Cheese + Tomato Pizza Recipe
Make Cheese + Tomato Pizza Recipe in just 1h 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Tomato Sauce
Topping
Finish
Method
Dough
- 1
Proof yeast
In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar (1 tsp), and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy.
- 2
Mix dough
In a large mixing bowl, combine 3 cups all-purpose flour and 1 tsp salt. Make a well in the center and add the foamy yeast mixture and 2 tbs olive oil. Stir with a wooden spoon until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead about 8–10 minutes until smooth and slightly elastic. If dough is very sticky, add flour 1 TBS at a time; if too dry, add a teaspoon of water.
- 4
First rise
Lightly oil a large bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1–1.5 hours.
- 5
Shape
After rising, punch down the dough and transfer to a floured surface. For one 12–14 inch pizza, shape into a ball and let rest 10 minutes. Then stretch or roll into a roughly 12–14 inch circle, leaving a slightly thicker edge for the crust.
Tomato Sauce
- 6
Cook sauce
Heat 1 tbs olive oil in a small saucepan over medium heat. Add 1 tsp minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add 1 cup crushed tomatoes, 1 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (optional). Stir, bring to a gentle simmer, and cook 8–10 minutes to thicken slightly. Taste and adjust seasoning.
- 7
Cool slightly
Remove sauce from heat and let cool a few minutes so it doesn't make the dough soggy when spread.
Topping & Assembly
- 8
Preheat oven
Place a pizza stone or inverted heavy baking sheet on a rack in the middle of the oven. Preheat oven to 500°F (260°C) for at least 30 minutes so the stone/sheet is very hot.
- 9
Prepare surface
Lightly dust a pizza peel or a flat baking sheet with 1 tbs cornmeal or flour to prevent sticking. Transfer stretched dough onto the peel or sheet.
- 10
Add sauce
Spread the cooled tomato sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust. Use about 3/4 to 1 cup sauce depending on how saucy you like the pizza.
- 11
Add cheese and tomatoes
Evenly sprinkle 2 cups shredded mozzarella over the sauce. Arrange thin slices of 2 medium fresh tomatoes on top in a single layer. Lightly season the tomato slices with 1/4 tsp salt and a pinch of red pepper flakes if using.
- 12
Drizzle
Drizzle 1 tbs olive oil over the assembled pizza, focusing on the crust edge and a light amount over the toppings.
Bake & Finish
- 13
Bake
Slide the pizza (on the peel or inverted baking sheet) onto the preheated stone or baking sheet. Bake at 500°F (260°C) until the crust is golden and cheese is bubbling and lightly browned, about 8–12 minutes (oven dependent).
- 14
Rest and garnish
Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes. Scatter 8 fresh basil leaves over the hot pizza, tearing larger leaves. Slice and serve.