Description
Classic Cheese Pizza
Ingredients:
For the Pizza Dough:
2 1/4 tsp active dry yeast
1 tsp sugar
1 1/2 cups warm water
3 1/2 cups all-purpose flour
2 tbsp olive oil
1 tsp salt
For the Toppings:
2 cups shredded mozzarella cheese
1/2 tsp dried oregano
1/2 tsp garlic powder
1/4 cup grated Parmesan cheese
Instructions:
Prepare the Dough:
In a bowl, dissolve sugar and yeast in warm water. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and olive oil. Stir until a dough forms, then knead for about 5 minutes on a floured surface until smooth. Cover and let the dough rise in a warm place for about 1 hour or until doubled in size.
Preheat the Oven:
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat up.
Shape the Pizza:
Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness. If you like a thicker crust, leave it a little thicker around the edges.
Assemble the Pizza:
Transfer the dough to a pizza pan or heated pizza stone. Sprinkle the crust with dried oregano and garlic powder, then top with a generous amount of shredded mozzarella cheese. Sprinkle Parmesan cheese over the top.
Bake:
Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and the crust is golden brown.
Serve:
Remove the pizza from the oven and allow it to cool for a few minutes before slicing. Serve hot and enjoy!
This cheesy pizza is simple, satisfying, and perfect for pizza night!
Step-by-Step Guide
Follow these detailed steps for perfect results. First, ensure your water is between 105°F and 115°F for activating the yeast. After combining the dough ingredients, knead for a full 5-7 minutes until it’s elastic and passes the “windowpane test.” For the rise, place the covered bowl in a draft-free spot. After the first rise, for a better crust texture, punch down the dough, shape it into a ball, cover it, and let it rest for 10 minutes before rolling. When shaping, use your hands to gently stretch the dough from the center outward to preserve air bubbles. Pre-bake the naked crust for 3 minutes before adding toppings to ensure a crisp bottom.
Serving Suggestions
Elevate your classic cheese pizza with these serving ideas. For a fresh contrast, top slices with a handful of arugula dressed with lemon juice and olive oil. Offer a variety of dipping sauces on the side, such as a spicy marinara, garlic-infused olive oil, or a creamy ranch. Pair the pizza with a light, crisp salad like a Caesar or Caprese. For a heartier meal, serve alongside garlic knots or breadsticks. A chilled, light beer or sparkling water with lemon makes an excellent beverage pairing.
How-to Summary
In brief: Activate yeast with sugar in warm water. Mix flour and salt, then combine with yeast mixture and oil to form a dough. Knead until smooth, then let rise for 1 hour. Preheat oven and pizza stone to 475°F. Punch down dough, roll out, and shape. Transfer to a peel or pan. Top with oregano, garlic powder, mozzarella, and Parmesan. Bake for 10-12 minutes until golden. Cool briefly, slice, and serve.
Frequently Asked Questions
Can I make the dough ahead of time? Absolutely. After the first rise, punch it down, place it in an oiled container, and refrigerate for up to 48 hours. This actually improves flavor. Let it sit at room temperature for 30 minutes before shaping.
Why didn’t my crust get crispy? The most common reasons are insufficient oven heat or a soggy dough base. Always preheat your oven fully with the stone inside for at least 45 minutes. Also, avoid overloading with wet toppings.
Can I use instant yeast instead? Yes. You can mix instant yeast directly with the dry ingredients, skipping the activation step in water. Use the same amount.
What’s the best cheese to use? For optimal melt and stretch, use low-moisture, whole-milk mozzarella, shredded yourself. Pre-shredded cheese contains anti-caking agents that hinder melting.
My dough didn’t rise. What happened? Your yeast may be old, or the water was too hot and killed it. Always check the expiration date and ensure water is warm, not hot, to the touch.
Common Mistakes to Avoid
Avoid these pitfalls for a better pizza. Do not use cold water for the yeast, as it won’t activate. Do not skip kneading, which is essential for gluten development. Avoid rolling the dough too thin in the center, which can cause tearing and uneven baking. Resist overloading the pizza with cheese, which can lead to a greasy, soggy crust. Never place a cold dough onto a hot pizza stone, as the thermal shock can make it stick instantly.
Conclusion
Mastering a classic cheese pizza at home is a rewarding culinary skill. By understanding the science of the dough, respecting the fermentation process, and baking at a high temperature, you can achieve a result that rivals any pizzeria. This recipe provides a flawless foundation. Feel confident to experiment with the techniques outlined, from the step-by-step guide to avoiding common errors. The journey to perfect homemade pizza is one of practice and delicious enjoyment. Gather your ingredients, fire up your oven, and create a memorable pizza night.