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“Thin and crispy pizza -- easy to make.”
READY IN:
50mins
SERVES:
6-8
YIELD:
2 pizzas
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve yeast in water with pinch of sugar to test. Set aside.
  2. Combine flour, salt, olive oil in bowl. When yeast water is slightly foamy, pour inches.
  3. Mix together until doughy. Remove from bowl, knead with hands about minutes until dough forms smooth ball. Place in bowl, cover with towl, let rise about 3 hours.
  4. Dough rises to about twice original size. Cut in half. Roll each half with a rolling pin on a floured surface to desired shape and size for pizza (I use a baking stone (ungreased) or jelly-roll pan (greased)), and put on pan.
  5. Spread tomato sauce across surface of dough. Sprinkle seasoning and parmesan cheese. Scatter meat evenly over surface. Top with shredded mozzarella.
  6. Repeat for other half of dough. Serve with antipasta salad.
  7. Bake in 450 oven for about 20 minutes, or until cheese is gold and bubbly.
  8. Cut into about 15 squares.

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