Cheese Pizza Recipe

Proof the yeast

In a small bowl, combine warm water, active dry yeast, and sugar. Stir gently and let sit 5–10 minutes until foamy and fragrant.

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. Make a well and add the foamy yeast mixture and 2 tablespoons olive oil.

Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with mixer on medium for 6–8 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, coat lightly with 1 teaspoon olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

After rising, gently punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let rest 10 minutes before shaping.

While dough is rising, make the sauce. In a small saucepan, heat 1 teaspoon olive oil over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant, taking care not to brown.

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, and pepper. Simmer gently 10–15 minutes to thicken slightly, stirring occasionally. Remove from heat and let cool to room temperature.

Preheat oven to 500°F (260°C) at least 30 minutes before baking. If using a pizza stone, place it in the oven while preheating; otherwise use a rimmed baking sheet turned upside down. Place an oven rack in the lowest position for crisp bottom crust.

On a lightly floured surface, stretch or roll each dough portion to a 12-inch round about 1/4-inch thick. Transfer dough to a pizza peel or an inverted baking sheet dusted with cornmeal or semolina to prevent sticking.

Brush the outer 1/2-inch rim of the dough lightly with olive oil to promote browning. Spread a thin, even layer (about 3/4 cup) of the prepared tomato sauce over the dough, leaving the rim clear.

Evenly distribute about 1.5 cups shredded mozzarella over the sauce on each pizza. Sprinkle 2 tablespoons grated Parmesan over the top for extra flavor.

Slide the pizza onto the preheated stone or baking surface. Bake for 8–12 minutes, rotating once halfway through if needed, until crust is golden and cheese is melted and bubbling with some golden spots.

Remove pizza from oven and let rest 2–3 minutes. Tear and scatter fresh basil leaves on top if using. Slice and serve hot.