Cheese Pizza Recipe

Activate and mix

In a large bowl, stir the warm water, sugar, and yeast. Let sit 5 minutes until foamy. Add olive oil, flour, and salt. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. (If using a stand mixer, knead on medium-low for 5–6 minutes.) If dough is sticky, add up to 2 tablespoons more flour, 1 tablespoon at a time.

First rise

Shape dough into a ball, coat lightly with olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 1 to 1½ hours, until doubled in size.

Shape

Punch down the dough, transfer to a lightly floured surface, and let rest 5 minutes. Form dough into a 12-inch round by pressing and gently stretching with your fingers or using a rolling pin. Transfer to a pizza peel or baking sheet dusted with cornmeal or flour.

Prepare sauce

While the dough rises, make the sauce: in a small saucepan, heat 1 teaspoon olive oil over medium-low heat and add the minced garlic. Cook 30 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and sugar if using. Stir and simmer gently 10–12 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool slightly.

Optional blending

If you prefer a very smooth sauce, briefly puree with an immersion blender or in a countertop blender. Otherwise leave it slightly chunky.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you have a pizza steel, use that for best crust results.

Top the pizza

Brush the dough edge lightly with 1 teaspoon olive oil. Spread 3/4 to 1 cup of the sauce evenly over the dough, leaving a 1/2- to 1-inch border for the crust. Sprinkle 1 3/4 to 2 cups shredded mozzarella evenly over the sauce. Sprinkle the grated Parmesan on top and a pinch of dried oregano and crushed red pepper if using.

Bake

Using the peel or baking sheet, slide the pizza onto the preheated stone or sheet. Bake 8–12 minutes until the crust is golden brown and cheese is bubbling and beginning to brown in spots. Baking time will vary with oven temperature and thickness of the crust—watch closely after 7 minutes.

Finish

Remove pizza from oven and let rest 2–3 minutes. Brush the crust edge with a little additional olive oil if desired and sprinkle the remaining 1/4 teaspoon dried oregano. Slice and serve hot.

If using nonstick spray, spray your peel or baking sheet before dusting with cornmeal. Makes one 12-inch cheese pizza. Leftover pizza can be reheated in a 375°F (190°C) oven 6–8 minutes or in a skillet over medium heat for a crisp crust.