Cheese Pizza Recipe

Proof yeast

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

Mix and knead

In a large bowl, combine flour and salt. Make a well, pour in foamy yeast mixture and 2 tablespoons olive oil. Stir until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough ball inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 60–90 minutes, until doubled in size.

Divide and rest

Punch dough down, divide if making two smaller pizzas (this recipe yields one large 12–14" pizza or two 9–10" pizzas). Shape into a ball, cover and let rest 10 minutes to relax the gluten for easier stretching.

While the dough rises or rests, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Stir in crushed tomatoes and tomato paste, then add dried oregano, dried basil, salt and black pepper. Bring to a gentle simmer, reduce heat to low and cook 8–12 minutes to slightly thicken and meld flavors. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven and prepare surface

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a baking steel or stone, preheat longer for best results. If using a pizza peel, dust with a little flour or cornmeal.

Shape the dough: On a lightly floured surface, stretch or roll the rested dough to a 12–14" circle (or desired size). For a crisper crust, stretch thin; for a puffier edge, leave a slightly thicker rim. Transfer dough to a floured peel or parchment-lined baking sheet if not using a peel.

Brush the rim with 1 tablespoon olive oil, leaving the center for sauce. Spread 1/2 to 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–1" border. Use more or less sauce to taste.

Evenly scatter 2 cups shredded mozzarella over the sauce, then sprinkle 1/4 cup grated parmesan on top. If creating your own pizza, add chosen toppings now (ensure toppings are not too wet — pat vegetables dry).

Bake: Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes at 500°F (260°C) until crust is golden-brown and cheese is bubbly and starting to brown in spots. Thin-crust pizzas will be closer to 8 minutes; thicker crusts may take 10–12 minutes.

Finish and rest: Remove pizza from oven. If using, scatter fresh basil leaves and a pinch of red pepper flakes. Let rest 2–4 minutes before slicing to allow cheese to set slightly.