Pizza Dough 2 Ingredients

My whole approach to homemade pizza changed when I found this two-ingredient dough. A few years back, I was hunting for a faster pizza option that wouldn't make me wait around for yeast to do its thing. As someone who gets pizza urges but can't stand waiting, this recipe changed everything for me. Mix Greek yogurt with self-rising flour and you'll get a surprisingly tasty crust - soft inside with crunchy edges.

When my sister's kids stayed over last month, we crafted individual pizzas with this dough. My nephew (he's 10) usually just picks the cheese off pizza and leaves the rest behind. But this time? He ate everything - crust and all! When a kid who's fussy about food finishes their whole plate, you've definitely got something special.

Basic Components

• Non-fat Greek yogurt: It brings a slight tang like sourdough and helps create an awesome texture. You can use full-fat too, but you'll find the dough sticks more to your hands.
• Self-rising flour: This convenient flour already has baking powder and salt mixed in, so your dough rises without yeast. If you've only got all-purpose flour at home, check the notes section to learn how to convert it.

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Dough Secrets

How you mix matters:

Start with a fork or stand mixer when blending everything. The mix will look rough and uneven initially - that's totally fine! Hold off on adding more stuff until you've worked it with your hands for a bit.

Smart kneading approach:

Put a little flour on your hands before you start kneading to stop sticking. You only need to work it for 2-3 minutes until it looks smooth - don't overdo it or your crust might end up tough.

Quick timeout:

While you're getting your toppings ready, let the dough sit. This short break helps the gluten loosen up, making the dough easier to flatten out. Even a 5-10 minute rest makes rolling much simpler.

Rolling technique:

Use a rolling pin first to get the dough evenly flat, then use your fingertips to push and form the edges. This creates that classic pizza look with slightly thicker borders.

Don't skip the parchment:

Always use parchment paper - it stops your pizza from sticking and makes cleanup so much easier. It also helps the bottom get nice and crispy.

Hot oven is crucial:

Get your oven fully heated to 450°F before you put your pizza in. That strong initial heat is what gives you a crispy crust.

I first made this during a snowy day when my kids wanted pizza but delivery wasn't an option. I wasn't sure about a recipe with just two ingredients, but we were all amazed by how good it tasted. My husband even said he liked it better than our regular pizza dough because this crust had more flavor. Now it's what we turn to whenever we need pizza in a hurry.

Eating Suggestions

You can shape this dough into classic round pizzas, but it works just as well as rectangles for sheet pan pizza or tiny circles for individual servings. Make dinner fun by setting up different toppings and letting everyone build their own custom pizzas. The dough also makes fantastic calzones - just fold it over your fillings and press the edges closed before baking.

Flavor Variations

Mix dried herbs like oregano, basil, or Italian seasoning right into the dough for extra flavor punch. For a garlic bread vibe, brush the edges with olive oil mixed with chopped garlic before adding toppings. You can even turn this dough into quick cinnamon rolls - flatten it out, spread butter, cinnamon and sugar on top, then cut into spirals and bake.

Keeping It Fresh

You can make this dough ahead and keep it in your fridge for up to 3 days. Just wrap it tight in plastic and let it warm up for about 30 minutes before you roll it out. The dough balls freeze well too - for up to 3 months. Just thaw them in your fridge overnight before using.

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I've whipped up this two-ingredient pizza dough for so many family pizza nights, unexpected dinner guests, and cooking sessions with my kids' buddies. There's something truly special about making such a tasty base from just two simple ingredients. Since it comes together in minutes instead of hours, we enjoy homemade pizza way more often now - and I'm totally fine with that!

Recipe FAQs

→ How do I handle sticky dough?

Add more flour, a spoonful at a time, until the texture is easy to handle.

→ Can I use yogurt with fat?

Yep, any kind works, but texture and nutrition might change slightly.

→ What’s the WW points for this recipe?

The points depend on your plan, but using non-fat yogurt keeps them lower than regular pizza dough.

→ Is it OK to make dough early?

Sure, wrap and chill it for up to two days. Bring to room temp before shaping.

→ Will this crust come out crispy?

For crispiness, bake the shaped base alone for 7-8 minutes, then add toppings and continue baking.