Episode 54: Pizza


  • 2 teaspoons active-dry yeast
  • 1 cup lukewarm water
  • 1 ½ cups flour
  • 1 ½ tablespoons olive oil
  • A pinch of salt

Special equipment:

  • Skillet
  • Rolling pin
  • Stand mixer (optional)


  • First, mix the yeast with 4 tablespoons of lukewarm water
  • Add the flour to a bowl
  • Add the yeast mixture, olive oil, and salt
  • Begin mixing
  • Slowly add the water to the flour mixture as you mix
  • If the dough is too wet, add a little more flour
  • If the dough is too dry, add a little more water
  • You should eventually get a soft dough after mixing or kneading for 5-7 minutes
  • Put the dough in a well-oiled bowl then put the bowl in the refrigerator for 2-3 days

Pizza sauce ingredients:

  • Olive oil
  • 6 cloves of garlic, chopped
  • 1 can of crushed tomatoes (no salt added)
  • 1 teaspoon Italian seasoning
  • 1 tablespoon maple syrup
  • 1 teaspoon onion powder
  • 1 small can of tomato paste

Remaining ingredients:

  • Chopped veggies of your choice for your toppings
  • 1 package of shredded mozzarella cheese


  • Sauté the garlic with olive oil in a pot over low heat
  • Add the crushed tomatoes and stir well
  • Add the Italian seasoning and stir well
  • Add the maple syrup to sweeten the sauce
  • Add the onion powder
  • Add some tomato paste to get the sauce to the desired thickness
  • Simmer the sauce for 35-45 minutes
  • Take dough out of refrigerator
  • Add some flour to your hands and knead the dough for a few minutes
  • Turn on the oven to 450 degrees
  • Lightly flour a cutting board
  • Roll the dough with the rolling pin into a ¼ inch thick circle
  • Transfer the dough to a well-oiled skillet
  • Add a layer of pizza sauce
  • Add the veggies
  • Add the mozzarella cheese
  • Cook the pizza on the stove over medium heat for a few minutes until the dough begins to bubble and puff up
  • Carefully transfer the skillet to the oven and bake for 5-10 minutes
  • Serve hot