Homemade pizza dough made out of just two ingredients? It may seem about as possible as unicorns or a pot of gold at the end of a rainbow, but we’ve been seeing it all over the internet and just had to give it a try. Verdict: it IS possible and in no way mythical. Two simple ingredients renders a tender and versatile dough, and there’s no rising time at all!
So what are those two ingredients? We’re glad you asked. Just Greek yogurt and self-rising flour! Nothing that you can’t find in your local grocery store. The self-rising flour takes the place of the yeast in terms of leavening, while the Greek yogurt gives that bit of tang that you would get from a yeasted dough. You just mix the two ingredients together, adding enough flour until the dough sticks together, and then knead it until it’s smooth.
From there, you roll it out and top it with your favorite pizza toppings and pop it in the oven. It’s important to use a very hot oven – we like 475°F – to ensure that the bottom of the dough gets nice and crisp. As long as your oven is hot enough, the crust comes out with a nice crunch on the outside and a soft and tender interior.
And more great news – you can use any fat percentage of yogurt you like. It works with full fat, low fat, or nonfat Greek yogurt. We know it all seems too good to be true, but we promise it’s not. Pizza night just got even easier.
2-Ingredient Pizza Dough
Serves yields 1-2 crusts; 15 minutes
- 1 cup plain greek yogurt
- 1 - 1 1/2 cups self-rising flour
- Put a pizza stone or inverted baking sheet on the center rack of the oven and turn heat to 475°F.
- In a large bowl, mix together the greek yogurt and 1 cup of the flour. Continue adding flour until dough comes together and is no longer sticky.
- If using an electric mixer, knead dough with dough hook for 5 minutes. If making by hand, transfer dough to a floured surface and knead until dough is smooth and elastic, about 5-8 minutes.
- Roll out dough and top with sauce, cheese, and favorite toppings. Bake until crust is golden brown, 8-10 minutes.
- Note: you can roll dough out and bake on parchment paper to make transferring easier.