Cheese Pizza Recipe

Activate yeast

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

Mix dough

In a large bowl, mix flour and salt. Make a well in center, add foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5–6 minutes.

First rise

Lightly oil a clean bowl, place dough in bowl, turn to coat with oil. Cover with plastic wrap or a damp towel and let rise in a warm place for 1–1.5 hours, or until doubled in size.

Shape

Punch down the risen dough and transfer to a lightly floured surface. For a single 12–14-inch pizza, stretch or roll into a round about 12 inches in diameter and ~1/4-inch thick, leaving a slightly thicker rim. If you prefer, divide into two for thinner crusts.

Cook sauce

In a small saucepan over medium heat, warm 1 tablespoon olive oil. Add minced garlic and sauté 30 seconds until fragrant (do not brown). Add crushed tomatoes and tomato paste, stir to combine.

Season

Add dried oregano, dried basil, salt, and black pepper. Simmer gently for 8–10 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning as needed. Remove from heat and let cool slightly.

Preheat oven and prepare pan

Place a pizza stone or an inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a baking sheet, lightly oil it or dust with semolina or flour.

Top the pizza

Brush the dough lightly with 1 tablespoon olive oil (from Cheese & Topping). Spread a thin, even layer of the sauce over the dough, leaving the outer rim bare. Sprinkle shredded mozzarella evenly over the sauce, then scatter grated Parmesan. Add optional crushed red pepper if desired.

Bake

Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbly and lightly browned.

Finish

Remove pizza from oven and let rest 2–3 minutes. Tear or slice fresh basil leaves and scatter on top if using. Slice into 6–8 pieces and serve immediately.