Cheese Pizza Recipe

Activate yeast

Place warm water (about 105–115°F / 40–46°C) in a small bowl, stir in sugar and instant yeast. Let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive; start again with fresh yeast.

In a large mixing bowl, combine flour and salt. Make a well in the center.

When yeast mixture is foamy, add it to the flour along with 1 tablespoon olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed 4–5 minutes. Add up to 2 tablespoons extra water or a little more flour as needed to achieve a tacky but not sticky dough.

Shape dough into a ball. Lightly oil a clean bowl with remaining 1 tablespoon olive oil, place dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Punch down dough to deflate, transfer to a lightly floured surface, and let rest 5 minutes. Use immediately or refrigerate up to 24 hours (bring to room temperature before shaping).

While dough is rising, make the sauce. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté 20–30 seconds until fragrant (do not brown).

Add crushed tomatoes and tomato paste, stir to combine. Add dried oregano, dried basil, salt, black pepper, and sugar if using. Simmer gently for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

For a smoother, fresher sauce you can blend briefly with an immersion blender or leave slightly chunky per preference.

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven during preheat. If using a baking sheet, lightly oil it and dust with cornmeal or flour.

On a lightly floured surface, press or roll dough into a 12-inch round (or desired thickness). Transfer shaped dough to a peel or prepared baking sheet sprinkled with cornmeal to prevent sticking.

Brush the outer 1/2-inch of the crust lightly with 1 teaspoon olive oil. Spread 1/2 to 3/4 cup tomato sauce evenly over the dough, leaving a 1/2-inch border around the edge.

Sprinkle 1 3/4 to 2 cups shredded mozzarella evenly over the sauce. Finish with grated Parmesan sprinkled on top.

Transfer pizza to the oven (onto the preheated stone or place baking sheet on center rack). Bake 8–12 minutes until crust is golden and cheese is bubbly and lightly browned. Baking time will vary with oven temperature and thickness of crust; watch closely after 8 minutes.

Remove pizza from oven. Let rest 2–3 minutes, then scatter fresh basil leaves if using. Slice and serve hot.