1/4 cup finely grated Parmigiano-Reggiano cheese, divided
slice spepperoni, divided
teaspoon solive oil, divided
Instructions
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. ALLRECIPES / SONIA BOZZO
Clean off the spoon and mix the dough with your hands until it mostly comes together. ALLRECIPES / SONIA BOZZO
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. ALLRECIPES / SONIA BOZZO
Knead dough until smooth and elastic, 3 to 4 minutes, only adding a teaspoon or two of water or flour if absolutely necessary. ALLRECIPES / SONIA BOZZO
Cut dough into two equal pieces. Line a rimmed baking sheet with parchment paper and sprinkle 1 tablespoon cornmeal over the surface. ALLRECIPES / SONIA BOZZO
Roll one piece dough on a lightly floured surface to an 1/8 inch thick rectangle. Transfer to the prepared baking sheet. ALLRECIPES / SONIA BOZZO
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. ALLRECIPES / SONIA BOZZO
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. ALLRECIPES / SONIA BOZZO
As soon as you remove the pizza from the oven, repeat Steps 7 to 9 to top and bake second pizza. ALLRECIPES / SONIA BOZZO
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