Cheese Pizza Recipe

Activate yeast

Pour warm water (about 105–115°F / 40–46°C) into a small bowl. Stir in sugar and sprinkle yeast over the surface. Let sit 5–10 minutes until foamy.

Mix dough

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

Knead

Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic. Alternatively, knead with a stand mixer and dough hook on medium speed for 6–7 minutes.

First rise

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

Shape dough

Punch down the risen dough and transfer to a lightly floured surface. For one 12–14-inch pizza, press or roll dough into a 12–14-inch circle, leaving a slightly thicker edge for the crust. If making two smaller pizzas, divide dough in half and shape accordingly.

Prepare sauce

In a small saucepan, warm olive oil over medium-low heat. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, salt, pepper and sugar. Stir to combine.

Simmer

Bring sauce to a gentle simmer, reduce heat to low, and cook 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust salt or sugar as needed. Remove from heat and let cool slightly.

Optional blend

If you prefer a very smooth sauce, blend briefly with an immersion blender or in a countertop blender and then return to saucepan to cool.

Preheat oven

Place an oven rack in the lowest or middle position and preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheat for at least 30 minutes. If using a baking sheet, lightly oil it or line with parchment.

Prepare crust and sauce

Brush the shaped dough lightly with 1 tablespoon olive oil (especially the outer edge). Spread an even layer of the prepared tomato sauce over the dough, leaving a 1/2–3/4 inch border for the crust.

Add cheese

Evenly sprinkle the shredded mozzarella over the sauced dough, followed by the grated Parmesan. If using dried basil, sprinkle now; if using fresh basil, add after baking.

Bake

Transfer the pizza to the preheated oven (onto the stone or baking sheet). Bake 10–12 minutes, or until the crust is golden and cheese is bubbly and lightly browned in spots. Baking time may vary by oven and thickness of dough.

Finish

Remove pizza from oven and let rest 2–3 minutes. Drizzle or brush a little extra olive oil around the crust if desired, and scatter fresh basil leaves on top if using. Slice and serve.