The sun is out, the weather is warm and it’s finally feeling like summer! While many of our junior chefs are already enjoying summer vacation, we’re lucky enough to have a few classes still in session. For those of us with a few weeks left, we’re dedicating this week to honing our pizzaiolo skills! We’ll be starting from scratch with a soft, stretchy, homemade dough. From there we’ll add sauce, cheese and a variety of fresh summer veggies. June brings tons of great produce to our markets and grocery stores including summer squash and zucchini, spinach, mustard greens and other summery lettuces, and a whole variety of peppers and peas. We hope you’ll try out this recipe at home and experiment with your toppings!


  • 2 tsp sugar
  • 1 packet active yeast
  • 2½ cups bread flour
  • 1 tsp salt
  • 1 Tbsp. olive oil
  • 1 jar organic marinara sauce
  • Mozzarella cheese
  • Summer veggies of your choice! (Zucchini, Fresh Tomatoes, Corn, Red Bell Peppers, Red Onion, Greens)


  1. Preheat oven to 450°F / 230°C.
  2. In a large bowl, combine 1 cup warm water, 2 teaspoons of sugar, and 1 packet active yeast. Stir and then let sit for 10 minutes to allow yeast to activate.
  3. Add 2½ cups bread flour, 1 teaspoon of salt, and 1 tablespoon of olive oil. Mix until it forms an even ball of dough.
  4. Cut into as many pieces as desired and flatten into pizza crust shape. Top with desired toppings and bake at 450°F/230°C for 10 to 15 minutes or until crust is golden brown.

** This recipe was inspired by BuzzFeed. To check out the original, look here!