Cheese Pizza Recipe

Activate yeast

Pour warm water into a small bowl. Stir in sugar, then sprinkle the active dry yeast over the surface. Let stand 5–10 minutes until foamy. If mixture doesn't foam, the yeast may be inactive; start over with fresh yeast.

Mix dough

In a large bowl combine the flour and salt. Make a well in the center, add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead about 6–8 minutes until smooth and elastic. Alternatively, use a stand mixer with dough hook for 4–5 minutes on medium-low.

First rise

Lightly oil a clean bowl, place the dough ball seam-side down, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 1–1.5 hours.

Shape

Punch down the risen dough and transfer to a lightly floured surface. For one 12–14 inch pizza, stretch or roll the dough into a 12–14 inch round about 1/4-inch thick, leaving a slightly thicker rim. If not baking immediately, cover and let rest 10–20 minutes to relax the gluten.

Prepare sauce

In a small bowl, whisk together crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, pepper, and sugar (if using). Taste and adjust seasoning. The sauce should be slightly thicker than canned tomatoes so it won't make the crust soggy.

Optional simmer

For a deeper flavor, simmer the sauce in a small saucepan over low heat 10–15 minutes, stirring occasionally, then cool to room temperature before using on the pizza.

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If using a home oven, highest temperature yields best crust.

Prepare baking surface

If using a peel, dust it with coarse cornmeal or flour. If using a baking sheet, lightly oil it or sprinkle with cornmeal.

Top the pizza

Transfer the stretched dough to the prepared peel or baking sheet. Brush the outer rim lightly with 1 tablespoon olive oil. Spread 1/2 to 3/4 cup of the tomato sauce evenly over the dough, leaving the rim bare. Sprinkle 1 3/4 to 2 cups shredded mozzarella evenly over the sauce, then scatter the grated parmesan on top.

Bake

Slide the pizza onto the preheated stone or put the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes until the crust is blistered and golden and the cheese is bubbling and slightly browned in spots. Baking time will vary by oven and thickness of dough.

Finish

Remove the pizza from the oven. Let rest 2–3 minutes, then scatter fresh basil leaves if using. Slice and serve hot.