Flash Pizza


Cheesy, pepperoni-topped pizzas with a crispy, chewy crust. The homemade dough is inspired by the famous 2-ingredient pizza doughs, with just a few more ingredients to add better flavor, and it's ready to top and bake in just 10 minutes.

Prep Time:
15 mins
Cook Time:
30 mins
Additional Time:
20 mins
Total Time:
1 hr 5 mins
2 small pizzas

Like many people who are suckers for things that sound too good to be true, I eagerly tried "2-ingredient pizza dough" when it first went viral years ago. I knew it wasn't going to be anything close to real thin-crust pizza, and I was right. But, I did like how the tanginess of the yogurt simulated the fermented acidity of real, yeast-risen dough, and I decided to try and rework the basic idea to make it closer to the good stuff. Just not right away.

I basically forgot about this very worthy quest for years, until seeing a friend tweet about "2-ingredient pizza dough" a few weeks ago. So, I started playing around, and I discovered that by adding just a few more ingredients, I could produce a dough that seemed much more pizza-like, but still only took about 10 minutes to mix up.

The keys here are to make sure you roll your dough nice and thin, don't weigh it down with too much sauce and toppings, and most importantly, bake it until the bottom is well browned. If you can manage those things, you'll be enjoying something that even the biggest pizza snob will like. They won't admit it, but they will. Which is why I really do hope you give this a try soon.

REctangular shaped pepperoni pizza on a wooden cutting board
Flash Pizza. Chef John



  • 2 cups self-rising flour, or more as needed

  • 1 ½ teaspoons white sugar

  • 2 tablespoons finely grated Parmigiano-Reggiano cheese

  • 1 tablespoon olive oil

  • 1 cup plain Greek yogurt

  • 1 teaspoon water, or as needed (Optional)


  • 2 tablespoons cornmeal, divided

  • cup pizza sauce, divided

  • 8 ounces low-moisture mozzarella cheese, shredded

  • ¼ cup finely grated Parmigiano-Reggiano cheese, divided

  • 26 slices pepperoni, divided

  • 2 teaspoons olive oil, divided


  1. Preheat the oven to 500 degrees F (260 degrees C).

  2. 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. Clean off the spoon and mix the dough with your hands until it mostly comes together.

  3. 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. Knead dough until smooth and elastic, 3 to 4 minutes, only adding a teaspoon or two of water or flour if absolutely necessary. Cut dough into two equal pieces.

  4. Line a rimmed baking sheet with parchment paper and sprinkle 1 tablespoon cornmeal over the surface.

  5. Roll one piece dough on a lightly floured surface to an 1/8-inch-thick rectangle. Transfer to the prepared baking sheet.

  6. 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.

  7. 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.

  8. As soon as you remove the pizza from the oven, repeat Steps 3 to 6 to top and bake second pizza.

    REctangular shaped pepperoni pizza on a wooden cutting board
    Flash Pizza. Chef John

Nutrition Facts (per serving)

619 Calories
28g Fat
59g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 619
% Daily Value *
Total Fat 28g 36%
Saturated Fat 12g 62%
Cholesterol 68mg 23%
Sodium 1725mg 75%
Total Carbohydrate 59g 21%
Dietary Fiber 3g 9%
Protein 30g
Potassium 178mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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