Large Cheese Pizza Recipe

Activate yeast

In a small bowl, combine warm water (100–110°F) with sugar and sprinkle the active dry yeast over the top. Stir briefly and let sit 5–8 minutes until foamy.

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine 3 cups of the flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix on low until a shaggy dough forms, then increase speed (or knead by hand) for 6–8 minutes, adding the remaining 0.5 cup flour a little at a time if dough is too sticky. The dough should be soft, smooth, and slightly tacky but not sticky.

First rest

Form dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a towel and let rest at room temperature for 45–60 minutes, until nearly doubled in size. For more flavor and a chewier crust, refrigerate covered for 8–24 hours after it doubles (bring back to room temperature before shaping).

Shape

On a lightly floured surface, punch down the dough and shape into a disk. Use your hands to gently stretch and press the dough into a 16-inch circle, leaving a slightly thicker outer edge for the crust. Alternatively, roll with a rolling pin to about 1/8–3/16 inch thickness for a thin crust.

While dough is rising, make the sauce. In a small saucepan over medium-low heat, warm 1 teaspoon olive oil and sauté the minced garlic for 30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and optional 1/4 tsp sugar. Simmer gently for 10–12 minutes, stirring occasionally. Taste and adjust seasoning, then remove from heat and let cool to room temperature before using so it doesn't make the dough soggy.

Preheat oven and prepare surface: Place a pizza stone or heavy baking sheet on the middle rack and preheat oven to 500–525°F (260–275°C) for at least 45 minutes so the stone is thoroughly hot. If using a pizza peel, dust it with cornmeal or semolina to prevent sticking.

Top the pizza: Transfer the stretched dough to the cornmeal-dusted peel or an overturned baking sheet. Lightly brush the outer 1/2-inch crust with 1 teaspoon olive oil. Spread an even layer of sauce over the dough, leaving the edge clear (about 3/8–1/2 inch). Sprinkle the shredded mozzarella evenly over the sauce, aiming for full coverage but not overloaded. Finish with the grated Parmesan and optional red pepper flakes if using.

Bake: Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes at 500–525°F, rotating once halfway through if necessary, until the crust is golden with some char, the cheese is melted and bubbling, and the underside is browned and crisp. Exact time depends on oven and stone temperature.

Finish and serve: Remove pizza to a cutting board. Let rest 2–3 minutes, then slice into 8 large slices. Optionally brush the crust edge lightly again with a bit of olive oil for sheen and sprinkle a little extra Parmesan. Serve hot.