Easy Homemade Cheese Pizza
A simple homemade sheet-pan pizza with an easy yeast dough, quick tomato sauce and a thick layer of melted mozzarella.
Homemade pizza costs a fraction of takeout, about $1.50 a serving, and this dough is very forgiving. It only needs one quick rise.
Baking it in a sheet pan gives a soft middle and crisp, golden edges, and there's no need for a pizza stone.
Easy Homemade Cheese Pizza
Per serving, estimated: 560 calories · 24 g protein · about $1.53 How we estimate
Ingredients
For the dough
- 1 cup (240 ml) warm water, about 110°F (43°C)
- 2¼ tsp (1 packet / 7 g) instant or active dry yeast
- 1 tsp sugar
- 2½ cups (315 g) all-purpose flour
- 1 tsp salt
- 2 tbsp olive oil, plus more for the pan
For the sauce and topping
- 1 can (8 oz / 227 g) tomato sauce
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp salt
- 2 cups (225 g) shredded low-moisture mozzarella
- ¼ cup (22 g) grated Parmesan
Instructions
- Stir the warm water, yeast and sugar together in a large bowl. Let stand for 5 minutes until foamy.
- Add the flour, salt and olive oil and stir into a shaggy dough. Knead on a lightly floured surface for 5 minutes until smooth and stretchy.
- Place the dough in an oiled bowl, cover and let rise in a warm place for 45 minutes, until puffy.
- Heat the oven to 450°F (230°C). Brush a rimmed 13 × 18-inch (33 × 46 cm) baking sheet with oil.
- Press and stretch the dough to the edges of the pan. If it springs back, rest it for 5 minutes and try again.
- Stir the tomato sauce, Italian seasoning, garlic powder and salt together and spread over the dough, leaving a narrow border.
- Sprinkle with the mozzarella and Parmesan.
- Bake on the lowest rack for 13 to 16 minutes, until the crust is golden underneath and the cheese is bubbling. Cool for 2 minutes, then cut into squares.
Tips for success
- Water that's too hot can kill the yeast. It should feel warm, not hot, on your wrist.
- Baking on the lowest oven rack crisps the bottom of the crust.
- Add any toppings you have, such as pepperoni, peppers, onions or leftover cooked sausage.
Storing and reheating
Refrigerate leftover pizza for up to 3 days. Reheat in a skillet over medium heat for a crisp bottom. The raw dough can be refrigerated for up to 2 days.
Equipment you'll need
- Rimmed 13 × 18-inch baking sheet
- Large mixing bowl
Questions
Can I make the dough ahead?
Yes. After kneading, cover and refrigerate it for up to 2 days. Let it sit at room temperature for 30 minutes before stretching.
Can I make two round pizzas instead?
Yes. Divide the dough in half, stretch into two 12-inch (30 cm) rounds and bake for 10 to 12 minutes each.
Calories, protein and cost are estimates calculated from the main ingredients and typical US supermarket prices. They will vary with the brands you buy, where you shop and your portion size. Measurements are given in US cups and spoons with approximate metric weights. Oven temperatures can vary, so check doneness using the signs described in each step. Always check labels if you are cooking for someone with a food allergy.
