Cheese Bread Recipe

Proof yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy.

In a large bowl (or stand mixer bowl), combine flour and salt. Add yeast mixture and olive oil. Mix until a shaggy dough forms.

Knead the dough by hand on a lightly floured surface for 8–10 minutes, or 5–7 minutes with a dough hook on medium speed, until smooth and elastic.

Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Punch down the dough, shape into a ball, then let rest 10 minutes before shaping into a 10–12 inch round or rectangle for baking.

While dough rises, make the marinara. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30 seconds until fragrant.

Add crushed tomatoes, tomato paste, dried oregano, salt, pepper, and sugar (if using). Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer uncovered for 10–15 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Keep warm until assembly; reheat briefly before serving if needed.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating; otherwise use a rimmed baking sheet.

On a lightly floured surface, stretch or roll the rested dough into a 10–12 inch round or rectangle about ¼-inch thick. Transfer to a piece of parchment or a lightly oiled baking sheet.

Brush the dough surface lightly with 1 tablespoon olive oil. Spoon 3/4 cup of the hot marinara (reserve the rest for serving) down the center or spread in a thin band, leaving the outer 1 inch bare for a crust. You can adjust amount to your preference.

Tear the fresh mozzarella into pieces and distribute evenly over the sauced area. Sprinkle the grated Parmesan evenly over the top and around the edges.

In a small bowl, melt the unsalted butter and stir in the minced garlic and chopped parsley. Brush the exposed crust edges with the garlic-parsley butter and sprinkle the crust with the coarse sea salt and crushed red pepper flakes.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes until cheese is melted, bubbling, and the crust is golden brown (bake an additional 1–2 minutes if needed for more color).

Remove from oven and let rest 2–3 minutes. Drizzle any remaining garlic-parsley butter over the top if desired.

Slice and serve immediately with the remaining warm marinara for dipping.