Flash Pizza

1 . Stage

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

2 . Stage

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 . Stage

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 . Stage

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

5 . Stage

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

6 . Stage

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 . Stage

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 . Stage

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