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Homemade Cheese Pizza

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There’s just something special about making pizza from scratch. The smell of fresh dough baking, the mozzarella bubbling in the oven, and that first bite of a hot, chewy crust make the extra time completely worth it.
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Ingredients

Makes approximately 3–4 pizzas

  • 2 cups warm water
  • 1 teaspoon yeast
  • 1 tablespoon salt
  • 41/2 cups flour preferably bread flour (all-purpose flour works too)
  • Extra flour as needed for kneading and shaping
  • 1 jar or can pizza sauce or spaghetti sauce
  • 2 pounds mozzarella cheese sliced or shredded
  • Additional pizza toppings optional

Instructions

Make the Pizza Dough

  • Pour the warm water into a large mixing bowl or the bowl of a stand mixer. Add the yeast and stir to combine.
  • Add the flour and salt.
  • If you’re making the dough by hand, begin mixing everything together with a spoon. Once the dough starts coming together, use your hands to continue mixing.
  • If the dough is very sticky, sprinkle in a little additional flour at a time. Be careful not to add too much flour because you don’t want a hard or dry dough. The dough should be soft to the touch and can be slightly tacky.
  • Transfer the dough onto a lightly floured work surface. Knead by pulling, stretching, and folding the dough for approximately 5 minutes, or until it becomes smooth.
  • If you’re using a stand mixer, use the dough hook and knead for approximately 7–8 minutes.

Let the Dough Rise on the Counter

  • Place the dough into a large bowl and cover it well with plastic wrap or a clean kitchen towel.
  • Leave the covered dough on the counter at room temperature for 12–24 hours.
  • It does not need to be placed in a warm area. Just let it sit covered on your counter and allow the dough to slowly rise and develop.
  • This long resting time is one of the secrets to the flavor and texture of this pizza crust.

Divide and Refrigerate the Dough

  • After the dough has rested for 12–24 hours, transfer it onto a lightly floured surface.
  • Divide the dough into 3–4 equal portions and gently shape each portion into a smooth ball.
  • Generously flour a tray and place the dough balls onto it, leaving some room between them. Sprinkle additional flour over the tops of the dough balls.
  • Cover the entire tray tightly with plastic wrap and place it in the refrigerator for at least 3–4 hours.

Bring the Dough Back to Room Temperature

  • Remove the dough balls from the refrigerator approximately 1 hour before you’re ready to make your pizzas.
  • Let them rest covered at room temperature.
  • This step is important because cold dough can be difficult to stretch. Giving it time to warm up makes the dough softer, more relaxed, and much easier to shape.

Preheat the Oven

  • If you’re using a pizza stone, place it in the oven before preheating.
  • Preheat your oven to 500°F and allow the pizza stone to heat for at least 30 minutes before baking your first pizza.
  • You want both the oven and pizza stone very hot before the pizza goes in.

Shape the Pizza

  • Generously flour your work surface and place one dough ball onto it.
  • Using your fingertips, gently begin pressing the dough outward from the center.
  • Slowly stretch and shape the dough into a pizza, leaving the outside edge slightly thicker to create the crust.
  • Try not to completely flatten the outer edges. Those little pockets of air in the dough are what help give you a beautiful, airy crust.

Add the Sauce and Cheese

  • Spread a thin, even layer of pizza sauce or spaghetti sauce over the dough.
  • Don’t use too much sauce. Adding too much can weigh down the dough and make the center of the pizza heavy or soggy.
  • Top with sliced or shredded mozzarella cheese.
  • You can keep it simple with just sauce and cheese or add any of your favorite pizza toppings.

Bake the Pizza

  • Carefully transfer the prepared pizza onto your hot pizza stone or baking surface.
  • Bake at 500°F for approximately 18–23 minutes, or until the crust is beautifully golden brown and the cheese is completely melted and bubbling.
  • Every oven is a little different, so keep an eye on the pizza as it gets closer to being finished.
  • Remove it from the oven, allow it to sit for a couple of minutes, then slice and serve while it’s still hot.

Connie’s notes

  • Use bread flour if possible. It gives the pizza dough a chewier texture and stronger structure, but all-purpose flour works well too.
  • Don’t add too much flour. The dough should stay soft and may feel slightly tacky. Too much flour can make the crust dense or hard.
  • Let the dough rest covered at room temperature for 12–24 hours. You don’t need to place it somewhere especially warm.
  • Don’t rush the first rise. That long rest helps develop better flavor and texture.
  • Refrigerate the dough after dividing. Once the first rise is complete, divide it into 3–4 balls and chill them for at least 3–4 hours.
  • Let cold dough rest before stretching. Take it out of the refrigerator about 1 hour before making the pizza so it’s easier to shape.
  • Get your pizza stone very hot. Preheat it in a 500°F oven for at least 30 minutes before baking.
  • Go easy on the sauce. A thin layer is enough. Too much sauce can make the pizza heavy and keep the center from baking properly.
  • Don’t overload the toppings. Too many toppings can add excess moisture and weight.
  • Watch the pizza instead of relying only on the timer. Baking time can vary depending on your oven, stone, and dough thickness.
  • Look for a golden-brown crust, a nicely baked bottom, and hot, bubbling cheese before removing the pizza from the oven.
  • Serve the pizza hot for the best texture and flavor.
 
 
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