If you’ve ever craved homemade pizza but felt intimidated by the thought of making dough from scratch, this 2 Ingredient Pizza Dough recipe is about to become your new best friend. Yes, you read that right – just TWO ingredients stand between you and a delicious homemade pizza crust that rivals your favorite pizzeria.
This magical dough uses Greek yogurt and self-rising flour to create a surprisingly tender yet sturdy base for all your favorite toppings. No yeast, no proofing, no waiting hours for dough to rise. It’s the perfect solution for busy weeknights when pizza cravings strike but delivery isn’t in the budget.
Why You’ll Love This
- Incredibly simple – If you can stir ingredients together, you can make this dough!
- No specialty ingredients – No need for yeast, bread flour, or other baking staples you might not have on hand
- Quick preparation – From mixing bowl to oven in under 15 minutes
- Customizable – Works with any toppings and can be shaped into traditional pizza, calzones, or breadsticks
- Kid-friendly kitchen project – Simple enough for little hands to help make
Ingredients
- 2 cups non-fat plain Greek yogurt
- 3 cups self-rising flour*
Instructions
- Preheat your oven to 450°F (230°C) and line two large baking sheets with parchment paper.
- In a large mixing bowl or stand mixer, combine the Greek yogurt and self-rising flour until a thick dough forms. If preparing by hand, stir with a fork until the dough is shaggy or crumbly. If using a stand mixer, use a dough hook attachment.
- Lightly flour your hands and turn the dough out onto a lightly floured surface. Work the dough for a few minutes until it becomes smooth. Knead it into a ball shape and set aside while you prepare your pizza toppings.
- Divide the dough into two equal balls for two pizzas, or leave as one large ball for a single large pizza. Place dough onto the parchment-lined baking sheets and press into either a round or rectangular shape. Use a rolling pin to help get started, then use lightly floured hands to finish shaping.
- Top your pizza crusts with pizza sauce and desired toppings, then bake in the preheated oven for 20-25 minutes, or until the top and sides are slightly golden brown.
Tips & Variations
- No self-rising flour? Make your own by combining 2 cups all-purpose flour with 3 teaspoons baking powder and ½ teaspoon salt.
- For a tangier flavor, try using plain Greek yogurt. For a milder taste, vanilla Greek yogurt works surprisingly well for dessert pizzas.
- Pre-bake the crust for 5 minutes before adding toppings if you prefer an extra-crispy base.
- Add herbs to the dough – mix in 1-2 teaspoons of Italian seasoning or garlic powder for extra flavor.
- Make ahead option: Prepare the dough up to 24 hours in advance and store in the refrigerator wrapped in plastic wrap.
Serving Suggestions
This versatile dough works beautifully with both traditional and creative toppings. For a classic approach, spread with marinara sauce, sprinkle with mozzarella, and add pepperoni or vegetables. For something different, try a white pizza with ricotta, garlic, and spinach, or go Mediterranean with olive oil, feta, olives, and fresh herbs.
Serve your homemade pizza with a simple green salad dressed with lemon and olive oil to balance the meal. For a fun pizza night, set up a topping bar and let everyone customize their own personal-sized pizzas.
Notes
- The dough can be stored in the refrigerator for up to 3 days in an airtight container.
- For best results, bake on the middle rack of your oven.
- You’ll know the crust is done when it’s golden brown on the bottom and edges.
- This recipe makes enough dough for one 12-inch pizza or two 8-inch personal pizzas.
FAQs
Can I freeze this pizza dough?
Yes! Wrap it tightly in plastic wrap, then in foil, and freeze for up to 1 month. Thaw completely in the refrigerator before using.
Can I use non-fat Greek yogurt?
While it will work, full-fat Greek yogurt produces a more tender crust. If using non-fat, you may need to add a tablespoon of olive oil to the dough.
Why is my dough too sticky?
Different brands of yogurt have varying moisture levels. If your dough is too sticky, gradually add more flour, one tablespoon at a time, until it reaches a workable consistency.
Can I make this gluten-free?
Yes, simply substitute the self-rising flour with a gluten-free self-rising flour blend. You may need to adjust the amount slightly based on the blend’s absorbency.
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