Description
Classic Homemade Cheese Pizza
Ingredients
For the Dough:
2 1/4 tsp active dry yeast (1 packet)
1 1/2 cups warm water (110°F)
1 tsp sugar
3 1/2 cups all-purpose flour
2 tbsp olive oil
1 tsp salt
For the Pizza Sauce:
1 cup canned tomato sauce
2 tbsp tomato paste
1 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp dried basil
Salt and pepper, to taste
For the Toppings:
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese (optional)
Olive oil, for brushing
Directions
Prepare the Dough:
In a bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy.
Add flour, salt, and olive oil to the yeast mixture. Mix and knead until smooth. Let the dough rise in a greased bowl for 1-2 hours until doubled in size.
Make the Sauce:
In a saucepan, combine tomato sauce, tomato paste, garlic powder, oregano, basil, salt, and pepper. Simmer on low for 10 minutes. Set aside to cool.
Assemble the Pizza:
Preheat the oven to 475°F (245°C). If using a pizza stone, preheat it as well.
Roll out the dough on a floured surface into a 12-inch circle. Transfer to a greased pizza pan or stone.
Spread the sauce evenly over the dough. Sprinkle generously with mozzarella and Parmesan cheese.
Bake:
Bake for 12-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
Finish and Serve:
Brush the crust edges with olive oil and let the pizza cool slightly before slicing. Serve warm and enjoy!
Prep Time: 15 minutes
Rise Time: 1-2 hours
Cook Time: 15 minutes
Total Time: ~2 hours 30 minutes
Servings: 8 slices
Calories: ~250 kcal per slice
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your water is between 105-110°F; too hot kills yeast, too cold won’t activate it. After mixing the dough, knead for a full 8-10 minutes until it’s smooth and elastic. For the rise, place the bowl in a warm, draft-free spot. While the dough rises, prepare your sauce, allowing it to cool completely so it doesn’t cook the dough upon assembly. When shaping, use your hands to gently stretch the dough from the center outward to preserve air bubbles for a better crust. Pre-bake the naked dough for 3 minutes before adding toppings to ensure a crisp, non-soggy base.
Serving Suggestions
Elevate your pizza night with these ideas. Serve slices alongside a crisp garden salad with a light vinaigrette to cut through the richness. For a heartier meal, offer garlic knots or breadsticks for dipping in marinara. A drizzle of chili oil or balsamic glaze over the baked pizza adds gourmet flair. Pair with a cold lager, a robust red wine like Chianti, or a non-alcoholic sparkling lemonade.
How-to Summary
Activate yeast in warm water with sugar. Mix with flour, salt, and oil to form dough; knead and let rise. Simmer sauce ingredients. Roll dough, pre-bake briefly, top with sauce and cheese. Bake at 475°F for 12-15 minutes until golden. Brush crust with oil, 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. Let it come to room temperature before shaping.
Why is my crust tough? Over-kneading or using too much flour during rolling develops excess gluten, leading to a tough crust. Knead just until smooth and use a light hand when shaping.
What’s the best cheese for meltiness? Whole-milk, low-moisture mozzarella is ideal. Pre-shredded cheese contains anti-caking agents that can hinder melting. For best results, shred your own.
My pizza is soggy in the middle. How do I fix this? This is often due to too much sauce or wet toppings. Use a light, even layer of cooled sauce and ensure your oven is fully preheated for a strong initial heat blast.
Can I freeze a homemade pizza? Yes. Assemble the pizza on parchment paper, freeze it solid, then wrap tightly. Bake from frozen, adding a few extra minutes to the cook time.
Common Mistakes to Avoid
- Using hot water to activate yeast, which will kill it.
- Overloading the pizza with sauce and toppings, leading to a soggy crust.
- Not preheating your oven (and pizza stone/steel if using) for a full 30-45 minutes.
- Cutting the pizza immediately after baking, which causes the cheese to slide off. Let it rest for 5 minutes.
- Using cold sauce straight from the pan, which can start cooking the dough unevenly.
Conclusion
Mastering a classic cheese pizza at home is a rewarding culinary skill. By understanding the nuances of dough fermentation, sauce balance, and high-heat baking, you can consistently produce a pizza that rivals any pizzeria. The process, from the fragrant rise of the dough to the bubbling cheese in the oven, is part of the joy. Use this recipe as your foundation, then experiment with confidence. Happy baking!