Cheese Recipe

Activate yeast and mix

In a medium bowl combine warm water (about 105–115°F / 40–46°C), sugar, and instant dry yeast. Let sit 5 minutes until foamy. Stir in olive oil.

In a large mixing bowl whisk together flour and salt. Make a well and pour in the yeast mixture. Stir with a wooden spoon until dough comes together.

Turn the dough onto a lightly floured surface and knead 7–8 minutes until smooth and elastic. Alternatively, knead in a stand mixer with a dough hook on medium-low for 5–6 minutes.

Lightly oil a bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled in size, about 60–75 minutes.

While the dough rises, make the sauce. Core and roughly chop the tomatoes. If you prefer a smoother sauce, blanch and peel them first; otherwise use with skin for a fresher texture.

Place chopped tomatoes in a blender or food processor and pulse 4–6 times until you reach a slightly chunky, fresh puree. Avoid over-blending — you want some texture.

Stir the tomato puree into a bowl with olive oil, minced garlic, salt, basil chiffonade, and black pepper. Taste and adjust seasoning. Set aside to let flavors marry while dough finishes rising.

Preheat your oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, preheat the sheet or lightly oil it.

Once the dough has doubled, punch it down and divide it into two equal pieces for two 10–12" pizzas (or keep whole for one large). Let rest 10 minutes covered to relax the gluten.

On a lightly floured surface or on parchment dusted with cornmeal/semolina, stretch or roll one dough piece into a 10–12" round to your preferred thinness, leaving a slightly thicker rim for the crust.

Transfer stretched dough to a pizza peel or baking sheet dusted with cornmeal. Lightly brush the rim with 1/2 tsp olive oil to help browning.

Spread about 3/4 cup of the fresh tomato sauce evenly over the dough, leaving the crust exposed. Use less sauce for a drier pizza or more for saucier.

Evenly distribute 1 cup of Provel cheese over the sauce, pulling cheese slightly toward the edge but not covering the outer rim.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and the cheese is melted, bubbling, and lightly browned in spots.

Remove pizza from the oven and let rest 2–3 minutes. Sprinkle with a few torn basil leaves if desired, slice, and serve hot. Repeat assembly and bake with remaining dough and ingredients.

If using leftovers or to improve browning, place finished pizza under a hot broiler for 30–60 seconds — watch closely to avoid burning.

Store any leftover pizza wrapped in foil or airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (200°C) oven for 6–8 minutes or in a skillet to keep crust crisp.