Classic Cheese Pizza Slices

Headnote

A proper cheese pizza depends on restraint: a dough with structure, a sauce with brightness, and cheese that melts into a clean, even blanket. This version is built for balance, with a crisp base, a supple crumb, and a finish that remains composed rather than heavy. It is the simplest form of pizza, and therefore one of the most exacting.

Recipe essentials

Dish category: Pizza
Cuisine or origin: Italian-inspired
Course type: Main course
Yield: 2 slices
Serving size: 330 g total
Prep time: 20 minutes
Cook time: 12 minutes
Total time: 1 hour 32 minutes
Difficulty: Medium

Equipment

Mixing bowl
Digital scale
Bench scraper
Rolling pin
Baking tray
Parchment paper
Oven
Wire rack

Ingredients

Dough

160 g wheat flour

3 g sugar

3 g salt

2 g yeast

95 g water, lukewarm

5 g olive oil

Topping

35 g tomato sauce

32 g mozzarella cheese, finely grated

Method

1. In a mixing bowl, combine the wheat flour, sugar, salt, and yeast. Add the water and olive oil. Mix until a shaggy dough forms and no dry flour remains, about 2 minutes.

2. Knead the dough on a clean surface for 8 minutes, until smooth, elastic, and only slightly tacky. It should stretch without tearing easily and feel supple under the hand.

3. Place the dough in a lightly oiled bowl, cover, and leave at room temperature for 45 minutes, until visibly relaxed and slightly expanded.

4. Heat the oven to 250°C. Line a baking tray with parchment paper.

5. Shape the dough into a round approximately 22 cm across and transfer it to the prepared tray. The surface should be even, with a slightly thicker rim and a thin center.

6. Spread the tomato sauce over the dough in a thin, even layer, leaving a narrow border clean. Distribute the mozzarella evenly over the sauce so the surface is covered without clumping.

7. Bake for 12 minutes, until the crust is deeply golden at the edges, the base is firm, and the cheese is fully melted with light browning in places. The center should be set, not soft or wet.

8. Remove from the oven and rest on a wire rack for 2 minutes before slicing. Cut into 2 equal slices.

Plating and serving

Serve the slices immediately on a warm plate, arranged with the cut edges slightly separated to show the crumb and melted cheese. The crust should remain crisp at the edge, with a tender interior and a clean, balanced layer of sauce beneath the cheese.

Professional notes

A short rest after baking preserves the structure of the slice and prevents the cheese from running. Keep the sauce layer thin; excess moisture weakens the crust. The dough should be rolled or pressed evenly so the bake is balanced from center to rim.