Flash pizza (no-yeast, no-rise thin-crust pizza)

Line a sheet pan with parchment paper and sprinkle it very generously with cornmeal.

Combine self-rising flour, a little white sugar and a couple tablespoons of finely grated Parmesan; stir with a spoon to coat the Parmesan with flour so it does not clump.

Add a little olive oil and plain Greek style yogurt and mix with a spoon to a very shaggy dough.

Switch to a hand and mix, mash and squeeze until it nearly comes together; turn out and keep pressing about a minute until smooth enough to knead. Do not add liquid even if it seems dry.

Knead three or four minutes to a relatively smooth, fairly elastic dough; if after a minute or two it needs a few drops of water or a sprinkle of flour, add it, but do not rush to add flour.

Cut the dough in half for two pizzas. Using just enough flour to stop sticking, roll one portion to about an eighth of an inch thick or less, oval or round.

Transfer to the sheet pan by flopping it over the backs of the hands so it does not tear.

Spread a thin, even coat of pizza sauce almost to the edges; top with about four ounces of low-moisture grated mozzarella, a light layer of Parmesan, then pepperoni or other toppings.

Drizzle with a little olive oil.

Bake in the center of a very hot 500 degree oven about 15 minutes, until the crust is well browned underneath.

Transfer to a cooling rack and let sit about five minutes before cutting so the bottom stays crustier.