Ingredient Pizza Dough: Quick & Easy Homemade Recipe!

2 Ingredient Pizza Dough – sounds almost too good to be true, doesn’t it? Well, prepare to have your weeknight meals and spontaneous cravings revolutionized! I’m incredibly excited to share how you can create a truly delicious, homemade pizza crust with just two simple ingredients, transforming your kitchen into an instant pizzeria. While the origins of traditional pizza dough are steeped in centuries of rich Italian culinary tradition, this particular ingenious hack is a modern marvel designed for unparalleled speed and convenience without sacrificing flavor. Forget about yeast, long proofing times, or complex kneading techniques!

This incredible 2 Ingredient Pizza Dough delivers a wonderfully pliable, flavorful base that crisps beautifully in the oven, offering a satisfying bite every time. People absolutely adore this recipe because it unlocks the joy of homemade pizza for everyone, regardless of their baking experience or busy schedule. It’s unbelievably easy, incredibly versatile, and results in a delightfully chewy crust, making it the perfect solution for quick family dinners or last-minute gatherings. Get ready to ditch the takeout menu and embrace the magic of quick, easy, and undeniably delicious homemade pizza!

Ingredients:

• 2 cups (240g) Self-Rising Flour: This is truly the star of our dough, containing all the leavening agents we need for a lovely rise without any yeast!
• 1 cup (227g) Plain Greek Yogurt: I always recommend opting for full-fat plain Greek yogurt if possible, as it contributes to a richer flavor and a more tender crust. However, 0% or 2% fat Greek yogurt will work perfectly well too. Just ensure it’s plain – any flavored yogurt will give your pizza a rather unexpected taste!

For the Dough: The Magical Mixture

Creating this incredible 2-ingredient pizza dough is surprisingly simple and incredibly rewarding. You’ll be absolutely amazed at how quickly you can go from separate ingredients to a pliable, ready-to-bake pizza crust. It’s one of those kitchen hacks that feels like pure magic! Let’s dive in and get our hands a little floury.

1. Gather Your Tools and Ingredients: Before we begin the mixing process, it’s always a good idea to have everything neatly laid out. You’ll need a large mixing bowl – I prefer one with a wide base to give me plenty of room to work – a sturdy spoon or a rubber spatula for initial mixing, and of course, your self-rising flour and plain Greek yogurt. I also highly recommend having a clean, lightly floured surface ready for the brief kneading that comes next; a countertop works perfectly. Having everything within reach makes the process smooth and enjoyable.
2. Combine Flour and Yogurt: In your chosen large mixing bowl, first add the 2 cups of self-rising flour. Once the flour is in, I like to create a small, shallow well right in the center of the flour. Now, scoop in the 1 cup of plain Greek yogurt directly into that well. The ratio here is quite precise and crucial for achieving the perfect dough consistency, so try to be as accurate as possible with your measurements. For the flour, I usually spoon it into a dry measuring cup and then level it off with the back of a knife. For the yogurt, I just scoop it directly from the container into a dry measuring cup, ensuring it’s packed down slightly to remove air pockets.
3. Initial Mixing: Using your sturdy spoon or rubber spatula, begin to gently mix the flour and yogurt together. At first, you might find the mixture looks a bit odd – perhaps like there’s too much flour or not enough yogurt, and the whole thing will appear shaggy and crumbly. Please, don’t fret! This is perfectly normal and exactly what you want to see at this stage. Keep mixing, making sure to incorporate the dry flour from the sides and bottom of the bowl into the yogurt. Gradually, almost like a slow-motion transformation, the mixture will start to come together into a rough, sticky mass.
4. Transition to Hand Mixing (Optional but Highly Recommended): Once the mixture becomes too thick and resistant to effectively stir with a spoon, I find it’s best to switch to using my hands. This allows me to really feel the dough develop, ensure all the flour is properly hydrated, and gives me a better sense of its texture. Lightly flour your hands before diving in to prevent excessive stickiness. Continue to gently bring the dough together within the bowl, pressing and folding it upon itself. The warmth from your hands also helps the ingredients meld.
5. Light Kneading on a Floured Surface: When the dough has mostly come together and there are no longer any large pockets of dry flour, it’s time to turn it out onto your lightly floured countertop. Now comes the “kneading” part, although I promise you, it’s far less intensive and much quicker than traditional yeast dough kneading. For this specific dough, you’re not looking to develop gluten extensively for a super chewy texture, but rather to bring the dough together into a cohesive, relatively smooth ball and ensure all the ingredients are evenly distributed.

