Cheese Pizza Recipe

Proof yeast

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

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, whisk together the flour and salt.

Add the foamy yeast mixture and 2 tablespoons olive oil to the flour. Mix on low speed (or stir with a wooden spoon) until a shaggy dough forms, about 2 minutes.

Knead the dough: If using a stand mixer, knead on medium speed about 6–8 minutes until the dough is smooth and elastic. If kneading by hand, turn onto a lightly floured surface and knead 8–10 minutes until smooth and slightly tacky. Add up to 2 tbsp more flour only if too sticky.

Shape the dough into a ball and place it in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled in size, about 1–1.5 hours.

Punch down the risen dough and divide it into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each portion into a tight ball. Cover and let rest 20–30 minutes to relax the gluten before shaping.

While the dough rises, make the sauce: heat 1 tablespoon olive oil in a small saucepan over medium heat. Add the minced garlic and sauté 20–30 seconds until fragrant but not browned.

Stir in the tomato paste and cook 30 seconds to deepen flavor, then add the crushed tomatoes. Stir to combine.

Add dried oregano, dried basil, salt, black pepper, and sugar (if using). Reduce heat to low and simmer gently, uncovered, 10–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

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 45 minutes. If using a home oven that tops out at 475°F (246°C), preheat as hot as it goes and allow the stone to heat at least 45 minutes.

Prepare work surface: Sprinkle semolina or cornmeal on a pizza peel or an inverted baking sheet to prevent sticking. Lightly dust a clean surface with flour and gently stretch or roll one dough ball into a 12-inch round, leaving a slightly thicker rim for the crust. Try to maintain an even thickness; avoid overworking the dough.

Transfer the stretched dough to the prepared peel or sheet. Lightly brush the outer rim with a little olive oil to encourage browning.

Spread 3/4 to 1 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2-inch border around the edge. Don’t overload with sauce to avoid soggy pizza.

Evenly distribute about 1.5 cups shredded mozzarella over the sauce for a thinly cheesy 12-inch pizza (use up to 2 cups for more cheese). Sprinkle a light dusting (about 2 tablespoons) of grated Parmesan over the top for flavor.

Slide the pizza onto the preheated stone or baking sheet using the peel. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden with some charred spots and the cheese is bubbling and lightly browned. If your oven is cooler, baking may take 10–14 minutes.

If making a second pizza, repeat shaping and topping steps while first pizza bakes.

Remove the pizza from the oven. Immediately scatter fresh basil leaves (if using) and a pinch of red pepper flakes if desired. Let rest 2–3 minutes to set, then slice and serve.