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Mozzarella Cheese Pizza Recipe

Name: Dua Pies Mozzarella Cheese Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 3 servings
Cuisine: Italian
Ingredients: 3.25 cups all-purpose flour; 1.25 cups warm water (105–115°F / 40–46°C); 2 tsp active dry yeast; 1 tbs olive oil; 1 tsp granulated sugar; 1 tsp kosher salt; 1 cups canned crushed tomatoes; 1 tsp garlic, minced; 1 tsp extra-virgin olive oil; 0.5 tsp dried oregano; 0.25 tsp dried basil; 0.5 tsp salt; 0.125 tsp black pepper; 8 oz fresh mozzarella, shredded or thinly sliced and drained; 2 tbs grated Parmesan or Pecorino Romano (optional); 6 leaves fresh basil leaves (for finishing); 1 tbs olive oil (for brushing); 0.5 tsp red pepper flakes (optional); 1 tbs cornmeal or additional flour (for dusting); 0 to taste olive oil spray or extra oil (optional)

Inspired by Dua Pie

Time2h

Serves3

Classic cheese or create your own pizza.

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Ingredients

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Dough (makes 1 large 12–14" pizza)

3 1/4 cups 00 bread flour

1 1/4 cups warm water (105–115°F / 40–46°C)

2 tsp Active dry yeast

1 tbs olive oil

1 tsp granulated sugar

1 tsp kosher salt

Sauce

1 cups canned crushed tomatoes

1 tsp Garlic, minced

1 tsp extra-virgin olive oil

1/2 tsp Dried oregano

1/4 tsp dried basil

1/2 tsp Celtic sea salt

1/8 tsp black pepper

Topping

8 oz fresh mozzarella, shredded or thinly sliced and drained

2 tbs grated Parmesan or Pecorino Romano (optional)

6 leaves fresh basil leaves (for finishing)

1 tbs olive oil (for brushing)

1/2 tsp red pepper flakes (optional)

Tools & finishing

1 tbs cornmeal or additional flour (for dusting)

0 to taste olive oil spray or extra oil (optional)

Method

Dough (makes 1 large 12–14" pizza)

Activate yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and kosher salt. Add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms.

Knead

Knead by hand on a lightly floured surface for 8–10 minutes or in the stand mixer on low-medium for 5–7 minutes until smooth, elastic, and slightly tacky. Add up to 1–2 more tablespoons flour only if dough is excessively sticky.

First rise

Form dough into a ball, lightly oil the bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place for 1–1.5 hours, or until doubled in size.

Shape

Punch down the dough and transfer to a lightly floured surface. Stretch or roll into a 12–14 inch round (or rectangle if using a sheet pan). If using a pizza peel or baking sheet, dust with cornmeal or flour to prevent sticking.

Sauce

Prepare sauce

While dough rises (or up to a day ahead), combine crushed tomatoes, minced garlic, olive oil, dried oregano, dried basil, 1/2 teaspoon salt, and black pepper in a bowl. Stir until combined. Taste and adjust seasoning. No cooking necessary for a fresh-style sauce; if you prefer a thicker, cooked sauce, simmer gently 10–15 minutes and cool.

Topping & assembly

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a convection oven or pizza oven, follow manufacturer's high-heat recommendations.

Assemble pizza

Brush the stretched dough edge lightly with olive oil. Spread 1/2 to 3/4 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2–3/4 inch border for the crust. Distribute the shredded or sliced fresh mozzarella evenly, leaving a little space so the cheese melts into the sauce. Sprinkle the grated Parmesan (optional) and red pepper flakes if using.

Bake

Transfer the pizza to the preheated stone or baking sheet (use a pizza peel or the back of a baking sheet dusted with cornmeal to help). Bake for 8–12 minutes at 500°F, rotating halfway through if your oven has hot spots, until the crust is golden and blistered and the cheese is melted and slightly bubbling.

Finish

Remove pizza from oven. Drizzle or brush a little olive oil on the crust edge. Scatter fresh basil leaves over the hot pizza. Let rest 2–3 minutes, then slice and serve. Add extra red pepper flakes or grated cheese at the table to taste.

Storage & reheating

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven (425°F / 220°C) on a baking sheet or skillet for 6–8 minutes to crisp the crust; microwave will make it soggy.