Chef John's cheesy, pepperoni-topped pizzas are made with an easy, no-yeast dough that delivers a crispy, chewy texture and a slightly tangy taste in every bite.
Preparation Time
15 mins
Cooking Time
30 mins
Total Time
45 mins
Calories
619 Calories
Recipe Instructions
Step 1
Roll one piece dough on a lightly floured surface to an 1/8-inch-thick rectangle. Transfer to the prepared baking sheet.
Step 2
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.
Step 3
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.
Step 4
Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C).
Step 5
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.
Step 6
Clean off the spoon and mix the dough with your hands until it mostly comes together.
Step 7
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.
Step 8
Knead dough until smooth and elastic, 3 to 4 minutes, only adding a teaspoon or two of water or flour if absolutely necessary.
Step 9
Cut dough into two equal pieces. Line a rimmed baking sheet with parchment paper and sprinkle 1 tablespoon cornmeal over the surface.
Step 10
As soon as you remove the pizza from the oven, repeat Steps 7 to 9 to top and bake second pizza.
