Cheese Recipe

Mix and Rest

In a medium bowl, combine 2 cups all-purpose flour, 1 tsp instant yeast and 1 tsp fine salt. Add 3 tablespoons warm water 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. If dough is sticky, sprinkle up to 2 more tablespoons flour. Form into a ball.

Proof

Lightly oil the bowl, place the dough ball inside, cover with plastic wrap or a damp towel and let rest in a warm place 30–45 minutes, until roughly doubled in size.

When risen, gently press the dough to deflate, transfer to a floured surface and roll or stretch into a 10–12 inch round for one thin-to-medium crust pizza. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.

Prep Sauce

While the dough proofs, make the simple tomato sauce. Finely mince 1 clove garlic. In a small skillet, warm 1 teaspoon olive oil over medium heat, add the garlic and cook 20–30 seconds until fragrant but not browned.

Add 1 cup canned crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon salt and 1 teaspoon black pepper. Simmer gently 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt/pepper. Remove from heat and let cool slightly.

Assemble Pizza

Transfer the rolled dough to a piece of parchment for easy transfer (or a well-floured pizza peel). Brush the surface lightly with 1 tablespoon olive oil. Spread about 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch rim.

Tear or slice 8 oz fresh mozzarella into pieces and arrange evenly over the sauce. Scatter 8 fresh basil leaves (reserve a few for finishing if you prefer whole leaves) across the top. Sprinkle 1/4 teaspoon fine salt and, if using, 1/4 teaspoon crushed red pepper.

Bake

Slide the pizza (on parchment) onto the preheated stone or baking sheet and bake in the 500°F (260°C) oven for 8–10 minutes, until the crust is golden and the cheese is bubbly and beginning to brown in spots.

Finish and Serve

Remove the pizza from the oven. Drizzle lightly with a little extra olive oil if desired and add any reserved fresh basil leaves. Let rest 2–3 minutes, slice into 6–8 pieces and serve hot.