Frederic Melton
Pizza is a beloved dish worldwide, and the cheese pizza is a classic. While it may seem simple, getting the perfect slice is harder than you think. Making a cheese pizza at home is a fun and rewarding project, and with a few simple ingredients and a bit of patience, you can achieve that gooey, cheesy perfection. So, if you're craving a slice of cheesy goodness, why not try making it yourself? It's a great way to get the whole family involved, and the results are sure to impress.
| Characteristics | Values |
|---|---|
| Oven temperature | 450°F (232°C) to 550°F (288°C) |
| Oven preheat time | 30 minutes |
| Pizza dough temperature | Room temperature |
| Pizza dough preparation time | 20-30 minutes |
| Pizza dough ingredients | Yeast, water, sugar, flour, salt |
| Pizza sauce ingredients | Tomatoes, garlic |
| Cheese | Mozzarella, Parmesan, Monterey Jack, Gouda |
| Additional ingredients | Chives, oregano, basil, salt, pepper |
| Baking time | 11-15 minutes |
| Baking pan | Non-stick |
| Baking pan preparation | Dust with semolina flour |
| Pizza size | 12-inch circle |
| Pizza crust | 1-inch border |
| Pizza cut | Slices |
| Calories | 356kcal |
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What You'll Learn
Making the dough
Ingredients
To make the dough, you will need the following ingredients: flour, yeast, water, sugar, and salt. It is important to ensure that the water is below 100°F, as higher temperatures can affect the yeast activation.
Mixing and Kneading
Begin by combining the yeast, water, and sugar in a glass or plastic bowl. Stir the mixture until the yeast is fully dissolved, and let it rest for about 15 minutes. This process is known as "proofing" or "blooming" the yeast, allowing it to activate and become frothy. Once proofed, stir in one cup of flour and add salt to the mixture. Gradually add another cup of flour and continue stirring. At this point, you should have a sticky dough forming.
Kneading and Shaping
Dust your work surface with the remaining flour, creating a non-stick environment for kneading. Transfer the sticky dough onto the floured surface and begin to knead. Knead the dough until it becomes soft, elastic, and non-sticky. This process helps develop the gluten in the dough, contributing to a chewy texture. Once the dough is kneaded, shape it into a ball and let it rest at room temperature for 20 to 30 minutes to relax the gluten and facilitate rolling.
Rolling and Stretching
After the dough has rested, it's time to roll it out. Use a rolling pin to flatten the dough into a circular shape, aiming for an even thickness throughout. Once it is rolled out to your desired thickness, you can start stretching the dough. Gently lift the edges of the dough and stretch it with your hands or use your fingertips to press and stretch it into a 12-inch circle. You can also pick up the dough and let gravity help you stretch it by slowly turning it in the air.
Preparing the Baking Surface
Transfer the stretched dough to a non-stick baking sheet or a preheated pizza stone. If using a baking sheet, ensure it is lightly floured to prevent sticking. If you have a non-stick pizza pan, you can use that instead for a more authentic pizzeria experience.
Now that the dough is prepared, you can move on to adding the sauce, cheese, and any desired toppings before baking your delicious homemade cheese pizza!
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Preparing the sauce
To make a basic pizza sauce, you will need tomatoes. You can use cherry or Roma tomatoes for a fresh sauce, or tinned tomatoes if you prefer. If using fresh tomatoes, you may need to cook the sauce for a little longer to reduce it and intensify the flavour. Simply chop the tomatoes and simmer them in a saucepan until they reach your desired consistency. You can also add other ingredients to enhance the flavour of your sauce, such as onions, garlic, herbs, or spices. For a smoother sauce, you can blend the ingredients before cooking, or use a food processor or blender to puree the sauce once it's cooked.
If you're short on time, you can even use spaghetti sauce as a base and add your own seasonings. For a more authentic pizza sauce, you can add oregano, basil, or other Italian herbs. You might also want to add a touch of sweetness to your sauce with a pinch of sugar, or balance the acidity with a dash of vinegar.
