Cheese Pizza Recipe

Proof the yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit until foamy, about 5–10 minutes. If it does not foam, the yeast may be inactive — start again with fresh yeast.

Mix the dough

In a large bowl, combine the flour and salt. Make a well in the center and pour in the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 7–10 minutes. If dough is overly sticky, add flour 1 tablespoon at a time. The dough should be slightly tacky but manageable.

Place the dough in a lightly oiled bowl, turning once so it is coated in oil. Cover with plastic wrap or a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours.

After the first rise, punch the dough down gently to release air. Transfer to a lightly floured surface and divide if making more than one pizza (this recipe makes one 12–14 inch pizza). Shape into a ball, cover, and let rest 10 minutes before stretching.

While the dough rises, make the sauce. In a small saucepan, warm 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté just until fragrant, about 30 seconds — do not brown.

Add the crushed tomatoes (or passata), dried oregano, dried basil, salt, black pepper, and the optional 1/2 teaspoon sugar. Stir to combine and bring to a gentle simmer. Reduce heat to low and simmer uncovered for 10–12 minutes to blend flavors and thicken slightly. Taste and adjust seasoning.

Remove from heat and let cool slightly. The sauce can be used warm or at room temperature — it will continue to thicken as it cools.

Position a rack in the lower third of your oven and preheat the oven to 500°F (260°C) for at least 30 minutes before baking. If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, invert it and preheat as well for a crisper crust.

Prepare your work surface by sprinkling 1 tablespoon coarse cornmeal or flour on a pizza peel or inverted baking sheet to prevent sticking.

On a lightly floured surface, stretch or roll the rested dough into a 12–14 inch round. For a slightly thicker edge, leave a 1/2–3/4 inch rim. Transfer the stretched dough to the prepared peel or inverted baking sheet dusted with cornmeal.

Brush the dough edge lightly with 1 tablespoon olive oil to promote browning.

Spread an even layer of the prepared pizza sauce over the dough, leaving the rim clear. Use about 3/4 to 1 cup of sauce depending on how saucy you like it.

Scatter the shredded mozzarella evenly over the sauce, using about 2 cups. If using, sprinkle the grated Parmesan lightly over the mozzarella.

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) until the crust is golden and the cheese is bubbling and developing light brown spots, about 8–12 minutes. Ovens vary — begin checking at 7 minutes if your oven runs hot.

If desired, during the last minute of baking you can switch the oven to broil (watch carefully) to get additional blistering on the cheese and crust. Remove immediately if any burning occurs.

When baked, remove the pizza from the oven and let rest 2–3 minutes on the peel or rack. Scatter fresh basil leaves on top if using and slice.

Serve warm. Leftover pizza can be refrigerated in an airtight container for up to 3 days and reheated in a hot oven or skillet for best texture.