My 2 ingredient pizza dough is an ideal last-minute pizza dough to make when you have a serious pizza craving but no patience for rising dough! This recipe uses self-rising flour and tangy Greek yogurt to make the perfect pizza dough for a family pizza night in a flash! It's sure to be a new favorite!
Easy No-Yeast Pizza Dough Recipe
I have a go-to recipe for classic pizza dough, but sometimes I need something quick and easy that won't make a lot of mess. That's when I bust out this easy and delicious 2-ingredient pizza dough that still makes a wonderfully tasty pizza pie!
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🥘 What You'll Need to Make My 2 Ingredient Pizza Dough
- Non-Stick Cooking Spray - Oil or non-stick cooking spray to grease the pizza pan.
- Self Rising Flour - 1 ½ cups of self-rising flour or a self-rising flour substitute (plus more for kneading)
- Greek Yogurt - 1 cup of plain Greek yogurt. Ingredient quality matters in this recipe, primarily for the Greek yogurt. I look for brands with the fewest possible ingredients - yogurt really only needs milk and a starter.
- Salt (optional) - 1 pinch of salt (to taste).
- Pizza Toppings - Any of your desired pizza toppings (see a list of suggestions here) and your favorite pizza sauce.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make 2 Ingredient Pizza Dough
Anyone can make this super easy pizza dough recipe! Grab your measuring utensils, a mixing bowl, a silicone spatula set, and a 12-inch pizza pan to get started,
This makes enough dough for a 12-inch pizza (which is typically sliced into 8 pieces) or 4 servings.
Make The Pizza Dough
Step 1: Preheat. Preheat your oven to 500°F (260°C/Gas Mark 10) and lightly grease a 12-inch pizza pan with oil or non-stick cooking spray.
Step 2: Combine ingredients. In a medium-sized mixing bowl, combine the 1 ½ cups (187.5 grams) of self-rising flour, 1 cup (200 grams) of plain Greek yogurt, and the optional 1 pinch (0.1 grams) of salt.
Step 3: Mix. Mix until a shaggy dough is formed. *I have found that letting the mixture rest for a minute after initially combining will allow you to work the rest of any dry flour into your dough.
Step 4: knead. Transfer the dough to a lightly floured working surface, then knead the dough until you can form a nice dough ball that is no longer sticky. This should take 5-8 minutes.
Step 5: Shape your dough. Flatten the dough into a disc shape, then place it on your prepared pizza pan. Spread the dough into a circle in the pan.
Bake and Add Toppings
Step 6: Poke with a fork. Fork the pizza dough to prevent it from bubbling or puffing up too much.
Step 7: Bake. Bake the pizza dough at 500°F (260°C/Gas Mark 10) for 5 to 7 minutes, then remove it from your oven.
Step 8: Add toppings. Add your desired pizza toppings and return to finish baking, approximately 5-8 more minutes. Remove from the oven when done, and serve immediately.
This time, I topped my pizza dough with pizza sauce, chunks of leftover ham, and ¼-½ of a fresh pineapple cut into chunks after peeling and coring. There wasn't a single slice left after dinner!
💭 Tips & Notes
- For the best pizza, try brushing the crust with extra virgin olive oil (EVOO) or melted butter and sprinkling garlic powder and/or Italian seasoning before adding toppings.
- Mix in herbs, Parmesan cheese, or butter powder for a more flavorful pizza crust.
- Spread the dough in an even layer to avoid underbaked areas.
- For the best pizza crust, cook in a fully preheated oven at 500°F (260°C/Gas Mark 10). The bottom will be soft if not crisped at a high temperature.
- To use a larger pizza pan, double the pizza dough recipe.
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🥡 Storing
Form the unbaked pizza dough into a ball, wrap it tightly with plastic wrap, and place it on a plate in the fridge for up to 4 days.
Freezing 2 Ingredient Pizza Dough
To freeze, wrap it the same way and place it in the freezer. Let it thaw, then knead it for a few minutes before you use it to make pizza. The frozen dough is best used within 1 month.
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📖 Recipe Card
2 Ingredient Pizza Dough
Ingredients
- oil or non-stick cooking spray
- 1½ cups self-rising flour (plus more for kneading)
- 1 cup plain Greek yogurt
- 1 pinch salt (optional, to taste)
- pizza toppings
Instructions
- Preheat your oven to 500°F (260°C/Gas Mark 10) and lightly grease a 12-inch pizza pan with oil or non-stick cooking spray.
- In a medium-sized mixing bowl combine the 1½ cups self-rising flour, 1 cup plain Greek yogurt, and optional 1 pinch salt.
- Mix until a shaggy dough is formed. *I have found that letting the mixture rest for a minute after initially combining will allow you to work the rest of any dry flour into your dough.
- Transfer the dough to a lightly floured working surface, then knead the dough until you can form a nice dough ball that is no longer sticky. This should take 5-8 minutes.
- Flatten the dough into a disc shape, then place it on your prepared pizza pan. Spread the dough into a circle in the pan.
- Fork the pizza dough to prevent it bubbling or puffing up too much.
- Bake the pizza dough at 500°F (260°C/Gas Mark 10) for 5 to 7 minutes, then remove from your oven.
- Add your desired pizza toppings and return to finish baking, approximately 5-8 more minutes. Remove from the oven when done and serve immediately.
Notes
- For the best pizza, try brushing the crust with extra virgin olive oil (EVOO) or melted butter and sprinkling garlic powder and/or Italian seasoning before adding toppings.
- Mix in herbs, Parmesan cheese, or butter powder for a more flavorful pizza crust.
- Spread the dough in an even layer to avoid underbaked areas.
- For the best pizza crust, cook in a fully preheated oven at 500°F (260°C/Gas Mark 10). The bottom will be soft if not crisped at a high temperature.
- To use a larger pizza pan, double the pizza dough recipe.
- Form the unbaked pizza dough into a ball, wrap it tightly with plastic wrap, and place it on a plate in the fridge for up to 4 days.
- To freeze, wrap it the same way and place it in the freezer. Let it thaw, then knead it for a few minutes before you use it to make pizza. The frozen dough is best used within 1 month.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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