Cheese Pizza Recipe

Proof 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.

Make dough

In a large bowl, whisk together flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

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 as needed.

First rise

Lightly oil a clean bowl and place dough inside, turning to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm spot until doubled in size, about 60–90 minutes.

Shape dough

Punch down the risen dough and transfer to a floured surface. For a single 12-inch pizza, gently stretch or roll dough into a 10–12 inch round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or baking sheet dusted with cornmeal or a parchment-lined baking sheet.

While dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir and simmer gently for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven doesn't reach 500°F, preheat to the highest temperature available.

Top pizza

Brush the shaped dough lightly with 1 tablespoon olive oil. Spread 1/2 to 3/4 cup of the prepared tomato sauce evenly over the dough, leaving the rim uncovered. Sprinkle 1.5 to 2 cups shredded mozzarella evenly over the sauce. Sprinkle 1/4 cup grated Parmesan over the top. Add optional toppings like fresh basil leaves or a pinch of red pepper flakes if desired.

Bake

Slide the pizza onto the preheated pizza stone or inverted baking sheet. Bake for 8–12 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and slightly browned. Baking time will vary with oven temperature and pizza thickness.

Finish & serve

Remove pizza from oven and let rest for 2–3 minutes. Drizzle a little extra-virgin olive oil if desired, garnish with fresh basil, slice, and serve hot.