Cheese Pizza Recipe

Bloom yeast

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

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour and salt. 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 for 6–8 minutes — or mix/knead in the stand mixer for 4–6 minutes — until the dough is smooth and elastic.

First rise

Lightly oil a clean bowl, place dough inside, turn to coat with oil, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Shape dough

Punch down the risen dough and transfer to a lightly floured surface. Form into a ball and either divide for two smaller pizzas or keep whole for one large pizza. Let rest 10 minutes to relax gluten before shaping.

While the dough is rising, make the sauce. In a medium bowl, whisk together crushed tomatoes, tomato paste, 1 teaspoon olive oil, minced garlic, dried oregano, dried basil, salt, and black pepper. Taste and adjust seasoning. The sauce should be slightly seasoned and not overly watery; if watery, simmer in a small saucepan for 5–8 minutes to thicken slightly, then cool to room temperature before using.

Preheat oven

Place an oven rack in the lowest third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone, place it on the rack during preheat. If using a baking sheet, preheat the sheet or line with parchment.

Shape crust

On a surface lightly dusted with flour or cornmeal, press or stretch the dough into a 12–14 inch round (for one large pizza) about 1/4 inch thick at the center and slightly thicker at the rim. If using a pizza peel, dust it with cornmeal or flour to prevent sticking.

Add sauce

Spread 3/4 to 1 cup of the prepared tomato sauce evenly over the dough, leaving a 1/2 inch border for the crust. Use the back of a spoon to spread gently and avoid soaking the dough.

Add cheese

Evenly distribute the shredded mozzarella (about 3 cups) across the sauced dough. Sprinkle the grated Parmesan over the top for extra flavor. Optionally drizzle or brush 1 teaspoon olive oil around the crust edge to aid browning.

Bake

Transfer the pizza to the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once midway if your oven has hot spots, until the crust is golden and the cheese is melted, bubbly, and beginning to brown in spots.

Finish

Remove the pizza from the oven and let rest 2–3 minutes. If desired, tear and scatter fresh basil leaves on top. Slice and serve immediately.