Cheese Pizza Recipe

Mix and Proof

In a large bowl, combine 1 cup warm water (about 105–115°F) with 1 tsp sugar and 1 tsp instant dry yeast. Stir and let sit 3–5 minutes until foamy. Add 1 tbs olive oil and 1 tsp fine sea salt to the yeast mixture.

Form Dough

Add 3 cups all-purpose flour to the bowl, one cup at a time, mixing with a wooden spoon or dough hook until a shaggy dough forms. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with a dough hook 4–5 minutes). If dough is sticky, add up to 2 tbs more flour; if too dry, add a teaspoon of water at a time.

First Rise

Lightly oil a clean bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap or a damp cloth and let rise in a warm place until doubled, about 45–60 minutes.

Shape Dough

After rising, punch down the dough and transfer to a surface dusted with semolina or cornmeal. Using your hands, press and stretch the dough into a 12" round, leaving a slightly thicker rim for the crust. Transfer to a pizza peel or a parchment-lined baking sheet or pizza pan.

While the dough is rising, make the sauce. In a small saucepan, heat 1 tsp olive oil over medium heat. Add 1 clove minced garlic and sauté 30 seconds until fragrant (do not brown). Add 1 cup crushed tomatoes and 1 tbs tomato paste and stir to combine.

Stir in 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/4 tsp black pepper and 1/2 tsp sugar (if using). Simmer on low for 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, preheat the oven and place the sheet inside to warm.

Spread sauce: Spoon 1/2 to 3/4 cup of the tomato sauce onto the stretched dough, leaving a 1/2"–1" border for the crust. Use the back of the spoon to spread evenly.

Add cheese: Scatter or arrange 8 oz fresh mozzarella evenly over the sauce. Sprinkle 2 tbs grated Parmesan over the top. Drizzle 1 tsp olive oil lightly over the cheese.

Bake: Transfer the pizza to the preheated stone or baking sheet. Bake on the bottom/center rack for 8–12 minutes, until the crust is golden and the cheese is bubbly and lightly browned. Baking time will vary by oven and thickness of the dough.

Finish & Serve: Remove pizza from oven. Let rest 1–2 minutes, then scatter fresh basil leaves on top and sprinkle red pepper flakes if desired. Slice and serve hot.