Cheese Pizza Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 more tablespoons flour as needed.

First rise

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

Punch down and rest

Gently punch down the risen dough to release air. Let it rest 5 minutes, then shape into a pizza disk on a lightly floured surface to about 12 inches (for one large pizza) or divide into two for thinner crusts.

Make the sauce while the dough rises: in a small saucepan, heat 1 teaspoon olive oil over medium-low heat. Add minced garlic and cook 30 seconds until fragrant (do not brown).

Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and optional sugar. Stir to combine and simmer gently for 10–12 minutes to thicken slightly. Taste and adjust salt or sugar if tomatoes are acidic. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack. Preheat oven to 500°F (260°C) for at least 30 minutes so the stone/sheet is very hot. If your oven cannot reach 500°F, preheat to the highest temperature (450–475°F).

Shape dough

On a lightly floured surface, stretch or roll the dough into a 12-inch round. Transfer to a piece of parchment paper or a well-floured pizza peel dusted with cornmeal to prevent sticking.

Add sauce

Spread 1/2 to 3/4 cup of the cooled tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust.

Add cheese

Evenly sprinkle the shredded mozzarella over the sauced dough, followed by the grated parmesan. Use slightly less or more cheese to taste but aim for even coverage.

Final prep

Brush the exposed crust edge lightly with 1 teaspoon olive oil and sprinkle 1/2 teaspoon dried oregano over the cheese and crust edge.

Bake

Slide the pizza (with parchment) onto the preheated stone or baking sheet. Bake 8–12 minutes at 500°F, or 10–14 minutes at 450°F, until the crust is golden and cheese is bubbling and lightly browned in spots.

Finish

Remove pizza from oven and let rest 2–3 minutes. Sprinkle grated parmesan and optional fresh basil leaves on top. Slice and serve.