Cheese pizza

Name: Cheese pizza
Prep time: 35 min
Cook time: 90 min
Total time: 125 min
Yield: 4
Cuisine: Italian
Ingredients: 3 cups flour; 1 tablespoon instant yeast; 1 teaspoon sugar and salt; 3 tablespoons olive oil; 1 cup warm water; 1/2 cup tomato sauce; 2 cups Mozzarella cheese; 2 tablespoons Oregano and olive oil

Homemade pizza dough with tomato sauce and stretchy mozzarella — the family classic.

Vegetarian

Cooking time: 2 hr 5 min
Hands-on time: 35 min
Free time: 1 hr
Difficulty: Easy
Cuisine: Italian
Calories: 490
Contains: Gluten, Dairy

Homemade pizza night is a family ritual in itself: dough rolled out by eager little hands, sauce and cheese, and an oven at its hottest. The simplest version—just cheese—remains the most authentic and requested.

Before you start

Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the fire or oven.
Rising and the ovenAllow enough time for the dough to rise, and preheat the oven fully before the tray goes in.

Ingredients

4people

Amounts follow the number of people

For the dough

3 cups flour — Sifted, then spooned lightly into the cup
1 tablespoon instant yeast — Instant, and within its use-by date
1 teaspoon sugar and salt — Add gradually, tasting as you go
3 tablespoons olive oil — extra-virgin
1 cup warm water — approximately

For the topping

1/2 cup tomato sauce — Cooked with garlic and oregano
2 cups Mozzarella cheese — grated
2 tablespoons Oregano and olive oil — For the top

When increasing the quantity, knead in two batches and leave space between the pieces in the tray so that they rise evenly.

Equipment

Kneading bowl — Big enough for the dough once it has risen.
Metal tray — Preheated at your oven's highest setting — 240° or above.

Method

Dissolve the yeast and sugar in warm water and leave it until it foams.
10 minYou can walk away
You’ll know it’s ready when
A clear layer of foam on the surface — if it doesn't foam, the yeast is dead.
Tip: The water is warm, not hot: high heat kills the yeast.
Knead the flour and salt with the olive oil and yeast mixture until it becomes elastic.
12 min
You’ll know it’s ready when
It stretches without tearing or sticking to the hand.
Cover it and leave it to rise until doubled in size.
1 hrYou can walk away
You’ll know it’s ready when
It has doubled, and a finger poke leaves a mark.
Preheat the oven to its highest setting with the tray inside.
20 minYou can walk away
You’ll know it’s ready when
The oven and the tray are piping hot — this is what gives the base its crispiness.
Tip: A hot tray is the difference between a crisp base and a soft one.
Spread the dough with your hands from the center outwards, leaving a thick edge.
8 min
You’ll know it’s ready when
A flat disc with an edge about a finger thicker.
Tip: Do not use a rolling pin: it expels air from the edge.
Spread the sauce and then the cheese, leaving the edge clean.
5 min
You’ll know it’s ready when
An even layer that does not reach the edge.
Bake on the bottom shelf until the cheese melts and the rim is speckled.
10 min
You’ll know it’s ready when
The cheese is bubbling and the rim is puffed and speckled brown.