Copycat Papa John’s Tuscan Six Cheese Pizza Recipe – A Cheesy Favorite at Home

If you love a classic, cheesy pizza with a buttery crust and plenty of flavor, this copycat Tuscan Six Cheese pizza is your new go-to. It has that rich, melty blend of cheeses you expect from the original, plus a garlicky finish and a golden edge. The best part?

You can make it in your own kitchen with simple ingredients. No special equipment or pizza stone required—just a hot oven and a good baking sheet. It’s fast, satisfying, and perfect for a cozy night in.

What Makes This Recipe So Good

• Real six-cheese blend: A mix of mozzarella, provolone, fontina, Parmesan, Romano, and Asiago gives balanced flavor and that signature melt.
• Garlic and herb finish: A quick brush of garlic butter and a sprinkle of Italian herbs at the end makes the crust taste bakery-fresh.
• Crisp yet tender crust: Using a hot oven and a little olive oil under the dough helps you get a crisp bottom with a chewy middle.
• Simple pantry ingredients: No complicated steps—just straightforward dough, sauce, and cheese.
• Restaurant feel at home: Big pizza flavor without the delivery fee or the wait.

What You’ll Need

• Pizza Dough:
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 teaspoon sugar
  • 3/4 cup warm water (about 110°F/43°C)
  • 2 cups all-purpose flour (plus extra for dusting)
  • 1 teaspoon fine sea salt
  • 1 tablespoon olive oil (plus extra for the pan)
• Pizza Sauce:
  • 3/4 cup canned crushed tomatoes or pizza sauce
  • 1 teaspoon olive oil
  • 1/2 teaspoon sugar (optional, to taste)
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
• Six-Cheese Blend:
  • 1 1/2 cups low-moisture mozzarella, shredded
  • 1/2 cup provolone, shredded
  • 1/2 cup fontina, shredded
  • 1/4 cup Parmesan, finely grated
  • 1/4 cup Romano, finely grated
  • 1/4 cup Asiago, finely grated
• Garlic Butter Finish:
  • 2 tablespoons unsalted butter, melted
  • 1 small garlic clove, finely grated or pressed
  • 1/4 teaspoon dried Italian seasoning or dried parsley
  • Pinch of salt
• Optional: Crushed red pepper, extra Parmesan for serving

Step-by-Step Instructions

1. Activate the yeast. In a small bowl, combine warm water, sugar, and yeast.Stir and let it sit for 5–10 minutes, until foamy on top.
2. Make the dough. In a mixing bowl, whisk flour and salt. Add olive oil and the yeast mixture. Stir until a shaggy dough forms. Knead on a lightly floured surface for 5–7 minutes, until smooth and elastic.
3. Let it rise. Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 45–60 minutes, or until doubled in size.
4. Preheat the oven. Set your oven to 475°F (245°C). If using a baking sheet, coat it with 1–2 teaspoons olive oil. If using a pizza stone, preheat the stone in the oven.
5. Prepare the sauce. Stir together crushed tomatoes, olive oil, sugar (if using), oregano, garlic powder, salt, and pepper. Adjust seasoning to taste.
6. Mix the cheeses. In a large bowl, toss mozzarella, provolone, and fontina. Keep Parmesan, Romano, and Asiago separate for sprinkling.
7. Shape the dough. Punch down the risen dough. On a floured surface, stretch or roll into a 12-inch round. If using a baking sheet, transfer the dough to the oiled pan and stretch to fit. For a crisper edge, brush a little olive oil around the rim.
8. Add the sauce. Spread a thin, even layer of sauce over the dough, leaving a 1/2-inch border. You don’t want it soupy—just enough to coat.
9. Layer the cheese. Sprinkle the mozzarella-provolone-fontina blend evenly over the sauce.Then finish with a light, even dusting of Parmesan, Romano, and Asiago on top.
10. Bake. Place on the center rack and bake 10–14 minutes, until the cheese is bubbling and the crust is deep golden at the edges. Rotate once if your oven browns unevenly.
11. Make the garlic butter. While the pizza bakes, melt the butter and stir in garlic, Italian seasoning, and a pinch of salt.
12. Finish and serve. As soon as the pizza comes out, brush the crust with garlic butter and lightly drizzle a bit over the cheese if you like. Let it rest 2 minutes, then slice.Add crushed red pepper and extra Parmesan to taste.

