Two-Ingredient No-Yeast Pizza Dough Recipe

Two-Ingredient No-Yeast Pizza Dough Recipe

Pizza at home doesn't need to be an intimidating chore. With a little help from the magic of self-rising flour this dough comes together quickly, with just one additional ingredient.

Whip up the dough in minutes, and then embrace your creativity with toppings. A Mediterranean pie, a meat-lover’s delight, or even a taco pizza to satisfy two cravings at once, are just a few ideas to start. The options are endless and armed with this dough, you can get creative (and dinner on the table) in no time.

This recipe yields enough dough for two 10-inch round pizzas.

Ingredients

  • 2 cups self-rising flour

  • 1 cup full-fat Greek yogurt

Steps to Make It

  1. Gather ingredients.

    Ingredients for no yeast pizza dough The Spruce / Diana Chistruga

  2. Mix together the flour and yogurt in a large bowl with a fork until a dough forms. At first, the dough may appear dry but continue to mix until a shaggy dough comes together.

    Mix together flour and yogurt The Spruce / Diana Chistruga

  3. Turn the dough out onto a lightly floured work surface and knead the dough until it is smooth and elastic, about 8 to 10 minutes. (If the dough is still too dry as you knead, you may add water, a tablespoon at a time.)

    Dough The Spruce / Diana Chistruga

  4. Once the dough is soft and pliable, it is ready for use in any pizza recipe, or to top as you wish. Divide the dough and roll into a disk to form 2 (10-inch) pies or lay into a sheet tray for a Neapolitan-style pizza. Top as desired and bake in a very hot oven.

    No yeast pizza dough The Spruce / Diana Chistruga

How to Make Self-Rising Flour

  • If you don’t have self-rising flour, you can easily make your own with 2 cups of all purpose flour, 1/2 teaspoon salt, and 2 teaspoons baking powder.
  • Preheat your oven to 400 F before beginning this dough recipe so that it is ready when you have assembled your pies. Bake for 8 to 10 minutes or until crust is slightly golden brown.

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