Cheese Pizza Recipe

Activate yeast

Place warm water (about 105–115°F / 40–46°C) in a measuring cup. Stir in sugar and sprinkle the instant dry yeast over the surface. Let sit 5 minutes until foamy. (If using truly instant yeast, mixing directly with flour is acceptable; this step ensures activity.)

Mix dough

In a large bowl or stand mixer fitted with a dough hook, combine flour, salt, and yeast (if not already added to water). Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until ingredients come together into a shaggy dough, about 2–3 minutes on low speed or by hand.

Knead

Knead the dough for 6–8 minutes by hand on a lightly floured surface or 4–5 minutes in the stand mixer, until smooth, slightly tacky, and elastic.

First rise

Lightly oil a large bowl with a bit of olive oil. Place dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Shape dough

Punch down the risen dough and divide into 2 equal portions for two 12-inch pizzas (or keep whole for one large pizza). Let the divided dough rest 10–15 minutes to relax the gluten.

While the dough is rising, make the sauce. In a small saucepan, heat 1 tablespoon olive oil over medium-low heat. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and optional sugar. Stir to combine and simmer gently for 10–12 minutes to meld flavors, stirring occasionally. Remove from heat and let cool to room temperature before using.

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack if available. Preheat oven to 500°F (260°C) for at least 30 minutes so the stone/sheet is very hot. If your oven doesn't reach 500°F, preheat to its highest setting.

Shape and top

On a lightly dusted surface with flour or cornmeal, stretch or roll one portion of dough into a 12-inch circle, leaving a slightly thicker edge for the crust. Transfer the dough to a pizza peel or an inverted baking sheet dusted with cornmeal or flour. Brush the outer crust lightly with the 1 tablespoon olive oil reserved for brushing. Spread about 1/2 cup of the cooled tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle 1¼ cups shredded mozzarella evenly over the sauce, then scatter about 2 tablespoons grated Parmesan. Repeat for the second pizza if making two.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake for 8–12 minutes at 500°F (260°C), rotating once halfway through, until the crust is golden and cheese is bubbling with light browning. Bake time may vary depending on oven and stone; watch closely during final minutes.

Finish and serve

Remove pizza from oven. Let rest 2–3 minutes, then sprinkle the remaining 1/2 teaspoon dried oregano or basil and an additional pinch of grated Parmesan if desired. Slice and serve hot. Repeat shaping and baking for remaining dough portion.