Cheese Pizza Recipe

Activate yeast

Pour 1 cup warm water (105–115°F / 40–46°C) into a medium bowl. Stir in 2 tsp active dry yeast and 1 tsp granulated sugar. Let sit 5–10 minutes until foamy.

In a large mixing bowl, combine 2.5 cups all-purpose flour and 1 tsp fine salt. Make a well in the center.

When yeast is foamy, add the yeast mixture and 1 tbs olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, sprinkle up to 2 more tablespoons flour total.

Shape dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

After rising, punch down the dough gently. Transfer to a floured surface and shape into a 12-inch round by stretching with your hands or rolling with a rolling pin to about 1/4-inch thickness for a thin to medium crust.

If not baking immediately, place the shaped dough on a piece of parchment and cover for up to 30 minutes to relax the gluten. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet on middle rack at least 30 minutes before baking.

While dough is rising, make the sauce. In a small bowl combine 1 cup crushed canned tomatoes and 1 tbs tomato paste. Stir until smooth.

Add 1 minced garlic clove, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp olive oil, 1 tsp salt, and 1 tsp black pepper. Mix thoroughly and taste; adjust salt/pepper as needed. Sauce should be slightly seasoned and not too watery.

Let sauce sit at room temperature for at least 15 minutes to allow flavors to meld. No cooking required for this simple pizza sauce.

Transfer the rolled dough (on parchment, if using) to a pizza peel or inverted baking sheet lightly dusted with semolina or flour to prevent sticking.

Brush the edge of the crust with 1 tsp olive oil to promote browning.

Spread the sauce evenly over the dough, leaving a 1/2-inch border for the crust. Use the back of a spoon to distribute to about 3/4-inch from edge.

Scatter 2 cups shredded whole milk mozzarella evenly over the sauce. Sprinkle 1 tbs grated parmesan over the mozzarella. If you like heat, sprinkle 1/4 tsp red pepper flakes evenly.

Slide the pizza (with parchment) onto the preheated pizza stone or inverted baking sheet. Bake at 475°F (245°C) for 10–12 minutes, rotating halfway through, until crust is golden and cheese is bubbly with light browning.

If you prefer a crisper bottom, bake 1–2 minutes longer; watch closely to avoid burning.

Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes. Sprinkle 1 tbs grated parmesan and scatter fresh basil leaves (optional) over the top. Slice and serve.