Two-Ingredient Pizza Dough

Imagine having a bubbling, golden pizza crust ready in the time it takes to preheat your oven—without yeast, kneading, or waiting. That’s the beauty of this Two-Ingredient Pizza Dough. It’s simple, no-fuss, and the kind of recipe that turns weeknights into pizza nights with zero stress. The crust comes out chewy and crisp, with just enough tang to make it taste like you’ve been fermenting dough for days. Trust me, this one’s a total game-changer.

Behind the Recipe

This recipe was born out of necessity—a craving for pizza on a busy night, with no yeast and no patience. I remembered hearing about a shortcut using Greek yogurt and flour and decided to give it a try. What started as a kitchen experiment quickly became my go-to for lazy-night dinners, impromptu pizza parties, or even a quick flatbread. It’s now a recipe I can’t live without, and I’m thrilled to share it with you.

Recipe Origin or Trivia

While traditional pizza dough is a lesson in patience, this shortcut dough traces its popularity to fitness and meal-prep communities, particularly the Weight Watchers world. The secret lies in combining self-rising flour (or making your own with baking powder and salt) and Greek yogurt. It mimics the structure of traditional dough while offering protein and tang. Over time, it became a viral favorite for good reason—easy, quick, and delicious.

Why You’ll Love Two-Ingredient Pizza Dough

This dough is a lifesaver. Here’s why it deserves a permanent place in your kitchen:

Versatile: Use for pizza, flatbreads, calzones, breadsticks, and more.

Budget-Friendly: Just two affordable ingredients—nothing fancy.

Quick and Easy: No yeast, no rise time, and ready in minutes.

Customizable: Flavor it with herbs, spices, or garlic powder.

Crowd-Pleasing: It’s pizza—need we say more?

Make-Ahead Friendly: Can be prepped in advance and refrigerated.

Great for Leftovers: Store unused dough or freeze portions for later.

Chef’s Pro Tips for Perfect Results

Maximize the magic of two ingredients with these handy tricks:

• Use thick Greek yogurt: Regular yogurt is too watery and will throw off the texture.
• Knead just enough: Over-kneading can make the dough tough—aim for smooth, not elastic.
• Dust with flour generously: Helps with shaping and prevents sticking.
• Pre-bake crust if loading with toppings: Ensures the base doesn’t go soggy.
• Use parchment paper: It makes transferring to the oven a breeze.

Kitchen Tools You’ll Need

This recipe is beginner-friendly, and so is your equipment list.

Mixing Bowl: For combining your two ingredients.

Wooden Spoon or Spatula: For mixing before kneading.

Clean Surface or Board: To knead and shape the dough.

Rolling Pin: Helps roll the dough thin and evenly.

Baking Sheet or Pizza Stone: Your canvas for pizza magic.

Parchment Paper: Optional, but great for mess-free baking.

Ingredients in Two-Ingredient Pizza Dough

It might sound too good to be true, but these two pantry heroes deliver big results.

1. Self-Rising Flour: 1 1/2 cups (provides lift and structure thanks to built-in leavening)
2. Plain Greek Yogurt: 1 cup (adds moisture, tang, and protein to bind the dough)

Note: You can make self-rising flour by combining 1 1/2 cups all-purpose flour with 2 teaspoons baking powder and 1/2 teaspoon salt.

Ingredient Substitutions

Need to tweak it? No problem.

Self-Rising Flour: Use all-purpose flour with baking powder and salt.
Greek Yogurt: Plain dairy-free yogurt or strained regular yogurt also works.

Ingredient Spotlight

Greek Yogurt: Thick, creamy, and full of protein, it replaces water, oil, and eggs in traditional dough, while adding a subtle tang.

Self-Rising Flour: A time-saving pantry staple with leavening built right in—no yeast required.

Instructions for Making Two-Ingredient Pizza Dough

Let’s roll out a crust that’ll make you wonder why you ever waited for yeast to rise.

