Cheese Pizza Recipe

Activate yeast

Place warm water (about 100–110°F / 38–43°C) in a small bowl. Stir in sugar, then sprinkle active dry yeast over the surface. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl combine flour and salt. Add the foamy yeast mixture and olive oil. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tbs more flour.

First rise

Lightly oil a clean bowl, place the dough inside, and cover with plastic wrap or a damp towel. Let rise in a warm, draft-free place 45–60 minutes until doubled in size.

While dough rises, mix the tomato pizza sauce with dried oregano, garlic powder, and 1/4 tsp salt in a small bowl. Taste and adjust seasoning. Set aside.

Preheat oven and prepare pan

Place a pizza stone or baking sheet in the oven and preheat to 475°F (245°C) for at least 30 minutes. Lightly dust a pizza peel or baking sheet with cornmeal or flour to prevent sticking.

Shape crust

Punch down the risen dough and turn onto a lightly floured surface. Using your hands, press and stretch the dough into a 12-inch round (about 1/4–1/2 inch thick). If the dough resists, let it rest 5 minutes and continue. Transfer shaped dough to the prepared peel or baking sheet dusted with cornmeal.

Top pizza

Brush the outer 1/2 inch of the crust lightly with 1 tsp olive oil. Spread the sauce evenly over the dough, leaving the edge exposed. Sprinkle shredded mozzarella evenly over the sauce. If using, sprinkle grated Parmesan and red pepper flakes to taste.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 10–12 minutes, rotating halfway if needed, until the crust is golden and the cheese is bubbly and starting to brown.

Finish

Remove pizza from oven. Let rest 2–3 minutes. Top with fresh basil leaves if using, slice, and serve.

Cut pizza into 6–8 slices. Serve hot. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 375°F (190°C) oven until warmed through to keep crust crisp.