Cheese Pizza Recipe

Bloom yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

In a large mixing bowl, whisk together flour and salt. Make a well in the center.

Pour the foamy yeast mixture and 1 tablespoon olive oil into the flour. Stir with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 2 tablespoons more flour, a little at a time.

Shape dough into a ball, lightly oil the inside of a clean bowl, place dough inside, cover with a clean towel or plastic wrap, and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Once risen, punch down the dough and transfer to a lightly floured surface. Roll or stretch into a 12-inch round (or desired thickness). Transfer to a pizza peel or baking sheet lightly dusted with flour or cornmeal.

While dough is rising, make the sauce. In a small saucepan over medium-low heat, warm 1 teaspoon olive oil. Add minced garlic and sauté 20–30 seconds until fragrant — do not brown.

Add crushed tomatoes, tomato paste, dried oregano, dried basil, sugar, salt, and black pepper. Stir to combine and simmer gently 8–10 minutes to thicken and meld flavors, stirring occasionally.

Taste and adjust seasoning as needed. Remove from heat and let cool slightly before assembling pizza.

Preheat oven to 475°F (245°C). If using a pizza stone, place it on a middle rack while preheating; if using a baking sheet, invert it and heat in the oven for a few minutes.

Lightly brush the stretched dough edge with 1 teaspoon olive oil to promote browning. If desired, sprinkle 1/4 teaspoon coarse salt around the outer crust.

Spread 3/4 to 1 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–1 inch border for the crust. Use less sauce for a crispier crust.

Evenly distribute the shredded mozzarella over the sauce. Sprinkle the grated parmesan over the top for added flavor.

If you want fresh basil baked on, tear half the leaves and scatter them lightly over the cheese; reserve remaining leaves for garnish.

Slide the pizza onto the preheated stone or baking sheet. Bake 10–12 minutes until crust is golden and cheese is melted and bubbling with light brown spots. Baking time may vary with oven and thickness—watch closely after 8 minutes.

Remove pizza from oven. If using, scatter remaining fresh basil leaves on top. Let rest 2–3 minutes. Slice and serve immediately.