Cheese Pizza

Ingredients

• 2 1/2 cups (300 grams) bread flour, plus 2 tablespoons for dusting
• 3/4 cup plus 1 tablespoon (195 grams) lukewarm water
• 2 teaspoons (6 grams) instant yeast
• 1 teaspoon (6 grams) fine sea salt
• 1 tablespoon olive oil, for the dough
• 2 teaspoons olive oil, for the pans
• 1/2 cup smooth pizza sauce
• 1 1/2 cups (6 ounces) shredded low-moisture mozzarella
• 2 tablespoons finely grated Parmesan
• 1/2 teaspoon dried oregano

Method

1. 1

   Step 1. Allow about 2 hours 10 minutes to 2 hours 45 minutes for the same-day method; the optional refrigerated rise takes about 15–28 hours total. Use a mixing bowl, two heavy metal baking sheets, oven mitts and a kitchen scale if available. The 160-minute estimate includes the same-day rise, relaxing, sequential bakes and standing. Use flour weight when possible.

2. 2

   Step 2. Mix the 300 grams flour, yeast and salt in a bowl. Add the water and tablespoon of oil. Stir to form a shaggy dough, then knead on a surface using a little of the measured dusting flour for 8–10 minutes until smooth and elastic. Do not taste raw dough. It should feel slightly tacky, not dry.

3. 3

   Step 3. Return the dough to the bowl and cover. For same-day pizza, let rise for 60–90 minutes until roughly doubled. For more developed flavor, let rise for 45 minutes, refrigerate covered at 40°F (4°C) or below for 12–24 hours, then allow 90–120 minutes at room temperature until puffy and pliable. During the final 30 minutes, heat the oven to 500°F (260°C), with a rack in the lower third. Do not use parchment unless rated for that heat.

4. 4

   Step 4. Coat each baking sheet with 1 teaspoon oil. Divide dough in half, shape into balls and cover for 10 minutes. With the remaining measured dusting flour as needed, gently stretch each into a 10-inch round, keeping a slightly thicker rim. If it springs back, cover and rest another 10 minutes rather than forcing it. Set on the sheets.

5. 5

   Step 5. For a firmer underside in a home oven, bake each untopped round for 3–4 minutes, just until the surface loses its wet shine; it should still be pale. Remove with oven mitts. Spread with 1/4 cup sauce, then half the mozzarella, Parmesan and oregano, leaving the rim bare and the center lightly covered.

6. 6

   Step 6. Return that pizza to the lower-third rack and bake for another 7–10 minutes, checking underneath with a spatula from 7 minutes. The base should be golden-brown, the rim set and the cheese bubbling. Repeat for the second pizza; avoid stacking the finished pizzas. Let each stand for 2–3 minutes, cut into four slices and serve two slices per person.