Classic Homemade Cheese Pizza

There’s something truly magical about Classic Homemade Cheese Pizza — the irresistible aroma of freshly baked pizza dough filling your kitchen, the golden, bubbly mozzarella cheese melting perfectly, and that ideal crispy-yet-chewy pizza crust that makes every bite unforgettable.

Whether you’re planning a cozy family pizza night, a weekend tradition, or a fun way to gather loved ones around the table, making pizza from scratch is a rewarding experience that delivers delicious results every time.

This classic homemade cheese pizza recipe is simple enough for beginners but includes expert tips and tricks to help you achieve an authentic, restaurant-quality pizza right in your oven.

From mixing and kneading the perfect pizza dough to mastering your oven’s temperature for the best bake, this guide will walk you through every step of creating your own pizza masterpiece at home.

In our household, pizza night is a beloved ritual — whether it’s Friday evenings, Sundays during football games, sleepovers, or any weekend when we want to relax and enjoy great food together.

I often prepare a double batch of dough, portion it out, and refrigerate the leftovers in airtight bags. The dough develops deeper flavor and better texture after at least 24 hours of slow fermentation, but it’s delicious even when baked fresh.

Ready to make the best homemade pizza? Let’s dive into the secrets of crafting perfect classic cheese pizza dough and baking tips that will elevate your pizza game

Tips to Nail Your Homemade Pizza

• Patience with dough rising is key! The longer and slower, the better the flavor and texture.
• Flour blends add character: I love mixing bread and all-purpose flour for a perfect balance of chew and tenderness.
• Don’t skimp on preheating — a hot oven makes all the difference.
• Use a pizza peel or parchment paper for easy sliding onto the stone, if you are using one.
• Experiment with toppings, but keep it balanced — quality over quantity. I love cheese pizza with a sprinkle of pepper flakes and fresh basil, but hey, you can add anything your heart desires, even pineapple. It’s your pizza, your rules!!!

The Power of Hydration:
Hydration is the amount of water in your dough compared to the flour—expressed as a percentage. In this recipe, the hydration is about 65%, which means the dough is soft enough to be elastic and easy to stretch but not so wet that it’s sticky and hard to handle. Proper hydration helps develop gluten, giving you a crust that’s chewy with a slight crisp on the outside—just like classic pizzeria-style pizza.

Use Lukewarm Water to Activate Yeast:
Water that’s too hot can kill the yeast, and too cold won’t activate it properly. Using lukewarm water (around 100°F/38°C) wakes up the yeast gently, allowing it to ferment and create those lovely bubbles that make your dough light and airy.

Quality Water Matters:
If your tap water tastes off or is heavily chlorinated, try using filtered or bottled water. Water quality affects yeast activity and dough flavor. Clean, fresh water gives your dough the best chance to rise perfectly.

Slow Fermentation is Key:
Refrigerating your dough for 24–48 hours allows the yeast to work slowly, developing complex flavors and a better texture. This slow rise mimics traditional pizza doughs made in Italian pizzerias and takes your homemade pizza to the next level.

Preheating Your Oven and Using a Pizza Stone or Steel:
High heat is essential for a great pizza crust. Preheating your oven for at least 45 minutes ensures your baking surface is scorching hot, which crisps up the bottom of your pizza quickly before the toppings overcook. A pizza stone or steel retains heat and mimics a traditional pizza oven’s brick floor.

Less Is More on Toppings:
Too many toppings or too much sauce can weigh down the crust and make it soggy. Keep it simple—fresh, high-quality ingredients and a light hand let the dough and cheese shine.

Calzone or Pizza Roll Variation

Feeling adventurous? Use part of your dough to make a calzone or pizza roll filled with cheese, pepperoni, or your favorite toppings. Seal the edges well and bake until golden brown. Kids and adults alike go wild for this!

How to Create the Perfect Oven Environment for Pizza at Home

Tip 1: Preheat your oven as high as it will go — usually between 475°F (245°C) and 500°F (260°C). For the best crust, let it preheat for at least 45 minutes to an hour. This ensures the oven walls and baking surface are super hot.

