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This 2 ingredient pizza dough has completely revolutionized my homemade pizza nights. I stumbled across this recipe a few years ago when I was looking for a quick pizza solution that didn't involve waiting for yeast dough to rise. As someone who gets sudden pizza cravings but lacks patience, this recipe has been a game-changer. The combination of Greek yogurt and self-rising flour creates a surprisingly delicious crust that's tender on the inside with crispy edges.
Last month when my niece and nephew stayed over, we made personal pizzas using this dough. My 10-year-old nephew, who normally only eats the cheese off pizza and leaves the crust, actually ate every bite including the crust! When a picky eater cleans their plate, you know you've got a winner.
Simple Ingredients
- Non-fat Greek yogurt: The tanginess mimics sourdough flavor while the protein structure helps create a great texture. Full-fat works too, but the dough will be slightly stickier.
- Self-rising flour: This flour already contains baking powder and salt, which gives the dough its lift without yeast. No worries if you only have all-purpose - just follow the notes to make your own.
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Dough Magic
- Mixing method matters:
- When combining the ingredients, start with a fork or stand mixer. The dough will look shaggy at first - that's normal! Don't add more yogurt or flour until you've worked it with your hands a bit.
- The kneading trick:
- Lightly flour your hands before kneading to prevent sticking. You only need to knead for 2-3 minutes until smooth - don't overwork it or the crust can become tough.
- Let it rest:
- That brief rest while you prep your toppings allows the gluten to relax a bit, making the dough easier to roll out. Even just 5-10 minutes makes a difference.
- Rolling strategy:
- Start with a rolling pin to get an even thickness, then switch to your fingertips to press and shape the edges. This gives you that authentic pizza shape with slightly thicker edges.
- Parchment paper is key:
- Don't skip the parchment paper - it prevents sticking and makes cleanup a breeze. It also helps the bottom of the crust crisp up nicely.
- Preheating matters:
- Make sure your oven is fully preheated to 450°F before the pizza goes in. That initial blast of heat helps create a crispy crust.
I first tried this recipe during a snow day when my kids were craving pizza but we couldn't get delivery. I was skeptical about only two ingredients, but we were all shocked at how delicious it turned out. My husband actually commented that he preferred it to our usual pizza dough because the crust had more flavor. Now it's our go-to for weeknight pizza emergencies.
Serving Ideas
This dough works beautifully for traditional round pizzas, but you can also shape it into rectangles for sheet pan pizza or smaller circles for personal pizzas. For a fun dinner, set up a topping bar and let everyone create their own customized pizzas. This dough also makes excellent calzones - just fold it over your fillings and seal the edges before baking.
Tasty Twists
Try adding dried herbs like oregano, basil, or Italian seasoning directly to the dough for extra flavor. For a garlic bread-style crust, brush the edges with a mixture of olive oil and minced garlic before adding your toppings. You can even use this dough to make quick cinnamon rolls - just roll it out, spread with butter, cinnamon, and sugar, then slice and bake.
Storage Smarts
This dough can be made ahead and stored in the refrigerator for up to 3 days. Just wrap it tightly in plastic wrap and let it come to room temperature for about 30 minutes before rolling out. You can also freeze the dough balls for up to 3 months - thaw overnight in the refrigerator before using.
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I've made this 2 ingredient pizza dough for countless family pizza nights, last-minute dinner guests, and even cooking lessons with my kids' friends. There's something magical about creating something so delicious from just two simple ingredients. The fact that it comes together in minutes rather than hours means we enjoy homemade pizza far more often, and I'm perfectly okay with that!
Frequently Asked Questions
- → Why is my dough too sticky?
- If your dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches a workable consistency.
- → Can I use full-fat or low-fat Greek yogurt?
- Yes, any fat percentage of Greek yogurt will work, though it may slightly affect the texture and nutritional content.
- → How many Weight Watchers points is this dough?
- The exact points will depend on your specific WW plan, but using non-fat Greek yogurt keeps the points value lower than traditional pizza dough.
- → Can I make the dough ahead of time?
- Yes, you can make it up to 2 days ahead and store it wrapped in plastic wrap in the refrigerator. Let it come to room temperature before shaping.
- → Does this crust get crispy?
- For a crispier crust, pre-bake the shaped dough for about 7-8 minutes before adding toppings, then continue baking until done.