Tuesday, February 11, 2014

2-Ingredient Pizza Dough


2 Ingredient Pizza Dough.  Yes, it is possible.  The recipe is simple and delicious.  It's perfect for a weeknight pizza and I have a ton of pizza ideas.  Savory pizzas, bread sticks and dessert pizzas.  You are going to love it!

Last week I shared a recipe on our Facebook page for a 2 ingredient pizza dough that I have seen all over the internet and our readers went nuts.  I had to try it.  No one could believe that you can make pizza dough with 2 ingredients.  So, we put it to the test.  Greek yogurt and self rising flour, that's it.  Seriously!  No rise time, at all.  I did have to add a little flour to get it to come together better.

First I tried out a simple pepperoni pizza.  It was a success.  A tender pizza crust with a slightly crisp exterior.  The next day we made pepperoni pizza, cheese, pizza, lemon basil pizza, bread sticks, cheesy bread, cinnamon sticks and chocolate pizza.  Guess what?  They were all phenomenal.

I even tried a batch using 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt in place of the self-rising flour.  It came out perfectly.

http://theslowroasteditalian-printablerecipe.blogspot.com/2014/02/2-ingredient-pizza-dough.html


I can not believe how good they all are.  Here are the ingredients for the toppings.  Have fun and leave a comment letting us know what you come up with!

With love from our kitchen table to yours.

RECIPE AT THE BOTTOM

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Pepperoni pizza  - roll out dough to desired shape and thickness.  Brush dough with olive oil.  Top with marinara, mozzarella cheese and pepperoni.  Place on a baking sheet prepared with olive oil and corn meal (if desired).  Bake in a 450°F preheated oven for 10-12 minutes, until crust is crisp and toppings are browned.

Garlic Cheese pizza - roll out dough to desired shape and thickness.  Brush dough with olive oil.  Sprinkle with garlic powder.  Top with marinara and mozzarella cheese.  Place on a baking sheet prepared with olive oil and corn meal (if desired).  Bake in a 450Fahrenheit degree preheated oven for 10-12 minutes, until crust is crisp and cheese is browned.

Lemon Basil Pizza - roll out dough to desired shape and thickness.  Brush dough with olive oil.  STop with marinara, lemon slices and mozzarella cheese slices.  Place on a baking sheet prepared with olive oil and corn meal (if desired).  Bake in a 450 degree preheated oven for 10-12 minutes, until crust is crisp and toppings are browned.

Garlic Bread sticks - roll out dough to desired shape and thickness.  Brush dough with olive oil.  Sprinkle with garlic powder.  Place on a baking sheet prepared with olive oil and corn meal (if desired).  Cut into bread sticks.  Bake in a 450 degree preheated oven for 10-12 minutes, until crust is crisp.

Cheesy Garlic Bread -  roll out dough to desired shape and thickness.  Brush dough with olive oil.  Sprinkle with garlic powder, top with shredded Italian cheese blend.  Place on a baking sheet prepared with olive oil and corn meal (if desired).  Cut into bread sticks.  Bake in a 450 degree preheated oven for 10-12 minutes, until crust is crisp and cheese is browned.

Cinna-Sticks - roll out dough to desired shape and thickness.  Brush dough with butter.  Sprinkle with cinnamon sugar (3 parts sugar and 1 part cinnamon).  Place on a baking sheet prepared with non stick cooking spray.  Cut into sticks.  Bake in a 450 degree preheated oven for 10-12 minutes, until crust is slightly crisp.

Chocolate Dessert Pizza -  roll out dough to desired shape and thickness.  Brush dough with butter.  Spread chocolate spread over top (chocolate hazelnut or chocolate peanut butter).  Sprinkle with marshmallows.  Place on a baking sheet prepared with non stick cooking spray.   Bake in a 450 degree preheated oven for 10-12 minutes, until crust is slightly crisp. Sprinkle with desired candies (I used Oreos).

Cherry Pie Pizza - roll out dough to desired shape and thickness.  Create an edge by pinching edge together.  Brush dough with butter.  Spread cherry pie filling over top.  Place on a baking sheet prepared with non stick cooking spray.  Bake in a 450 degree preheated oven for 10-12 minutes, until crust is slightly crisp.

