Slice Cheese Pizza Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–7 minutes until foamy.

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

Add the foamy yeast mixture and 1 tablespoon olive oil to the flour. Mix with a spoon until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook on medium speed 4–5 minutes.

Place dough in a lightly oiled bowl, cover with plastic wrap or a towel, and let rise in a warm place for 45–60 minutes, or until doubled in size.

Once risen, punch dough down and lightly stretch or roll into a rectangular or round pizza about 12–14 inches long and 10–12 inches wide, aiming for a thin-to-medium thickness suitable for a large slice-style pizza.

While the dough rises, make the sauce. In a small saucepan over medium heat, add 1 teaspoon olive oil and the minced garlic; sauté 20–30 seconds until fragrant but not browned.

Add the crushed tomatoes and tomato paste, stirring until combined. Stir in dried oregano, dried basil, salt, and black pepper. Simmer gently for 8–10 minutes to thicken slightly, stirring occasionally. Remove from heat and let cool slightly.

Taste and adjust seasoning. The sauce should be slightly concentrated — not watery — so it won't make the crust soggy.

Preheat oven to 500°F (260°C). If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, preheat the sheet or line it with parchment and lightly oil.

If needed, press or roll the shaped dough to final dimensions (12–14 in). Transfer dough to a pizza peel dusted with flour/cornmeal or to the prepared baking sheet. Brush the dough edge lightly with 1 teaspoon olive oil to promote browning.

Spread an even layer of tomato sauce over the dough, leaving a 0.5–1 inch border for the crust. Use about 3/4 cup sauce for a thinner slice-style coverage (adjust to preference).

Evenly sprinkle the shredded mozzarella over the sauce (about 2 cups). Finish with grated Parmesan sprinkled evenly and a light pinch of dried oregano over the cheese. Add red pepper flakes if using.

Slide the pizza onto the hot stone or place the sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, rotating once halfway, until the crust is golden and cheese is bubbly with small brown spots. Baking time will vary by oven and thickness — watch closely after 7 minutes.

Remove pizza from oven and let rest 3–5 minutes on a cutting board. This helps the cheese set and makes slicing easier.

Slice into 4 large triangular slices (or 6–8 smaller slices) and serve hot with extra red pepper flakes or oregano on the side.