Hand Lifting a Slice of Cheese Pizza with Melting Mozzarella
Learn how to make the perfect cheese pizza with gooey, melting mozzarella. This recipe captures the joy of hand lifting a slice with a satisfying stretch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes (includes 1 hour rising)
- Yield: 2 (12-inch) pizzas (4 to 6 servings)
- Category: Main Course
- Method: Baking
- Cuisine: Italian American
- Diet: Vegetarian
Ingredients
– 2 1/4 teaspoons active dry yeast
– 1 cup warm water (110 degrees F)
– 1 teaspoon granulated sugar
– 3 cups all-purpose flour
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 cup pizza sauce
– 8 ounces fresh mozzarella cheese, sliced into thin rounds
– 1/4 cup grated Parmesan cheese
– 1 tablespoon cornmeal (for dusting)
– Fresh basil leaves for garnish (optional)
Instructions
1. Activate the yeast by combining warm water and sugar in a small bowl. Sprinkle yeast on top and let sit for 5 minutes until frothy.
2. In a large bowl, whisk flour and salt. Make a well and add yeast mixture and olive oil. Stir to form a shaggy dough.
3. Knead the dough on a floured surface for 8 to 10 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover, and let rise for 1 hour until doubled.
5. Preheat oven to 475 degrees F. If using a pizza stone, place it in the oven.
6. Punch down dough and divide into two portions. Roll one portion into a 12-inch round on a floured surface.
7. Dust a baking sheet or pizza peel with cornmeal. Transfer dough to it.
8. Spread half the pizza sauce over the dough, leaving a 1-inch border. Top with half the mozzarella and half the Parmesan.
9. Bake for 12 to 15 minutes until crust is golden and cheese is bubbly.
10. Let cool for 2 minutes, then slice and serve. Repeat with remaining dough and toppings. Garnish with basil if desired.
Notes
For extra stretch, use fresh mozzarella packed in water and pat it dry. For a crispier crust, bake on a preheated pizza stone.