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    40 minutes ·

    Joseph Catanzano's Pizza

    Quick pizza dough that makes 4–6 small (or 4 large) pies baked in glass pie plates. Dough uses baking powder (no yeast) and scalded milk is optional. Par-bake the crust with provolone and a thin tomato paste sauce, then add toppings and grated mozzarella and finish baking until the bottom is browned.

    By Mitchell Kimbrough·November 1, 2025
    Total Time

    40 minutes

    Serves

    6

    Difficulty
    Medium

    Ingredients

    • Dough
    • ·2 cups all-purpose flour
    • ·2 tsp baking powder
    • ·1 tsp salt
    • ·1/2 tsp sugar
    • ·1 tbsp butter or shortening
    • ·1 egg
    • ·1/2 cup milk (scalded or not scalded)
    • ·1/8 cup water (note: original shows 1/8 cup (1/4))
    • Sauce & Toppings
    • ·Bits of provolone (for initial topping)
    • ·Tomato paste, diluted with a little water (for sauce)
    • ·Herbs (oregano, etc.)
    • ·Garlic and onion (optional)
    • ·Desired toppings (e.g., cooked sausage, caramelized onions, etc.)
    • ·Grated mozzarella (for finishing)

    Preparation

    1. Make and bake pizza

    2. Step 1

      Preheat oven to 400°F (204°C).

    3. Step 2

      Combine flour, baking powder, salt and sugar. Cut in butter or shortening until mixture resembles coarse crumbs.

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  1. Step 3

    Add egg, scalded (or unscalded) milk and water; knead flour into dough to make a soft-stiff (not sticky) dough.

  2. Step 4

    Divide dough for 4 large or 6 small pies (glass pie plates). Roll out each portion.

  3. Step 5

    Fit rolled dough into pie plates and fold over edges about 3/8" to 1/2".

  4. Step 6

    Top each crust with bits of provolone. Spread a thin layer of tomato paste diluted with a little water over the cheese.

  5. Step 7

    Sprinkle with herbs and, if desired, garlic and onion.

  6. Step 8

    Par-bake for about 12 minutes.

  7. Step 9

    Remove from oven, add desired toppings (cooked sausage, caramelized onions, etc.) and top with grated mozzarella.

  8. Step 10

    Return to oven and bake 8–10 minutes more, or until the bottom is browned and cheese melted.

    9. Notes

    Oven temperature: 400°F. Milk may be scalded or used unscalded. Dough should be soft-stiff, not sticky. Fit and fold crust edges about 3/8"–1/2". Par-bake crust 12 minutes before adding toppings, then bake 8–10 more minutes (or until bottom is browned).

    Joseph Catanzano