Cheese Pizza Recipe

Proof yeast

In a small bowl, stir the warm water and sugar until dissolved. Sprinkle the active dry yeast over the surface, stir gently, and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine the all-purpose flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or 4–6 minutes in a stand mixer with dough hook). Add small sprinkles of flour only if the dough is overly sticky.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Punch down and rest

Punch the dough down to release air, shape into a ball, and let rest 10 minutes before shaping the pizza. Preheat the oven to 475°F (245°C) with a pizza stone or an inverted baking sheet on the middle rack while dough rests.

While dough rises, make the sauce: in a small bowl combine crushed tomatoes, minced garlic, dried oregano, dried basil, 1 teaspoon olive oil, salt, black pepper, and red pepper flakes if using. Taste and adjust seasoning. The sauce should be slightly seasoned since it won’t cook long on the pizza.

Shape crust

On a lightly floured surface or on parchment dusted with semolina/cornmeal, press or roll the dough into a 12-inch round (or desired size), leaving a slightly thicker rim for the crust. If using a pizza peel, transfer the shaped dough to a peel dusted with semolina; if using a baking sheet, assemble directly on the sheet.

Add sauce

Spread about ¾ to 1 cup of the tomato sauce evenly over the dough, leaving the outer 1/2-inch rim clear.

Add cheese

Evenly distribute the shredded mozzarella over the sauce, then sprinkle the grated Parmesan on top. Drizzle or brush 1 tablespoon olive oil over the exposed crust edge for color and crisping.

Bake

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbling and lightly browned.

Rest and finish

Remove the pizza from the oven and let rest 2–3 minutes. If using, scatter fresh basil leaves over the top. Slice and serve warm.