2 Ingredient Pizza Dough recipe. Yes, it is possible. This pizza dough 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! It's pizza night.
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.
How do you make easy pizza dough?
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.
There are a lot of pizza ideas below check out the Helpful Tips section below.
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Helpful Tips to make 2-Ingredient Pizza Dough:
- 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.
- 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 450°F preheated oven for 10-12 minutes, until crust is crisp and cheese is 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.
- 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.
- 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.
What you will need to make 2-Ingredient Pizza Dough:
Enjoy!
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See how easy this 2-Ingredient Pizza Dough is to make. Watch the video!!!
Yield: makes 2 medium pizza crusts or one extra large pizza crust
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!
Ingredients
- 1 cup Greek Yogurt (I used Fage Non-Fat Plain)
- 1 - 1 1/2 cups self-rising flour
Instructions
- 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).
DONNA'S NOTES
- 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.
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
Copyright ©2014 The Slow Roasted Italian – All rights reserved.
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Hi,I want to try this...but we don't have self-rising flour in Germany.
ReplyDeleteWho can help me???
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!
DeleteShe clearly stated the recipe using regular flour. You can't read?
DeleteShe clearly stated: 1 - 1 1/2 cups self-rising flour. No wonder you posted as Anonymous
Deletethere is a recipe for the self-rising flour.
Deleteoh my,,,,,simmer down, no need to rise the blood preasure,
Deleteif you don't have a profile it is anonymous,,,,like mine
Deleteamazing recipe...............
DeleteI was anxious to try this so I followed her recipe and cut it into bread sticks. Best bread I have ever eaten! Many possibilities...
DeleteSo happy that you loved it!
DeleteAnonymous #1.....You started out by being so caustic. "You can't read?" Rude, just plain rude.
DeleteAgree, this person was so rude. I don't know why I am always taken aback by blatant rudeness, since it is so common nowadays. The funny thing is, it always ends up making the rude person look like an a$$.
DeleteNo self-raising flour in Germany? How do you bake anything?
DeleteThe flours in Germany and Netherlands are very different than those in the US. I have had a hard time baking here, but trust me when I say that I love bread and baked breads from young age in the USA and some of the best bread I have ever had is what I have eaten here in the Netherlands and Germany the past few months that I have been here. The self rising flour here is called zelfrizend bakmeel; HOWEVER it is not the same as in the USA. They do not have double action powder in their self rising flours, only single action so recipes do not turn out the same. I have found it easier to stick to yeast doughs here, I also have added baking soda and cream of tartar and salt to recipes to mimic the USA results with some success. Also cream of tartar is hard to find here also, I managed to find it in a oriental store in Mastricht. I am going to try this recipe tonight and thank you for posting it.
DeleteUse Baking Powder with plain flour
DeleteThis is an AMAZING recipe!
ReplyDeleteIs there a recipe to use for Gluten free? This looks awesome but I have a gluten allergy.
ReplyDeleteYou 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.
DeleteHi! 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?
DeleteHi! 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.
DeleteI have not tried it yet. Let me know if you do and we will update the post.
DeleteTried it today with robin hood gluten free flour, cup for cup. Not so good. Had to add Xanttam gum but it was far to sticky to knead.. Had to add quite a bit of flour. Looked promising but will have to keep looking for another recipe
DeleteDonna I am also gluten intolerant- I used Pamela's Artisan flour blend added the salt and baking powder and used sour cream instead of yogurt. 12 minutes at 450 produced slightly gummy in center so thinking 400 at 15-17 minutes should do the trick. But recipe produced a very pliable dough suitable to make calzone with. Proved to be knmeadable as well as rollable (using a rolling pin) to roll out instead of typical pressionto pan method usually needed for gluten free.
DeleteAwesome to hear. Thank you for the feedback.
DeleteHi, very late on this news; I loved this recipe. Made one pizza for family with regular flour and one for me (gluten intolerant) using Bob's Red Mill 1 to 1 Baking Flour; neither were self rising, so of course added the baking powder and salt. I have missed pizza the most since needing to go gluten free. This pizza was THE BEST! My family loved their pizza and I loved mine! The only thing: the g-f one did not taste good reheated the next day--to me, anyway. Thanks so much for the great recipe!!!
DeleteI used King Arthur gluten free flour blend and added 2 tsp xanthan gum. I added the baking powder and salt as well. I ended up using the whole 1 1/2 cups of flour, but the dough rolled out very well with a great consistency for pizza dough. After baking, the crust was softer than I like, so next time I will parbake it before topping it to make it crispier. However, this will be my go-to recipe for gluten-free pizza crust from now on.
