Cheese Pizza Recipe

Activate yeast

Pour 1 1/2 cups warm water (about 100-110°F / 38-43°C) into a bowl. Stir in 1 teaspoon sugar and 2 teaspoons active dry yeast. Let sit 5-10 minutes until foamy.

Mix dough

In a large bowl whisk 4 cups all-purpose flour and 1 1/2 teaspoons salt. Make a well, add the foamy yeast mixture and 2 tablespoons olive oil. Mix with a spoon until a shaggy dough forms. If too dry, add up to 2 tablespoons warm water; if too sticky, sprinkle up to 2 tablespoons flour.

Knead

Turn dough onto a lightly floured surface and knead 8-10 minutes until smooth and elastic. Alternatively use a stand mixer with dough hook on medium speed 6-8 minutes.

First rise

Lightly oil a large bowl, place the dough, turn to coat, cover with plastic wrap or a damp towel. Let rise in a warm draft-free spot until doubled, about 1 to 1 1/2 hours.

Portion and rest

Punch down the dough, divide into two equal pieces (for two 12-inch pizzas). Shape each into a ball, lightly oil the surface, cover and let rest 20-30 minutes to relax the gluten before stretching.

While dough rises, make the sauce. Heat 1 tablespoon olive oil in a saucepan over medium heat. Add 2 minced garlic cloves and sauté 30-45 seconds until fragrant (do not brown).

Add 1 1/2 cups crushed tomatoes and 2 tablespoons tomato paste. Stir to combine.

Season with 1 teaspoon dried oregano, 1 teaspoon dried basil, 3/4 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar (optional). Simmer gently 10-15 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Preheat

Place an oven rack in the upper third of the oven and preheat to 500°F (260°C). If using a pizza stone, place it in the oven before preheating. If you have a pizza steel, use that for best results. Preheat at least 45 minutes.

Shape crust

On a lightly floured surface or one dusted with cornmeal (1 teaspoon), press one dough ball into a flat disk. Starting at the center, use your fingers to gently stretch and press the dough outward to a 12-inch circle, leaving a slightly thicker edge for the crust. Avoid tearing; allow the dough to relax if it springs back.

Sauce and cheese

Transfer the stretched dough to a pizza peel or an inverted baking sheet dusted with cornmeal or flour. Brush the rim lightly with 1 teaspoon olive oil. Spread about 3/4 to 1 cup of prepared tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle 3 cups shredded mozzarella evenly over the sauce, then scatter 1/4 cup grated Parmesan on top.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake for 8-12 minutes, rotating once midway, until the crust is golden and blistered and cheese is melted and bubbling. Baking time varies with oven and temperature.

Finish

Remove pizza from oven. Let rest 2 minutes, then tear or chiffonade 6 fresh basil leaves and scatter on top (optional). Slice and serve.