This Margherita pizza features a quick yogurt-based crust that requires no yeast or rising time, topped with fresh mozzarella, San Marzano tomatoes, and basil. It bakes in 10–12 minutes and delivers a thin, crispy crust without traditional fermentation.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a medium bowl combine the flour, baking powder and salt and whisk well.
Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
Preheat oven to 450F. I like to use a pizza stone, and preheat the stone in the oven as well. If using a round pizza pan or sheet pan, spray with oil.
Sprinkle a work surface and rolling pin with a little flour and roll the dough out into a large thin round or oval (or you can make 2 smaller pies).
Lay the dough out onto the oiled nonstick pizza dish or sheet pan.
Spread the sauce over the crust. Top with cheese and place the pan on the pizza stone, bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through.
Transfer to a cutting board, top with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.
Store leftover pizza in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 5 minutes.
pizza stone (optional but recommended) · rolling pin
No. The recipe specifies 0% Stonyfield Greek yogurt and notes to drain it if liquid is present. Regular yogurt has too much moisture and will make the dough sticky.
Preheat the oven to 450°F and bake for 10 to 12 minutes, until the cheese is bubbly and the crust is cooked through.
A pizza stone is optional but recommended. If not using one, spray a round pizza pan or sheet pan with oil instead.
Knead the dough about 20 turns until it is tacky but not sticky—it should not leave dough on your hand when you pull away. If still sticky, dust with a little more flour.
Yes. The recipe can be divided into 2 smaller pies and rolled and baked the same way.
