We have a running tradition aboard Yahtzee: Friday night is pizza night. Some weeks we deviate from it slightly, but if you dinghy over on a Friday evening, chances are good that you’ll smell the delicious aroma of Jill’s pizza wafting from the cabin.

The crispy crust cooks perfectly in our Force 10 oven and whether it’s with pepperoni and mushrooms or pineapple, ham and coconut shreds, the pizza is always a hit.

One pizza ready for toppings and the other waiting its turn.
One pizza ready for toppings while the other waits its turn.


2 1/4 cups flour

1 teaspoon fine sea salt

3/4 teaspoon active dry yeast

1 teaspoon extra-virgin olive oil

1 cup luke warm water


Preheat oven to 500 degrees, or as high as your oven will get.

In a large mixing bowl, combine flour and salt.

In a small mixing bowl, stir together water, yeast and olive oil, then pour into flour mixture. Knead with your hands until well combined, approximately 3 minutes, then let the mixture rest for 15 minutes.

Knead rested dough for 3 minutes. Cut into 2 equal pieces and shape each into a ball. Place on a heavily floured surface, cover with dampened cloth and let rest and rise for 3 to 4 hours at room temperature. (Or store in fridge for up to 24 hours, just let it return to room temperature before proceeding.)

When making the pizza, place each dough ball on a heavily floured surface and use your fingers to stretch it. Then use your hands to shape it into rounds or rectangles. Top with your favorite toppings and bake for 20 to 25 minutes. Oven temperatures vary on a boat, so check often to see what works best for your dough.

The delicious results.
The delicious results.

This recipe was adapted from one found years ago in The New York Times.

Want to share your great boating recipes with other Northwest cruisers? Take a few minutes to fill out the form below and we’ll feature it in “From the Galley”.

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