Storage Instructions

• Refrigerator: Cool completely, then store slices in an airtight container for up to 4 days.
• Freezer: Wrap individual slices tightly in foil or plastic, then place in a freezer bag for up to 2 months.
• Reheating: Warm slices in a 375°F (190°C) oven or toaster oven for 8–10 minutes, or in a skillet over medium heat with a lid for 5–7 minutes. Avoid the microwave if you want a crisp bottom.

Benefits of This Recipe

• Customizable: Adjust the cheese ratios to your taste. Prefer more bite?Add extra Romano or Asiago.
• Affordable: Cheaper than delivery, especially if you keep shredded cheese on hand.
• Quick weeknight option: The dough rises in about an hour, and the bake is under 15 minutes.
• Great texture: The combo of low-moisture mozzarella for stretch and aged cheeses for sharpness nails that pizzeria balance.

What Not to Do

• Don’t overload the sauce. Too much will make the crust soggy and the cheese slide off.
• Don’t skip the preheat. A hot oven is key for a crisp bottom and well-melted top.
• Don’t use fresh mozzarella for this style. It has too much moisture and won’t match the classic texture.
• Don’t shred warm cheese. Cold cheese shreds better and melts more evenly.
• Don’t under-salt the dough. A bland crust will dull the cheese flavors.

Recipe Variations

• Thin-crust version: Roll the dough a bit thinner (13–14 inches) and bake a minute less for an extra crisp bite.
• Herb-forward: Add 1/2 teaspoon dried basil to the sauce and a pinch of dried oregano over the cheese before baking.
• White pizza: Skip the red sauce. Brush the dough with olive oil and scatter minced garlic, then top with the six cheeses.
• Spicy kick: Add crushed red pepper to the sauce and a drizzle of hot honey after baking.
• Whole-wheat crust: Swap 1/2 cup of the all-purpose flour for whole-wheat flour and add 1–2 teaspoons extra water if needed.

FAQ

Can I use store-bought dough?

Yes. One pound of store-bought pizza dough works perfectly.

Let it rest at room temperature for 30 minutes before stretching so it doesn’t snap back.

What if I can’t find all six cheeses?

Use what you have and aim for balance. A base of mozzarella plus one mild melter (provolone or fontina) and one sharp cheese (Parmesan, Romano, or Asiago) will still taste great.

Do I need a pizza stone?

No. A well-oiled, preheated baking sheet delivers a crisp bottom.

If you have a stone or steel, preheat it for at least 30 minutes for best results.

How do I keep the cheese from getting greasy?

Use low-moisture, part-skim mozzarella and avoid piling cheese too high. Bake hot and fast. If needed, blot any surface oil lightly with a paper towel right after baking.

Why is my crust pale?

Your oven may run cool.

Make sure it’s fully preheated and try moving the rack lower. A light brush of oil on the rim also helps browning.

Can I make the dough ahead?

Yes. Let the dough rise once, then refrigerate in an oiled, covered container up to 48 hours.

Bring to room temperature for 45–60 minutes before shaping.

Wrapping Up

This copycat Tuscan Six Cheese pizza brings gooey melt, sharp flavor, and a golden crust to your kitchen without fuss. With a simple dough, a quick sauce, and a well-balanced cheese blend, you’ll get that takeout-style result at home. Keep this recipe on standby for weeknights, movie nights, or anytime you want serious comfort with minimal effort.

One slice in, and you’ll see why this simple classic is such a favorite.