2 Ingredient Pizza Dough

By lorik

Ingredients

• 2 cups self-rising flour, plus more for dusting
• 1 cup full-fat Greek yogurt
• Pizza sauce and shredded mozzarella, for topping

Details

Servings 2
Preparation time 30mins
Cooking time 45mins
Adapted from

Preparation

Step 1

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 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.

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.)

4 Tips for the Best Two-Ingredient Pizza Dough :
Although I typically like to preheat an overturned baking sheet or pizza stone to make pizza at home, this dough is a bit too tacky and needs to bake on greased parchment paper. To ensure it still gets nice and crisp, crank the oven up to 500°F.

Just like any homemade pizza, you want to use less sauce than you think to ensure the crust doesn't get soggy. (And because these pizzas are especially thin, you need to be extra careful). One-half cup sauce total for these four pizzas proved to be the right amount.

Opt for a block of low-moisture mozzarella (or a bag of pre-shredded mozz) over fresh (which can also cause sogginess). Start with 1 cup mozzarella and 1/4 cup grated Parmesan for melty, cheesy perfection.

Bake the pizzas on the lowest oven rack until the underside of the crust is deep golden-brown, about 10 minutes. Finish them on the highest oven rack until the sauce and cheese are bubbling and the cheese is browned in spots, about 3 minutes more.