Cheese Pizza Recipe

Proof yeast

Combine warm water (about 105–115°F / 40–46°C), sugar, and instant dry yeast in a small bowl. Stir and let sit 5 minutes until foamy. If mixture does not foam, the yeast may be inactive—start again with fresh yeast.

In a large mixing bowl, whisk together flour and salt. Make a well in the center.

Add the foamy yeast mixture and 1 tablespoon of olive oil to the flour. Mix with a spoon until a shaggy dough forms, then turn out onto a lightly floured surface.

Knead the dough by hand about 8–10 minutes until smooth, elastic and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour a little at a time.

Form the dough into a ball. Lightly oil a clean bowl with remaining 1 tablespoon olive oil, place the dough ball in the bowl and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place for 1 to 1¼ hours, or until doubled in size.

Once risen, gently punch the dough down and transfer to a lightly floured surface. Divide if making multiple pizzas (this recipe makes one 12–14 inch pizza). Let rest 10 minutes to relax the gluten, then stretch or roll into a 12–14 inch round. If using a pizza peel or baking sheet, dust it with cornmeal or semolina before transferring the shaped dough.

While dough rises, make the sauce. In a small saucepan or bowl, combine crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, sugar, salt, pepper and 1 teaspoon olive oil.

Warm over low heat for 8–10 minutes to meld flavors, stirring occasionally. Taste and adjust salt, pepper or sugar. Remove from heat and let cool slightly. The sauce should be relatively thick; if very watery, simmer a few minutes longer to reduce.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it on a middle rack while preheating for at least 30 minutes. If using a baking sheet, preheat the oven with the sheet inside or use a well-oiled sheet.

Lightly brush or drizzle 1 teaspoon olive oil over the stretched dough, leaving a small rim for the crust. Spread the prepared tomato sauce evenly over the dough with the back of a spoon, leaving a 1/2-inch border.

Evenly sprinkle shredded mozzarella over the sauce, distributing to your preference. Finish with grated Parmesan.

If using a pizza peel, slide the pizza onto the preheated stone. If on a baking sheet, place the sheet in the oven. Bake 8–12 minutes until the crust is golden and blistered in spots and cheese is melted and bubbling. Baking time will vary by oven and whether you used a stone or sheet—watch closely after 7 minutes.

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves over the top if using and drizzle a little olive oil. Slice and serve hot.