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A homemade classic that never disappoints! Chewy, crisp crust, a simple yet flavorful tomato sauce, and a generous layer of gooey, melted mozzarella cheese. Perfect for a fun family dinner night.
Prepare the Pizza Dough
Let the Dough Rise
Prepare Sauce and Preheat Oven
A homemade classic that never disappoints! Chewy, crisp crust, a simple yet flavorful tomato sauce, and a generous layer of gooey, melted mozzarella cheese. Perfect for a fun family dinner night.
This italian_american recipe takes 110 minutes to prepare and yields 4 servings. At 558.36 calories per serving with 25.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
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Shape and Assemble the Pizza
Bake the Pizza
Rest and Serve
Top the sauce with fresh mozzarella slices instead of shredded. After baking, garnish with fresh basil leaves and a drizzle of extra virgin olive oil.
Add your favorite vegetables like sliced bell peppers, red onions, mushrooms, and black olives on top of the cheese before baking.
Omit the tomato sauce. Brush the dough with olive oil and minced garlic, then top with mozzarella, ricotta cheese, and a sprinkle of parmesan.
Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
The generous amount of mozzarella and parmesan cheese provides a good source of calcium, which is essential for strong bones and teeth.
The tomato sauce is rich in lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
The crust is made from flour, a carbohydrate that serves as the body's primary source of energy, making this a satisfying and energizing meal.
A serving of two slices contains approximately 450-550 calories, depending on the exact amount of cheese and oil used. This is an estimate and can vary.
Cheese pizza can be part of a balanced diet when eaten in moderation. It provides carbohydrates for energy, protein for muscle repair, and calcium from the cheese. However, it is also high in calories, sodium, and saturated fat. Making it at home allows you to control the ingredients for a healthier version.
Yes! After the first rise, you can punch down the dough, wrap it tightly in plastic wrap, and refrigerate it for up to 3 days. You can also freeze it for up to 3 months. Let it come to room temperature for about 30-60 minutes before shaping.
Low-moisture, whole-milk mozzarella is the classic choice because it melts beautifully without releasing too much water, which can make the pizza greasy or soggy. For extra flavor, you can mix in some provolone, cheddar, or parmesan.
A soggy crust is usually caused by three things: an oven that isn't hot enough, too much sauce, or using fresh mozzarella that has too much moisture. Ensure your oven is fully preheated (ideally with a pizza stone), use a thin layer of sauce, and use low-moisture cheese.
Absolutely. For a chewier crust, you can use bread flour, which has a higher protein content. You can also substitute up to 50% of the all-purpose flour with whole wheat flour for added fiber and a nuttier taste.
This recipe goes great with these complete meals
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