Cheese Pizza (teens) Recipe

Mix dry ingredients

In a large bowl, combine 3 cups flour, 1 tsp instant yeast, 1 tsp sugar, and 1 tsp salt. Stir to distribute the yeast and salt evenly.

Add wet ingredients

Make a well in the center and add 1 cup warm water and 1 tbs olive oil. Stir with a wooden spoon or spatula until the mixture forms a shaggy dough.

Knead

Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If the dough is too sticky, sprinkle up to 2 tablespoons extra flour; if too dry, add 1 tsp water at a time.

First rise

Lightly oil a clean bowl, place the dough inside, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm place until doubled, about 45–60 minutes.

Shape

Punch down the dough to release air. On a surface dusted with cornmeal or flour, stretch or roll the dough into a 12-inch round (for a thin-to-medium crust) or slightly smaller for thicker crust. Transfer to a pizza peel or baking sheet dusted with cornmeal or parchment.

Combine sauce ingredients

In a small bowl, mix 1 cup crushed tomatoes, 1 tbs tomato paste, 1 tsp minced garlic, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1 tsp black pepper, and 1 tbs olive oil until smooth. Taste and adjust salt or herbs as needed.

Optional simmer

For a deeper flavor, simmer the sauce in a small saucepan over low heat for 8–10 minutes, stirring occasionally, then cool slightly before using. Otherwise use as-is for a fresh tomato flavor.

Spread on dough

Using the back of a spoon, spread an even layer of sauce over the shaped dough, leaving a 1/2-inch border for the crust.

Preheat oven

Place an oven rack in the lowest position and preheat the oven to 500°F (260°C) for at least 30 minutes. If you have a pizza stone, place it in the oven while preheating.

Add cheese

Scatter 2 cups shredded mozzarella evenly over the sauce. Sprinkle 1 tbs grated parmesan if using, then lightly sprinkle 1/2 tsp dried oregano over the top.

Brush crust

Brush the exposed crust border with 1 tbs olive oil to promote browning and flavor.

Bake

Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 8–12 minutes, rotating halfway, until the crust is golden and cheese is bubbly and lightly browned. Baking time will vary with oven and thickness.

Finish and rest

Remove pizza from oven. Let rest 3–5 minutes so cheese sets slightly. Sprinkle a little extra parmesan or oregano if desired. Slice and serve.

Use 1 tbs cornmeal or extra flour to dust the peel or baking sheet to prevent sticking. Serve hot; store leftovers in the refrigerator up to 3 days and reheat in a hot oven or toaster oven for best texture.