Classico Cheese Pizza Recipe

Proof the yeast

In a small bowl, whisk warm water (110-115°F / 43-46°C) with 1 tsp sugar. Sprinkle in yeast and let sit 5-10 minutes until foamy.

Mix dry ingredients

In a large bowl, whisk bread flour and salt together until evenly distributed.

Combine wet and dry

Make a well in the center of the flour, add the yeast mixture and 1 tbsp olive oil. Stir until a shaggy dough forms.

Knead dough

Turn dough onto a lightly floured surface and knead 8-10 minutes until smooth and elastic; you should see a light sheen and the dough passes the windowpane test.

First rise

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place for 60-90 minutes, or until doubled.

Divide and rest

Punch down the dough, divide into a single ball (or two smaller discs if preferred), cover and rest 15 minutes to relax gluten before shaping.

In a small saucepan, warm 1 teaspoon of olive oil over medium heat (optional). Add minced garlic and sauté 30-60 seconds until fragrant.

Stir in crushed tomatoes, oregano, basil, salt, and sugar. Simmer 10-15 minutes to meld flavors; adjust seasoning to taste.

If desired, blend briefly for a smoother sauce and set aside to cool slightly before use.

Preheat oven to 475°F (245°C). If using a pizza stone, place it on a rack and let it heat during the oven preheat.

Gently shape the dough into a 12-inch round by hand, leaving a slightly thicker rim for the crust. If using parchment, assemble on the sheet for easy transfer.

Spread a thin, even layer of sauce over the dough, leaving about 1/2 inch of bare crust around the edge.

Top with shredded mozzarella evenly over the sauce, then finish with grated Parmesan.

Brush the exposed crust with the olive oil to help crisp and color the edge.

Bake on the stone or sheet 12-15 minutes, or until the crust is golden and cheese is melted and bubbly.

Remove from oven and let rest 5 minutes before slicing. Slice into wedges and serve.