DeleteWow! 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!
ReplyDeleteOh, I am so going to try this! Adding self-rising flour to my next grocery list. Pinning :D
ReplyDeleteI 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
ReplyDeleteCan I freeze my leftover dough?
ReplyDeleteI haven't tried that yet, let me know how it goes. :)
DeleteI froze my extra dough. It came out just fine.
DeleteI'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
ReplyDeleteThank you so much for the great review. I look forward to seeing your post. :)
DeleteHi Donna! I just published my post! I hope you like it! I'm making this pizza again tonight! Thanks again! =D
DeleteThis comment has been removed by the author.
ReplyDeleteThank 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.
ReplyDeleteSo happy you love it! <3
DeleteVery 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.
ReplyDeleteLoved 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. :)
ReplyDeleteI 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.
DeleteHas anyone tried this with gluten free flour? Need any tips or recommendations, or tried and true recipes, thank you.
ReplyDeleteOh 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.
ReplyDeleteSo happy to hear you loved it! Hopping over to check out your post now.
DeleteI use the dough hook on my Kitchen Aid Mixer, works so much better than the paddle would.
DeleteHi! Did you use your dough hook the whole time? Or paddle to combine and then dough hook to knead? Thanks!
DeleteHeather
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!
ReplyDeleteGreat and much easier for a quickie pizza, I even used the dough for calzones, really delicious!!
ReplyDeleteDoes 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?
ReplyDeleteMake sure you substitute as described, yes still does not need to rise. Enjoy!
DeleteDoes 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.
ReplyDeleteGreek 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.
DeleteLet us know how it goes. Enjoy!
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.
ReplyDeleteI 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.
DeleteWill this work with gluten free flour?
ReplyDeleteI would try cup for cup. Let us know how it goes.
Deleteis it 450 Fahrenheit or Celsius?
ReplyDeleteFahrenheit. Thanks for asking.
DeleteYummy crust! Will definitely make again ♥
ReplyDeleteJust 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!
ReplyDeleteI am glad you liked it. Did you use Greek Yogurt?
DeleteI 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.
ReplyDeleteThank you, I will try prebaking also because, I tried it! Very easy process, but the crust was to soft for me. It did stick to the pan even with olive oil, use spatula to remove. I had to take it off the pan and put it bake in the oven on the bare rack. Good news my 14 year older enjoyed it. I will try again using my pizza pan with holes.
DeleteA trick I have read is to dust the baking dish with polenta then place pizza on that cooks beautifully then without stcking.
DeleteI do prebaking too as husband cannot have soft doughy food.
That's what I came here to look for ;) To pre-bake or not to pre-bake lol... I made bagels with the recipe yesterday but I think my baking powder was expired as the ones I saw some friends make had puffed up a bit more than mine! I'm going to make pizza tonight, so I am going to bake the crust a bit before adding toppings! Thank you so much everyone (Except Anonymous #1 lol, you're just a jerk!) for all the great input!
DeleteThank you for the tip! I've tried making the 2 ingredient pizza dough in the past (as well as garlic knots from the dough) but could still taste the Greek yogurt. I'm not a fan of Greek yogurt, so I was pretty bummed. I will have to try again, but letting it set out for a while and see if the yogurt flavor dissipates.
DeleteI 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.
ReplyDeleteCan you use sour cream instead of yogurt?
ReplyDeleteSour 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.
DeleteI didn't have enough Greek yogurt so I used 1/2 yogurt 1/2 sour cream. Didn't have self rising flour so used regular flour with the baking powder and salt. Turned out PERFECTLY. Taste was FANTASTIC.
DeleteAwesome to hear that! So happy you liked it.
DeleteYoghurt is a common addition to Indian naan, which makes the bread lighter, avoiding toughness.
ReplyDeletequicker and Easier 1 large Flour Tortilla
ReplyDeleteI had some trouble. Taste was grt but the crust did not bake properly. It was very soft like a punch to a pie.. The first pizza came out to be awesome.. but everything else kinda slouchy.. Any suggestions how to fix this?
ReplyDeleteI have never added anything except these 2 ingredients to the recipe. Perhaps you need a little more flour if your Greek Yoghurt is too thin.
DeleteCan you add honey to the dough?
ReplyDeleteI have never tried. Give it a shot and let us know how it goes. Add additional flour as necessary if dough becomes too thin.
