Classic Cheese Pizza
Classic Cheese Pizza
Ingredients
For the Pizza Dough
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 cup warm water, 105-115°F
- 2 1/2 cups all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon cornmeal, for dusting
For the Pizza Sauce
- 1 can crushed tomatoes, 28 ounce
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Toppings
- 2 cups low-moisture part-skim mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon red pepper flakes, optional, for serving
- 1/4 cup fresh basil leaves, optional, for garnish
Instructions
- 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5 to 10 minutes, or until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Stir in the 2 tablespoons of olive oil and 1 teaspoon of salt. Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min
- 3
Turn the dough out onto a lightly floured surface. Knead the dough for 5 to 7 minutes until it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a little more flour, one tablespoon at a time.
⏱️ 7 min
- 4
Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 5
While the dough is rising, prepare the pizza sauce. In a medium bowl, combine the crushed tomatoes, minced garlic, dried oregano, dried basil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of olive oil. Stir well to combine and set aside.
⏱️ 10 min
- 6
About 30 minutes before the dough is ready, place a pizza stone or an inverted heavy baking sheet in your oven. Preheat the oven to 475°F (245°C). This allows the stone or sheet to get very hot, ensuring a crispy crust.
⏱️ 30 min•🌡️ 475
- 7
Once the dough has risen, gently punch it down to release the air. On a lightly floured surface, roll or stretch the dough into a 12 to 14-inch round. For easier transfer, you can shape the dough directly on a piece of parchment paper or a pizza peel dusted with cornmeal.
⏱️ 5 min
- 8
Spread the prepared pizza sauce evenly over the dough, leaving about a 1/2 inch border for the crust. Sprinkle the shredded low-moisture part-skim mozzarella cheese over the sauce, followed by the grated Parmesan cheese.
⏱️ 5 min
- 9
Carefully slide the pizza (with the parchment paper, if using) onto the preheated pizza stone or baking sheet in the oven. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
⏱️ 15 min•🌡️ 475
- 10
Using a pizza peel or large spatula, carefully remove the pizza from the oven. Let it cool on a cutting board for 3-5 minutes before slicing into wedges. Garnish with fresh basil leaves and red pepper flakes, if desired, before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Cheese Pizza
Ingredients
For the Pizza Dough
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 cup warm water, 105-115°F
- 2 1/2 cups all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon cornmeal, for dusting
For the Pizza Sauce
- 1 can crushed tomatoes, 28 ounce
- 2 garlic, cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
For the Toppings
- 2 cups low-moisture part-skim mozzarella cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 1/2 teaspoon red pepper flakes, optional, for serving
- 1/4 cup fresh basil leaves, optional, for garnish
Instructions
- 1
In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let sit for 5 to 10 minutes, or until the mixture becomes foamy, indicating the yeast is active.
⏱️ 10 min - 2
Stir in the 2 tablespoons of olive oil and 1 teaspoon of salt. Gradually add the all-purpose flour, mixing with a wooden spoon or your hands until a shaggy dough forms.
⏱️ 5 min - 3
Turn the dough out onto a lightly floured surface. Knead the dough for 5 to 7 minutes until it becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a little more flour, one tablespoon at a time.
⏱️ 7 min - 4
Lightly grease a clean large bowl with olive oil. Place the dough in the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 5
While the dough is rising, prepare the pizza sauce. In a medium bowl, combine the crushed tomatoes, minced garlic, dried oregano, dried basil, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 tablespoon of olive oil. Stir well to combine and set aside.
⏱️ 10 min - 6
About 30 minutes before the dough is ready, place a pizza stone or an inverted heavy baking sheet in your oven. Preheat the oven to 475°F (245°C). This allows the stone or sheet to get very hot, ensuring a crispy crust.
⏱️ 30 min•🌡️ 475 - 7
Once the dough has risen, gently punch it down to release the air. On a lightly floured surface, roll or stretch the dough into a 12 to 14-inch round. For easier transfer, you can shape the dough directly on a piece of parchment paper or a pizza peel dusted with cornmeal.
⏱️ 5 min - 8
Spread the prepared pizza sauce evenly over the dough, leaving about a 1/2 inch border for the crust. Sprinkle the shredded low-moisture part-skim mozzarella cheese over the sauce, followed by the grated Parmesan cheese.
⏱️ 5 min - 9
Carefully slide the pizza (with the parchment paper, if using) onto the preheated pizza stone or baking sheet in the oven. Bake for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
⏱️ 15 min•🌡️ 475 - 10
Using a pizza peel or large spatula, carefully remove the pizza from the oven. Let it cool on a cutting board for 3-5 minutes before slicing into wedges. Garnish with fresh basil leaves and red pepper flakes, if desired, before serving.
⏱️ 5 min