Cheese Pizza Recipe

Activate yeast

In a small bowl, combine warm water (1.5 cups), active dry yeast (2 tsp) and sugar (1 tsp). Stir briefly and let sit for 5–10 minutes until foamy.

Mix dough

In a large bowl or the bowl of a stand mixer, combine 3.5 cups flour and 1.5 tsp salt. Make a well, add the foamy yeast mixture and 2 tbsp olive oil. Mix with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic (or knead in mixer on low for 6–7 minutes). If dough is too sticky, add up to 2 tbsp more flour, a tablespoon at a time.

First rise

Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 1–1.5 hours, or until doubled in size.

Divide and rest

Punch down the dough and divide into two equal portions for two 12-inch pizzas (or keep whole for one large pizza). Shape into balls, lightly oil, cover, and let rest 20–30 minutes before stretching.

While the dough is rising, make the sauce. Heat 1 tsp olive oil in a small saucepan over medium heat. Add 2 cloves minced garlic and sauté 30 seconds until fragrant (do not let brown).

Add 1 cup crushed tomatoes and 2 tbsp tomato paste. Stir to combine, then add 1 tsp dried oregano, 1 tsp dried basil, 0.5 tsp sugar (optional), 0.5 tsp salt and 0.25 tsp black pepper. Simmer on low for 10–12 minutes to blend flavors. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C) at least 30 minutes before baking. If using a pizza stone, place stone on the middle rack while preheating. If using a baking sheet, preheat the sheet upside down in the oven.

On a lightly floured surface, press or stretch one dough ball into a 12-inch round. For a crispier bottom, dust a pizza peel or inverted baking sheet with 1 tbsp semolina or cornmeal to prevent sticking.

Transfer the stretched dough to the prepared peel or sheet. Brush the outer 1/2-inch rim lightly with olive oil to promote browning.

Spread about 1/2 to 3/4 cup of the sauce evenly over the dough, leaving the rim uncovered. Use more or less sauce to taste.

Evenly scatter 1.5 cups shredded mozzarella over the sauced dough (for partial topping) or use the full 3 cups if you prefer extra cheese. Sprinkle about 2 tbsp grated Parmesan over the mozzarella.

Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbly and lightly blistered. Baking time will vary with oven and thickness of dough.

Remove pizza from oven. Let rest 2–3 minutes, then sprinkle with torn fresh basil leaves (optional), drizzle 1 tsp olive oil, and finish with a pinch (about 1/4 tsp) coarse salt if desired.

Slice the pizza into 8 slices and serve hot. For a create-your-own option, add toppings such as pepperoni, mushrooms, bell peppers, onions, olives or cooked sausage before baking; adjust cheese amount and bake time as needed.

Leftover pizza can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a hot oven or skillet for best texture.