Cheese Recipe

Preheat and prepare

Place an oven rack in the lowest third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone or steel, place it in the oven while preheating. Lightly dust a pizza peel or work surface with the all-purpose flour.

If your dough is refrigerated, let it sit at room temperature for 20–30 minutes so it's easier to stretch. If frozen, fully thaw in the refrigerator and then bring to room temperature.

Season the marinara

In a small bowl, combine the marinara sauce, minced garlic (if using), dried oregano, salt, and black pepper. Stir to combine. Taste and adjust salt or oregano as needed. The sauce should be well-seasoned but not overly wet.

If the marinara is very watery, simmer it gently in a small saucepan over medium-low heat for 5–8 minutes to thicken, then cool slightly before using.

Stretch the dough

On the floured work surface, press the dough into a 10–12 inch round. Use your fingers to stretch from the center outward, leaving a slightly thicker rim for the crust. Avoid tearing; if the dough resists, let it rest 5–10 minutes and continue.

Oil the crust

Brush the outer 1/2 inch rim lightly with olive oil. This helps the crust brown and prevents the sauce from soaking into the edge.

Add sauce

Using the back of a spoon, spread the seasoned marinara over the dough, leaving the oiled rim exposed. Use about 3/4 to 1 cup sauce depending on how saucy you prefer the pizza.

Add cheese

Distribute the fresh mozzarella pieces evenly over the sauced dough. If using shredded low-moisture mozzarella, sprinkle it between larger pieces of fresh mozzarella for more even melt. Lightly sprinkle the grated Parmesan or Pecorino over the top if using.

Bake the pizza

If using a pizza peel, transfer the pizza onto the preheated stone or steel. If baking on a sheet pan, place the pan in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through if your oven has hot spots, until the crust is blistered and golden and the cheese is bubbling with slight browning.

If you prefer a very blistered top, switch to broil for the final 30–60 seconds while watching closely to avoid burning.

Finish

Remove the pizza from the oven. Scatter fresh basil leaves on top and sprinkle crushed red pepper flakes if desired. Let the pizza rest for 2–3 minutes to allow the cheese to set slightly, then slice and serve.