Cheese Pie Recipe

Make the dough

In a large mixing bowl whisk together 2.5 cups Two Sons organic flour, 1 tsp instant dry yeast, 1 tsp fine sea salt, and 1/2 tsp sugar. Create a shallow well in the center.

Combine 3/4 cup warm water and 1 tbsp olive oil. Pour into the well and mix with a wooden spoon or your hand until the ingredients form a rough dough.

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is very sticky add up to 2 tbsp more flour, a tablespoon at a time.

Shape into a ball, oil the inside of a clean bowl lightly, place the dough ball inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot until doubled, about 60–75 minutes.

When doubled, punch down gently and let rest 5 minutes. On a lightly floured surface, roll or stretch the dough into a 12-inch (30 cm) thin round, leaving a slightly thicker rim. Transfer to a pizza peel or baking sheet dusted with 1 tsp semolina or cornmeal.

Prepare the sauce

In a small saucepan heat 1/2 tbsp olive oil over medium-low heat. Add 1 minced garlic clove and cook 30–45 seconds until fragrant but not browned.

Add 1 cup crushed tomatoes and 1 tbsp tomato paste, stir to combine. Add 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/4 tsp sugar (optional).

Bring to a gentle simmer and cook 6–8 minutes to concentrate flavors, stirring occasionally. Taste and adjust seasoning. Remove from heat and let cool slightly before using.

Assemble the pie

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating for at least 30 minutes. If using a baking sheet, place it in the oven to preheat as well.

Lightly brush the rolled dough rim with a thin film of olive oil (about 1 tsp). Spoon 1/2 to 2/3 cup of the house sauce onto the center of the dough and spread evenly with the back of the spoon, leaving the outer rim uncovered.

Evenly distribute 2 cups shredded whole-milk mozzarella across the sauced surface. For a slightly firmer structure, sprinkle 1 cup low-moisture part-skim mozzarella sparingly on top, leaving some of the whole-milk mozzarella exposed. Finish with 1/4 cup grated Parmesan or Pecorino Romano scattered over the top.

Slide the pizza onto the preheated stone or baking sheet and bake for 8–12 minutes, rotating once halfway, until the crust is golden and blistered and the cheese is melted and bubbly with light browning.

Remove pizza from oven. Let rest 2 minutes, then garnish with fresh basil leaves torn and scattered, and drizzle about 1 tsp olive oil over the top. Slice and serve hot.