Two-Ingredient Pizza Dough

  • Level: Easy
  • Yield: 4 servings
  • Total: 35 min
  • Active: 35 min
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Ingredients

2 cups self-rising flour, plus more for dusting

1 cup full-fat Greek yogurt 

Pizza sauce and shredded mozzarella, for topping

Directions

  1. Put a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 450 degrees F.
  2. 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 balls and then use a rolling pin to roll out into two 10-inch pizzas. 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. 
  3. 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.)

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21 Reviews

Judy K.

I made this amazingly easy and delicious dough last night with fantastic results. However, while I didn't change the actual recipe, I did tweak the execution based upon other recipes I've collected over the years.  First, I used a cast iron pizza pan, and put it it the oven while it pre-heated to 500 degrees.  Next, instead of using extra flour when rolling out the dough, I used a little cornmeal.  Finally, when the oven came up to temperature, I removed the pan and added about 2 TBL of extra virgin olive oil and some coarse kosher salt to the pan, before placing the pizza dough on the pan.  I then used about a cup of homemade pomodoro sauce and about 1 1/3 cups of shredded cheese (a combo of mozzerella and parmesan reggiano), and then baked the pizza on the bottom rack for 14 minutes in my convection oven.  This was the first time my pizza crust came out perfectly!!

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