2 Ingredient Pizza Dough

Yes, I know it sounds crazy! That's why I had to try it! I saw this recipe floating around the internet recently and was intrigued. Then when I saw that one of my favorite food bloggers, The Slow Roasted Italian, tried this creation, I knew I had to also! I'm a full blooded Italian from New York, so I'm very picky about my pizza! New York has the best pizza in the world. My Grandma and Mom also made the best pizza in the world! So my pizza standards are extremely high!

I was very impressed with how nicely the bottom of this dough browned. And I didn't even use a pizza stone. I just placed the dough on a parchment lined cookie sheet. This isn't the kind of  pizza dough that you can toss in the air to stretch and shape. It's a very dry dough that I rolled out. I like that the dough isn't stretchy because I didn't have to fight with it to shape it! It was a very rustic shape...which I also like.

The taste is not like a traditional pizzeria style dough. It's more of a sour dough pizza. But still very tasty! My entire family loved it! And since it is so very quick to make, I'll be making this a lot! I topped mine with the usual...sauce, mozzarella and pepperoni. Check out The Slow Roasted Italian and see the huge selection of pizzas she made using this recipe.

I'm writing the recipe as I made it. You can even triple the recipe as I did because I was serving 6 people. You may need to add a tablespoon of water to the dough if it's too dry. I baked the dough for 5 minutes before adding the sauce and cheese. Then continued baking for 12 more minutes. It worked perfectly to create a nice dry crust! I totally dislike soggy pizza. Give this pizza dough a try! It's so worth it!




2 Ingredient Pizza Dough
 
INGREDIENTS:
1 1/2 cups self rising flour - *see note
1 cup plain Greek yogurt
 
*note...you can make self rising flour by mixing together 1 1/2 cups flour with 1 1/2 tsp. baking powder and 3/4 tsp. salt
 
DIRECTIONS:
Preheat oven to 450 degrees F.
Mix ingredients together by hand. Knead for 5 minutes.
Dough should be very dry, but if too dry to form into a ball, add 1 tablespoon of water.
Line a large cookie sheet with parchment paper.
Form dough into a round ball and roll out with a rolling pin on a lightly floured surface. Roll to form a very thin crust. The dough will puff up slightly during baking. 
Place on prepared cookie sheet and bake on middle rack for 5 minutes.
Then top with sauce, mozzarella and other desired pizza toppings.
Bake again for 12 minutes or until crust is nicely browned on top and bottom.
Makes one pizza that serves 2 adults.
Recipe can be doubled or tripled to make more pizzas.