Cheese Pizza Recipe

Mix and proof

In a large mixing bowl or the bowl of a stand mixer, combine warm water and sugar. Sprinkle the instant dry yeast over the water, stir lightly, and let sit 5 minutes until foamy. Add 2 cups of the flour, salt, and olive oil. Mix with a spoon or dough hook until combined.

Knead

Add the remaining flour 1/4 cup at a time and knead until a smooth, slightly tacky dough forms, about 6–8 minutes by mixer on low or 8–10 minutes by hand. If dough is too sticky, add up to 2 additional tablespoons of flour; if too dry, add a teaspoon of water at a time.

First rise

Shape dough into a ball, lightly oil the bowl, place dough back in bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot until doubled, about 1 to 1.5 hours.

Divide and rest

Punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large). Shape each portion into a tight ball, place on a lightly floured surface, cover, and rest 20–30 minutes to relax the gluten before shaping.

While the dough is rising or resting, make the sauce. Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and sugar (if using). Stir to combine and simmer gently for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using.

Preheat oven and prepare peel/pan

Place a pizza stone on the middle rack of the oven or preheat a pizza pan. Preheat oven to 500°F (260°C) for at least 30 minutes (stone needs time to heat). If using a baking sheet, place it in the oven upside down to mimic a peel. Sprinkle a pizza peel or an inverted baking sheet with cornmeal or semolina to prevent sticking.

Shape the dough

On a lightly floured surface, press and stretch one dough ball from the center outward to a 12-inch round, leaving a slightly thicker rim. Alternatively, use your knuckles to stretch dough, keeping an even thickness. Transfer stretched dough to the prepared peel or an inverted baking sheet dusted with cornmeal.

Sauce and cheese

Spread about 1/2 cup of the cooled tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle 1.5 cups shredded mozzarella over the sauce, followed by a light dusting (about 2 tablespoons) of grated Parmesan. For a more evenly melted top, distribute cheese in an even layer but avoid overloading—the dough needs to bake through.

Bake

Slide the pizza onto the preheated pizza stone or place the pan in the oven. Bake for 8–12 minutes, rotating once halfway through if necessary, until the crust is golden and the cheese is bubbly and slightly browned in spots. Baking time will vary based on oven and stone temperature.

Finish and serve

Remove pizza from oven. Drizzle a teaspoon of olive oil over the hot pizza and scatter fresh basil leaves if using. Let rest 2–3 minutes, slice, and serve hot. Repeat assembly and baking for the second dough ball.