Cheese Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Add the foamy yeast mixture and 1 tablespoon olive oil.

Mix until a shaggy dough forms. Knead by hand on a lightly floured surface for 7–10 minutes, or knead in the mixer on medium speed for 5–7 minutes, until dough is smooth, elastic and slightly tacky.

Form dough into a ball, lightly oil the inside of the mixing bowl, place dough back in bowl and cover with plastic wrap or a damp towel. Let rise in a warm draft-free place until doubled, about 60–90 minutes.

After rising, punch dough down gently, transfer to a lightly floured surface. For a 12–14" pizza, form into one round and let rest 10 minutes before stretching. (Recipe makes one medium pizza.)

Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste, stir until paste is fully incorporated.

Stir in dried oregano, dried basil, sugar (if using), salt and black pepper. Bring to a gentle simmer, then reduce heat to low and simmer uncovered 12–15 minutes, stirring occasionally, to meld flavors and slightly thicken the sauce.

Taste and adjust seasoning. Remove from heat and let cool slightly before using (warm or room temperature is fine on pizza). This yields enough sauce for one 12–14" pizza.

Combine shredded mozzarella and provolone in a bowl; gently fold in grated Parmesan. Keep chilled until ready to assemble. If mixture is very cold and clumped, fluff with a fork so it spreads evenly on the pizza.

Preheat oven to highest setting (475–500°F / 245–260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, lightly oil or sprinkle with semolina/cornmeal.

Prepare work surface: sprinkle semolina or cornmeal on a peel or baking sheet to prevent sticking. Stretch the rested dough into a 12–14" round by pressing from center outward, leaving a slightly thicker rim for the crust.

Brush the outer 1/2"–1" of the crust lightly with olive oil to promote browning.

Spread an even layer of the House Red Sauce over the dough, leaving the crust edge clear (about 1/2"–1"). Use about 3/4 to 1 cup of sauce depending on desired sauciness.

Evenly distribute the Signature 3-Cheese Blend over the sauce, leaving crust exposed. Aim for full coverage but not an excessively thick heap — about 2 cups of cheese total.

If using a pizza stone, quickly slide pizza onto the preheated stone. If using a baking sheet, place it in the oven on the middle rack.

Bake for 8–12 minutes at 475–500°F, or until crust is golden and cheese is melted, bubbling and starting to brown in spots. Baking time will vary with oven and stone.

Remove pizza from oven. Let rest 2–3 minutes, brush crust edge again with a little olive oil if desired, and sprinkle with red pepper flakes if using. Tear or slice and garnish with fresh basil leaves.