Cheese Fresh Mozzarella, Parmesan, & Red Sauce Recipe

Activate yeast

In a small bowl stir the warm water, active dry yeast, and granulated sugar. Let sit 5–8 minutes until foamy and smelling yeasty.

Mix dough

In a large bowl combine the all-purpose flour and fine salt (dough). Make a well in the center, pour in the foamy yeast mixture and the 2 tablespoons extra-virgin olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic (or 4–5 minutes in a stand mixer with a dough hook). If dough feels very sticky, sprinkle up to 2 tablespoons more flour while kneading.

First rise

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a towel, and let rest in a warm place for 30–40 minutes, until puffy but not necessarily doubled. While the dough rises, make the red sauce (next section).

Portion dough

Once risen, turn the dough onto a lightly floured surface and divide into 4 equal portions. Shape each portion into a small ball, cover and let rest 10 minutes to relax the gluten before shaping individual pizzettas.

Sauté garlic

In a small saucepan warm 1 tablespoon extra-virgin olive oil over medium-low heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Simmer

Add the crushed tomatoes, dried oregano, fine salt (for sauce), freshly ground black pepper, and red pepper flakes (if using). Stir, bring to a gentle simmer, and cook 8–10 minutes to meld flavors and slightly thicken. Stir in the minced fresh basil leaves at the end and remove from heat.

Adjust seasoning

Taste and adjust salt/pepper. The sauce should be bright, slightly tangy and not overly wet—if it seems watery, simmer a couple minutes longer. Keep warm or bring to room temperature before assembling so it doesn't overly cool the dough.

Preheat oven

Place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to 500°F (260°C) for at least 30 minutes. If you don't have a stone, preheat the oven and use the inverted baking sheet.

Shape pizzettas

On a work surface lightly dusted with semolina or cornmeal, press and stretch each rested dough ball into a 6–8 inch (15–20 cm) round about 1/4 inch thick. Use your fingers to create a slight rim; avoid overworking the dough to keep it tender.

Dress bases

Transfer each shaped dough to a pizza peel or a parchment-lined flat baking sheet dusted with additional semolina. Brush the edge of each crust lightly with 1 teaspoon extra-virgin olive oil (divide across 4 crusts).

Add sauce and cheese

Spoon 2–3 tablespoons of the red sauce onto each base and spread to leave a 1/2 inch rim. Distribute the fresh mozzarella slices or torn pieces evenly across each pizzetta (about 55 g mozzarella per pizzetta). Sprinkle about 1 tablespoon (approximately 7–8 g) of grated Parmigiano-Reggiano over each.

Transfer and bake

Slide pizzettas (on parchment or directly on peel) onto the preheated stone or inverted sheet. Bake 7–10 minutes until the crust is golden and blistered and the mozzarella is melted and beginning to brown spots. Rotate once if your oven has hot spots.

Finish

Remove pizzettas from the oven. Immediately sprinkle each with a small pinch of coarse kosher salt (divide the 0.25 tsp across 4), a light crack of freshly ground black pepper (divide the 0.25 tsp), and the reserved fresh basil leaves (2 leaves per pizzetta).

Optional extras

If desired, finish with a light drizzle of extra virgin olive oil (divide the 1 tsp serving) and a pinch of crushed red pepper flakes for heat.

Rest and serve

Let each pizzetta rest 1–2 minutes so the cheese sets slightly, then slice or serve whole. Enjoy warm.