DeleteI just pulled our pizza out of the oven and I proclaim (with mozzarella dripping from my chin) that I will never buy a frozen pizza dough ball again. WOW this is a great pizza crust. So happy to find this recipe,
ReplyDeleteYay! I am so happy you love it!
Deletecan you use oat flour instead of all purpose flour?
ReplyDeleteThe purpose of the self-rising flour is to give the dough a little lift. Oat flour is VERY heavy and would more than likely not get any lift, even if you mixed it as described for all-purpose flour below. If you do decide to give it a go, let us know how it works.
ReplyDeleteIf 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.
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ReplyDeleteAny suggestions for turning this into a Chicago Style Stuffed Crust Pizza Crust?
ReplyDeleteI plan on trying this on Friday.
My plan is to double the recipe for the bottom crust, fill it with cheese and sauce and meat, top it with a single crust and bake it at 450 for 45 minutes.
Any reason why that wouldn't work? Time and temp sound about right?
That sounds divine! Let us know how it goes. You May want to bake the bottom crust for 5 minutes first, then fill it. Enjoy!
DeleteCan wheat flour be used to substitute the all purpose flour?
ReplyDeleteI have not tried it, but from my experience with bread making you may want to start with a 50/50 mixture, half all purpose flour and half wheat. Add 1 1/2 teaspoons baking powder and 3/4 teaspoon salt. Mix together and use as directed in the recipe.
DeleteJust tried this tonight - was a little apprehensive - it was wonderful - chewy crust, might add some herbs the next time I make it. Will use this again. Thanks
ReplyDeleteSo happy you loved it. I agree, it is wonderful with some herbs added (and garlic).
DeleteHi, can you tell me what kind of herbs and how much? As well as garlic. I don't usually like sour dough type taste. Can it be sweetened up? Thanks so much.
DeleteHi, can you tell me what kind of herbs and how much? As well as the garlic. I don't really like sour dough type taste. Can it be sweetened up? Thanks soooo much.
DeleteI just tried this, and it was awesome! I did not have any greek yogurt so I used sour cream instead and it worked!
ReplyDeleteWow, that is awesome! So happy it worked out with sour cream.
DeleteThis is a recipe for biscuits, not pizza dough. It won't have that wonder texture or yeasty flavor that real pizza dough should have.
ReplyDeleteYou are wrong. I have made this several times now and my family loves it. My wife will usually only eat NY style pizza and we have stopped going out for pizza. I make my own sauce and use fresh toppings, higher end pepperoni, my own seasoned beef. My NY pizza snob only eats this now. Try it for yourself, then comment.
DeleteAgreed...You are wrong. I work pretty good with yeast....actually once I learned the secret of yeast, we buy few pizzas out. My favorite dough was on 101 Cookbooks, but I had to invest 3 days of my life into it. That was of course until I made this one! I invested in a pizza stone from King Arthur Flour and a wood and metal pizza peel when I started with yeast doughs. Even using corn polenta (cornmeal didn't work), I would have a terrible time sliding the pizza from the peel to the stone. Even after some practice, I never knew if my yeast dough would work. When I use this dough, I never have an issue! I never have to worry about how many things I put on the pizza like I do with the yeast dough, because its NEVER a problem to get off. It gets brown on the bottom and the crust develops a crispiness. This is now my go to for dough. I like I don't have to invest a Thursday afternoon on dough so we can have pizza on Saturday night....it's instant gratification just about! My family loves this!
DeleteI am so happy that you love this recipe. Thank you for stopping by to comment.
DeleteWe tried this recipe. Taste was good but the crust was very very tough, followed the recipe exactly. Any suggestions to fix this? Not sure what went wrong.
ReplyDeleteI have not had that experience, perhaps too much flour? Next time I would back down the flour by 1/2 cup and see how the dough feels. Then add more 1 tablespoon at a time until it feel tacky but not sticky.
DeleteEnjoy and let us know how it goes.
My husband is allergic to wheat, so I made this recipe using the all-purpose gluten free flour blend sold at Trader Joe's. I followed the instructions above for making a self-rising flour with it. I pre-baked the crust 12-15 minutes, topped it and cooked it another 15-20 minutes or so. My husband (who hadn't had pizza in a VERY long time) loved it. I liked it also and I think it's one of the best GF bread/dough recipes I've tried so far.
ReplyDeleteThe key I've found when baking/cooking with GF flours is that they take a lot longer to cook because they are more dense than regular wheat flour. I made two pizzas - the first I didn't cook so long and it came out just okay. I cooked the second one longer and WOW - it was so good!
Thank you so much Amy! We get a lot of questions about using GF flour and I am thrilled it worked for you.