Tip 2: Use a pizza stone or steel — place it on the middle rack before preheating. This mimics a pizza oven’s hot floor, giving you a crispy, beautifully blistered crust. If you don’t have one, an inverted heavy baking sheet works too.

Tip 3: Don’t forget the broiler — For an extra crisp top and some charred bubbles, switch on the broiler for the last one minute of baking. Watch carefully so it doesn’t burn… and This is totally optional.

If you make Classic Homemade Cheese Pizza, tag me on Instagram @sandraseasycooking – I’d love to see your delicious creations!

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Continue to Content

Yield: 6 Slices

Classic Homemade Cheese Pizza

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There’s nothing quite like the joy of making pizza from scratch — the warm, bubbly cheese, the perfectly crispy crust, and the fresh flavors all coming together in every bite. This is full foolproof recipe!

Prep Time 20 minutes

Cook Time 10 minutes

Additional Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

For the Dough:

• 300g (about 2 ½ cups) all-purpose flour — or a 50/50 blend of all-purpose and bread flour
• 1 tsp salt
• 1 tsp sugar
• 1 tsp active dry yeast
• 200ml (¾ cup + 1 tbsp) lukewarm water (about 100°F / 38°C)
• 1 tbsp olive oil

For the Sauce or get store-bought:

• 1 cup crushed San Marzano tomatoes or good-quality canned whole tomatoes, crushed by hand
• 1–2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp dried oregano
• Salt and freshly ground black pepper, to taste
• Fresh basil leaves (optional)

For the Cheese:

• 200g (about 7 oz) shredded mozzarella
• ¼ cup grated Parmesan cheese (optional, for extra flavor)

Instructions

Prepare the Dough

1. Start by activating the yeast: In a small bowl, mix the yeast and sugar into lukewarm water. Let it sit for 5–10 minutes until it’s frothy.
2. In a large bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil. Mix until the dough comes together.
3. Turn the dough onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic.
4. Place it in an oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size. For a deeper flavor, refrigerate overnight.

Make the Sauce

1. While the dough rises, prepare your sauce by heating olive oil in a saucepan over medium heat.
2. Add minced garlic and cook until fragrant, about 1 minute.
3. Add crushed tomatoes, oregano, salt, and pepper. Simmer gently for 15–20 minutes, stirring occasionally.
4. Stir in fresh basil if you like, then remove from the heat.

Just to mention that you can use store-bought pizza sauce or any you prefer. It is up to you and your preferences.

Preheat Your Oven

1. Place a pizza stone or heavy baking sheet in the oven and preheat to the highest temperature (475–500°F / 245–260°C) for at least 30 minutes.

This step is crucial for a crispy, authentic crust.

Shape the Dough

1. Punch down the risen dough and turn it onto a floured surface. Roll or stretch it gently into a 12-inch round (or your preferred shape).
2. Transfer to a piece of parchment paper or a floured pizza peel for easy handling.
   

Assemble the Pizza

1. Spread a thin layer of sauce evenly over the dough, leaving a small border around the edges. Add mozzarella evenly on top, then sprinkle with Parmesan if using.

Add any optional toppings you love, but don’t overload—the crust needs room to crisp up. This is cheese pizza, but this would be a great time to add toppings if you want.

Bake the Pizza

1. Slide the pizza (on parchment) onto the hot stone or baking sheet. Bake for about 10 minutes or until the crust is golden and the cheese is bubbling and slightly browned.
2. For a finishing touch, switch on the broiler for 1–2 minutes to get that beautiful char—watch carefully!
   

Serve and Enjoy!

1. Remove pizza from oven, let cool for a minute, then sprinkle with fresh basil and crushed red pepper flakes if you like.
2. I love brushing melted butter, garlic powder, and dried parsley blend on the edges. If you have never done it before, try it, and those ends will never be tossed on the side.
3. Slice and serve hot.

Notes

Optional Toppings:

• Pepperoni slices
• Fresh mushrooms, sliced
• Sliced bell peppers
• Black olives, pitted and sliced
• Fresh spinach or arugula
• Red onion, thinly sliced
• Fresh basil leaves (added after baking)
• Crushed red pepper flakes (for serving)

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 257Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 7mgSodium: 662mgCarbohydrates: 39gFiber: 2gSugar: 3gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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