Homemade Pizza Faster than Delivery

Are Romans Italians? Or is it the other way around? Did they have pizza back then when they owned almost half of the civilized world at the time? And now, we have the Italians, and they kind of are still well-known for bringing us the most famous and everyone’s favorite take-out food:Pizza. And well, you might say that this become popular thanks to the Muricans, as I myself have memories of eating Pizza Hut when my parents feel like splurging on Sundays. Yes, you read that right, Pizza Hut is a splurge for us. But enough about me. Let’s talk about what I’m going to teach you.  I’m simply going to tell you about the pizza dough recipe that I’ve discovered and enjoy so much.

Well, how did this come about, I love pizza so much, however I cannot afford pizza all the time. And god knows what kind of unknown GMOs that go into making one from a fast food chain. I have made pizza before. You may check it out at my old site – chesnutsykitchen. However, I always did my pizza the traditional way, ie activating yeast, mixing it with the dough, letting it rest, kneading It, letting it rise, knead and bake. So as you can see, it’s really kind of demotivating to actually do pizza on a busy weeknight. I would then just opt to order delivery. It’s not great pizza but it satisfies me just same. However, after ordering, paying and devouring my fast food pizza, I’m always left in a state of dissatisfaction or may be even regret, cause I’ve wasted money on crap food and well, I just ate crap food.

Today, I have found a way to enjoy pizza and not have to hate myself as a result. Today, I present you my favorite pizza mix with two simple ingredients: greek yogurt and self-rising flour. It’s so simple to make. I dont even need to knead it too much because the yogurt makes the dough soft.

So basically, just mix the two ingredients, knead and feel the dough, and when you’ve gotten the texture you like, flatten and bake. I usually start with the same amount, 1 cup of flour to 1 cup of yogurt, then feel my way through it. And I would more likely add more flour in the mix. Whilst I’m doing this, I set my oven to maximum heat.

Then the baking, I flatten my pizza dough on top of a baking sheet lined with baking paper for easier extraction later on. I put on all my fave toppings, and when I say all, I mean, pizza sauce and bocconcini. I pop it in the oven for about… well, until the cheese melts. And VOILA. Home made pizza without the fuzz. You’re welcome.

One batch I added Salmon, the other I topped with a Poached Egg