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 5–10 minutes until foamy.

In a large mixing bowl combine the flour and salt. Make a well in the center.

When yeast is foamy, add yeast mixture and 2 tablespoons olive oil to the flour. Mix with a spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 tablespoons more flour.

Shape dough into a ball, coat lightly with a thin film of olive oil, place in a clean bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–90 minutes.

After rising, punch dough down gently and divide if making more than one pizza (this recipe yields one 12–14-inch pizza). Let rest 10 minutes before shaping.

While dough is rising, make the sauce. In a small saucepan, warm 1 teaspoon olive oil over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned.

Add crushed tomatoes, dried oregano, salt, and black pepper. Stir to combine and simmer gently 8–10 minutes to thicken slightly, stirring occasionally.

Remove from heat, stir in 1 tablespoon finely chopped fresh basil, taste and adjust salt or pepper. Let cool to room temperature before using.

Position an oven rack in the highest third of the oven and place a pizza stone or overturned heavy baking sheet on the rack. Preheat oven to 500°F (260°C) for at least 30 minutes to thoroughly heat the stone.

On a lightly floured surface, stretch or roll the rested dough into a 12–14 inch round, keeping a slightly thicker edge for the crust. Transfer the shaped dough to a piece of parchment paper or a well-floured pizza peel.

Spread an even layer of the cooled tomato-basil sauce over the dough, leaving a 1/2-inch border for the crust. Use about 3/4 cup of sauce (reserve any extra).

Distribute the 10 oz mozzarella evenly over the sauced dough. For a classic look, use slices with small gaps so the sauce peeks through.

Slide the pizza (on parchment, if using) onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, rotating once after 5–6 minutes, until the crust is golden with some blistering and the cheese is melted and slightly browned in spots.

Remove pizza from oven and transfer to a cutting board. Immediately scatter fresh basil leaves over the hot pizza, drizzle with 1 tablespoon extra-virgin olive oil, and sprinkle with 1/4 teaspoon coarse salt. Let rest 2–3 minutes, then slice and serve.