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2-Ingredient Pizza Dough
makes 2 medium pizza crusts or one extra large pizza crust

1 cup Greek Yogurt (I used Fage Non-Fat Plain)
1 - 1 1/2 cups self-rising flour

Combine yogurt and 1 cup flour in the bowl of an electric stand mixer.  Mix until combined, scraping down the bowl as necessary until combined.  Knead on medium high for 5 minutes.  *see cook's note for hand mixing method

Slowly add additional flour as necessary to help dough come together.  Depending on how thick your yogurt is, you may need up to an extra 1/2 cup of flour. (I used the entire 1 1/2 cups)

Dust clean counter top with flour and remove dough from bowl.  Knead a few turns until dough is tacky, but not sticky (it should not leave dough on your hand when you pull away).

Roll out and top as desired.  Bake in a preheated 450 degree oven for 10-12 minutes (adjust as needed).

Cook's Note:  If mixing by hand combine ingredients in a bowl and mix with spoon until combined.  Flip out onto a well floured counter top and knead 5-8 minutes.

If you do not have self-rising flour, you can substitute: 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt.  Mix together and use as directed in the recipe.

Enjoy!


PRINT RECIPE

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.

Recipe slightly adapted from Kidspot

43 comments:

  1. Hi,I want to try this...but we don't have self-rising flour in Germany.
    Who can help me???

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    Replies
    1. For one of our tests on this recipe we swapped out the self-rising flour for 1 cup all-purpose flour, 1 teaspoon baking powder and 1/2 teaspoon salt. It came out perfectly. I would mix up a double batch of the flour so that if you have to add more you can use the self-rising substitute. I hope that helps!

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  2. Is there a recipe to use for Gluten free? This looks awesome but I have a gluten allergy.

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    Replies
    1. You could try "Cup 4 Cup" it is a gluten free flour that you can use in place of regular all purpose. Then just add the baking soda and salt (as you would for substituting all-purpose flour) as described in the recipe. Let us know how it goes. We have a lot of gluten free readers that would be thrilled with that option.

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    2. Hi! I hope I'm not being a bother, but my girlfriend also has a gluten allergy, but she loves pizza. I was wondering if you'd tried the flour substitute and if it worked or not?

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    3. Hi! I hope I'm not being a bother, but my girlfriend also has a gluten allergy. She loves pizza though and eats it even though it makes her sick because "It's worth it and I only eat one slice" (she doesn't, but she thinks I'll scold her. -.-). I was wondering if the "Cup 4 Cup" substitute worked or not? That way she can still eat pizza and not get sick.

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  3. Wow! What a great recipe!! I tried it for the first time tonight and it made a really large pizza that fit my big pizza stone perfectly. I spread pizza sauce over the crust and loaded it with all our favorite toppings. It was sooooo good and the texture of the cooked dough was the best I have ever made. Thanks so much for passing along this recipe. It's fast, easy and delicious and the best part is that I didn't have to wait for it to rise!

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  4. Oh, I am so going to try this! Adding self-rising flour to my next grocery list. Pinning :D

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  5. I need to try this! I don't make pizza often because it I hate to wait for the dough to rise! This sounds perfect for a quick meal! Thanks for posting this! Pinning! =D

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  6. Replies
    1. I haven't tried that yet, let me know how it goes. :)

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  7. I'm back to say that I tried this and loved it! It is very much a sour dough taste. The taste reminded me of pizza bagels. I loved how quickly it cooks. And the dough browned very nicely on the bottom. I tripled the recipe using your suggestion for making my own self-rising flour. I had to add 2 tablespoons of water because the dough was very dry. I pre-baked the dough for 5 minutes before adding the sauce and cheese, Then I finished baking it for another 12 minutes...perfect! This is such a cool recipe. Great for a quick meal. Tripling the recipe was perfect for 6 people. I made 2 pepperoni pizzas and 1 plain. I'll have to try the dessert pizza next time. Thanks for this easy recipe that I will make often. I'll blog about it soon and link back to you! =D

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    Replies
    1. Thank you so much for the great review. I look forward to seeing your post. :)

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    2. Hi Donna! I just published my post! I hope you like it! I'm making this pizza again tonight! Thanks again! =D

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  8. This comment has been removed by the author.

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  9. Thank you for sharing this recipe. It is great. I have made it several times since you first posted it. I've doubled it and tripled it and it never disappoints.

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  10. Very easy to make, but my family didn't care for the taste. No one ate the leftovers :( Maybe it would go over better as garlic bread sticks or cinna-stick with my family.

