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Cheese Pizza Slice Recipe

Name: Newtown Road Italian Deli & Pizzas Cheese Pizza Slice Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 3 cups all-purpose flour; 1 cups warm water (105-115°F / 40-46°C); 2 tsp active dry yeast; 1 tbs olive oil; 1 tsp salt; 1 tsp sugar; 1 cups canned crushed tomatoes; 1 tsp olive oil; 1 tsp garlic (minced); 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 0.25 tsp black pepper; 0.5 tsp sugar (optional, to taste); 2 cups mozzarella cheese (shredded, whole-milk preferred); 0.25 cups parmesan cheese (grated); 1 tsp olive oil (for brush); 0.25 tsp dried oregano (for sprinkle); 0.125 tsp crushed red pepper (optional); 1 tbs cornmeal or semolina (for dusting); 1 to taste pizza stone or baking sheet

Inspired by Newtown Road Italian Deli & Pizza

Time2h

Serves8

Make Cheese Pizza Slice Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough

3 cups 00 bread flour

1 cups warm water (105-115°F / 40-46°C)

2 tsp Active dry yeast

1 tbs olive oil

1 tsp Celtic sea salt

1 tsp sugar

Sauce

1 cups canned crushed tomatoes

1 tsp olive oil

1 tsp Garlic (minced)

1 tsp Dried oregano

1 tsp dried basil

1 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp sugar (optional, to taste)

Topping

2 cups mozzarella cheese (shredded, whole-milk preferred)

1/4 cups Parmesan cheese (grated)

1 tsp olive oil (for brush)

1/4 tsp dried oregano (for sprinkle)

1/8 tsp crushed red pepper (optional)

Tools & finishing (not eaten)

1 tbs cornmeal or semolina (for dusting)

1 to taste pizza stone or baking sheet

Method

Dough

Proof yeast

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl, combine flour and salt. Make a well in the center, add the foamy yeast mixture and olive oil.

Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 4–5 minutes.

Form into a ball, lightly oil the bowl, place dough back in bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.

After rising, punch down the dough and divide if making multiple pies. For a single large 12–14" pizza or several slices, shape as needed. Let rest 10 minutes before shaping.

Sauce

While dough rises, make the sauce: heat 1 tsp olive oil in a small saucepan over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown).

Add crushed tomatoes, dried oregano, dried basil, salt, black pepper, and optional sugar. Stir and simmer gently 10–12 minutes to meld flavors, stirring occasionally. Remove from heat and let cool slightly.

Taste and adjust seasoning. The sauce should be slightly thickened and not watery so it won't make the crust soggy.

Assemble & Bake

Preheat oven to 500°F (260°C) or as hot as your oven will go. If using a pizza stone, place it on the middle rack while preheating for at least 30 minutes. If using a baking sheet, lightly oil it and dust with cornmeal or semolina.

On a lightly floured surface, stretch or roll the dough into desired pizza shape. For a single slice portion, aim for a 10–12" round and cut into slices after baking; for by-the-slice service, shape to the tray size used.

Transfer shaped dough to a pizza peel dusted with cornmeal (or the prepared baking sheet). Brush the rim lightly with 1 tsp olive oil for a golden crust.

Spread an even layer of tomato sauce over the dough, leaving a 1/2" border for the crust. Use about 1/2 to 3/4 cup sauce for a 12" pizza (adjust to coverage preference).

Evenly distribute shredded mozzarella over the sauce, using about 2 cups for a 12" pizza. Sprinkle grated parmesan on top and finish with a light sprinkle of dried oregano and optional crushed red pepper.

Slide pizza onto the preheated stone or place baking sheet in the oven. Bake 8–12 minutes, rotating halfway through if necessary, until crust is golden and cheese is bubbly and beginning to brown.

If you prefer a slightly charred top, move pizza to the top rack for the last 1–2 minutes while watching carefully.

Remove pizza from oven. Let rest 2–3 minutes, then slice into desired number of slices (for a single slice serving, cut into 8 and serve one).

Finish with an optional light drizzle of olive oil, extra grated parmesan, and an extra pinch of dried oregano or crushed red pepper to taste.