Prep Time::15 mins
Cook Time::30 mins
Additional Time::20 mins
Total Time:: 1 hr 5 mins
Servings::4
Yield::2 small pizzas
Ingredients
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Dough:
2 cups self-rising flour, or more as needed
1 ½ teaspoons white sugar
2 tablespoons finely grated Parmigiano-Reggiano cheese
1 tablespoon olive oil
1 cup plain Greek yogurt
1 teaspoon water, or as needed (Optional)
Toppings:
2 tablespoons cornmeal, divided
⅔ cup pizza sauce, divided
8 ounces low-moisture mozzarella cheese, shredded
¼ cup finely grated Parmigiano-Reggiano cheese, divided
26 slices pepperoni, divided
2 teaspoons olive oil, divided
Directions
Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C). Mix 2 cups self-rising flour, sugar, and Parmigiano-Reggiano cheese for dough in a bowl until well combined. Add olive oil and Greek yogurt and mix with a spoon until a shaggy dough forms.
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Clean off the spoon and mix the dough with your hands until it mostly comes together.
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Transfer dough to a work surface and continue pushing it together until it smooths out. It will be dry; don't be tempted yet to add more liquid.
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Knead dough until smooth and elastic, 3 to 4 minutes, only adding a teaspoon or two of water or flour if absolutely necessary.
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Cut dough into two equal pieces. Line a rimmed baking sheet with parchment paper and sprinkle 1 tablespoon cornmeal over the surface.
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Roll one piece dough on a lightly floured surface to an 1/8-inch-thick rectangle. Transfer to the prepared baking sheet.
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Top dough with ½ of the pizza sauce, spreading it almost, but not quite all the way, to the edges. Sprinkle ½ of the mozzarella over the sauce, then ½ of the Parmigiano-Reggiano over top. Arrange ½ of the pepperoni slices over the cheese, then drizzle 1 teaspoon oil over top.
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Bake in the center of the preheated oven until crust is beautifully browned and toppings are bubbly, about 15 minutes. Transfer to a wire rack and let sit for 5 minutes before slicing and serving.
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As soon as you remove the pizza from the oven, repeat Steps 7 to 9 to top and bake second pizza.
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