Large Cheese Recipe

Activate yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C) with sugar and sprinkle the active dry yeast on top. Let sit 5–10 minutes until foamy.

In a large mixing bowl or the bowl of a stand mixer, combine flour and salt. Make a well in the center.

When the yeast is foamy, add olive oil and pour the yeast mixture into the flour well. Mix with a spoon until a shaggy dough forms; if using a stand mixer, use the dough hook on low for about 2 minutes.

Knead the dough on a lightly floured surface by hand for 8–10 minutes until smooth and elastic, or continue in the stand mixer on medium-low for 5–7 minutes.

Shape dough into a ball. Lightly oil a large bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

After rising, gently punch down the dough. Turn onto a lightly floured surface and divide if you prefer two thinner crusts; for one large cheese pizza, shape into a single round and let rest 10 minutes to relax the gluten.

While the dough rises (or in a separate small saucepan), heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook 30–60 seconds until fragrant but not browned.

Add crushed tomatoes and tomato paste. Stir to combine, then add dried oregano, dried basil, 1/2 tsp salt, and black pepper. Reduce heat to low and simmer gently for 10–15 minutes to meld flavors. Taste and adjust seasoning; remove from heat and let cool slightly.

Position an oven rack in the lower-middle position and preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating. If using a baking sheet, preheat the sheet or line it and dust with cornmeal/semolina.

On a surface dusted with cornmeal, stretch or roll the rested dough to about 14–16 inches for a large pizza, leaving a slightly thicker edge for the crust. Transfer the stretched dough to a pizza peel or an inverted baking sheet dusted with cornmeal if using a stone, or directly to the preheated baking sheet.

Brush the dough lightly with 1 tablespoon olive oil, especially around the outer rim to promote browning.

Spread an even layer of the cooled tomato sauce over the dough, leaving about a 1/2–1 inch border for the crust. Use about 1 to 1¼ cups of sauce depending on how saucy you like it.

Distribute the shredded whole milk mozzarella evenly over the sauce, using all or most (about 4½–5 cups) depending on desired cheesiness. Sprinkle the grated Parmesan evenly over the mozzarella.

If desired, tuck a few fresh basil leaves on top or set them on after baking for a fresh finish.

Slide the pizza onto the preheated stone or put the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and the cheese is bubbly and beginning to brown in spots. Baking time will vary with oven and stone; check at 8 minutes.

Remove the pizza from the oven and let rest on a rack for 2–3 minutes. Brush the crust with a little additional olive oil if desired for shine and flavor. Slice and serve hot, garnish with remaining fresh basil leaves if using.