Two-Ingredient Pizza Dough Recipe
Greek yogurt is the secret ingredient in this two-ingredient pizza crust recipe that is quick and easy to prepare.
Pretty good for being so simple. I couldn't taste the yogurt, which was a good thing. Don't expect a premium pizza with this pizza dough recipe.
I had heard about the 2 ingredient crust before but never had tried it as I often have frozen pizza dough balls from a local grocer ($2) in the freezer. I had, however, decided at the last minute to make pizza for supper so hadn't taken it out to thaw. I decided to make this one but as luck would have it I didn't have greek yogurt on hand .. enter sub of sour cream 1:1. I mixed the sour cream with the self rising flour and kneaded it until it was no longer sticky then divided into two pizza size pieces. As suggested by others, I par-baked the crust at 450 F for 5 minutes .. it did bubble in the middle so next time I will poke it with a fork. After 5 minutes I took it out and added toppings then baked at 450 for another 18 minutes. The crust was crispy and had I not rolled it quite as much, would have been chewy and both hubs and I really liked it. I will likely always have a dough ball in my freezer but will definitely make this again, either with yogurt or sour cream.
An easy dough recipe that yields a very tasty crust. I used a 7oz greek yogurt with 1 1/2 cup flour. We did not have self rising flour so i added 1 1/2 tsp of baking powder and 1/4 tsp of salt. This made enough dough for two delicious calzones. Once dough is rolled out don't forget to spread olive oil over crust for browning. Thanks for sharing!
This is a great recipe for a quick and easy pizza dough. I almost always have greek yogurt and flour on hand, so this is great to have in my back pocket in a pinch. It comes out surprisingly chewy (in a good way!) for not having yeast. Definitely a keeper!
01-03-16 ~ Great pizza crust with two ingredients and one of them is not yeast. I made 'Self-Rising Flour' from AR to use in the recipe. I doubled the recipe so I could use my large pizza pan. It was humid the day I made it, so I did have to add extra flour. I put it in my KA and let the dough hook do all the work. I ended up with too much dough, so I roll it out and made 6 bread sticks with the leftovers. The crust came out nice and crisp and worked great! I par-baked the crust at 450° for 5 minutes before adding 11 toppings. The crust held up great and had wonderful flavor. I most definitely will be using this crust again.