Cheese Pizza Recipe

Name: City Winery St. Louis Cheese Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 3.5 cups all-purpose flour; 1.5 cups warm water; 2 tsp active dry yeast; 1 tsp sugar; 1.5 tsp fine sea salt; 2 tbs extra-virgin olive oil; 2 cups ripe plum or Roma tomatoes, seeded and finely chopped; 1 tbs extra-virgin olive oil; 2 cloves garlic, minced; 2 tbs fresh basil, finely chopped; 0.75 tsp salt; 0.25 tsp black pepper; 0.25 tsp red pepper flakes (optional); 3 cups Provel cheese, shredded (or blend of provolone, Swiss, and Monterey Jack); 2 tbs cornmeal or semolina (for dusting); 1 tbs olive oil (for brushing crust)

Inspired by City Winery St. Louis

Time2h

Serves4

Fresh Tomato Sauce, Provel (v)

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Ingredients

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Dough

3 1/2 cups 00 bread flour

1 1/2 cups warm water

2 tsp Active dry yeast

1 tsp sugar

1 1/2 tsp fine sea salt

2 tbs extra-virgin olive oil

Fresh Tomato Sauce

2 cups ripe plum or Roma tomatoes, seeded and finely chopped

1 tbs extra-virgin olive oil

2 cloves Garlic, minced

2 tbs fresh basil, finely chopped

3/4 tsp Celtic sea salt

1/4 tsp black pepper

1/4 tsp red pepper flakes (optional)

Cheese & Assembly

3 cups Provel cheese, shredded (or blend of provolone, Swiss, and Monterey Jack)

2 tbs cornmeal or semolina (for dusting)

1 tbs olive oil (for brushing crust)

Method

Dough

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, about 2–3 minutes by mixer or 5–7 minutes by hand.

Knead

Knead the dough on a lightly floured surface (or continue with mixer) until smooth and elastic, about 6–8 minutes total. If dough is very sticky, sprinkle up to 2 tablespoons more flour, a little at a time.

First rise

Lightly oil a large bowl and place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Shape

Punch down the risen dough and transfer to a lightly floured surface. Divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Let rest 10 minutes to relax the gluten, then stretch or roll each portion into a 12-inch round, leaving a slightly thicker rim for the crust.

Fresh Tomato Sauce

Combine chopped tomatoes, 1 tablespoon olive oil, minced garlic, chopped basil, salt, black pepper, and red pepper flakes (if using) in a bowl. Taste and adjust seasoning. Let the sauce sit at room temperature for at least 10–15 minutes to allow flavors to meld. (This is a fresh, uncooked sauce; if you prefer a thicker sauce, simmer gently in a small saucepan for 10–12 minutes, then cool before using.)

Cheese & Assembly

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 45 minutes so the stone is very hot.

Prepare pizza surface: Sprinkle a pizza peel or the back of a baking sheet with cornmeal or semolina to prevent sticking. Transfer one stretched dough round to the prepared surface.

Brush crust: Lightly brush the exposed rim of the dough with 1/2 tablespoon olive oil to promote browning.

Sauce and cheese: Spoon 3/4 cup of the fresh tomato sauce onto the center of the dough and spread evenly, leaving the outer 1/2–3/4 inch rim bare. Evenly distribute 1.5 cups shredded Provel cheese over the sauce. For two pizzas, repeat with remaining dough and ingredients.

Bake: Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) until the crust is golden and cheese is melted and starting to brown slightly, 9–12 minutes depending on oven and stone heat.

Finish and rest: Remove pizza from oven. Brush crust edge with remaining olive oil (about 1/2 tablespoon) if desired. Let pizza rest 2–3 minutes, then slice and serve. Repeat baking with remaining pizza.