Cheese Pizza Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in the granulated sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy and fragrant.

In a large mixing bowl, combine the all-purpose flour and fine sea salt. Make a well in the center.

When the yeast is foamy, add it and the extra-virgin olive oil to the flour. Stir with a wooden spoon until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky. Alternatively, knead with a stand mixer fitted with a dough hook on medium speed for 6–7 minutes.

Form the dough into a ball and place it in a lightly oiled bowl, turning once to coat. 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 1½ hours.

Punch down the dough gently and divide it into two equal portions for two 12-inch pizzas or keep whole for one large pizza. Let rest 10 minutes before shaping.

While the dough rises, prepare the sauce. Mince the garlic clove finely.

Heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add the minced garlic and sauté briefly (about 20–30 seconds) until fragrant but not browned.

Add the canned crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, 10–15 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using so it doesn't make the dough soggy.

Preheat your oven and pizza stone or baking sheet: place a pizza stone or inverted baking sheet in the oven and preheat to 500°F (260°C) for at least 30 minutes. If your oven does not reach 500°F, preheat to its highest setting.

If you divided the dough, shape one portion on a lightly floured surface. Use your fingertips to press and stretch the dough into a 12-inch circle, leaving a slightly thicker rim. If using the whole dough, shape to desired size.

Lightly dust a pizza peel or another inverted baking sheet with cornmeal or semolina to prevent sticking. Transfer the shaped dough to the peel.

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

Spread about 3/4 to 1 cup of the prepared sauce evenly over the dough, leaving the outer rim bare.

Evenly distribute about 1½ cups shredded mozzarella over the sauced dough, reserving the remainder for the second pizza or for topping more thickly if desired. Sprinkle about 1/4 cup freshly grated Parmesan over the mozzarella.

Slide the pizza onto the preheated stone or baking sheet. Bake 8–12 minutes, rotating halfway through if necessary, until the crust is golden and the cheese is bubbling and beginning to brown in spots. Baking time will vary with oven temperature and thickness of the crust.

Remove the pizza from the oven and let rest 2–3 minutes. If using, scatter fresh basil leaves over the top. Slice and serve hot. Repeat assembly and baking for the remaining dough and ingredients.