DeleteThank you stopping by to leave a comment and for the GF cooking tip.
Can it be done with wheat flour?
ReplyDeleteHas anyone tried with a CI skillet??
ReplyDeleteYes just did, cooked for about 17 min. Delicious deep dish style pizza!
DeleteJust made this as posted. Very good, looks fantastic and so easy. Thanks so very much for sharing!!
ReplyDeleteI am trying to be gluten and dairy free so thanks for figuring out the gluten part but any one try substitutes for the dairy?
ReplyDeleteMoron chef confession! I made this over the weekend and thought it was terrible. The crust was flat, doughy, and heavy. No rise whatsoever. Chalked it up to a lousy recipe. A half hour later, sitting there watching TV, it hit me -- I used regular AP flour. Now I have to try again.
ReplyDeleteThanks for your honesty. It happens to all of us. Let us know how the second try goes. Enjoy!
DeleteHi Donna - when using your mixer, did you first combine the ingredients using the paddle attachment and then change to the dough hook, or did you use the dough hook the entire time? Can you please clarify?
ReplyDeleteHi Donna - when using your mixer to combine the ingredients, did you first use the paddle attachment and then change to the dough hook to knead, or did you use the dough hook the entire time? Can you please clarify?
ReplyDeleteThis is now a new family favorite for pizza and it is well worth the little effort. It's nice to know you are getting a nice dose of probiotics and protein from the yogurt. I find that the crust comes out better if I cook it for 5 minutes WITHOUT anything on it, then put the toppings and cook for another 6-7 minutes. Otherwise, the crust is a little doughy in the middle of the pizza. Sooooo Deelish!!!!
ReplyDeleteThank You.
DeleteHave always felt that real pizza dough had to be made with yeast for the right texture, but after reading comments will have to give this a try. Thanks
ReplyDeleteLoved this crust, love how simple it is! Baked ours in a cast iron skillet for a deep dish pizza
ReplyDeleteCan I put this on the breadmaker on the dough cycle?
ReplyDeleteCan the dough be prepared and frozen, for later use?
ReplyDeleteLove, Love this recipe. I like to add extra seasonings to the dough like: cajun, granulated garlic, pizza spice, seasoned salt, no salt seasoning, oregano, basil, sugar, honey etc. whatever I am in the mood for. I like the suggestions of others here to brush the dough with olive oil, butter etc. for some of the pizza recipes I make.
ReplyDeleteI just saw this in a link from The Kitchn website, and I think I may have to try it. I pride myself on making a darn good yeasted pizza crust (using an at-least-overnight rise in the fridge), and I'm pretty sure that will still be my standard, but there are times when I really want pizza and don't have a batch of dough made up. I will keep this on hand as an idea to try for when I want pizza RIGHT NOW, DARN IT.
ReplyDeleteHi! Can this dough be frozen? Thanks!
ReplyDeleteI'm assuming you mean 8 ounces of plain Greek yogurt--not the individually-packaged "cup" of yogurt, which is only 6 ounces or so?
ReplyDeleteWe use this recipe for making flatbreads also, just roll them nice and thin and throw them on a char grill or griddle pan
ReplyDeleteHow far in advance can this be made? I was looking to make it a few hours ahead Thank you in advance!
ReplyDeleteWhen do you add the basil to the lemon basil pizza?
ReplyDeleteLOVE THIS PIZZA! Made it for the first time today. Both crispy and chewy at the same time! I made it gluten free using Better Batter Gluten Free flour (1 cup), adding 1 tsp baking powder and 1/2 tsp salt. I used 2% Fage yogurt and added 1 oz sour cream. Mixed and kneaded it in a KitchenAid stand mixer. Baked on a cookie sheet sprinkled first with cornmeal. Added pizza sauce,veggie toppings and pizza cheeses. Going to try baking it in a cast iron skillet next time--Can't wait!!
ReplyDeletelooks good
ReplyDeleteused self raising wholemeal flour and some chia seeds to make it extra healthy and it was a delicious pizza will try again thanks
ReplyDeleteanyone used this to make calzones?
ReplyDeletehave made this with all sorts of herbs and cheeses mixed in with the dough...love it! now i'm experimenting with the flavored yogurts, like honey or lemon, they're delicious!
ReplyDeletewhat thickness of dough you recommend?
