Cheese Pizza Recipe

Activate yeast

In a small bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the water, stir gently, and let sit 5–10 minutes until foamy.

Mix dough

In a large bowl or bowl of a stand mixer, combine 3 cups of the flour and the salt. Add the foamy yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms. If using a stand mixer, use the dough hook on low speed.

Knead

Turn the dough onto a floured surface and knead about 6–8 minutes, adding up to 0.25 cup more flour as needed, until the dough is smooth, elastic, and slightly tacky. (If using a mixer, knead 5–6 minutes on medium-low.)

First rise

Lightly oil a large bowl, place the dough in it, turning to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free place until doubled, about 1 to 1¼ hours.

Shape

Punch down the dough and turn it onto a lightly floured surface. For one 12–14-inch pizza, shape into a ball and let rest 10 minutes before stretching. If making two smaller pizzas, divide into two equal pieces and let rest 10 minutes.

Combine

While the dough rises, make the sauce. In a bowl, stir together the crushed tomatoes, tomato paste, minced garlic, dried oregano, dried basil, salt, black pepper, and olive oil until smooth and well combined.

Adjust seasoning

Taste and adjust salt, pepper, or herbs to your preference. The sauce should be bright but not watery; if too thin, use a bit more tomato paste.

Preheat oven

Place a pizza stone or inverted heavy baking sheet on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes. If you don't have a stone, preheat the oven and baking sheet together.

Prepare surface

Lightly dust a pizza peel or the back of a baking sheet with 1 tablespoon cornmeal or semolina to prevent sticking.

Stretch dough

Working with the rested dough ball, use your fingers to press from the center outward to form a 12–14-inch round, leaving a slightly thicker rim. Alternatively, drape the dough over your knuckles and stretch gently, rotating as you go.

Dress pizza

Transfer the stretched dough to the prepared peel or baking sheet. Brush the outer rim lightly with 1 tablespoon olive oil. Spread about 0.5 to 0.75 cup of the tomato sauce evenly over the dough, leaving the rim un-sauced. Distribute the 12 oz mozzarella evenly (sliced or shredded). Sprinkle 0.25 cup grated Parmesan and 0.5 tsp dried oregano on top. Add crushed red pepper flakes if desired.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and cheese is bubbly and beginning to brown in spots. Oven times vary: check at 8 minutes and continue until done.

Finish

Remove the pizza from the oven and transfer to a cutting board. Let rest 2–3 minutes. Tear and scatter fresh basil leaves on top, if using. Slice and serve immediately.

Cut pizza into 6–8 slices. Serve hot with optional extra Parmesan, crushed red pepper, or a drizzle of olive oil.