Medium Cheese Pizza Recipe
Our signature classic: thin, cheesy, and the crust with the perfect chew. 14".
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Ingredients
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Dough (makes one 14" thin-crust pizza)
Pizza Sauce
Cheese & Finish
Method
Dough (makes one 14" thin-crust pizza)
- 1
Activate yeast
In a small bowl, combine warm water (about 100–110°F / 38–43°C) with the sugar. Sprinkle the active dry yeast on top, stir gently, and let sit 5–8 minutes until foamy.
- 2
Mix dough
In a large bowl or stand mixer fitted with a dough hook, combine the bread flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Mix until a shaggy dough forms (about 2–3 minutes by mixer, or 4–6 minutes by hand).
- 3
Knead
If using a stand mixer, knead on medium speed 4–6 minutes until smooth and slightly elastic. If kneading by hand, transfer to a lightly floured surface and knead 6–8 minutes until smooth and springs back when gently pressed.
- 4
- 5
Deflate and rest
Punch the dough down to release air, shape into a tight ball, cover, and let rest 10 minutes to relax the gluten. This makes stretching easier.
- 6
Shape
Preheat your oven to 500°F (260°C) for at least 30 minutes with a pizza stone or heavy baking steel on the middle rack. If using a baking sheet, preheat oven to 475°F (245°C). Lightly dust a pizza peel or baking sheet with cornmeal or semolina. Stretch or roll the dough into a 14" round (about 12–14 oz dough ball), leaving a slightly thicker 1/2"–3/4" rim for the crust. Transfer the shaped dough to the prepared peel or sheet.
Pizza Sauce
- 7
Make sauce
In a small bowl, whisk together the crushed tomatoes, minced garlic, 1/2 tablespoon olive oil, dried oregano, dried basil, salt, and pepper until combined. Taste and adjust seasoning. The sauce should be bright and slightly tangy—no cooking required for a fresh classic, but you can simmer 8–10 minutes on low if you prefer a thicker, cooked sauce.
- 8
Portion sauce
Spoon about 1/2 to 2/3 cup of sauce onto the stretched dough and use the back of the spoon to spread it evenly, leaving the outer rim free for the crust (approx. 1/2"–3/4"). Don't overload—thin-crust pizzas need a light, even layer.
Cheese & Finish
- 9
Add cheese
Evenly distribute the shredded mozzarella over the sauced dough, leaving the rim clear. Sprinkle the grated Parmesan lightly over the mozzarella for an extra savory finish. Optionally, scatter a pinch (about 1/4 tsp) of crushed red pepper flakes if desired.
- 10
Brush crust
Brush the exposed crust lightly with about 1 tablespoon olive oil to promote browning and sheen during baking.
- 11
Bake
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–10 minutes, or at 475°F (245°C) for 10–13 minutes if using a sheet, until the crust is golden with some char spots and the cheese is melted and bubbling.
- 12
Rest and finish
Remove the pizza from the oven and let rest on the peel or rack 2–3 minutes. Scatter fresh basil leaves on top if using and let the residual heat wilt them. Slice into 8 slices and serve immediately.