20min 4 ppl
Classic Cheese Pizza
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 7 steps
Hard: over 60 min or 12+ steps
700 kcalper person
Protein 26g
Carbs 82g
Fats 26g
About this dish
No toppings beyond tomato and two cheeses, so the dough, the sauce and the char from a very hot oven are the only things left to get right — the baseline every other pizza is judged against.
Allergy Info
Dairy, Gluten
Diet Info
Vegetarian
Before you start
Ready-made is fine, or make your own.
- 72-Hour Cold-Ferment Pizza Dough500 gstart 3 days aheadMake your own
- Same-Day Pizza Dough500 gstart 2 hours aheadMake your own
Ingredients
Fresh Produce
- Garlic clovesminced1
- fresh basil leavestorn1 tbsp
Dairy & Eggs
- low-moisture mozzarellacoarsely grated300 g
- Parmigiano-Reggianofinely grated20 g
Tins & Jars
- whole peeled San Marzano tomatoesdrained400 g
Dried Goods
- Ready-made pizza doughat room temperature500 g
- semolinafor launching1 tbsp
Spices & Seasonings
- dried oregano1 tsp
- Fine sea saltfor the sauce5 g
Oils & Condiments
- Extra-virgin olive oilto finish1 tbsp
Utensils
- Pizza stone
- Pizza peel
- Pizza cutter
Method
1
Take the dough out of the refrigerator, divide it into two 250 g balls, and leave them, covered, at room temperature for 20 minutes.
Approx. 20 minutes
2
Crush the drained tomatoes by hand, then stir in the garlic, oregano and salt. Set the sauce aside uncooked.
Approx. 5 minutes
3
Preheat the oven, with a pizza stone on the top rack, to its maximum temperature, at least 260°C, for 30 minutes.
Approx. 30 minutes
4
Stretch one dough ball on a semolina-dusted peel into a 30cm round.
Approx. 4 minutes
5
Spread the sauce over the base, leaving a 2cm border, then scatter over the mozzarella and parmesan.
Approx. 3 minutes
6
Bake for 10 to 11 minutes until the crust is charred and the cheese is bubbling.
Approx. 11 minutes
7
Drizzle with olive oil, scatter with basil, rest for 2 minutes, then slice. Repeat with the second dough ball and remaining toppings.
Approx. 2 minutes
