Cheese Pizza Recipe

Activate yeast

In a small bowl, combine warm water and sugar. Sprinkle active dry yeast over the surface and stir once. Let sit 5–10 minutes until foamy.

Make dough

In a large bowl, whisk together 2 1/2 cups all-purpose flour and 1 tsp salt. Make a well in the center, add the foamy yeast mixture and 1 tbsp 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 the dough is sticky, sprinkle up to 2 tbsp more flour as needed.

First rise

Lightly oil a bowl, place the dough inside, cover tightly with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 60–90 minutes, or until doubled in size.

Punch down and rest

Punch the dough down to release air, shape into a ball, cover and let rest 10 minutes before shaping the pizza. This recipe yields one 12–14 inch pizza.

Combine 1 cup crushed tomatoes and 1 tbsp tomato paste in a bowl. Stir in 1 tsp minced garlic, 1 tsp olive oil, 1 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning. No cooking required; this makes a bright, slightly thick pizza sauce. Set aside while dough rises.

Position an oven rack in the lowest third of the oven and preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it in the oven while preheating. If using a baking sheet, invert it and preheat as well.

Dust a pizza peel or the back of a baking sheet with 1 tbsp semolina or cornmeal and a little of the reserved 1/4 cup flour to prevent sticking.

On a lightly floured surface, press the rested dough into a 12–14 inch disk. Use your fingers to stretch the dough from the center outward, leaving a slightly thicker rim for the crust. If the dough resists, let it rest 5 minutes and continue.

Transfer the shaped dough to the prepared peel or inverted baking sheet dusted with semolina.

Spread a thin, even layer of the prepared tomato sauce over the dough, leaving a 1/2–3/4 inch border. Use about 3/4 cup sauce (adjust to taste).

Evenly sprinkle 2 cups shredded mozzarella over the sauce. Finish with 1/4 cup grated Parmesan scattered over the top. If desired, add crushed red pepper flakes to taste and tuck a few fresh basil leaves on top (or add basil after baking for a brighter flavor).

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating halfway through, until the crust is golden and cheese is bubbling and slightly browned in spots. Baking time will vary depending on oven and stone.

Remove pizza from oven. Let rest 2–3 minutes, drizzle 1 tsp extra-virgin olive oil over the crust and top, add remaining fresh basil leaves if reserved, and sprinkle additional Parmesan if desired.

Slice and serve hot. Store leftover pizza covered in the refrigerator up to 3 days; reheat in a 400°F (200°C) oven for 6–8 minutes to crisp.