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In a mixing bowl, combine the 1/2 cup (125g) thick curd (or plain yogurt or Greek yogurt) with 2 teaspoons granulated sugar and 1/2 teaspoon salt. Whisk the mixture until the sugar almost dissolves.

Place a sieve over the bowl. Add 1 cup (125g) all-purpose flour and 1 teaspoon baking powder to the sieve. Sift these dry ingredients into the wet mixture in two batches.

Mix and knead the ingredients by hand within the bowl to form a sticky dough. Do not add any additional flour during this step.

Add 2 teaspoons extra virgin olive oil to the dough and continue to knead briefly until the oil is fully incorporated.

Cover the bowl (with a lid or plastic wrap) and allow the dough to rest for 15-20 minutes to relax the gluten.

Preheat the oven to 230°C (450°F). Line a baking tray with parchment paper.

After resting, lightly dust a clean surface (such as parchment paper on a cutting board) with a bit of flour and drizzle with olive oil. Transfer the dough to this prepared surface.

Form the dough into a smooth ball, then press it out with your hands. Use a rolling pin to roll the dough out to approximately 10 inches in diameter, forming the pizza base.

Prick the entire surface of the rolled-out pizza base with a fork to prevent it from puffing excessively during baking. Carefully transfer the pricked pizza base to the prepared baking tray.

Bake the plain pizza base in the preheated oven for 6-7 minutes, or until small bubbles appear and the base is partially cooked and lightly browned on the bottom.

Remove the pizza base from the oven. Carefully flip the partially baked base. Evenly spread 3 tablespoons of pizza sauce over the flipped side of the pizza base.

Sprinkle 100g of shredded mozzarella cheese generously over the pizza sauce. Add grated Parmesan cheese if desired.

Return the pizza to the oven and bake for another 10-11 minutes, or until the cheese is completely melted and golden brown.

Once baked, remove the pizza from the oven. Drizzle with extra virgin olive oil while it is still hot. Garnish with dried oregano, dried basil, and red chili flakes.

Slice the pizza and serve immediately.


In a mixing bowl, combine the 1/2 cup (125g) thick curd (or plain yogurt or Greek yogurt) with 2 teaspoons granulated sugar and 1/2 teaspoon salt. Whisk the mixture until the sugar almost dissolves.

Place a sieve over the bowl. Add 1 cup (125g) all-purpose flour and 1 teaspoon baking powder to the sieve. Sift these dry ingredients into the wet mixture in two batches.

Mix and knead the ingredients by hand within the bowl to form a sticky dough. Do not add any additional flour during this step.

Add 2 teaspoons extra virgin olive oil to the dough and continue to knead briefly until the oil is fully incorporated.

Cover the bowl (with a lid or plastic wrap) and allow the dough to rest for 15-20 minutes to relax the gluten.

Preheat the oven to 230°C (450°F). Line a baking tray with parchment paper.

After resting, lightly dust a clean surface (such as parchment paper on a cutting board) with a bit of flour and drizzle with olive oil. Transfer the dough to this prepared surface.

Form the dough into a smooth ball, then press it out with your hands. Use a rolling pin to roll the dough out to approximately 10 inches in diameter, forming the pizza base.

Prick the entire surface of the rolled-out pizza base with a fork to prevent it from puffing excessively during baking. Carefully transfer the pricked pizza base to the prepared baking tray.

Bake the plain pizza base in the preheated oven for 6-7 minutes, or until small bubbles appear and the base is partially cooked and lightly browned on the bottom.

Remove the pizza base from the oven. Carefully flip the partially baked base. Evenly spread 3 tablespoons of pizza sauce over the flipped side of the pizza base.

Sprinkle 100g of shredded mozzarella cheese generously over the pizza sauce. Add grated Parmesan cheese if desired.

Return the pizza to the oven and bake for another 10-11 minutes, or until the cheese is completely melted and golden brown.

Once baked, remove the pizza from the oven. Drizzle with extra virgin olive oil while it is still hot. Garnish with dried oregano, dried basil, and red chili flakes.

Slice the pizza and serve immediately.