   Gently fold the dough over itself, press down with the heel of your hand, and rotate the dough a quarter turn. Repeat this process for about 5-8 minutes. You’ll notice the dough gradually becoming smoother, less sticky (though it might remain slightly tacky, which is actually ideal), and more elastic. If, at any point, you find it’s too sticky to handle, add just a tiny pinch of flour to your surface or hands, but be very careful not to add too much, as this can make the dough tough and dry. Conversely, if it feels too dry and crumbly – which is less common with this recipe but can happen with very thick yogurts or slight measurement errors – you can add a tiny bit more yogurt (start with half a teaspoon) and knead it in. The ultimate goal is a soft, pliable, and slightly tacky dough that holds its shape.

6. Forming the Dough Ball: Once your dough reaches that wonderfully smooth and uniform stage, gently shape it into a neat ball. This dough is one of the quickest you’ll ever make because it’s ready to be used immediately – no waiting for it to rise! This instant gratification is truly one of the fantastic benefits of using self-rising flour and Greek yogurt. You can, however, wrap it tightly in plastic wrap and let it rest for a short 10-15 minutes if you find it feels a bit too springy or difficult to roll out, or if you just need a moment to prep your pizza toppings. A brief rest period allows the gluten to relax slightly, making the dough much more cooperative and easier to shape.

Shaping Your Crust: The Foundation of Your Pizza

Now that we have our beautiful, pliable dough ball, it’s time to transform it into the perfect pizza crust. This is where you get to decide the destiny of your pizza – whether you prefer a thin, wonderfully crispy crust or a slightly thicker, chewier base, this dough is incredibly versatile and eager to please!

7. Prepare Your Work Surface: To ensure a smooth shaping process, generously flour your clean countertop or a large pastry mat. You’ll also want to lightly flour your rolling pin to prevent any frustrating sticking. This step is absolutely crucial, as this dough, while cooperative, can be a little tacky, and ample flour will make shaping much, much easier. I always err on the side of using a bit more flour here rather than less.
8. Flatten the Dough: Place your dough ball directly in the center of your well-floured surface. Using the palms of your hands, gently press down on the dough to flatten it into a rough disc. This gives you a good, even starting point for when you bring in the rolling pin.
9. Roll Out the Dough: Take your rolling pin and begin to roll the dough from the center outwards. As you roll, periodically rotate the dough a quarter turn to ensure you’re achieving an even thickness across the entire crust and to prevent it from sticking too much in one concentrated spot. Continue rolling until you reach your desired crust thickness and shape.
   • For a Thin Crust: If you’re a fan of a light, crunchy pizza, roll the dough out until it’s approximately ⅛ to ¼ inch thick. This will result in a deliciously crispy base that cooks quickly and allows your toppings to truly shine. I personally love a thin crust; it makes me feel like I can eat more slices!
   • For a Thicker Crust: If you prefer a chewier, more substantial crust that really holds up to generous toppings, roll it out to about ⅓ to ½ inch thick. This will give you more to sink your teeth into and a satisfyingly fluffy edge.

   I typically aim for a circle about 10-12 inches in diameter, which fits perfectly on a standard baking sheet or a medium-sized pizza stone. Don’t worry if it’s not a geometrically perfect circle; rustic shapes add character and charm to a homemade pizza!

