Make 2 Ingredient Pizza Dough Quickly at Home

This 2 ingredient pizza dough is self-rising flour and Greek yogurt, stirred in one bowl, kneaded for a couple of minutes and baked straight away. There is no yeast and no rising time. The card lists 10 minutes of prep and 15 of baking (25 minutes total), and the recipe makes one 10 to 12-inch pizza, enough for 2 servings. The crust is soft and chewy in the middle with golden edges, closer to a flatbread than a crisp-crust pizzeria pie.

The Two Ingredients and What They Do

• Self-rising flour (amount in the card above, plus extra for dusting): it already contains baking powder and salt, so the crust puffs in the oven without yeast. If you only have all-purpose flour, whisk in baking powder and salt to make your own: for each 1 cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
• Plain Greek yogurt (1 cup): it adds moisture, protein and a little acidity for a tender crumb. Use thick full-fat or 2% Greek yogurt. Thin, regular yogurt makes a sticky dough that can bake up gummy in the center.
• Olive oil (1 tablespoon, optional): for brushing the edges to get deeper color.

Toppings are up to you: pizza sauce, shredded mozzarella, pepperoni, Italian seasoning and Parmesan all suit the mild flavor.

How to Make 2 Ingredient Pizza Dough

1. Heat the oven. Preheat it to 450°F and line a baking sheet or pizza pan with parchment paper. Lightly dust your counter with flour.
2. Mix. Stir the flour and yogurt together in a bowl with a spoon until shaggy clumps form and very few dry spots are left.
3. Knead. Turn the dough onto the floured counter and knead for 2 to 3 minutes, until smooth, soft and slightly springy. If it sticks heavily to your hands, sprinkle in a little more flour, one teaspoon at a time.
4. Shape. Roll or press it into a 10 to 12-inch circle. For a crispier crust, keep the center slightly thinner and the edges thicker.
5. Top. Move the dough to the prepared pan, add sauce, cheese and toppings, and leave a small border around the edge.
6. Bake. Bake for 12 to 15 minutes, until the cheese is bubbling and the crust is lightly golden underneath. Brush the edges with olive oil before baking for deeper color.
7. Rest. Let it cool for 2 to 3 minutes before slicing so the cheese settles instead of sliding off.

Why Yogurt Dough Turns Out Sticky, Dry or Pale

• Sticky dough: This usually means thin yogurt or too little flour on the counter. Flour your hands rather than adding a lot of flour to the dough, because too much flour makes the crust dry.
• Pale bottom, browned top: Move the pan to the lower rack for the last few minutes. Preheating the baking sheet also helps the bottom crisp.
• Gummy center: Go easy on wet toppings and keep the center of the dough thin, as in step 4.
• Flavor: With no yeast fermentation, the taste is milder than a regular pizza crust. A little Italian seasoning on the dough or garlic butter on the edge helps.

Ways to Use the Dough Beyond a Basic Pizza

The same dough can be cut into smaller portions for mini pizzas, flatbreads or dipping strips, and served with warm marinara. A simple salad rounds out a quick dinner.

For toppings, a BBQ chicken pizza or a Philly steak pizza shows how to pile on cooked toppings; keep them light and pre-cooked on this soft crust. If you would rather skip dough entirely, an easy croissant pizza uses crescent dough instead.

Making the Dough Ahead and Freezing It

Wrap the dough tightly and refrigerate it for up to 24 hours, then let it sit at room temperature for about 15 minutes so it is easier to roll out. To freeze it, shape it into a ball, wrap it tightly and freeze for up to 2 months. Thaw it overnight in the refrigerator before rolling. Refrigerate leftover baked pizza within 2 hours, eat it within 3-4 days and reheat it until steaming hot.

FAQ

Does no-yeast pizza dough taste like regular pizza crust?

Not exactly. There is no yeast flavor, but the crust is still soft and chewy with crisp edges, and it is much faster for a weeknight.

What can I use instead of self-rising flour?

Make your own from all-purpose flour, baking powder and salt, using the ratio above, and whisk it well before adding the yogurt.

You Might Also Like

Easy Lasagna Flatbreads: Quick Weeknight Dinner Recipe

Easy Croissant Pizza: Viral Dinner Hack!

Alabama Pecan Bread With Maple Glaze — Moist Loaf

Zesty Salami Sandwich: Quick 8-Minute Lunch Recipe

Creamy Egg Salad Sandwich — Quick Homemade Lunch

Easy Baked Ham Cheese Sliders for Quick Party Meals