Cheese Pizza Recipe

Bloom yeast

In a small bowl, stir warm water, sugar, and active dry yeast. 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, combine flour and salt. Make a well and add the foamed yeast mixture and 2 tablespoons olive oil.

Mix until a shaggy dough forms, then knead by hand 8–10 minutes or on medium speed 5–7 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

Form dough into a ball, lightly oil the bowl, place dough back inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

After rising, punch down dough and divide if making two pizzas; for one 14-inch pizza use the whole dough. Let rest 10 minutes before shaping.

While the dough rises, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add tomato paste and cook 1 minute, stirring to darken slightly. Stir in canned crushed tomatoes, dried oregano, dried basil, sugar, salt, and black pepper.

Bring sauce to a gentle simmer, reduce heat to low, and simmer uncovered 10–12 minutes to slightly thicken and concentrate flavors. Taste and adjust salt/sugar as needed. Remove from heat and let cool slightly before assembling.

Preheat oven to the highest setting (500–550°F / 260–290°C) with a pizza stone or inverted baking sheet on the middle rack for at least 30 minutes. If using a pizza steel, preheat similarly.

Prepare a pizza peel or another inverted baking sheet by dusting it with cornmeal or semolina to prevent sticking.

On a lightly floured surface, stretch or roll the rested dough into a 12–14 inch round, leaving a slightly thicker outer edge for the crust. Do not overwork; let gravity help stretch.

Transfer the stretched dough to the dusted peel or baking sheet. Lightly brush the outer 1/2-inch rim with 1 tablespoon olive oil for a golden finish.

Spread an even layer of the cooled Guy-style sauce over the dough, leaving the outer rim bare. Use about 1/2 to 2/3 cup sauce depending on preference for sauciness.

Evenly distribute the Grande shredded mozzarella over the sauce, leaving a small border. If using, sprinkle grated Parmesan on top.

Slide the pizza onto the preheated stone or inverted baking sheet. Bake at high heat for 8–12 minutes, rotating once halfway, until the crust is puffed and golden and cheese is melted and bubbly with a few golden brown spots.

Remove pizza from oven and let rest 2–3 minutes. Slice and serve hot. Optionally drizzle a small amount of olive oil over the crust or finish with a sprinkle of extra Parmesan.