Two-ingredient pizza dough

    Two-ingredient pizza dough

    (33)
    1save
    15min


    2 people made this

    About this recipe: Greek yogurt is the secret ingredient in this two-ingredient pizza dough recipe that is quick and easy to prepare. If you want to make a good pizza that's fast and easy, this is it. Cooking at a higher temperature (240 C / Gas 9) is the key to making this the perfect pizza. It doesn't get any easier than this folks. Brush dough with olive oil and add your favourite toppings. Enjoy!

    Ingredients
    Serves: 8 

    • 190g self-raising flour, plus more for kneading
    • 200g plain Greek yogurt
    • cooking spray

    Method
    Prep:15min  ›  Ready in:15min 

    1. Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-raising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes.
    2. Spray a 30cm round tin with cooking spray and spread dough to edges of pan.

    Note:

    Make sure to cook in a very hot oven, otherwise your base will not brown on the bottom nicely and will be soft.

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    Reviews & ratings
    Average global rating:
    (33)

    Reviews in English (32)

    by
    21

    Super easy to make and delicious. I didn't have self-rising flour, so I used the recipe on Allrecipes for homemade self-rising flour (just flour with baking powder and salt) and it worked out well!  -  05 Aug 2015  (Review from Allrecipes US | Canada)

    by
    10

    This is a great recipe for a quick and easy pizza dough. I almost always have greek yogurt and flour on hand, so this is great to have in my back pocket in a pinch. It comes out surprisingly chewy (in a good way!) for not having yeast. Definitely a keeper!  -  28 Aug 2015  (Review from Allrecipes US | Canada)

    by
    5

    01-03-16 ~ Great pizza crust with two ingredients and one of them is not yeast. I made 'Self-Rising Flour' from AR to use in the recipe. I doubled the recipe so I could use my large pizza pan. It was humid the day I made it, so I did have to add extra flour. I put it in my KA and let the dough hook do all the work. I ended up with too much dough, so I roll it out and made 6 bread sticks with the leftovers. The crust came out nice and crisp and worked great! I par-baked the crust at 450° for 5 minutes before adding 11 toppings. The crust held up great and had wonderful flavor. I most definitely will be using this crust again.  -  06 Jan 2016  (Review from Allrecipes US | Canada)

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