Two-Ingredient Pizza Dough: The Easiest Homemade Pizza Recipe!

Craving a delicious, homemade pizza but don’t want to spend hours in the kitchen? Look no further! This two-ingredient pizza dough recipe is a game-changer. It’s incredibly easy, surprisingly versatile, and delivers a fantastic pizza crust every time. With just self-rising flour and Greek yogurt, you can have a perfectly satisfying pizza crust ready for your favorite toppings in under an hour. Forget about complicated yeast doughs and long proofing times – this recipe is all about simplicity and flavor.

Why Two-Ingredient Pizza Dough?

You might be skeptical. Can a pizza dough really be good with only two ingredients? The answer is a resounding YES! Here’s why this recipe is so popular:

• Simplicity: It doesn’t get much easier than this. Two ingredients are all you need.
• Speed: From start to finish, you can have a pizza ready in less than an hour, including baking time.
• No Yeast Required: No need to worry about activating yeast or waiting for it to rise. Self-rising flour contains a leavening agent, making the process incredibly streamlined.
• Versatile: While perfect for pizza, this dough can also be used to make calzones, breadsticks, and even savory pastries.
• Healthier Option: Using Greek yogurt adds a boost of protein and calcium compared to traditional pizza doughs. You can even use non-fat Greek yogurt to reduce the overall fat content.
• Kid-Friendly: This recipe is so simple, even kids can help make it!

The Secret Ingredients

Let’s break down the two key ingredients that make this pizza dough work:

• Self-Rising Flour: This is the key to the dough’s rise. Self-rising flour contains all-purpose flour, baking powder (a leavening agent), and salt. Make sure you use self-rising flour and not just all-purpose flour. If you accidentally use all-purpose flour, your dough will be flat and dense.
• Greek Yogurt: Greek yogurt adds moisture, protein, and a slight tang to the dough. It also helps create a soft and pliable texture. Plain Greek yogurt, either full-fat, low-fat, or non-fat, will work. Full-fat will result in a slightly richer flavor, but the difference is minimal. Avoid flavored yogurts, as the added sugar and flavorings will affect the taste and texture of the dough.

The Two-Ingredient Pizza Dough Recipe

Ready to make some pizza? Here’s the simple recipe:

Ingredients:

• 1 cup (120g) self-rising flour, plus extra for dusting
• 1 cup (227g) plain Greek yogurt

Equipment:

• Large mixing bowl
• Measuring cups and spoons
• Clean work surface
• Rolling pin (optional)
• Pizza stone or baking sheet
• Parchment paper (optional, but recommended)

Instructions:

1. Combine Ingredients: In a large mixing bowl, combine the self-rising flour and Greek yogurt.
2. Mix the Dough: Stir the ingredients together with a spoon or your hands until a shaggy dough forms. It will be sticky at first, that’s normal.
3. Knead the Dough: Lightly flour a clean work surface. Turn the dough out onto the floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic. Add a little more flour if the dough is too sticky, but be careful not to add too much, as this can make the dough tough. The dough should be slightly tacky, but not stick to your hands excessively.
4. Rest the Dough (Optional): While not strictly necessary, allowing the dough to rest for 10-15 minutes can make it easier to roll out. Cover the dough with a clean kitchen towel while it rests.
5. Preheat Oven: Preheat your oven to 450°F (232°C). If you’re using a pizza stone, place it in the oven while it preheats. This will help create a crispier crust.
6. Prepare Baking Surface: Line a baking sheet with parchment paper or lightly flour your pizza stone.
7. Shape the Dough: On a lightly floured surface, roll out or stretch the dough into your desired pizza shape. You can make one large pizza or several smaller ones. If the dough is resistant to rolling, let it rest for a few more minutes.
8. Transfer the Dough: Carefully transfer the shaped dough to the prepared baking sheet or pizza stone. If using parchment paper, you can simply lift the parchment paper with the dough on it.
9. Add Toppings: Add your favorite pizza toppings. Don’t overload the dough, as this can make it soggy. Start with a thin layer of sauce, followed by cheese, and then your other toppings.
10. Bake the Pizza: Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
11. Let Cool Slightly: Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
12. Enjoy! Slice and enjoy your delicious two-ingredient pizza!

Tips for Success

Here are a few tips to ensure your two-ingredient pizza dough turns out perfectly:

• Use the Right Flour: Again, make sure you use self-rising flour. This is crucial for the dough to rise properly.
• Don’t Overwork the Dough: Over-kneading the dough can make it tough. Knead just until it becomes smooth and elastic.
• Adjust Flour as Needed: The amount of flour needed may vary depending on the humidity and the type of Greek yogurt you use. Add a little more flour if the dough is too sticky, but be careful not to add too much.
• Preheat Your Pizza Stone: If using a pizza stone, preheating it in the oven will help create a crispy crust.
• Don’t Overload Toppings: Too many toppings can make the crust soggy. Use a moderate amount of toppings.
• Get Creative with Toppings: Don’t be afraid to experiment with different toppings! Try different cheeses, vegetables, meats, and sauces.

