Cheese Pizza Recipe

Activate the yeast

In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for 5–10 minutes until the mixture is frothy.

Make the dough

In a large mixing bowl, combine flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.

Transfer the dough to a floured surface and knead for about 8–10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1–1.5 hours, or until doubled in size.

Cook the sauce

In a saucepan over medium heat, add olive oil and sauté the minced garlic for about 1 minute until fragrant.

Add the crushed tomatoes, oregano, salt, pepper, and sugar. Stir to combine and simmer for 15–20 minutes, stirring occasionally. Remove from heat and set aside.

Preheat oven

Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside to heat up.

Punch down the risen dough and transfer it to a lightly floured surface. Roll it out into a 12-inch circle (or desired shape and thickness).

Transfer the dough onto a piece of parchment paper. Spread about 3/4 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch border around the edges.

Sprinkle the shredded mozzarella cheese evenly over the sauce. Add Parmesan cheese and basil leaves if desired.

Carefully slide the parchment with the pizza onto the preheated stone or baking sheet. Bake for 12–15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.

Remove the pizza from the oven, let it cool for 2–3 minutes, then slice and serve.