts through the richness of the cheese. Let the pizza rest for 2 minutes before slicing—this helps the cheese set slightly so it doesn't ooze everywhere when you cut.

Storing and reheating your amul cheese pizza

Refrigerator Storage

Let your pizza cool completely before storing—about 1-2 hours at room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container with parchment paper between layers to prevent sticking.

I always store it in the fridge for up to 3 days—the flavors actually deepen overnight, making leftovers even more delicious. 🧀

Freezer Prep

For longer storage, slice the pizza first (this prevents a single large block from drying out) and freeze on a baking sheet for 1 hour before transferring to a freezer bag. I use quart-sized bags with the air squeezed out to prevent freezer burn.

Label with the date—this pizza stays perfect for up to 3 months. When reheating, skip straight to the oven method below. ❄️

Oven Reheating

This is my preferred method—it restores that crispy crust and melty cheese. Preheat your oven to 400°F and place the pizza (thawed if frozen) on a baking sheet. Cover loosely with aluminum foil for 5-7 minutes, then remove the foil for the final 2-3 minutes to crisp the edges.