Two-Ingredient Pizza Dough

Getting reviews...

Level: Easy

Total: 35 min
Active: 35 min

Yield: 4 servings

This beyond-simple dough requires no yeast and no rising time. Just measure, mix, knead and roll out.

Level: Easy

Total: 35 min
Active: 35 min

Yield: 4 servings

Ingredients

Deselect All

2 cups self-rising flour, plus more for dusting

1 cup full-fat Greek yogurt

Pizza sauce and shredded mozzarella, for topping

Directions

Try this cooking class now

40m Easy 96%

CLASS

Put a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 450 degrees F.
Put the flour and yogurt in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary. If the dough feels too dry, add water, a tablespoon at a time and continue kneading until it is soft and pliable.
Divide the dough in half, roll into two balls, and then use a rolling pin to roll the balls out into two 10-inch pizza crusts. Dust the back of another inverted baking sheet or pizza peel with more flour, semolina or coarse cornmeal and place a circle of dough on top.
Top the dough round with sauce and shredded cheese as desired, leaving a half-inch bare border around the edge. Slide the pizza onto the preheated stone or baking sheet in the oven. (Alternatively, roll out the dough on a baking sheet, top as desired and put the sheet in the oven to bake.) Cook until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Using a large spatula, transfer the pizza to a cutting board and let sit 5 minutes. Repeat with the remaining dough round.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)