Yes, that’s right. 2 ingredients. Aldo actually found the recipe for this pizza dough for me. He loves my cooking but I think sometimes he wishes we would just order pizza more often.
This pizza dough recipe is awesome!! Obviously it doesn’t make pizzeria-style pizza, but it makes such a delicious crust! If you are a pizza purist then just think of this as a 2-ingredient flatbread. And pile on delicious toppings and cheese onto your flatbread. 🙂
The two magic ingredients are Self Rising Flour and plain Greek Yogurt. But don’t worry, this dough tastes nothing like yogurt when it is done. It just tastes GOOD – a bit chewy like pizza should be, crispy around the edges, and great for cutting into and picking up by the slice – it doesn’t sag or anything. It’s perfect. We’ll definitely be having pizza more often with this recipe.
The recipe below looks a bit long because I wanted to really spell it out for you, but after you do this once, it’s the easiest recipe ever – make dough, add toppings, and bake!
The Amazing 2 ingredient Pizza Dough:
- 1 cup plain Greek yogurt (I used fat free)
- 1 and 1/2 cup self rising flour, plus 1-4 tablespoons more (see notes)
For the rest of the pizza:
- 1/4 – 1/2 cup pesto (depending on how much you want)
- 1 cup shredded cheese (mozzarella, fontina, provolone, or Gruyere would be great!)
- 2 plum tomatoes, thinly sliced
- Non stick spray
- Optional: Garlic powder, olive oil, oregano, red pepper flakes
- Optional: Corn meal for sprinkling onto the baking dish
Note: In place of self-rising flour, you can use 1 and a half cups regular flour (or white whole wheat flour) and add 1 and 1/2 teaspoons baking powder and 3/4 teaspoons salt.
Depending on how thick your Greek yogurt is, you might need to add more flour. Start with 1 and 1/2 cups and add a tablespoon at a time if the dough feels sticky when you mix it together. You’ll also need some more flour for dusting the rolling pin and rolling surface.
1. Preheat oven to 425F. Spray your baking sheet with non-stick spray. If you like, sprinkle some cornmeal all over the baking dish. This will really make sure the dough doesn’t stick while cooking, and will give your pizza a more authentic pizzeria feel.
2. In a bowl, combine the Greek yogurt and 1 and 1/2 cups self rising flour, and mix with a spoon until coarse crumbs form. Then get your hands in there and mix the dough until it comes together into a nice smooth dough. You might need to add 1 or 2 more tablespoons of flour, but err on the side of less flour. Too much flour will make a tough dough.
3. Knead the dough for 5 minutes. Cut the dough in half and form a nice ball from each half.
4. On a large cutting board or a clean countertop, roll out the ball of dough into a thin pizza crust large enough to cover the 9″ pan. If you’re making a free-form pizza, just roll it out until it’s about 9″x9″ (about 1/8 – 1/4 inch in thickness). You’ll need to add a bit of flour to the rolling pin and to the rolling surface if your dough is sticky.
Roll the other ball of dough into a thin crust. I like to make one pizza that fits perfectly into a 9″ pan, and one free-form ”rustic” looking one. That’s because I don’t have two 9″ pans, I’m not sure what happened to my other one. 🙂
5. Place the pizza dough into the baking dish. If you like, roll up the edges a bit to give it more of a ”crust.” If you like, brush the edges with olive oil and sprinkle with a bit of garlic powder and/or grated parmesan.
6. Add the toppings! Spread the pesto over the pizzas. Add the shredded cheese. Add the sliced tomatoes.
7. Bake at 425F for 11-13 minutes, or until the cheese is melted and the edges of the dough are starting to turn a golden brown.
8. Allow to cool for a few minutes before slicing.
9. Marvel at the fact that you just made pizza from scratch in less than the time it takes to order from Dominos!
Kitchen stuff used in this post: