Cheese & Tomato Pizza Recipe

Activate and combine

In a medium bowl, stir the warm water and optional sugar or honey until dissolved. Sprinkle the instant dry yeast over the water and let sit 2–3 minutes until foamy. If it doesn't foam, the yeast may be old—use fresh yeast or warmer water.

Mix dough

To the bowl with yeast, add the flour and salt. Add the olive oil. Stir with a wooden spoon until a shaggy dough forms. If too dry, add up to 1 tablespoon (15 ml) more warm water, 1 tsp at a time; if too sticky, add up to 1 tablespoon (8 g) more flour.

Knead

Turn the dough onto a lightly floured surface and knead for 4–6 minutes until smooth, elastic and slightly tacky. Alternatively, knead in a stand mixer with the dough hook on low for 3–4 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 for 30–45 minutes, until roughly doubled. For a faster option, let rise 20–30 minutes in a warm oven (turned off) with a bowl of hot water beside it.

Shape

After rising, gently deflate the dough and shape it into a 7–8 inch (18–20 cm) round. On a piece of parchment paper or a well-floured peel, stretch with your fingers from the center outward to create a slightly thinner center and a small rim for the crust. Let rest 5 minutes if it resists stretching.

While the dough rises, make the sauce. In a small bowl combine the crushed tomatoes, minced garlic, dried oregano, salt, black pepper and the 1/2 tsp olive oil. Taste and adjust seasoning. This sauce is not cooked — it's a simple seasoned tomato base. Set aside.

Preheat oven

Place a pizza stone or an inverted heavy baking sheet on the middle rack. Preheat the oven to the highest temperature it allows (500–550°F / 260–290°C) for at least 30 minutes. If using a home oven that tops out at 475°F (245°C), preheat 45 minutes for best results.

Assemble pizza

Lightly dust the shaped dough with a little flour or cornmeal. Spread about 1/3 cup of the prepared tomato sauce evenly over the center, leaving a 1/2-inch rim. Arrange the mozzarella slices or torn pieces evenly over the sauce. Lay the thin tomato slices on top of the cheese (or scatter halved cherry tomatoes). Sprinkle the grated Parmesan over the top and season the tomato slices with 1/8 tsp salt and a light grind of black pepper. Drizzle the 1/2 tbsp olive oil over the pizza and scatter the optional red pepper flakes if using.

Bake

Using the parchment or peel, transfer the pizza to the preheated stone or inverted sheet. Bake 7–10 minutes at very high heat (500–550°F / 260–290°C) or 10–14 minutes at 475°F (245°C), until the crust is golden and blistered and the cheese is melted and slightly browned in spots. Rotate once halfway through baking for even color if needed.

Finish

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the hot pizza so they wilt but stay bright. Let rest 1–2 minutes, then cut into slices. Serve hot.