Pitza Header

Introducing the Pitza! You are about to enjoy the Puffiest Pizza on a Light & Airy Dough that is extremely soft. It’s like a Cloud or a Pillow Pizza. You’re going to really love these.

Sauce it up with your favorite Pizza Sauce and top it off with your choice of Toppings & Cheese for your very own Personal Pitza.

This recipe makes about 12 personalized Pitzas. Build all the Pitzas and set aside on a baking tray the ones you want to eat right now and the others on a baking tray to freeze for later.

Is Pitza like a Mini Pizza

A Pitza is slightly different from a Mini Pizza. Store bought Mini Pizzas uses a dough with very little yeast and is parbaked before being assembled. A Pitza is much thicker than a Mini Pizza and more resembling a personal sized pizza. Although the ingredients for both are very similar.

Baked Mini Pizzas
Baked Mini Pizzas

Is Pitza like a Pita Pizza

Although it uses the same dough as JAHZKITCHEN version of a Pita Bread. Pita Pizzas are built on Pitas that have already been cooked, resulting in a thin crust like pizza. Pitzas use the same dough uncooked, and it has a drastic effect on the end product.

Pita Pizza Pepperoni Bacon and Italian Sausage and Passata Pizza Sauce
Pita Pizza Pepperoni Bacon and Italian Sausage and Passata Pizza Sauce

Is a Pitza like a small Pizza

Although the size is right about there, the Pitza uses a different dough than the Classic Hand Tossed pizza dough. It is also much thicker, with a light & airy feel. Almost pillow like and very tender, much softer than pizza dough. Pitza are also sauced and topped right to the edge, the same as mini pizzas.

Maritime Pizza in Pizza Box
Maritime Pizza in Pizza Box

Is a Pitza like a Mini Deep Dish Pizza

The Dough is the same except the Deep Dish is parbaked and the Pitza uses the Pita dough uncooked and are much smaller, like a Single Serve Pizza.

Baked Deep Dish Pizza
Baked Deep Dish Pizza

Pitza Dough

Made up the same way you would Pita Bread but instead of rolling them out flat, cooking them and then building the pizza, you just flatten them out with the palm of your hand and fingertips to build the pizza before cooking. No rolling required. These take about 2 hours to proof. After that, they are ready to use.

Extras Pitzas can be built and placed on a baking tray to be frozen to cook at a later time.

Ready Pitza Dough

Pitza Dough

  • 4 C Flour
  • 2 C Water – Lukewarm
  • 3 Tbl Sugar
  • 1 Tbl Sea Salt
  • 1 Tbl Quick Active Bread Yeast
  • 1/2 C JAH Poly Flour

You need the Poly Flour already made up. This is what creates the softness in the dough and causes smaller air bubbles throughout.

Poly Flour

Poly Flour

  • 3 C Flour
  • 1/2 C Lard
  • 2 Tbl Baking Powder & Sugar
  • 1 Tbl Kosher Salt

Pitza Dough Stages

The first stage is to make a slurry. This develops the gluten in the dough and takes about 30 minutes.

The second stage is to combine the remaining ingredients to create the dough. Proofed for about 1 hour or until doubled in size.

The last stage is portioning the dough balls out and then letting them rest. This takes about 20 – 30 minutes. After this, the Pitzas can be built.

How to make PITZAS

After you have these portioned out at 90 g each and set aside covered to loosen a bit, it’s time to make the Pitzas! No rolling pin is needed here.

  1. Flatten the Dough balls out on a floured surface with the palm of your hand.
  2. Then press with your fingertips to spread the dough out and uniform thickness.
  3. Shake the excess flour off and place on a baking sheet. Do this for each dough ball.
  4. Then Sauce with Pizza Sauce and top the Pitzas.

Pitza Sauce

Any Pizza Sauce that you would put on a pizza, including specialty sauces like Ranch & Caesar or Donair Sauce for the Donair Pitza. Place a good amount on because the dough is on the thicker side. My go-to sauces are the Classic Pizza Sauce & the Quick Tomato Sauce.

I am always messing around with Pizza Sauce and make quite a few of them. The one below is CAL Pizza Sauce and was used for the Beef & Onion Pitzas. Place everything into a pot, bring it to a boil and set aside to cool down before saucing the Pitzas.