Once you've prepared your sauce, it's time to assemble your pizza. Spread the sauce over the dough, leaving a thin edge untouched for the crust. Then, sprinkle your chosen cheese over the sauce, and bake your pizza until it's hot and bubbling.
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Choosing the cheese
When it comes to choosing the cheese for your pizza, there are a few things to consider. Firstly, decide on the type of cheese you want to use. Mozzarella is a popular choice for pizza as it melts well and has a classic pizza flavour. You can use either shredded or sliced mozzarella, but avoid fresh mozzarella as it has a high moisture content that can make your pizza watery. If you want to use fresh mozzarella, it may be a good idea to grate it yourself, as pre-shredded mozzarella often contains anti-caking agents that can affect the texture of your pizza.
You can also experiment with different types of cheese to add more flavour to your pizza. Parmesan, or Parmigiano-Reggiano, adds a nice salty kick to the pizza, and can be sprinkled on top before baking. Other options include Monterey Jack, Romano, Gouda, or even string cheese for a stuffed crust. If you want to add some herbs to your pizza, you can mix these with the cheese; oregano, chives, and garlic powder are all good options.
Once you've chosen your cheese, it's important to use the right amount. Too much cheese can make your pizza greasy, while too little can leave it tasting bland. A good guideline is to use around 200g of cheese for a 12-inch pizza.
Finally, remember to let your pizza cool down before slicing into it. This will give the cheese time to firm up and prevent it from melting back into the cuts and sticking the slices together.
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Baking the pizza
Before baking your pizza, preheat your oven to 450° Fahrenheit (232°C). If you have one, place a pizza steel or pizza stone into the oven before preheating. If you prefer a higher temperature, you can increase it to 550° Fahrenheit (288°C). If you have a vented hood above your oven, remember to turn it on high.
If your pizza dough is cold, let it rest at room temperature for 20 to 30 minutes. In the meantime, prepare a pizza peel or pizza pan by dusting it with semolina flour. You can also dust a clean work surface with all-purpose flour and form your pizza dough into a round shape that fits your pizza peel or pan.
Once your dough is ready, transfer it to a non-stick baking sheet. Spread your pizza sauce onto the dough, leaving a 1-inch border around the edge. You can use homemade or store-bought pizza sauce. Sprinkle your cheese mixture over the sauce. You can use a combination of shredded mozzarella, parmesan, chives, and oregano. If you like a salty kick, add some shredded Parmigiano-Reggiano.
Bake your pizza for 11 to 14 minutes, or until the crust is golden brown and the cheese has melted with golden spots. The baking time will depend on your oven temperature, so keep an eye on it to avoid burning.
Once your pizza is baked to perfection, remove it from the oven and let it cool for a few minutes before slicing. This will give the cheese a chance to firm up and prevent it from sticking the slices back together. Enjoy your homemade cheese pizza!
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Reheating and storing
Reheating pizza is a delicate art, and there are several ways to go about it. The microwave is a convenient option, but it can leave your crust soggy and your cheese unevenly melted.
A popular method is to use an air fryer. Set it to 350°F and cook the pizza for two to four minutes. This method provides consistent and even heat, maintaining the integrity of the taste, texture, and flavor of the pizza. It keeps the crust crispy on the outside and soft on the inside.
Another option is to use your oven. Preheat to 475°F and place a cast-iron skillet or pizza stone in the lower or middle rack. Once preheated, add the slices and cook for four to five minutes for a square slice, and about two minutes for a traditional thin-crust slice. This method crisps up the bottom of the pizza, while the oven's convection or broiler melts the cheese, heats the toppings, and brings your slice back to life. To prevent the slices from drying out, place a pan of water at the bottom of the oven to keep the interior humid.
If you're reheating multiple slices, the oven is a good option. Consider that pizzerias usually reheat slices in their wood-fired or brick ovens, which you can also do at home.
For a quick fix, use a nonstick skillet on the stovetop. Add a few droplets of water to the hot pan, along with your pizza slice, and cover with a lid. The water will turn to steam, gently heating your toppings without drying them out. Within one to two minutes, your cheese should be melted, and the crust crisp.
If you're a fan of cold pizza, it can be enjoyed straight from the fridge.
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