ReplyDeleteI first heard about this pizza recipe at my husband's cardio rehab nutrition class and then found it on your website. It is great! I used all purpose flour with baking powder and salt and added 1/4 cup of nutritional yeast. It made a wonderful crust, nice and crunchy. I tried out a weird idea for a pizza with leftovers that actually was pretty good. I call it my "goose poop" pizza. As a base sauce I made some guacamole with lots of garlic, then added the left-over goose meat from Christmas, layered cheese, red pepper, red onion, olives and more cheese and feta cheese and some shredded spinach with fresh basil. ;)
ReplyDeleteDid it make the dough a little more yeast like flavor?
DeleteMade it tonight for the first time. I didn't have any plain yogurt, so used sour cream as a substitute. I worked well. And yes, I probably used closer to 2 cups flour to get it to kneadable texture. Made one xtra large pizza and even had leftovers. I don't make pizza at home because it usually takes so long to mix it, let it rise, and well, you know the drill. This was so quick and easy to make. Thank you for this great recipe.
ReplyDeleteJust wondering if anyone knows if the salt is necessary to more than just taste? We're dropping as much sodium as we can from our diet.
ReplyDeleteWHY DIDN'T THE BLOGGER POST PHOTOGRAPH'S OF THE FINISHED PIZZA'S, WHEN THEY CAME OUT OF THE OVEN??????
ReplyDeleteMy boyfriend and I just made our second homemade pizza. The first one was awesome. On this one we used french onion dip in place of the yogurt. Not as healthy but the flavor is intense.
ReplyDeleteDoes it really taste like pizza dough? I would think they would taste like baking powder biscuits.
ReplyDeleteThey definitely do not taste like baking powder. It is a quick and easy recipe that our reader love. Give it a try and let us know what you think. Enjoy!
DeleteI have tried to recipe many times, but can never get it to work. The dough will simply not bake through. The top/bottom is burned before the middle is more than just dough.
ReplyDeleteI have tried both the time/heat that you suggests as well as longer and even warmer, but the dough will simply not bake through. This is how it looks:
http://i.imgur.com/nJTCNdy.jpg
Sometimes I really find it hard to make pizza dough from scratch. So thank you for sharing this!
ReplyDeleteI'm also thinking of trying my hand at making some authentic Italian bread. Do you have an easy-to-follow recipe for that, by any chance?
Christine, I found a recipe for some authentic Italian bread.
Deletehttp://blog.nonnabox.com/authentic-italian-bread-recipe/
Tell me what you think when you've tried it. ^_^
I must say, I was looking so forward to making this pizza dough and putting all my favorite things on it. I believed all the wonderful reviews that I read and went for it full steam ahead. Big mistake. This was almost inedible. Followed the recipe and ingredients exactly and won't ever waste good Greek yogurt for this ever again. I have worked with self-rising flour for over 50 years and have never been disappointed. the crust was so greasy after it sat for a few minutes after baking, that there was a grease slick all over the pan and the bottom of the crust. There was nothing greasy or oily in the toppings or the sauce. I have no idea why this happened, but it happened on all 4 pizzas that I made. I'm going back to my tried and true yeasted dough. I can't type my user name in the comment as area, but I'm Terri Schroder. I hate anonymous posts and reviews.
ReplyDeleteI make this all the time and have had success but I cook mine at 350 for 30 minutes. Comes out just fine.
ReplyDeleteWe are so happy you enjoyed it!
DeleteI love this recipe. I saw how to make it gluten free but is there any substitute for the yogurt to make it dairy free?
ReplyDeleteWow, I’m amazed to find you, such a great collection of recipes. The two ingredients pizza dough works really good. I tried it in my wood fired pizza oven. The pizza came out in an awesome look and taste.
ReplyDeleteThanks so much, Sam!! We are so happy you enjoyed it!
DeleteSo to figure nutritional values do I go by what the yogurt says plus the flour then divide that by number of servings?/ Trying to get a read on the dough.
ReplyDeleteTried this today. Came out great! So easy! I used like a pita for a buffalo shredded chicken salad. It is just my hubby and I now so I hate to buy bread. This is the perfect solution . He loved it!
ReplyDeleteI loved this pizza dough and I laughed when my teacup chihuahua stole a piece of this pizza from my husband's plate. It looks like he loved it too!! Heidi P.
ReplyDeleteDo you think I could use almond flour for this? I’m trying to stick with a low carb lifestyle.
ReplyDeleteI would like to know this too, I'm watching my carbs also and keeping my blood sugar numbers way down by doing this.
DeleteWould really like to know this too as I am on low carb foods also.
DeleteHi, This is the Best 2Ingredient Recipe Method I have tried Thank u very much...
ReplyDelete