CAL Pizza Sauce

CAL Pizza Sauce

  • 2 Cups Crushed Tomatoes
  • 1/2 Tbl Cornstarch & Heinz Chili Sauce
  • 1 tsp of the following
    • Parsley, Basil, Dehydrated Garlic Flakes, Sugar, Sea Salt
  • 1/2 tsp Coriander
  • 1/4 tsp Marjoram, Ground Rosemary and Thyme
  • 1/8 tsp Black Pepper, Ground Tarragon, & Dry Mustard

Pitza Toppings

Place any good quality toppings you want, just the same as any Pizza.

The Pitza below and used through this post was made with Beef, Onions & Green Onions on top with Marble Cheese. I cooked the Ground Beef with some Worcestershire sauce.

Fresh Pitza
Fresh Pitza

Pitza Cheese

Any Cheese or Blend of Cheese can go on. A very good cheese blend is a 3:1 ratio of High moisture Mozzarella Cheese and Provolone. Sometime with added Cheddar Cheese. With certain Pizzas, it just adds that sharpness.

Saputos Mozzarella Cheese
Saputos Mozzarella Cheese

How to Cook Pitza

Crank the oven to the highest setting and let it preheat. Place the Pitzas on a baking sheet and build them up. Place the baking tray into the oven and cook for 5–6 minutes. Optionally broil the top for more browning.

If you see any large air bubbles forming, pierce them with a fork.

Pitza with Beef & Onions
Pitza with Beef & Onions
Pitza Pin


Pitza is made with uncooked Pita Dough for a very Puffy Pizza that is Light & Airy with a Soft bite to it. Use any Pizza Sauce & Topping you desire with any Cheese or a blend of Cheeses. Freeze the extra ones to cook at a later time.
Prep Time15 minutes
Cook Time15 minutes
Pitza Dough2 hours
Course: Lunch, Main Course, Snack
Cuisine: Canadian
Keyword: Canadian Pitza, Fluffy Pizza, Mini Pizza, Personal Pizza, Pitza
Servings: 12 Pitzas
Author: JAH


  • 1 Mixing Bowl
  • 2 Baking Trays


  • Pizza Sauce
  • Choice of Toppings
  • Choice of Cheese or Cheese Blend

Pitza Dough

  • 4 C Flour
  • 2 C Water - Lukewarm
  • 3 Tbl Sugar
  • 1 Tbl Sea Salt
  • 1 Tbl Quick Active Bread Yeast
  • 1/2 C JAH Poly Flour


Pitza Dough

  • Combine 2 Cups of Luke Warm Water & 3 Tbl of Sugar. Whisk well until the Sugar is dissolved. Add in 1 Tbl of Yeast and 2 Cups of Flour. Whisk really well and place into the oven for about 30 minutes.
    Turn the oven on for a few seconds and then shut it off. This will warm up the oven and speed the activity up.
  • Add 2 Cups of Flour, 1 Tbl of Salt and 1/2 C JAH Poly Flour. Mix well until it forms into a ball and knead. Place back into the bowl, cover with plastic and back into the oven for 1 hour or until doubled in size.
    At first this is going to be really sticky but keep kneading it until it just becomes tacky. Add more flour if needed.
  • Portion the Dough out to 90 g dough balls and place on a baking sheet. Cover the baking sheet with a garbage bag to prevent the dough from drying out.
    Preheat the oven to the highest setting it will go.
  • After about 20 minutes, the Pitza Dough will be ready to start building your pizzas. Make sure you have your pizza sauce, toppings and cheese ready to go.

Building the Pitza

  • On a floured surface, place the dough ball down and flatten it out with the palm of your hand. Flip the dough over in the flour a bit if there are sticky parts.
    With your fingertips, press the dough out. Shake off any excess flour and place back on the baking sheet. Repeat for all dough balls.
  • Press out the dough again with your fingertips. Sauce the dough, add your choice of toppings and then cheese or cheese and then your toppings, starting with the flattest toppings first and bulkier toppings last.

Oven Pitzas

  • Place the baking tray into the preheated oven and cook for 5–6 minutes. Optionally broil the top for more browning.


Extra Pitzas can be built and frozen on baking trays to cook later. Press the cheese down gently, so it can adhere and not fall off when handling. Once completely frozen, they can be stacked in a Freezer Bag for longer storage.  
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