Two-ingredient pizza dough

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

This simple pizza dough is yeast-free, meaning it's quick to make: just measure out the ingredients, mix, knead, and roll out. It's made with just self-rising flour and Greek yogurt. The recipe yields two 25cm pizza crusts. Top them with your favorite toppings, like tomato pizza sauce and shredded mozzarella for a homemade Margherita. We recommend baking the pizza on a very hot pizza stone or, if you don't have one, on an inverted baking sheet. This will give the crust an especially crispy and delicious crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups self-raising flour + extra for working
1 cup full-fat Greek yogurt
Pizza sauce and grated mozzarella, for topping

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: self-raising flour, yogurt

Cooking the dish according to the recipe:

Place a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 230°C.
Place the flour and yogurt in a large bowl and mix with a fork until a loose dough forms. The dough may seem dry and crumbly at first, but it will come together as you mix it. Turn the dough out onto a lightly floured work surface and knead until smooth and slightly elastic, about 8 minutes, adding more flour if necessary. If the dough seems too dry, add water, 1 tablespoon at a time, and continue kneading until soft and pliable.

Divide the dough in half, form it into balls, and then use a rolling pin to roll it into two 25cm diameter pizza crusts. Dust the back of another upside-down baking sheet or pizza peel with flour, semolina, or cornmeal and place a circle of dough on top.
Spread the pizza base with sauce and sprinkle with grated cheese, leaving about 1 cm from the edges. Place the pizza on a preheated baking stone or baking sheet. Alternatively, roll out the dough on a baking sheet, top with desired toppings, and bake in a preheated oven.
Bake until the crust is golden brown and the cheese is bubbling, 8-10 minutes. Using a large spatula, transfer the pizza to a cutting board and let it rest for 5 minutes. Repeat with the other circle of dough.

Note

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.