- Martha White, 1 Cup Self Rising Flour
- Plain Greek Nonfat Yogurt, 142g
- 1/2 Teaspoon of Yeast (Optional)
- 130 grams, Tuttorosso-tomato Sauce
- 150g, Kraft Fat Free Mozzarella, Shredded
Pre-heat oven to 500° (or max oven temp) with a sheet pan in the oven. Make sure the rack is centered in the oven.
Mix flour, yeast, and greek yogurt together and stir until you get a shaggy dough. Work with your hands until you get a dough ball and there are no more bits of dry flour. I knead in the bowl for about 2-3 minutes (Best to refrigerate 18-24 hours)
Shape dough into a ball and place on an oil (sprayed) square of parchment paper. Using another piece of oiled parchment paper on top, flatten and roll out using a rolling pin or bottle until it is about 1/4 thick. Remove top parchment paper. Total pizza size should be around 8" in diameter
Add toppings, transfer pizza to pre-heated sheet pan (leave on the parchment paper).
If you have a pizza paddle or another sheet pan, use that to transfer the pizza with parchment paper to the pre-heated pan. If not, you can remove the pre-heated sheet pan, transfer the pizza onto it, and then put it back in the oven. If using another sheet pan, just use it upside down to transfer so the pizza can slide right off!
Bake for 7 minutes. The top will be browning and bubbly.
Serving Size: 1 Full Pizza
Calories: 809 Calories
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Last updated on August 15th, 2020 at 10:43 am