Three-cheese Pizza Recipe

Activate 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.

Mix dough

In a large mixing bowl whisk together flour and salt. Make a well in the center, pour in the yeasted water and olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. (If using a stand mixer with dough hook, knead on medium for 4–5 minutes.)

First rise

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel and let rise in a warm draft-free place 60–90 minutes, until doubled in size.

Shape

Punch down the dough and transfer to a floured surface. Shape into a 12-inch pizza by pressing or rolling from the center outward, leaving a slightly thicker rim. If dough resists, let rest 10 minutes then continue.

Make sauce while dough rises: In a small saucepan heat 1 tsp olive oil over medium heat. Add minced garlic and cook 20–30 seconds until fragrant, without browning. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt and black pepper. Stir to combine and simmer gently 8–10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

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 does not reach 500°F, set to the highest temperature available (475–500°F).

Assemble pizza

Lightly dust a pizza peel or another inverted baking sheet with coarse cornmeal or flour. Transfer shaped dough to the peel. Spread an even layer (about 3/4 cup) of the cooled tomato sauce over the dough, leaving a 1/2–3/4 inch rim. Dollop spoonfuls of ricotta (about 6–8 teaspoons total) evenly across the pizza. Sprinkle shredded mozzarella evenly over the surface. Finish with grated Parmesan distributed across the top.

Bake

Slide the pizza onto the hot stone or baking sheet. Bake for 8–12 minutes, rotating halfway through, until crust is golden and cheese is bubbling with light browning spots. Baking time varies by oven temperature—watch closely after 8 minutes.

Finish

Remove pizza from oven and transfer to a cutting board. Drizzle with 1 tsp olive oil, scatter fresh basil leaves if using, and let rest 2–3 minutes before slicing to allow cheeses to set slightly.