Cheese Pizza Recipe

Activate yeast and mix

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir and let sit 5–10 minutes until foamy.

Combine dry ingredients

In a large mixing bowl or stand mixer, whisk together flour and salt.

Form dough

Add the foamy yeast mixture and 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, or with a mixer on medium speed for 5–6 minutes, until smooth and elastic.

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 place until doubled, about 1 to 1.5 hours.

Divide and rest

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

While the dough is rising or resting, combine the marinara sauce, dried oregano, dried basil, salt, and black pepper in a bowl. Taste and adjust seasoning. Keep sauce at room temperature; do not water it down.

Preheat oven

Place a pizza stone or an inverted heavy baking sheet in the oven and preheat to the highest temperature your oven allows (475–500°F / 245–260°C) at least 30 minutes before baking. If using a pizza steel, preheat similarly.

Shape crust

On a lightly dusted surface with flour or cornmeal/semolina, press and stretch one dough ball into a 12-inch round, leaving a slightly thicker edge for the crust. Transfer to a pizza peel or an inverted baking sheet dusted with cornmeal to prevent sticking.

Assemble pizza

Spread about 1/2 cup marinara sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle 1.5 cups shredded mozzarella evenly over the sauce. If using, sprinkle about 2 tablespoons grated Parmesan for extra flavor.

Bake

Slide the pizza onto the preheated stone or sheet. Bake for 8–12 minutes, rotating halfway if needed, until the crust is golden and the cheese is bubbly with light brown spots. Baking time will vary by oven temperature and equipment.

Finish

Remove pizza from oven. Brush the crust lightly with 1/2 tablespoon olive oil. Let rest 2–3 minutes, then garnish with fresh basil leaves if using. Slice and serve.

Repeat for remaining dough

Repeat shaping, assembling and baking steps for the second pizza.