8" Cheese Pizza Recipe

Proof the yeast: pour warm water (about 100–110°F / 38–43°C) into a small bowl, stir in the sugar and sprinkle the yeast on top. Let sit 5–8 minutes until foamy.

In a medium bowl combine the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil.

Mix with a spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky, sprinkle up to 1 tablespoon more flour as needed.

Shape dough into a ball, lightly coat with 1/2 teaspoon olive oil, place in a bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 45–60 minutes.

After rising, gently deflate the dough and shape into an 8-inch disk: press from center outward to form an even circle about 1/4–1/3 inch thick with a slightly thicker rim for crust. Place on a parchment-lined baking sheet or an 8-inch pizza pan. Let rest 10 minutes while you preheat oven.

While dough rises (or during the 10 minute rest), make the sauce: heat 1/2 tablespoon olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Simmer gently for 6–8 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool slightly.

If you prefer a smoother sauce, blend briefly with an immersion blender or pulse in a small blender before using.

Preheat oven to 500°F (260°C). If you have a baking stone or steel, place it on the middle rack while preheating; otherwise preheat a baking sheet.

Brush the shaped dough lightly with the reserved 1/2 tablespoon olive oil, especially along the rim to promote browning.

Spread about 3–4 tablespoons (roughly 1/4 cup) of the prepared tomato sauce over the dough, leaving a 1/2 inch rim around the edge.

Evenly distribute the shredded mozzarella over the sauce, leaving a bit of exposed crust. Sprinkle the grated parmesan on top. If using crushed red pepper, sprinkle a small pinch evenly now.

Slide the pizza (on parchment if used) onto the preheated stone or baking sheet. Bake at 500°F (260°C) until crust is golden and cheese is bubbling and lightly browned, 8–11 minutes depending on oven and thickness.

Remove pizza from oven and let rest 2–3 minutes. Brush crust lightly with a little extra olive oil if desired for sheen.

Scatter fresh basil leaves over the hot pizza, slice into 6–8 slices, and serve immediately.