1. Preheat Your Equipment:
   Preheat your oven to 450°F (232°C). If using a pizza stone, place it in the oven to heat as well.
2. Combine Ingredients:
   In a mixing bowl, add self-rising flour and Greek yogurt. Stir until a shaggy dough forms.
3. Prepare Your Cooking Vessel:
   Turn the dough onto a floured surface and knead for 2–3 minutes until smooth. Form into a ball.
4. Assemble the Dish:
   Roll or press the dough into your desired pizza shape on parchment paper. Transfer to a baking sheet or stone.
5. Cook to Perfection:
   Add desired toppings. Bake for 10–12 minutes or until the crust is golden and crisp around the edges.
6. Finishing Touches:
   Let cool for 1–2 minutes before slicing to avoid soggy bottoms.
7. Serve and Enjoy:
   Serve hot and fresh with your favorite sauces, cheeses, and toppings.

Texture & Flavor Secrets

The crust comes out soft yet chewy in the center with slightly crisp edges. Thanks to the Greek yogurt, there’s a tangy undertone that plays beautifully with bold sauces and melted cheese. It’s rustic, satisfying, and endlessly adaptable.

Cooking Tips & Tricks

Make your dough foolproof with these extras:

• Add garlic powder or Italian seasoning to the dough for extra flavor.
• Roll thin for a crisp crust, or thick for a softer bite.
• For extra browning, brush the edges with olive oil before baking.

What to Avoid

Keep an eye out for these common mistakes:

• Using runny yogurt: It’ll make your dough sticky and hard to manage.
• Not preheating the oven: A hot oven is key for crisp, cooked-through crust.
• Overloading with toppings: It can make the dough soggy or undercooked.

Nutrition Facts

Servings: 2 (for one 12-inch pizza)
Calories per serving: 290

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Make-Ahead and Storage Tips

The dough can be made ahead and refrigerated for up to 2 days—just bring it to room temperature before rolling out. You can also freeze it wrapped tightly for up to a month. Thaw overnight in the fridge and use as usual.

How to Serve Two-Ingredient Pizza Dough

Go classic with marinara and mozzarella or try fun combos like BBQ sauce with chicken and red onions. You can also use this dough for:

• Flatbreads
• Garlic knots
• Breakfast pizzas
• Mini calzones

Creative Leftover Transformations

Have extra dough? Here’s what to do:

• Cheesy Breadsticks: Roll out, top with garlic and cheese, and bake.
• Pita-Style Bread: Cook in a skillet for quick flatbreads.
• Pizza Pockets: Fold around fillings and bake for a grab-and-go lunch.

Additional Tips

• Lightly oil your hands to handle sticky dough with ease.
• Always let the dough rest for 5 minutes before rolling—makes it more pliable.
• For crispier crust, bake directly on a hot pizza stone or steel.

Make It a Showstopper

Presentation is everything. Serve your pizza on a wooden board, sliced into wedges with fresh basil or chili flakes sprinkled on top. Add a drizzle of olive oil or hot honey to take it over the top.

Variations to Try

• Whole Wheat Version: Use half whole wheat, half white flour.
• Herbed Crust: Mix in dried oregano, basil, or rosemary.
• Stuffed Crust: Wrap edges around cheese before baking.
• Spicy Kick: Add chili flakes or hot sauce to the dough.
• Sweet Twist: Add cinnamon and sugar, then bake as dessert flatbread.

FAQ’s

Q1: Can I use regular yogurt?

Only if you strain it first—Greek yogurt is thicker and works better.

Q2: Can I make this gluten-free?

Yes, use a gluten-free self-rising flour blend.

Q3: How do I make self-rising flour?

Mix 1 1/2 cups all-purpose flour with 2 teaspoons baking powder and 1/2 teaspoon salt.

Q4: Can I freeze the dough?

Absolutely—wrap tightly and freeze for up to 1 month.

Q5: What if my dough is too sticky?

Add more flour, one tablespoon at a time.

Q6: Can I make this into calzones?

Yes, just roll out, fill, fold, and seal the edges before baking.

Q7: Does this taste like regular pizza dough?

It’s close—slightly tangier and quicker, but still delicious.

Q8: Can I cook it on a grill?

Yes, pre-cook one side on the grill, then flip and add toppings.

Q9: How thin should I roll the dough?

1/4 inch works well for a balanced crust.

Q10: Can kids help with this recipe?

Definitely! It’s great for little hands and easy to manage.

Conclusion

This Two-Ingredient Pizza Dough proves that great pizza doesn’t need a long rise or complicated steps. With just Greek yogurt and self-rising flour, you’re minutes away from a crisp, chewy crust that’s perfect for any topping combo your heart desires. Let me tell you, it’s worth every bite—especially on a busy night.

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