Cheese Pizza Recipe

Mix and activate yeast

In a medium bowl, combine warm water (1 cup), instant yeast (1 tsp) and sugar (1 tsp). Stir briefly and let sit 5 minutes until foamy. If it doesn't foam, yeast may be inactive—use fresh yeast or warmer water.

Combine dry ingredients

In a large bowl or the bowl of a stand mixer, whisk together 3 cups all-purpose flour and 1 tsp fine salt.

Form dough

Add the foamy yeast mixture and 2 tbs olive oil to the flour. Mix with a wooden spoon or dough hook until a shaggy dough forms. Knead by hand on a lightly floured surface for 8–10 minutes until smooth and elastic, or use a stand mixer with dough hook on medium-low for 6–8 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

Shape

After the dough has doubled, gently deflate and transfer to a lightly floured surface. Shape into a ball and let rest 10 minutes. Then stretch or roll into a 12-inch round (or two smaller pizzas) about 1/4-inch thick, leaving a slightly thicker edge for the crust. Transfer to a pizza peel or baking sheet dusted with 1 tsp cornmeal or semolina.

Prepare sauce

In a small bowl, combine 1 cup marinara sauce, 1 tsp minced garlic, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1/4 tsp salt, 1/8 tsp black pepper and 1 tsp olive oil. Stir to combine and taste; adjust seasoning as desired. If your marinara is very liquid, simmer 3–5 minutes in a small saucepan to thicken slightly, then cool briefly before using.

Spread sauce: Using the back of a spoon, spread a thin, even layer of sauce over the stretched dough, leaving a 1/2-inch border for the crust. Use about 3/4 to 1 cup of sauce (reserve any extra for serving).

Add cheese

Evenly distribute 2 cups shredded mozzarella over the sauced pizza, leaving the crust edge clear. If using, sprinkle 1/4 cup grated Parmesan on top.

Finish and bake

Brush the exposed crust with 1 tbs olive oil. Preheat oven to its highest setting (475–500°F / 245–260°C). If you have a pizza stone, preheat it in the oven for at least 30 minutes; if using a baking sheet, preheat the sheet or simply place the assembled pizza on the sheet. Slide pizza onto the stone or place the baking sheet in the oven. Bake until the crust is golden and cheese is bubbly and beginning to brown, 10–12 minutes at 500°F (may be slightly longer at lower temps). Rotate halfway for even browning.

Finish

Remove pizza from oven. Let rest 2–3 minutes, then tear or chiffonade fresh basil and scatter on top if using. Cut into 8 slices and serve. Optionally drizzle a little extra-virgin olive oil or sprinkle additional grated Parmesan to taste.

If you used cornmeal on the peel or sheet, brush off excess from the bottom of slices before serving. Store any leftover pizza in an airtight container in the refrigerator for up to 3 days.