Cheese & Tomato Pizza
Cheese & Tomato Pizza
5 from 12 votes
Unleash the inner chef with the timeless classic, the cheese and tomato pizza. I'm here to guide you in making a pizza so irresistible, it will have the whole neighbourhood lining up for a slice!
Cheese Pizza

Making homemade pizza is a delightful adventure in the kitchen. One of my favorite creations is the classic Cheese and Tomato Pizza. Originating from Italy, this pizza brings together the comforting flavors of gooey mozzarella cheese and tangy tomato sauce on a perfectly crispy crust.

Don’t be intimidated by the idea of making pizza from scratch; this recipe is surprisingly simple, and the result is incredibly rewarding. With just a handful of basic ingredients and a bit of patience, you can whip up a delicious pizza that rivals your favorite pizzeria’s offerings.

This recipe falls under the category of beginner-friendly, making it perfect for those just starting their culinary journey. It involves making the pizza dough from scratch, which might sound daunting at first, but I’ll guide you through each step.

From activating the yeast to kneading the dough and assembling the pizza, every stage is straightforward and enjoyable. Plus, the aroma of freshly baked pizza filling your kitchen is simply irresistible.

Expert Tip: Experiment with different cheeses for added flavor and texture. While mozzarella is traditional, you can also try incorporating other cheeses like cheddar, provolone, or goat cheese to customize your pizza to your taste preferences.

Ingredients

Sugar: Sugar serves as food for the yeast, helping it ferment and produce carbon dioxide, which creates air bubbles in the dough, resulting in a light and airy crust. Additionally, sugar adds a hint of sweetness to the dough, balancing the flavors of the other ingredients.

Yeast: Yeast is the magic ingredient that makes the dough rise. When activated by warm water and sugar, yeast produces carbon dioxide gas, causing the dough to expand and become airy. This process is crucial for achieving the desired texture and structure of the pizza crust.

Plain Flour: Plain flour provides the base for the pizza dough. Its protein content gives the dough strength and structure, allowing it to stretch and rise properly during baking. Using plain flour ensures a chewy yet tender crust with a good amount of elasticity.

Salt: Salt not only enhances the flavor of the dough but also helps regulate the fermentation process by slowing down yeast activity. It also strengthens the gluten in the flour, improving the texture and structure of the crust.

Olive Oil: Olive oil adds richness and flavor to the dough while also contributing to its texture. It helps create a crispier crust and adds a subtle hint of olive flavor to the finished pizza.

Pizza Sauce: Pizza sauce provides the base flavor for the pizza, infusing it with tangy, savory notes that complement the cheese and other toppings. It’s typically made from tomatoes, herbs, and spices, creating a delicious foundation for your pizza.

Mozzarella Cheese: Mozzarella cheese is the star of the show, adding creamy, melty goodness to every bite. Its mild flavor and stretchy texture make it the perfect cheese for pizza, creating that iconic cheesy pull with each slice.

Expert Tip: Use a pizza stone or preheated baking sheet to achieve a crispier crust. Preheating the baking surface ensures that the pizza cooks evenly from the bottom, resulting in a perfectly crispy base.

Serving Suggestions

  • Classic Margherita Style: Keep it simple and elegant by topping your cheese and tomato pizza with fresh basil leaves after baking. This classic combination pays homage to the original Margherita pizza, featuring the colors of the Italian flag: green basil, white mozzarella, and red tomato sauce.
  • Vegetarian Delight: Enhance your pizza with an array of colorful and flavorful vegetables. Consider adding sliced bell peppers, onions, mushrooms, olives, or cherry tomatoes for a vibrant and satisfying vegetarian option. You can sauté the veggies lightly before topping the pizza for added depth of flavor.
  • Meat Lover’s Dream: Amp up the protein factor by adding your favorite meats to the pizza. Try topping it with slices of pepperoni, cooked sausage, bacon, or ham for a hearty and indulgent treat. For a gourmet touch, consider using high-quality, thinly sliced Italian cured meats like prosciutto or salami.
  • Custom Creations: Get creative with your toppings and experiment with unique flavor combinations. From spicy jalapeños to sweet pineapple chunks, the possibilities are endless. Don’t be afraid to mix and match ingredients to create a personalized pizza masterpiece that reflects your taste preferences.
  • Side Dish Pairings: Complete your meal by serving your cheese and tomato pizza with complementary side dishes. Crispy French fries or garlic breadsticks make excellent accompaniments, providing additional texture and flavor to your dining experience. A fresh green salad dressed with balsamic vinaigrette can also add a refreshing contrast to the richness of the pizza.

