Cheese Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–110°F / 40–43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl, whisk together flour and salt. Make a well, add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes.

First rise

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

Divide and rest

Punch down the risen dough, divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Form into tight balls, cover, and rest 20–30 minutes before shaping.

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and cook 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stirring to combine. Bring to a gentle simmer.

Stir in dried oregano, dried basil, sugar, salt, and black pepper. Reduce heat to low and simmer, uncovered, 15–20 minutes to thicken slightly, stirring occasionally.

Taste and adjust seasoning. Remove from heat and let cool to warm before using on pizza. Sauce yields roughly enough for two 12-inch pizzas.

Preheat oven to 500°F (260°C). If using a pizza stone, place it on the middle rack while preheating. If using a baking sheet, place it in the oven to heat for a few minutes.

On a lightly floured surface, press or roll one dough ball into a 12-inch circle, leaving a slightly thicker edge for the crust. Transfer to a pizza peel or an inverted baking sheet dusted with cornmeal/semolina (2 tbsp) to prevent sticking.

Spread about 3/4 to 1 cup of the house red sauce evenly over the dough, leaving a 1/2-inch border.

Evenly distribute about 1 1/2 cups of shredded mozzarella over the sauced surface. Sprinkle 2 tablespoons grated Parmesan if using.

Drizzle the top lightly with extra-virgin olive oil (about 1 teaspoon) for a glossy finish.

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes until the crust is golden and cheese is melted and bubbling with light brown spots. Baking time will vary depending on oven and stone.

Remove pizza from oven and let rest 2–3 minutes. Garnish with fresh basil leaves if desired. Slice and serve hot.

Repeat assembly and baking steps for the second dough ball if making two pizzas. Slice each pizza into 8 slices and serve immediately.