Classic Cheese Recipe
Fresh Mozzarella, Tomato Sauce and Basil
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Ingredients
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Dough
Sauce
Topping & Finish
Method
Dough
- 1
Activate yeast
In a small bowl, combine warm water (105–115°F) with sugar or honey and the active dry yeast. Stir gently and let sit 5–7 minutes until foamy.
- 2
Mix dough
In a large bowl or the bowl of a stand mixer, whisk together the flour and salt. Make a well, add the yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms; if using a mixer, use the dough hook on low for 2–3 minutes.
- 3
Knead
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or knead with the mixer on moderate speed for 4–5 minutes). If dough is very sticky, add up to 2 tablespoons more flour, a little at a time.
- 4
Sauce
- 5
Prepare sauce
While the dough rises, combine the crushed tomatoes, minced garlic, 1 teaspoon olive oil, dried oregano, salt, and black pepper in a bowl. Stir to incorporate. Taste and adjust seasoning. The sauce should be simple and slightly loose — no cooking required for a fresh classic pizza sauce.
Topping & Finish
- 6
Preheat
Place a pizza stone or inverted baking sheet on the middle rack of your oven and preheat to 500°F (260°C) for at least 45 minutes. If using a pizza steel, preheat similarly.
- 7
Shape dough
Once the dough has doubled, gently punch it down and turn onto a lightly floured surface. Divide into two equal portions for two 10–11-inch pizzas (or keep whole for one large). Let rest 10 minutes. Using your hands or a rolling pin, stretch or roll each portion into a thin round about 10–11 inches, leaving a slightly thicker rim.
- 8
Assemble
Transfer stretched dough to a well-floured pizza peel or an inverted baking sheet dusted with semolina or flour. Spoon about 1/2 cup of prepared tomato sauce onto each crust and spread evenly, leaving the rim bare. Tear the fresh mozzarella into pieces and distribute evenly (about half of the 8 oz per pizza if making two). If using optional tomato slices, arrange sparingly to avoid extra moisture.
- 9
Bake
Slide the pizza onto the preheated stone or baking sheet. Bake for 6–9 minutes (depending on oven and thickness) until the crust is blistered and golden and cheese is melted and slightly browned in spots.
- 10
Finish & serve
Remove pizza from oven. Drizzle with 1/2 tablespoon olive oil, scatter fresh basil leaves across the top, and sprinkle with flaky sea salt and a light grind of black pepper. Let rest 2 minutes, slice, and serve immediately.
