Cheese Pizza Recipe

Activate yeast

In a small bowl, combine warm water (1 cup), sugar (1 tsp) and active dry yeast (2 tsp). Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour (3 cups) and salt (1 tsp). Make a well in the center, add the foamy yeast mixture and olive oil (1 tbs). Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead with dough hook on medium for 5–6 minutes.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Shape

After rising, punch down dough and transfer to a lightly floured surface. For one 12–14-inch pizza, shape into a disk, then stretch or roll into a 12–14-inch round about 1/4-inch thick, leaving a slightly thicker rim.

While the dough rises, make the sauce. In a small saucepan over medium heat, warm olive oil (1 tbs). Add minced garlic (1 tsp) and sauté 30 seconds until fragrant but not browned. Add crushed tomatoes (1 cup), dried oregano (1 tsp), dried basil (1 tsp), salt (1 tsp) and black pepper (1 tsp). Stir, bring to a gentle simmer, then reduce heat and simmer 10 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If you don't have a stone, preheat the oven and use a baking sheet.

Prepare peel or baking sheet by dusting with cornmeal or semolina (1 tbs) to prevent sticking.

Transfer stretched dough to the prepared peel or baking sheet. Spread an even layer of tomato sauce over the dough, leaving a 1/2-inch border. Use about 1/2 to 3/4 cup sauce depending on preference.

Evenly distribute shredded mozzarella (3 cups) over the sauce. Sprinkle grated Parmesan (1 tbs) over the top. If using, add a light sprinkle of crushed red pepper (1 tsp) for heat.

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes at 500°F (260°C) until the crust is golden and cheese is bubbly and slightly browned.

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves (optional) over pizza, slice, and serve.