In my experience, any additional cheese in a recipe is a wonderful thing.

It doesn’t even need to be in a recipe. Any additional cheese in my hands is a wonderful thing.

I think I once ate an entire brick of cheese in about 24 hours in college. It was gross. And delicious.

Initially, I found this recipe for parmesan pizza crust by Emeril.

I used my go-to whole wheat crust recipe instead, and added a big ole’ handful of cheese to it. I was worried it may not rise. Honestly, I don’t know the first thing about baking yeast breads and dough. Occasionally my crust doesn’t rise, but instead of trying to figure out where I went wrong, I just furiously try to roll out a lump of dough to form the crust. I’m usually hungry.



Imagine my excitement when I peeked and saw the dough rising! I had to peek – I’m sure that’s not recommended – but I think we all know that patience is certainly not my strong point.

The best part about this crust was how incredible it smelled while it was baking. My house was full of fragrant baking parmesan cheese.

Trust me, that is a good thing. Now I understand why Emeril always talked about “smellevision.” I wish you could smell it through the screen.

Parmesan Pizza Crust

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  • In a large bowl combine flour, salt, yeast and parmesan cheese. Mix with a spoon and create a well in the middle. Add in 3/4 cups water, honey and olive oil. Stir with a spoon until dough comes together. Continue to form into a ball with your hands. If more water is needed, add it by the tablespoon.
  • Knead dough for 1-2 minutes before placing it in a lightly oiled bowl and covering. Let rise for 1 1/2-2 hours.

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When it comes to food, Mr. How Sweet doesn’t like change. He likes plain, “regular” meals. If he loves something, he doesn’t want one single thing changed in the recipe.

I knew I couldn’t tell him about the this before he ate it. He didn’t even know I added parmesan to the crust. Until right now.

Sorry, Mr. How Sweet! Good thing you already told me how delicious it was.