Cheese Pizza Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in sugar and sprinkle active dry yeast over the surface. Let sit 5–10 minutes until foamy.

In a large mixing bowl combine 2 1/2 cups of the flour and salt. Make a well in the center.

When yeast is foamy, add olive oil and pour mixture into the flour well. Stir with a wooden spoon or dough hook until a shaggy dough forms. If too sticky, add remaining 1/2 cup flour a little at a time.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or knead 5 minutes on medium speed with a stand mixer).

Lightly oil a clean bowl. Place dough in bowl, turn to coat with oil, cover with plastic wrap or a damp kitchen towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

After rising, punch dough down and transfer to a lightly floured surface. Shape into a ball and let rest 10 minutes to relax the gluten before shaping.

While dough is rising, make the sauce. Heat 1 tsp olive oil in a small saucepan over medium-low heat. Add minced garlic and sauté 20–30 seconds until fragrant, careful not to brown.

Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Stir to combine and bring to a gentle simmer.

Simmer uncovered for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat and let cool to room temperature before using on the pizza.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it on the lowest rack while preheating. If using a baking sheet, turn it upside down and place in the oven to heat, or prepare a sheet with semolina/cornmeal.

Dust a pizza peel or the back of a baking sheet with semolina or cornmeal. On a lightly floured surface, stretch or roll dough into a 12-inch round (or desired shape) about 1/4-inch thick, leaving a slightly thicker rim for the crust.

Transfer stretched dough to the prepared peel or sheet. Brush the outer edge lightly with 1 tablespoon olive oil to encourage browning.

Spread an even layer of the cooled tomato sauce over the dough, leaving a 1/2-inch border. Use about 3/4 to 1 cup of sauce depending on preference.

Evenly sprinkle 2 cups shredded mozzarella over the sauce, then dust with grated Parmesan.

Slide the pizza onto the preheated stone or baking surface. Bake for 8–12 minutes, rotating halfway if necessary, until the crust is golden and cheese is bubbling and starting to brown in spots.

If you like extra browning on the cheese, finish with a 1–2 minute broil—watch constantly to avoid burning.

Remove pizza from oven and let rest 3–5 minutes on a cutting board. Tear or chop fresh basil and scatter over the top if using. Grind a little cracked black pepper to taste. Slice and serve.