8-inch Cheese Pizza Recipe

Activate and mix

Combine warm water (about 100–110°F / 37–43°C), sugar, and instant yeast in a small bowl. Stir and let sit 3–5 minutes until foamy. In a large bowl, whisk together flour and salt. Add foamy yeast mixture and olive oil to the flour and stir with a wooden spoon until a shaggy dough forms.

Knead

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

First rise

Lightly oil a 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 45–60 minutes.

Shape

Punch down the risen dough and transfer to a lightly floured surface. Form into a ball and let rest 5–10 minutes. Using your hands or a rolling pin, stretch or roll the dough into an 8-inch round about 1/4-inch thick. Place onto a pizza peel or baking sheet dusted with semolina or cornmeal.

Cook sauce

In a small saucepan, heat 1 teaspoon olive oil over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant but not browned. Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Stir, reduce heat to low, and simmer gently for 8–10 minutes to reduce and concentrate flavors. Remove from heat and let cool slightly.

Adjust consistency

Taste and adjust salt or herbs as needed. The sauce should be thick but spoonable; if too thin, simmer 2–3 more minutes.

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack of the oven. Preheat oven to 500°F (260°C) for at least 30 minutes to ensure the stone is very hot. If you cannot reach 500°F, preheat to the highest temperature available.

Assemble pizza

Brush the edge of the shaped dough lightly with 1 teaspoon olive oil. Spoon 1/3 to 1/2 cup of the prepared tomato sauce onto the center of the dough and spread evenly, leaving a 1/2-inch border for the crust. Sprinkle shredded mozzarella evenly over the sauce, leaving a small space at the edge. Scatter grated parmesan over the mozzarella and finish with a light pinch of dried oregano.

Bake

Slide the assembled pizza onto the preheated stone or baking sheet. Bake for 7–9 minutes, rotating once halfway through, until the crust is golden and cheese is bubbly and lightly browned. If using a lower temperature, bake 10–12 minutes and watch for doneness.

Finish

Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes to set the cheese. Slice into 4–6 slices, garnish with an extra pinch of dried oregano if desired, and serve hot.

If making ahead: prepare dough and refrigerate in an oiled bowl for up to 24 hours (allow refrigerated dough to come to room temperature and complete a brief rise before shaping). Leftover pizza stores in the refrigerator for up to 3 days and reheats well in a 375°F (190°C) oven for 6–8 minutes.