Cheese Pizza Recipe

Activate yeast

Place warm water (about 105–115°F / 40–46°C) in a small bowl. Stir in the sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

Mix and knead

In a large bowl, whisk together the flour and salt. Make a well in the center and add the foamy yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky, add up to 2 more tablespoons of flour, a little at a time.

First rise

Lightly oil a clean bowl with the remaining 1 tablespoon olive oil. Place the dough in the bowl, turning to coat all sides. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot for 1 to 1¼ hours, until doubled in size.

Shape crust

Punch the dough down and transfer to a lightly floured surface. Shape into a ball and let rest 5 minutes. Preheat oven to 500°F (260°C) and place a pizza stone or inverted baking sheet on the middle rack while the oven preheats. Dust a pizza peel or baking sheet with cornmeal or semolina. Stretch or roll the dough into a 12-inch round (about 1/4–1/2 inch thick at the center), leaving a slightly thicker edge for the crust.

Cook sauce

In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the crushed tomatoes, dried oregano, dried basil, salt, black pepper, and optional sugar. Bring to a gentle simmer and cook 8–10 minutes to thicken slightly, stirring occasionally. Taste and adjust seasoning.

Cool slightly

Remove from heat and let the sauce cool a few minutes so it doesn't overly moisten the crust when assembled. The sauce should be spoonable but not watery.

Preheat and assemble

If using a pizza stone, ensure it has been preheating with the oven at 500°F for at least 30 minutes. Transfer the stretched dough to the cornmeal-dusted peel or baking sheet. Spread 1/2 to 2/3 cup of the tomato sauce evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle the shredded mozzarella evenly over the sauce, leaving the rim exposed. Scatter the grated Parmesan over the top and add a light drizzle of olive oil. Sprinkle optional crushed red pepper flakes if desired.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake for 8–12 minutes, rotating halfway through if necessary, until the crust is golden with some charred spots and the cheese is bubbly and beginning to brown.

Finish

Remove pizza from the oven and let rest 2–3 minutes. Tear and scatter fresh basil leaves over the top. Slice and serve hot.