Cheese Pizza Recipe

Proof the yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir lightly and let sit 5–10 minutes until foamy. If it doesn't foam, the yeast may be inactive—start again with fresh yeast.

Mix and knead

In a large mixing bowl or stand mixer bowl, combine 2 1/2 cups of the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms. If using a stand mixer, use the dough hook on low for 2 minutes.

Finish dough hydration

Turn the dough onto a lightly floured surface. Gradually add up to the remaining 1/2 cup flour as needed while kneading by hand for 6–8 minutes (or 4–6 minutes in a mixer) until the dough is smooth, elastic, and slightly tacky but not sticky.

First rise

Lightly oil a clean bowl with a teaspoon of olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm draft-free place for 1 to 1 1/2 hours, until doubled in size.

Shape the dough

After the dough doubles, punch it down gently to release air. Transfer to a floured surface and divide into two equal portions for two 10–12" pizzas or keep whole for one large pizza. Let rest 10 minutes to relax the gluten, covered.

Prepare the sauce

While the dough is rising or resting, make the sauce. In a small saucepan, warm 1 tablespoon 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, and pepper. Stir and simmer gently for 10–12 minutes to meld flavors and thicken slightly. Remove from heat and let cool to room temperature.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack of your oven. Preheat oven to 475°F (245°C) for at least 30 minutes to ensure the stone/surface is very hot.

Stretch and assemble

Working with one dough portion at a time, stretch or roll the dough into a 10–12" round on a lightly floured surface. Transfer the stretched dough to a piece of parchment paper or a floured pizza peel. Lightly brush the outer 1/2" crust edge with 1 teaspoon olive oil to encourage browning. Spread about 1/2 cup of the prepared tomato sauce evenly over the dough, leaving the rim uncovered. Evenly sprinkle 1 cup shredded mozzarella over the sauce. Add a light dusting (about 1/2 tablespoon) of grated Parmesan, and an optional pinch (about 1/8–1/4 tsp) of flaky salt over the cheese.

Bake

Slide the pizza (on parchment or from the peel) onto the preheated stone or baking sheet. Bake for 8–12 minutes, until the crust is golden and blistered in spots and the cheese is melted, bubbling, and beginning to brown. Rotate after 5–7 minutes if your oven bakes unevenly.

Finish and garnish

Remove pizza from oven and let rest for 2 minutes. Scatter fresh basil leaves over the top if using. Slice and serve immediately.