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Cheese Round Pizza Recipe

Name: Royal Barbecue Pizzas Cheese Round Pizza Recipe
Cook time: 2 h
Total time: 2 h
Yield: 3 servings
Cuisine: Italian
Ingredients: 3 cups All-purpose flour; 1.25 cups Warm water; 2 tsp Active dry yeast; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Sugar; 1 cups Canned crushed tomatoes; 1 tbs Tomato paste; 1 tsp Olive oil; 1 tsp Garlic (minced); 1 tsp Dried oregano; 0.5 tsp Dried basil; 0.5 tsp Salt; 0.25 tsp Black pepper; 4 cups Low-moisture mozzarella (shredded); 0.25 cups Parmesan cheese (freshly grated); 1 tbs Olive oil (for brushing); 1 tbs Semolina or cornmeal (for dusting); 0 to taste Red pepper flakes; 6 to taste Fresh basil leaves (optional)

Inspired by Royal Barbecue Pizza

Time2h

Serves3

Cheese only.

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Ingredients

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Dough

3 cups 00 bread flour

1 1/4 cups Warm water

2 tsp Active dry yeast

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp sugar

Sauce

1 cups Canned crushed tomatoes

1 tbs Tomato paste

1 tsp olive oil

1 tsp Garlic (minced)

1 tsp Dried oregano

1/2 tsp Dried basil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Cheese & Finish

4 cups Low-moisture mozzarella (shredded)

1/4 cups Parmesan cheese (freshly grated)

1 tbs Olive oil (for brushing)

1 tbs Semolina or cornmeal (for dusting)

0 to taste Red pepper flakes

6 to taste Fresh basil leaves (optional)

Method

Dough

Activate yeast

In a small bowl, combine warm water (about 100–110°F / 38–43°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Make dough

In a large bowl or stand mixer bowl, combine flour and salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms, about 2–3 minutes by hand or 1–2 minutes with a dough hook.

Knead

Knead the dough on a lightly floured surface or with the mixer for 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 additional tablespoons flour.

First rise

Oil a clean bowl lightly with olive oil. Place dough in the bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 60–90 minutes, or until doubled in size.

Shape

After rising, punch the dough down and transfer to a lightly floured surface. Shape into a tight ball and let rest 10 minutes. Then using your hands, stretch or roll into a round about 12 inches in diameter (for a single 12-inch pizza). If making two smaller pizzas, divide dough in half and portion accordingly.

Sauce

Prepare quick pizza sauce by combining the crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, and black pepper in a bowl. Stir until smooth. Taste and adjust seasoning. No cooking required for a short 1–2 teaspoon-per-cup consistency; if you prefer, simmer sauce in a small saucepan 8–10 minutes to concentrate flavor and thicken slightly, then cool before using.

Assemble & Bake

Preheat oven

Place a pizza stone or inverted baking sheet on the middle rack of your oven. Preheat oven to 500°F (260°C) for at least 30 minutes so the stone is thoroughly heated. If using a pizza steel, same procedure applies. If your oven doesn't reach 500°F, preheat to its highest temperature.

Prepare peel or pan

Lightly dust a pizza peel or the back of a baking sheet with semolina or cornmeal to prevent sticking.

Transfer the stretched dough to the prepared peel or parchment. Lightly brush the outer 1/2-inch rim of the dough with 1 tablespoon olive oil to encourage browning and create a barrier for the sauce.

Spread an even layer of the prepared tomato sauce over the dough, leaving the outer rim (crust) clear — use about 1/2 to 3/4 cup sauce for a 12-inch pizza depending on how saucy you like it.

Evenly distribute the shredded mozzarella over the sauced dough so the cheese covers the center edge to edge but not piling too high. Sprinkle the grated Parmesan over the top. If you like, add a light pinch of red pepper flakes to taste.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden-brown and the cheese is bubbly with some light browning. Bake time will vary with oven temperature and stone/steel heat retention; watch closely after 6 minutes.

Finish

Remove pizza from oven and transfer to a cutting board. Brush the crust lightly with a little more olive oil if desired. Scatter fresh basil leaves on top if using. Let rest 2–3 minutes to set the cheese, then slice and serve.