Cheese Pizza Recipe

Bloom yeast

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

Mix dough

In a large bowl, whisk together flour and salt. Make a well in the center, add the foamy yeast mixture and olive oil. Mix with a spoon until a shaggy dough forms.

Knead

Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. (Or use a stand mixer with dough hook on medium for 6–8 minutes.)

First rise

Lightly oil a clean bowl, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 1 to 1¼ hours.

Shape

Punch down the risen dough and divide if making two smaller pizzas. For one 12–14" pizza use entire dough. Let rest 10 minutes before shaping.

Cook sauce

In a small saucepan, warm 1 tbsp olive oil over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add crushed tomatoes, sugar, dried oregano, salt, and pepper. Stir to combine.

Simmer

Bring sauce to a gentle simmer, reduce heat to low, and cook uncovered for 10–12 minutes to slightly thicken and mellow acidity. Taste and adjust sugar or salt to achieve a pleasantly sweet tomato balance. Turn off heat and let cool slightly.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If using a home oven that tops out at 475°F, preheat at the highest temperature possible and allow the stone to get very hot.

Prepare peel or pan

If using a peel, dust it with cornmeal or semolina. If using a baking sheet, lightly oil it or dust with cornmeal.

Shape crust

On a lightly floured surface, stretch or roll the dough into a roughly 12–14" circle, leaving a slightly thicker edge for the crust. Transfer the shaped dough to the prepared peel or pan.

Sauce and cheese

Spread ½ to ¾ cup of the sweet tomato sauce evenly over the dough, leaving a 1/2" border. Distribute the whole milk mozzarella evenly over the sauce. Sprinkle the grated Parmesan evenly if using. Drizzle or brush the exposed crust edge with a little olive oil.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes at 500°F (or 10–15 minutes at lower max oven temp) until the crust is golden and blistered in spots and the cheese is bubbly and lightly browned.

Finish

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

Cut the pizza into 6–8 slices depending on appetite. Serve warm. Leftover slices can be reheated in a hot oven or skillet to preserve crispness.