This may not be the single best pizza dough ever, but it’s good, and it doesn’t need two hours of rising time, so I’ll probably be making it fairly frequently in the future. It makes a slightly bready pizza crust, although theoretically you could roll it out thinner and get it a bit crisper… I think there’s a lot of room to play with this, and it’s so easy you might as well!

Ingredients:

• 1 cup Greek yogurt
• 1 cup+ self-raising flour
• the rest of your pizza stuff

Apparently in the US there are two kinds of Greek yogurt, the ‘real’ kind, which is thickened by straining out the extra liquid, and the other kind, which is thickened by adding cornstarch or other thickeners. For this dough, you’re going to want the strained kind without the thickeners.

Sprinkle some corn meal on a baking sheet/pizza pan and preheat oven to 400 degrees.

Stir together the Greek yogurt and cup of flour.

Knead 5-7 minutes, adding extra flour if necessary, until a smooth lightly tacky dough is formed. I needed an extra 2 tablespoons of flour.

Pat/stretch/roll the dough out onto the corn meal lined pan and brush lightly with olive oil.

Bake 5-7 minutes. Remove from the oven and add sauce, cheese, and any desired toppings. Bake a further 7-10 minutes, until the crust is golden and the cheese is bubbly.

Sturdy itself to hold its own weight, anyway.

Two Ingredient Pizza Dough

Adapted from

• 1 cup Greek yogurt
• 1 cup+ self-raising flour
• pizza sauce, cheese, etc

Sprinkle some corn meal on a baking sheet/pizza pan and preheat oven to 400 degrees.

Stir together the Greek yogurt and cup of flour. Knead 5-7 minutes, adding extra flour if necessary, until a smooth lightly tacky dough is formed.

Pat/stretch/roll the dough out onto the corn meal lined pan and brush lightly with olive oil. Bake 5-7 minutes. Remove from the oven and add sauce, cheese, and any desired toppings. Bake a further 7-10 minutes, until the crust is golden and the cheese is bubbly.