Round Cheese Recipe

Mix and knead

In a large bowl or stand mixer bowl, combine warm water and sugar, then sprinkle yeast over the surface. Let sit 2–3 minutes until foamy. Add flour, salt, and olive oil. Mix with a dough hook or by hand until combined, then knead 6–8 minutes until smooth and elastic. Dough should be slightly tacky but not sticky; add a tablespoon of flour or water as needed.

First rise

Form the dough into a ball and place in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch down the dough gently and transfer to a lightly floured surface. For a 12" pizza, use the whole dough ball. For other menu sizes: 10" bar uses a portion sized to your desired bar thickness (approx. 10" round portion), 16" uses a larger portion or scale recipe. Let the dough rest 10 minutes covered to relax the gluten. Then press from the center outward with your fingertips to form a 12" round, leaving a slightly thicker rim for the crust. Stretch with hands or a rolling pin to final thickness.

In a small bowl combine crushed tomatoes, tomato paste, minced garlic, dried oregano, salt, pepper, and olive oil. Stir until smooth. Taste and adjust seasoning. No cooking required; this yields a bright, slightly thickened sauce. Use about 3–4 tbsp of sauce for a 12" pizza, more for larger pies.

Preheat

Preheat your oven to the highest setting possible (450–500°F / 232–260°C). If using a pizza stone, place it in the oven during preheat for at least 30 minutes. If using a pizza oven follow manufacturer's guidance.

Sauce and cheese

Place the shaped dough on a pizza peel dusted with semolina or cornmeal (or on a baking sheet). Lightly brush the rim with 1/2 tsp olive oil. Spread the sauce evenly over the dough, leaving the rim bare. Sprinkle the shredded mozzarella evenly over the sauced area, then dust with grated parmesan. If adding toppings, distribute them evenly on top of the cheese (note: menu charges +2 per topping).

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes at 500°F (adjust time for oven and pizza size): 10" bar (thin) about 8–10 minutes; 12" standard 10–12 minutes; 16" large 10–14 minutes. Bake until crust is golden and cheese is bubbly and slightly browned.

Finish

Remove pizza from oven and let rest 1–2 minutes. Sprinkle with remaining optional dried oregano/basil. Slice: menu portions are 10" Bar = 4 pieces; 12" Small = 6 pieces; 16" Large = 8 pieces. Serve hot.

To scale dough for different menu sizes: for a 10" bar portion reduce dough ball to ~60–65% of the 12" recipe (yields a slightly thinner bar shape); for a 16" increase to ~150–160%. Adjust cheese and sauce quantities proportionally: 12" uses ~8 oz mozzarella; 10" bar about 6 oz; 16" about 12–14 oz. Menu pricing indicates base cheese price (9 for 10" bar, 11 for 12", 15 for 16") and add 2 per topping.