Quick Crispy Pizza

Gather all the necessary ingredients before commencing with the recipe. Preheat your oven to a high temperature of 500 degrees Fahrenheit (260 degrees Celsius). Combine two cups of self-rising flour, sugar, and Parmigiano-Reggiano cheese in a bowl until they are thoroughly mixed. Add olive oil and Greek yogurt to the mixture, stirring it with a spoon until you achieve a rough, shaggy dough.

Remove any excess from the spoon and continue to work the dough with your hands until it starts to come together in a more cohesive form. Transfer the dough onto a work surface and continue to push it together until it becomes smooth and even, despite its initial dryness. Resist the temptation to add more liquid at this stage.

Knead the dough for a period of 3-4 minutes, aiming to achieve a smooth and elastic texture. If necessary, you can add a small amount of water or flour to help achieve this goal.

Divide the dough into two equal portions. Line a baking sheet with parchment paper and sprinkle 1 tablespoon of cornmeal over the surface.

Roll out one portion of dough on a lightly floured surface to an 1/8-inch thickness. Transfer the dough to the prepared baking sheet.

Spread half of the pizza sauce over the dough, leaving a small border around the edges. Sprinkle half of the mozzarella cheese and half of the Parmigiano-Reggiano over the sauce. Arrange half of the pepperoni slices on top, followed by a drizzle of 1 teaspoon oil.

Place the pizza in the center of your preheated oven and bake until the crust is beautifully browned and the toppings are bubbly, approximately 15 minutes. Remove the pizza from the oven and transfer it to a wire rack for 5 minutes before slicing and serving.

As soon as you remove the pizza from the oven, repeat Steps 7 to 9 to top and bake the second pizza.