There is nothing quite like a cheese pizza made from scratch. With a crisp, golden crust, tangy tomato sauce, and a blanket of bubbling mozzarella, this recipe turns a simple Friday night into something special. Best of all, the dough comes together with just a handful of pantry staples and a little patience.
Ingredients
For the Pizza Dough
- 1 packet (2¼ tsp) active dry yeast
- 1 tsp granulated sugar
- 1½ cups warm water (105–110°F)
- 3½ cups all-purpose flour, plus more for dusting
- 1½ tsp fine sea salt
- 3 tbsp extra-virgin olive oil
- ¼ cup cornmeal (for dusting the pan)
For the Topping
- 1½ cups simple tomato sauce (see note below)
- 12 oz whole-milk mozzarella, torn or diced into small pieces
- ½ cup freshly grated Parmesan cheese
- 2 tbsp extra-virgin olive oil (for finishing)
- Fresh basil leaves (optional, for serving)
Quick Tomato Sauce Tip: Simmer one 15-oz can of crushed San Marzano tomatoes with 2 minced garlic cloves, 1 tbsp olive oil, a pinch of salt, and a pinch of red pepper flakes for 15 minutes. Let it cool before using.
Instructions
1. Wake Up the Yeast
In a small bowl, stir together the warm water, sugar, and yeast. Let it sit undisturbed for 5 to 10 minutes until the surface turns foamy and smells fragrant. If nothing happens after 10 minutes, your yeast may be expired—start fresh.
2. Mix the Dough
In a large bowl, whisk the flour and salt together. Make a well in the center and pour in the yeast mixture along with 3 tablespoons of olive oil. Use a wooden spoon or your hands to mix until a shaggy dough forms.
3. Knead Until Smooth
Turn the dough out onto a lightly floured surface. Knead for 8 to 10 minutes, pushing the dough away with the heel of your hand, folding it back over itself, and giving it a quarter turn. It is ready when it feels smooth, elastic, and springs back when poked. If it sticks to your hands, dust lightly with flour—but avoid adding too much, or the crust will turn dense.
4. First Rise
Shape the dough into a tight ball. Place it in a clean, lightly oiled bowl and turn it once to coat all sides. Cover with a damp kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 1½ hours, or until it doubles in size.
5. Shape the Crusts
Punch the dough down to release the air. Divide it into 4 equal pieces for individual pizzas (or keep it whole for one large pizza). Working with one piece at a time, flatten it into a disk, then stretch it gently with your knuckles or by draping it over your fists, letting gravity do the work. Aim for about 10 inches across and ⅛ inch thick, leaving a slightly thicker edge for the crust. If it tears, just pinch it back together.
6. Preheat and Prep
Place your oven rack in the lowest position. If you have a pizza stone, put it in now. Preheat to 500°F (or as high as your oven will go) for at least 30 minutes. Dust a pizza peel or an inverted baking sheet generously with cornmeal. Transfer the shaped dough onto it and give it a little shake to make sure it slides freely.
7. Top It Off
Spread a thin, even layer of tomato sauce over the dough, leaving a ½-inch border. Scatter the mozzarella evenly, then shower with Parmesan. Finish with a light drizzle of olive oil.
8. Bake to Perfection
Slide the pizza onto the hot stone or baking sheet. Bake for 8 to 12 minutes, rotating halfway through, until the crust is blistered and charred in spots and the cheese is bubbling and spotted with gold. If you do not have a stone, a heavy sheet pan on the bottom rack works beautifully—just bake for 10 to 14 minutes.
9. Serve
Let the pizza cool for 2 minutes so the cheese sets slightly. Scatter fresh basil on top if you like, slice, and serve immediately.
Pro Tips
- Cold ferment for flavor: After the first rise, refrigerate the dough overnight in an airtight container. The slow fermentation develops a deeper, more complex flavor.
- Less is more: Do not overload the pizza with sauce or cheese. A thin, even layer ensures a crisp bottom instead of a soggy one.
- High heat is key: Home ovens pale compared to wood-fired ones, so crank the temperature as high as it goes. The hotter, the better.
