This is not a test. We've got a pizza dough recipe that only takes 10 minutes to prep and requires just two ingredients. It's a kitchen miracle, and we're happy to share it with you. Now run, don't walk, to your nearest cheese aisle for mozzarella.
We'll tell you straight: The texture of this easy DIY dough is little different from your pizza crust made with yeast. It doesn't have quite the same buoyancy that comes with a slow-rise dough, but it works great for a thin, cracker-like crust. Plus it has unique, slightly tangy flavor that we're obsessed with.
The idea for this recipe comes from the book Baking Secrets From the Bread Monk by Father Dominic Garramone. He's a bona fide bread whisperer, an actual monk, AND the instructor for Bake Your Best: Sweet Yeast Breads, Challah, and More .
Two-ingredient pizza dough recipe
Makes 1 portion of pizza dough (suitable for an approximately 14" pie)
- 1½ cups self-rising flour
- 8 ounces full-fat plain Greek yogurt
Place a rack in the middle position in your oven and preheat to 500 F.
In the bowl of a stand mixer fitted with the dough hook, combine the self-rising flour and the yogurt.
Mix on medium speed for 6-8 minutes, or until the mixture has come together into a soft, pliable ball.
Let the dough rest for about 10 minutes before proceeding. (This makes it easier to stretch later.)
Using slightly wet hands so the dough doesn't stick, remove the dough from the bowl. Gently stretch/press it on a lightly oiled baking sheet. You'll be able to easily stretch it into a crust that's about 14".
Note: Because this crust is not quite as sturdy as its more traditional counterparts, I found it easiest to simply press/stretch the dough onto a pan. But if you love the crispy crust that a pizza stone imparts, you can place your baking sheet on top of a preheated stone.
Top with your desired pizza toppings and bake until the cheese has melted to your liking and the crust is golden. Remove from the oven and let cool slightly before serving.
Don't have self-rising flour? Stay calm. You can make regular all-purpose flour into self-rising flour by adding baking powder and salt.
King Arthur Flour's ever-reliable DIY self-rising flour recipe calls for 1½ teaspoons baking powder and ¼ teaspoon salt per cup of flour.
So if you want to make exactly 1½ cups worth for this recipe, add 2¼ teaspoons baking powder and ¼ teaspoon + 1/8 teaspoon of salt.
I've made this recipe a few times and have found that sour cream works just as well as yogurt; just sub it 1:1. We haven't tested this recipe with low-fat yogurt or non-dairy alternatives, but if you're adventurous, give it a try!
Many pizza recipes call for a high baking temperature. In this case, it's especially important because the moisture in yogurt can make the crust soggy if you bake it at a lower temperature.