Cheese Pizza
A classic homemade cheese pizza with a golden, crispy crust and a blanket of melted mozzarella. The simple uncooked tomato sauce lets the bright, tangy flavors of the tomatoes shine while baking, creating that perfect pizzeria result. Quick, deeply satisfying, and ready to customize with your favorite toppings.
For 8 servings
- mix · ~7 min
Activate the yeast.
Combine warm water, sugar, and yeast in a small bowl. Stir gently and let it sit for 5 to 7 minutes until foamy and bubbly on top.
TIPWater hotter than 115°F kills the yeast. Aim for bathwater warm. - knead · ~10 min
Make the dough.
1.In a large mixing bowl, combine the flour and the first pinch of salt.2.Pour in the yeast mixture and one tablespoon of olive oil.3.Mix with a wooden spoon until a shaggy dough forms.4.Turn the dough onto a lightly floured surface and knead for 7 to 8 minutes until smooth and elastic. - rest · ~60 min
Proof the dough.
Place the kneaded dough in a clean, lightly oiled bowl. Cover with a damp kitchen towel and let it rest in a warm place for about 1 hour, or until the dough has doubled in size.
TIPA turned-off oven with the light on creates a perfect warm, draft-free spot for proofing. - prep · ~5 min
Prepare the quick uncooked sauce.
1.While the dough rests, puree the ripe tomatoes in a blender until smooth.2.Stir in the minced garlic, dried oregano, the second pinch of salt, and a pinch of black pepper.3.Mix well and set aside. Do not cook the sauce.TIPAn uncooked sauce keeps the pizza tasting fresh and bright. The sauce cooks quickly in the hot oven. - prep · ~10 min
Preheat the oven and shape the dough.
1.Preheat the oven to 475°F (245°C) with a baking sheet or pizza stone inside.2.Punch down the risen dough to release air. Divide it into two equal balls.3.On a lightly floured surface, stretch and roll one dough ball into a 12-inch circle.TIPLet gravity help stretch the dough. Drape it over your fists and gently pull. Avoid using a rolling pin if you want a puffier crust. - assemble · ~3 min
Assemble the pizza.
1.Carefully place the stretched dough onto a piece of parchment paper.2.Drizzle the remaining 1 tablespoon of olive oil over the dough.3.Spread half of the uncooked tomato sauce evenly over the surface, leaving a 1-inch border for the crust.4.Scatter 1 cup of shredded mozzarella cheese evenly over the sauce.5.Tear half the basil leaves and distribute them over the cheese.TIPParchment paper makes transferring the assembled pizza to the hot stone or sheet nearly foolproof. - bake · ~15 min
Bake until golden and bubbly.
Slide the parchment with the pizza onto the preheated stone or baking sheet. Bake for 12 to 15 minutes, until the crust is deeply golden and the cheese is bubbling with a few charred spots.
TIPSwitch the broiler on for the final 1 to 2 minutes if you like a deeply blistered, darker cheese top. - serve · ~2 min
Slice and serve.
Remove the pizza from the oven and let it set for 2 minutes. Slice into 8 pieces. Repeat the shaping, assembling, and baking process with the second dough ball for the second pizza.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Preheat your baking sheet or pizza stone for at least 30 minutes to ensure a crisp bottom crust.
- 2For a chewier crust, use bread flour instead of all-purpose flour; the higher protein content builds more gluten.
- 3Do not overload the pizza with sauce or cheese—too much moisture will make the crust soggy.
- 4Let the baked pizza rest for 2 minutes before slicing to allow the cheese to set and prevent toppings from sliding off.
- 5If your oven runs cool, bake on the lowest rack to get direct heat on the bottom of the crust.
- 6Tear fresh basil just before baking to prevent it from wilting too much in the oven.
Adapt it for your goals.
Whole-wheat crust
Substitute half the all-purpose flour with whole-wheat flour for a nuttier flavor and higher fiber content; add an extra tablespoon of water to compensate for the drier flour.
veggie supremeVeggie supreme
Top with sautéed bell peppers, mushrooms, and red onions before baking for added color, texture, and nutrients.
spicy pepperoniSpicy pepperoni
Layer slices of pepperoni over the cheese for a classic, savory kick; add a pinch of red pepper flakes to the sauce for extra heat.
gluten freeGluten-free
Use a 1:1 gluten-free all-purpose flour blend and add 1/2 teaspoon xanthan gum if not already included, to help the dough hold together.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are a top source of lycopene, a powerful antioxidant linked to heart health and reduced inflammation, which becomes even more bioavailable when heated.
Good Source of Calcium
Mozzarella cheese provides calcium essential for strong bones and teeth, with about 200 mg per serving.
Contains Heart-Healthy Fats
Olive oil contributes monounsaturated fats that can support cardiovascular health when used in moderation.
Low in Added Sugar
This recipe uses only a small amount of sugar to feed the yeast, with no added sweeteners in the sauce, keeping the sugar content naturally low.
Frequently asked questions
The water may have been too hot (above 115°F) which kills the yeast, or too cold (under 105°F) which won't activate it. Also, check that your yeast is fresh and within its expiration date.
