teakerne arm pizza

Making our own pizzas has become a tradition every summer when we swim in the warm waters of Cassel Lake above Teakerne Arm, in Desolation Sound. Thanks to Jim Lahey’s no-knead bread technique, making yeast dough has become practically foolproof. The secret is in the long rising time. I start the dough on the way to our favorite swimming hole. When we return from our midday adventure, the dough has completed its first rise and I can assemble the pies while we travel to our anchorage for the evening. By dinnertime the pizzas are ready to be transferred to a hot oven. You can be creative adding toppings you have on board—be sure to use thin slices if using vegetables to keep the dough from getting soggy. (Note that most grocery stores carry frozen or refrigerated pizza dough that works well too.)

teakerne arm pizza

Serves: Serves 4
Cooking Time: 20 minutes


  • Dough:
  • 2 cups bread flour
  • 1¼ teaspoons active dry yeast
  • ½ teaspoon kosher salt
  • ½ teaspoon sugar
  • ¾ cup room-temperature water
  • ¼ cup extra-virgin olive oil
  • Toppings:
  • Fresh mozzarella cheese
  • Heirloom tomatoes, thinly sliced
  • Fresh basil leaves (add after baking)
  • Prosciutto (add after baking)
  • Arugula (add after baking)



To make the dough, stir the flour, yeast, salt, and sugar in a medium bowl. Add the water and stir until the dough is wet and sticky. Cover with a cloth or plastic wrap and let the dough sit at room temperature until it has doubled in size and the surface is dotted with bubbles, about 2 hours.


When the first rise is complete, dust a cutting board with flour and, using a bowl scraper, transfer the dough to the board. Lightly dust the dough with flour, and fold the dough over itself three times to form a flat ball. Divide the dough in half. Cover with a cloth and leave the dough in a draft-free spot to rise until doubled, about 30 minutes.


Heat the oven to 450°F. Generously oil the two rimmed pans. (Your pan choice may be determined by the size of your galley oven.) Place each ball in the center of one of the pans. Using your fingertips, work the dough out to the edges of the pan. Drizzle the remaining olive oil over the top of the dough.


Top the pizza dough with your chosen toppings. (Note which toppings are to be added after the bake.)


Slide the pans into the hot oven. Bake for 15 to 20 minutes, until the toppings are starting to brown and the pizza crust is golden. Slice with a pizza cutter (or use clean kitchen shears) and serve hot.

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