Cheesy Cheese Pizza Recipe

Activate yeast and mix dough

In a medium bowl combine warm water (about 105-115°F / 40-45°C) with the sugar and instant dry yeast. Stir gently and let sit 5 minutes until foamy. In a large mixing bowl whisk together the flour and salt. Make a well, add the foamy yeast mixture and 1 tablespoon olive oil. Mix with a spoon until a shaggy dough forms.

Knead and rest

Turn the dough onto a lightly floured surface and knead for 6-8 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low for 4-5 minutes. Shape into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rest in a warm place for 30-45 minutes, until doubled in size.

Preheat oven and prepare pan

Place a pizza stone or an inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If you prefer a lower temperature, preheat to 475°F (245°C) and allow the stone/pan to heat thoroughly. Lightly dust a pizza peel or baking sheet with cornmeal or semolina to prevent sticking.

Divide and shape

Punch down the risen dough to release air. Divide into two equal portions for two individual pizzas (about 8-10 inches each) or keep whole for one large individual-style pizza. On a lightly floured surface, press each portion into a 8-10 inch round. Use your fingers to push a slightly thicker rim to form a crust. If dough resists, let rest 5 minutes and continue.

Assemble pizzas

Place the shaped dough onto the prepared peel or baking sheet dusted with cornmeal. Lightly brush the crust edge with 1 teaspoon olive oil (or melted butter for a richer finish). Spread about 1/2 cup pizza sauce evenly over each dough, leaving the rim uncovered. Sprinkle 1 cup shredded mozzarella evenly over each pizza (adjust to taste). Distribute a heaping tablespoon of shredded provolone and sprinkle a tablespoon of grated Parmesan across each pizza. If using garlic powder, dust a light pinch over the sauce. Finish with a sprinkle of dried oregano and a pinch of crushed red pepper flakes if desired.

Bake

Slide the pizza (on the peel) onto the preheated stone or transfer the baking sheet to the oven. Bake at 500°F (260°C) for 7-10 minutes, or until the crust is golden and cheese is bubbling and lightly browned. If using 475°F, bake 9-12 minutes. Rotate halfway through for even browning.

Finish and garnish

Remove the pizza from the oven and let rest 1-2 minutes. Sprinkle with remaining Parmesan, tear fresh basil leaves over the top if using, and brush the crust lightly with melted butter for sheen and flavor if desired. Slice into 6-8 slices and serve immediately.

Prepare the chosen side according to its package or recipe (e.g., toss a side salad with dressing, or bake/fry fries). Time the side so it is ready when the pizza comes out of the oven.

Plate one individual pizza with the chosen side. Add either a freshly baked chocolate chip cookie or a wagon wheel on the side or wrapped for takeaway.

Serve while hot. Offer extra crushed red pepper, grated Parmesan, and dried oregano at the table for guests to add to taste.