Variations and Additions

While the basic recipe is fantastic on its own, here are some variations and additions you can try:

• Add Herbs: Mix dried herbs like oregano, basil, or Italian seasoning into the dough for extra flavor. About 1-2 teaspoons should be sufficient.
• Garlic Powder: Add a teaspoon of garlic powder to the dough for a savory flavor.
• Everything Bagel Seasoning: Sprinkle everything bagel seasoning on the crust before baking for a delicious and crunchy topping.
• Cheese in the Dough: Add shredded cheese, such as mozzarella or cheddar, to the dough for an extra cheesy flavor. About 1/2 cup should be plenty.
• Whole Wheat Flour: Replace up to half of the self-rising flour with whole wheat flour for a healthier option. Keep in mind that this may make the dough slightly denser.
• Sweet Pizza Dough: Add a tablespoon of sugar and a pinch of cinnamon to the dough for a sweet pizza crust. This is perfect for dessert pizzas with fruit and chocolate.
• Calzones or Breadsticks: Use the dough to make calzones or breadsticks instead of pizza. For calzones, fill the dough with your favorite pizza toppings, fold it over, and bake until golden brown. For breadsticks, roll the dough into long, thin strips, brush with olive oil, and bake until golden brown. You can also sprinkle them with garlic powder or Parmesan cheese.

Topping Ideas for Your Two-Ingredient Pizza

The possibilities are endless when it comes to pizza toppings! Here are a few ideas to get you started:

• Classic Margherita: Tomato sauce, fresh mozzarella, basil, and a drizzle of olive oil.
• Pepperoni: Tomato sauce, mozzarella, and pepperoni.
• Vegetarian: Tomato sauce, mozzarella, bell peppers, onions, mushrooms, olives, and tomatoes.
• Hawaiian: Tomato sauce, mozzarella, ham, and pineapple.
• BBQ Chicken: BBQ sauce, mozzarella, grilled chicken, red onion, and cilantro.
• Pesto: Pesto sauce, mozzarella, sun-dried tomatoes, and artichoke hearts.
• White Pizza: Olive oil, ricotta cheese, garlic, and spinach.
• Buffalo Chicken: Buffalo sauce, mozzarella, shredded chicken, and blue cheese dressing.
• Dessert Pizza: Nutella, strawberries, bananas, and whipped cream.

Troubleshooting

Sometimes, things don’t go exactly as planned. Here are some common issues you might encounter and how to fix them:

• Dough is Too Sticky: If the dough is too sticky to handle, add a little more flour, one tablespoon at a time, until it becomes manageable.
• Dough is Too Dry: If the dough is too dry and crumbly, add a little more Greek yogurt, one tablespoon at a time, until it comes together.
• Dough is Tough: Over-kneading can make the dough tough. Be sure to knead it just until it becomes smooth and elastic.
• Crust is Soggy: Overloading the toppings can make the crust soggy. Use a moderate amount of toppings and make sure your oven is hot enough.
• Crust is Not Rising: Make sure you are using self-rising flour. If you accidentally used all-purpose flour, the dough will not rise properly. Also, check the expiration date of your self-rising flour, as the leavening agent may lose its potency over time.
• Pizza Sticks to the Baking Sheet: Use parchment paper or generously flour your baking sheet to prevent the pizza from sticking.

Storing Leftovers

Leftover pizza can be stored in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for a few minutes, or until heated through. You can also reheat it in a microwave, but the crust may become soggy. For best results, reheat in a skillet over medium heat until the crust is crispy.

The Bottom Line

This two-ingredient pizza dough recipe is a lifesaver for busy weeknights or when you’re craving a quick and easy pizza. It’s simple, versatile, and delicious. Give it a try and you’ll be amazed at how easy it is to make homemade pizza from scratch. Enjoy!

Nutritional Information (approximate, per slice)

Note: Nutritional information will vary depending on the specific ingredients used and the toppings added.

• Calories: 200-300
• Protein: 10-15g
• Fat: 5-10g
• Carbohydrates: 30-40g

Frequently Asked Questions (FAQ)

1. Can I use regular flour instead of self-rising flour?

   No, you must use self-rising flour for this recipe to work. Self-rising flour contains baking powder, which is essential for the dough to rise.

2. Can I use a different type of yogurt?

   Greek yogurt is recommended because of its thickness and protein content. However, you can experiment with other types of yogurt, but the results may vary. Plain yogurt will likely result in a thinner, stickier dough.

3. Can I make this dough ahead of time?

   Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Wrap it tightly in plastic wrap to prevent it from drying out. Allow the dough to come to room temperature before rolling it out.

4. Can I freeze this dough?

   Yes, you can freeze this dough. Wrap it tightly in plastic wrap and then place it in a freezer bag. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before using.

5. The dough is too sticky, what do I do?

   Add flour, 1 tablespoon at a time until it reaches a good consistency.

Call to Action

Ready to try this amazing two-ingredient pizza dough recipe? Let us know in the comments how it turns out and what toppings you used! Share your creations with us on social media using #TwoIngredientPizza. Happy baking!