Small Cheese Pizza Recipe
Our signature classic: thin, cheesy, and the crust with the perfect chew. 10".
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Ingredients
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Dough
Sauce
Cheese & Finish
Method
Dough
- 1
Activate and mix
In a large bowl combine 1 cup (240 ml) lukewarm water (about 100–105°F / 38–40°C) with 1 tsp instant yeast and 1/2 tsp sugar. Stir briefly and let sit 2 minutes. Add 2.5 cups bread flour, 1 tsp salt and 1 tbsp olive oil. Mix with a spatula until the dough mostly comes together.
- 2
Knead
Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly tacky but not sticky. If dough is too sticky, sprinkle up to 1–2 tbsp more flour; if too dry, wet your hands and knead briefly.
- 3
- 4
Shape for pizza
Gently deflate the dough and transfer to a lightly floured surface. Form into a tight ball and let rest for 10 minutes. Then press from the center outward with your fingers to form a 10" round, leaving a slightly thicker 1/2" rim for the crust. Stretch gently with your hands until it reaches a 10" diameter and an even thickness for a thin crust.
Sauce
- 5
Prepare quick sauce
Place 1/2 cup crushed tomatoes in a small bowl. Mince 1 garlic clove and add. Stir in 1/2 tsp dried oregano, 1/4 tsp dried basil, 1/4 tsp salt, a pinch of black pepper and 1/2 tsp olive oil. Mix until combined and taste-adjust if needed. This sauce is used uncooked so keep it slightly loose — if too thick, thin with up to 1 tsp water.
Assemble & Bake
- 6
Preheat oven
Place a pizza stone or heavy baking sheet on the middle rack and preheat the oven to its highest temperature (475–525°F / 245–275°C) for at least 30 minutes so the surface is very hot.
- 7
Prepare peel or pan
If using a peel, dust it with 1 tbsp cornmeal. If using a baking sheet, lightly oil it and dust with cornmeal to prevent sticking.
- 8
Top the pizza
Transfer the stretched 10" dough to the prepared peel or pan. Spread about 1/3 cup of the prepared tomato sauce evenly over the dough, leaving the 1/2" rim. Sprinkle 1 3/4 cups shredded whole milk mozzarella evenly over the sauce, then scatter 2 tbsp grated Parmesan on top. Drizzle or brush 1/2 tsp olive oil over the exposed crust edge.
- 9
Bake
Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes, rotating halfway if needed, until the crust is golden and blistered and cheese is melted and bubbling. Exact time depends on oven temperature — higher temp and hot stone will yield crispier crust in ~8–9 minutes.
- 10
Finish
Remove pizza from oven. Let rest 1–2 minutes, then sprinkle fresh basil leaves if using. Slice into 6 slices and serve hot.