Expert Tip: Allow the dough to rest overnight for optimal flavor development. This extended proofing time allows the yeast to ferment, resulting in a more flavorful and aromatic crust.

Frequently Asked Questions

How can I make the pizza dough ahead of time?

You can prepare the pizza dough in advance and store it in the refrigerator for up to 24 hours. After kneading the dough, place it in a lightly oiled bowl, cover it with plastic wrap, and refrigerate. When ready to use, allow the dough to come to room temperature before shaping and baking.

Can I freeze the pizza dough for later use?

Yes, you can freeze the pizza dough for future use. After kneading, divide the dough into individual portions, wrap them tightly in plastic wrap, and place them in a freezer bag. The dough can be stored in the freezer for up to three months. Thaw the dough in the refrigerator overnight before using it.

Can I customize the toppings on the pizza?

Absolutely! Feel free to get creative with your toppings and customize the pizza to your liking. Add your favorite vegetables, meats, or even fruits to create a unique flavor profile. Just make sure not to overload the pizza with too many toppings, as this can make it difficult to bake evenly.

How do I know when the pizza is done baking?

The pizza is ready when the cheese is melted and bubbly, and the crust is golden brown and crisp around the edges. Keep an eye on the pizza while it’s baking, and use a spatula to lift the edge of the crust to check for doneness.

Can I use store-bought pizza dough instead of making it from scratch?

Yes, you can use store-bought pizza dough if you’re short on time or prefer a more convenient option. Simply follow the instructions on the packaging for proofing and baking the dough, then proceed with adding your toppings and baking as usual.

How should I store leftover pizza?

Leftover pizza can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the slices on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

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Cheese Pizza

Cheese & Tomato Pizza

by Nabeela Kauser
Even a beginner chef can master the art of pizza with this margherita pizza recipe. This is a classic homemade pizza recipe with soft dough, tomato sauce, and oozing with cheese.
5 from 12 votes
Prep Time 25 minutes
Cook Time 15 minutes
Resting Time 1 hour
Total Time 1 hour 40 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 6
Calories 264 kcal

Ingredients

Instructions

  • In a small bowl mix the warm water with the sugar and yeast and leave to rest for 10 minutes to allow the yeast will activate – when the yeast has activated the mixture should be foamy and there should be small bubbles forming at the top
  • In a large bowl add the flour, salt, olive and the yeast mixture then mix until combined before transferring to the worktop and kneading for a further 8-10 minutes
  • Oil the bowl and transfer the dough into it then cover the dough with clingfilm and leave to rest for at least 1 hour to allow it to rise – preferably overnight to allow the yeast to ferment and create more flavour
  • When the dough has proofed flour the worktop sparingly and transfer the dough on then kneed for 2-3 minutes
  • Split the dough into two equal parts and create a smooth ball with each part – at this point it is also a good time to turn on the oven 200°C (400°F) gas mark 6 to allow it to preheat
  • With each dough ball use your hands to press down and outwards to create a circular base – do not use a rolling pin as this will push all the air out giving a tough base
  • Transfer the pizza bases onto 12-inch pizza pans
  • Use a ladle to spread the pizza sauce leaving approximately 1cm around the edge to create a crust then add the cheese – if you would like to add more toppings then add them on top of the cheese now
  • Bake at the top of the oven for 10-15 minutes until the cheese is golden brown
  • Serve with crispy French fries and enjoy!

Video

Notes

Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 264kcalCarbohydrates: 40gProtein: 10gFat: 7gSaturated Fat: 3gCholesterol: 13mgSodium: 535mgPotassium: 110mgFibre: 2gSugar: 1gVitamin A: 149IUVitamin C: 1mgVitamin D: 0.1µgCalcium: 94mgIron: 3mg
Keyword Cheese, Food, Margherita, Pizza, Recipe, Tomato
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!

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Latest comments (5)

Nabeela Kauser

Thanks for your feedback. I understand that the description might seem lengthy. Feel free to skip to the recipe directly if you prefer a more concise version. Enjoy your pizza!

Nabeela Kauser

5 stars
I hope you enjoy it! Let me know how the pizza turns out for you 🙂

Cook with Nabeela

Hi, I'm Nabeela!

I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.

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