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40 · Dinner

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
Time

40

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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  • Step 3

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

  • Step 4

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

  • Step 5

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

  • Step 6

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

  • Step 7

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

  • Step 8

    Par-bake for about 12 minutes.

  • Step 9

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

  • Step 10

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

    • 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