Cheese Pizza Recipe
organic tomato sauce, mozzarella
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Ingredients
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Dough
Sauce
Topping
Method
Dough
- 1
Activate yeast and mix
In a large mixing bowl, combine the warm water and sugar, then sprinkle the instant dry yeast on top. Let sit 3–5 minutes until foamy. Add the olive oil, then gradually add the flour and salt. Mix until a shaggy dough forms.
- 2
Knead
Turn the dough onto a lightly floured surface and knead about 8–10 minutes until smooth and slightly springy. (Or knead 5–7 minutes in a stand mixer with a dough hook.)
- 3
First rise
Form the dough into a ball, oil the inside of the mixing bowl with a little olive oil, place the dough back in the bowl, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–90 minutes.
- 4
Portion and rest
Punch down the dough and divide it into one 12–14" pizza or two smaller pizzas. Shape into a ball, cover, and let rest 20–30 minutes to relax the gluten before stretching.
Sauce
- 5
While dough rises, make the sauce. In a bowl combine organic crushed tomatoes, minced garlic, dried oregano, dried basil, salt, pepper, and 1 tsp olive oil. Stir well and taste; adjust salt and pepper. The sauce should be simple and not watery—if it's very loose, simmer gently in a small saucepan 6–8 minutes to thicken, then cool slightly.
Assemble & Bake
- 6
Preheat
Place an oven rack in the lowest third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone or steel, preheat it in the oven as well.
- 7
Shape crust
On a lightly floured surface or a piece of parchment, gently press and stretch one dough ball into a 12–14" round, leaving a slightly thicker rim for the crust. Avoid handling too roughly to keep some air in the edge.
- 8
Sauce & cheese
Spread about 1/2 to 3/4 cup of the prepared organic tomato sauce evenly over the dough, leaving the rim bare. Tear or slice the fresh mozzarella into pieces and distribute evenly over the sauce (use about 8–10 oz for a single large pizza). Drizzle or brush the crust lightly with the remaining 1 tbsp olive oil.
- 9
Bake
Transfer the pizza to the preheated stone or baking sheet (use a pizza peel or invert a rimless baking sheet). Bake 8–12 minutes until the crust is golden and blistered and the cheese is melted and slightly browned in spots. Watch closely—high heat bakes fast.
- 10
Finish
Remove pizza from oven, let rest 2 minutes. Scatter fresh basil leaves on top if using, and sprinkle red pepper flakes to taste. Slice and serve hot.
