In this post, we’re going to revisit a classic recipe that has become a staple in my house.
I can honestly say I make this on a weekly basis. I always have the ingredients on hand — and I bet you’ll be surprised to find that you do too.
The thing is, I love bread. If I were stranded on an island and I had to eat just one thing for the rest of forever, it’d be bread. (Well, ideally it would be pasta — particularly, bucatini with Marcella Hazaan’s master red sauce, which I’ll be sharing soon — but there are no stoves on the stranded island, silly!)
So naturally, I’m a pretty big fan of pizza — but I’m picky. You could say I’m a bit of a pizza snob. (Hate to rain on your Papa Johns and Dominoes Parade but frankly, it’s time for you to grow up.)
But you can eat this pizza several times a week if you wanted to. This pizza is delicious, and it’s actually easy to make. It is so good and good for you. It’s lighter than your average pie, but I promise you it’s enough. Matt, who can easily (somehow) down 3+ bowls of cereal at a time, is always satisfied.
The beauty of this recipe is the dough comes together so easily, you don’t have to do much kneading. After just 10 minutes, while you’re simultaneously drinking wine, it’s ready to roll out. After that, you top that pizza to your heart’s desire, and all it takes is just 15 minutes in the oven.
Its practically Naples in your kitchen.
This is a perfect recipe for your next date night, and it would also be great for family time in the kitchen. No phones allowed!
For my pizza sauce, I just add garlic, salt & pepper, good olive oil and dried oregano to a can of good tomatoes – I like Cento San Marzano for everything red-sauce – and let it sit while I prepare the dough. This pizza sauce is healthy, homemade and Italian firefighter-approved. (Thanks, Dad.)
One last thing: you’re going to need a pizza stone. Sorry, I know you probably don’t have one. But they are easy to find at Target and I wouldn’t be surprised if Publix sold one. If you are dying for pizza tonight, you can make it without one, but I’m warning you it will be a pain in the ass. The stone helps brown the bottom of the pizza. If you use a baking sheet, you’ll have to transfer it directly onto the oven rack about halfway through to finish. Easier said than done.
- 1 cup Greek yogurt (I use Total Fage 0%)
- 1.5 cups flour
- 1.5 tsp baking powder
- several cracks of salt
- Preheat pizza stone 450 for 30 minutes while you prep
- Combine all ingredients in a bowl and mix well until dough forms
- Transfer to floured cutting board or smooth surface and knead — with floured hands, continue to fold the dough over itself and push down with the heels of your hands to flatten it out in front of you. Repeat this for about 10 minutes until smooth dough is formed, adding flour as needed
- Roll it out to desired thickness. Makes one large pizza or you can cut dough in half and make two medium pies (pictured)
- Top it up! I always start with either just crushed tomatoes as my base, or if I’m lazy, I use an organic storebought pizza sauce — I like Rao’s. Freshly sliced or frayed mozzarella is a must in my house.
- Bake 450 for 10-15 minutes or until crust is golden brown. *if you’re using a baking sheet, transfer directly to oven rack halfway through to finish browning.
Topping ideas from my kitchen to yours:
(Pictured) prosciutto, ricotta and fontina white sauce, arugula
(Pictured) classic crushed tomatoes with fresh mozzarella and basil
(Pictured) mushrooms, spinach, fennel goat cheese, fresh mozzarella, rosemary
Artichokes, olives, red peppers, sun dried tomatoes, feta
Italian sausage, broccoli rabe, ricotta
Prosciutto, fig, fresh mozzarella
Arugula, fried egg, parm