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  11. Loved the taste! I was trying it with a new pizza stone and a new Ninja Professional Kitchen system. The dough was just enough for the bowl 8 cup bowl and the dough hook handled it. I didn't like the smell when I was making it, but the taste afterwards was amazing. I used King Arthur All Purpose flour which has a high protein count good for bread making. The dough made two pizza's. I sprayed/misted the crust with Grapeseed Oil, and on one brushed pesto/basil sauce all over, added some shredded cheese and grape tomatoes. The other one, I had some steamed asparagus so put that on in a nice design with grape tomatoes, added some 3 mix shredded cheese. The flavors I loved. Had a little trouble with pizza stone in that while I was transferring via parchment paper to the stone, halfway, it flipped over. :) Oopsie. I was able to unfold it, pick up the rolled tomatoes and replace them, and it came out fine. The crust was a little too crunchy for me as I have some teeth problems. The second one, I cooked a little less and the crust was a little softer. Thanks for your post. I have already pinned a couple of times. :)

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    Replies
    1. I am thrilled to hear you loved this! I love your pizza ideas too. I will have to try this on my pizza stone next time.

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  12. Has anyone tried this with gluten free flour? Need any tips or recommendations, or tried and true recipes, thank you.

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  13. Oh my goodness! This recipe was life changing. We divided it into four pizzas, 2 Hawaiian with Canadian bacon, one taco pizza, and one Marguerita with pesto. Huge success! I might try it in the Ninja this weekend as my paddle attachment on my Kitchen Aid bit the dust. Thanks for a great recipe and a great site in general. This site has truly been an inspiration. I did blog my results on my blog.

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    Replies
    1. So happy to hear you loved it! Hopping over to check out your post now.

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  14. I made this last night and it was east and delicious! Next time, I'll probably make two little pizzas instead of one big one, since the crust becomes so delicious. My ratio definitely was closer to 1.5 c of flour to 1 c of yogurt. Thanks for the recipe!

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  15. Great and much easier for a quickie pizza, I even used the dough for calzones, really delicious!!

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  16. Does it have to rise if don't use self rising flour and use all purpise or do I just follow as is like I had it?

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    Replies
    1. Make sure you substitute as described, yes still does not need to rise. Enjoy!

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  17. Does this have to be Greek yogurt? I want to make today but only have full fat plain homemade more like Swiss style. Looks great thank you.

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    Replies
    1. Greek yogurt is best. You could place the yogurt in a sieve with a coffee filter inside, then place the sieve over a bowl and 'hang' the yogurt to drain out the moisture and then use it. I would drain it for at least an hour in the fridge.

      Let us know how it goes. Enjoy!

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  18. More of a question: Can you use a self rising gf floor like Pamela's? I can't find a recipe for gf pizza dough that really suits me.

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    Replies
    1. I have not tried it with a gf flour like Pamela's or Cup for Cup. I have heard good things and that it should work, but again not having tried it myself I can't be certain. Please give it a try and let us know how it goes. Enjoy and be sensitive to the moisture in the dough. It should be tacky and not sticky, so add more flour or yogurt as necessary.

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  19. Will this work with gluten free flour?

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    Replies
    1. I would try cup for cup. Let us know how it goes.

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  20. is it 450 Fahrenheit or Celsius?

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  21. Yummy crust! Will definitely make again ♥

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  22. Just tried this, needed more like 2 or more cups flour with one cup yogurt as the dough was so sticky, I was doing it by hand, don't know if that made a difference. I split the dough into 3, topped it with tomato puree, cheese and oregano and it was a perfect lunch. Tasted really good. I didn't know how flat I needed to make it and whether the dough would rise but it didn't really. A great one to do with kids!

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    Replies
    1. I am glad you liked it. Did you use Greek Yogurt?

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  23. I found leaving it on the counter for 30 minutes, let's the dough more workable and less sour. I love this recipe. For me it makes 2 small pizzas. I cook it with out topping first, than add topping and finish it in the oven.

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  24. I tried this wwith Namaste Gluten free flour. It was good, but took a lot longer to bake (20-25) minutes. In the future I think I would pre-bake the dough before adding toppings. It as good anyway...a nice treat.

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  25. Can you use sour cream instead of yogurt?

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    Replies
    1. Sour cream is too thin. I would stick with the Greek yogurt, but if you would like... Try it and let us know how it goes. Enjoy.

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