Cheese Pizza (kids) Recipe

Activate and mix

In a large bowl, combine warm water (about 105–115°F / 40–46°C), instant dry yeast, and sugar. Stir gently and let sit 5 minutes until foamy. If no foam appears, yeast may be inactive; try fresh yeast. Add olive oil, flour, and salt to the yeast mixture.

Knead dough

Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and slightly springy. Alternatively, use a stand mixer with a dough hook on low for 4–5 minutes.

First rise

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about 45–60 minutes.

While the dough rises, make the sauce. In a bowl combine crushed tomatoes, tomato paste, dried oregano, dried basil, garlic powder, salt, and sugar (if using). Stir until smooth and taste; adjust salt or herbs as needed. Set aside.

Preheat oven and prepare pan

Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven to preheat. Lightly oil a 12-inch round pizza pan or baking sheet with 1 tablespoon olive oil.

Shape dough

After the dough has doubled, punch it down gently and turn onto a lightly floured surface. For a kid-friendly small pizza, divide dough in half for two 10–11 inch pizzas or keep whole for one 12-inch. Using your hands or a rolling pin, stretch/roll the dough into a round about 10–12 inches, leaving a slightly thicker edge for the crust.

Top the pizza

Transfer the stretched dough to the oiled pan. Spread an even layer (about 3/4 to 1 cup) of the tomato sauce over the dough, leaving a 1/2 inch border. Sprinkle 1 1/2 to 2 cups shredded mozzarella evenly over the sauce, then sprinkle the grated Parmesan. For kids, keep toppings simple — plain cheese is ideal. Optionally brush the crust edge with melted butter for a softer, golden crust and sprinkle 1/2 teaspoon dried oregano over the cheese.

Bake

Place the pizza on the middle rack (or on the preheated stone) and bake 10–12 minutes, until the crust is golden and cheese is melted and bubbly. If baking two smaller pizzas, check at 9–11 minutes. Oven times vary; watch closely to avoid over-browning.

Finish and rest

Remove the pizza from the oven and let rest 3–5 minutes before slicing. This helps cheese set slightly and makes slicing easier. Cut into kid-friendly pieces (small slices or squares) and serve warm.

Serve 1–2 slices per small child depending on age/appetite. Leftover pizza can be stored covered in the refrigerator for up to 3 days and reheated in a 350°F (175°C) oven for 6–8 minutes or in a toaster oven until warmed through.