14" Small Cheese Pizza Recipe

Activate yeast and mix

In a medium bowl combine warm water (about 105–110°F / 40–43°C), sugar and instant dry yeast. Stir and let sit 5 minutes until foamy. If no foam, yeast may be inactive and should be replaced.

Make dough

In a large bowl whisk together 2 1/2 cups of the flour and salt. Make a well, add foamy yeast mixture and 1 tablespoon olive oil. Mix with a wooden spoon until combined, then add remaining 1/2 cup flour gradually if needed to form a soft, slightly sticky dough.

Knead

Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Alternatively use stand mixer with dough hook for 4–5 minutes.

First rise

Lightly oil a bowl, place dough inside and turn to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Shape

After rising, punch down dough and transfer to a lightly floured surface. Using your hands, press and stretch the dough into a 14-inch round (about 1/4–1/2 inch thick). If it resists, let it rest 10 minutes and continue. Alternatively roll with a rolling pin, keeping edges slightly thicker for the crust. Transfer to a baking sheet or pizza peel dusted with semolina or cornmeal.

Combine sauce ingredients

In a small bowl stir together crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, sugar, salt, black pepper and 1 teaspoon olive oil until smooth. Taste and adjust seasoning; sauce should be slightly brighter than finished pizza because baking mellows acidity.

Optional simmer

For deeper flavor, simmer the sauce in a small saucepan over medium-low heat for 10–12 minutes, stirring occasionally, then cool slightly before using.

Preheat oven

Place an oven rack in the lower third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If using a pizza stone, preheat the stone in the oven as well.

Top the pizza

Brush the shaped dough crust lightly with olive oil (about 1 tablespoon) to help browning. Spread an even layer of sauce over the dough, leaving a 1-inch border for the crust. Sprinkle the shredded mozzarella evenly over the sauce, then scatter the grated Parmesan. Add red pepper flakes if using.

Bake

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake for 8–12 minutes until crust is golden and cheese is bubbly and starting to brown. Baking time will vary with oven and heat source; watch closely after 7 minutes.

Finish

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top. Slice into 8 slices and serve hot.