Vegetarian Classic Cheese Pizza

Total time1 hr 37 min

Prep time25 min

Cook time12 min

This is a straightforward crowd-pleaser: a hand-stretched dough that gets kneaded until smooth and elastic, rested until pillowy, then baked hot and fast on a preheated stone for a crust that's crisp at the edges and blistered underneath. The sauce is nothing but crushed whole tomatoes, garlic, and oregano simmered down into something bright and a little chunky, which lets the mozzarella take center stage once it hits the oven and turns golden and bubbly in irregular spots. A finishing scatter of torn basil adds a fresh, herbal lift right before slicing, while the crushed red pepper flakes bring a gentle kick if you want it. It's the kind of pie that comes together with basic pantry staples and a little patience for the dough to rise, rewarding you with something far better than delivery. This one is an easy, reliable pick for a vegetarian kitchen, and it's satisfying enough to make on repeat.

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Ingredients

4 servings

For the dough

1 cup warm water (105–110°f / 40–43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Signature SELECT Active Dry Yeast - 3-0.25 Oz Kroger Active Dry Yeast Essential Everyday Active Dry Yeast Our Family Active Dry Yeast Stop & Shop Active Dry Yeast - 3 ct
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1 tsp granulated sugar
2 ½ cups all-purpose flour, plus more for dusting
1 tsp kosher salt
1 tbsp olive oil, plus more for the bowl

For the sauce

1 can (14 oz) whole peeled tomatoes, drained
1 clove garlic, finely grated
½ tsp dried oregano
½ tsp kosher salt
¼ tsp crushed red pepper flakes (optional)

For the topping

8 oz low-moisture mozzarella, shredded
1 tbsp olive oil

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
In a small bowl, combine the warm water, yeast, and sugar. Let stand for 5–8 minutes, until foamy and fragrant.
2
In a large mixing bowl, whisk together the flour and 1 tsp kosher salt. Pour in the yeast mixture and 1 tbsp olive oil, then stir with a fork until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes, until the dough is smooth, elastic, and springs back when poked. Shape into a ball, place in a lightly oiled bowl, cover with a clean kitchen towel, and let rise at room temperature for 1 hour, until roughly doubled in size.

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