10. Transferring the Dough: This can sometimes be the trickiest part of the whole process, especially when working with a very thin crust. But with a little care, it’s totally manageable.
    • If using a baking sheet: Lightly grease your baking sheet or, even better, line it with parchment paper for easy cleanup and non-stick assurance. Carefully drape the rolled-out dough over your rolling pin, then gently unroll it onto the prepared baking sheet. Take a moment to adjust and gently stretch it to fit the sheet if needed, pressing down around the edges.
    • If using a pizza stone/steel: For optimal results, you’ll want to transfer the dough to a pizza peel that has been generously dusted with cornmeal or semolina flour. This creates tiny ball bearings that help the dough slide off easily onto the hot stone. Place your rolled dough on the peel, add your toppings, and then, with a swift confident motion, slide it onto the hot pizza stone in the oven. If you don’t have a peel, a great alternative is to carefully place your rolled dough onto a piece of parchment paper, add your toppings, and then transfer the parchment paper with the pizza directly onto the hot stone. The parchment will easily slide off after a few minutes of baking.
11. Forming a Crust Edge (Optional but Recommended): If you’re like me and enjoy a slightly raised, chewy edge on your pizza, now is the time to create it. Gently crimp and fold the outer ½ inch to ¾ inch of the dough inward all around the perimeter. This creates a lovely border that puffs up beautifully in the oven and helps to contain all your delicious toppings, ensuring they don’t spill over.

Prepping for Baking: Toppings and Preheat

With your crust shaped and ready, we’re just a few exciting steps away from a homemade pizza masterpiece. This is the stage where you get to unleash your culinary creativity with your favorite toppings!

12. Preheat Your Oven: This is an absolutely non-negotiable step for achieving truly great pizza! You want your oven, and any pizza stone or steel you might be using, to be screaming hot. Preheat your oven to its highest possible setting, which is usually somewhere between 450°F and 500°F (230°C and 260°C). If you’re using a pizza stone or a pizza steel, make sure to place it in the oven during this preheating phase and let it heat up for at least 30-60 minutes. This extended heating time ensures it’s thoroughly saturated with heat, which is vital for creating that perfectly crispy bottom crust we all crave.
13. Prepare Your Toppings: While the oven is diligently preheating, take this time to arrange and prepare all your desired pizza toppings. I always recommend having everything prepped, chopped, cooked (if necessary), and within arm’s reach before you start assembling the pizza. This dough cooks relatively quickly, so you definitely don’t want to be scrambling for ingredients once the crust is sauced and cheesed.
    • Sauce: Spread your favorite pizza sauce evenly over the dough, making sure to leave your desired crust edge clear. Don’t overdo the sauce; a thin, even layer is usually best to avoid a soggy pizza.
    • Cheese: Sprinkle a generous layer of freshly shredded mozzarella or a delightful blend of your favorite cheeses. Freshly shredded cheese melts better than pre-shredded varieties, which often contain anti-caking agents.
    • Other Toppings: Add your cooked meats (think classic pepperoni, savory sausage, diced ham, or even grilled chicken) and your preferred vegetables. For vegetables that are known to release a lot of water when cooked (like mushrooms, onions, bell peppers, or spinach), I sometimes lightly sauté them beforehand to prevent a soggy crust. Remember, don’t overload your pizza; a lighter hand with toppings generally leads to a better bake, a crisper crust, and more even cooking.

Baking Your Pizza: The Grand Finale

The moment of truth has arrived! Baking your 2-ingredient pizza dough is a wonderfully quick process, and I promise you, the incredible aroma filling your kitchen will be absolutely irresistible, making everyone eager for a slice.

14. Bake the Pizza: Carefully transfer your topped pizza into the screaming hot, preheated oven. Handle with care, as both the oven and any baking surfaces will be extremely hot.
    • If using a baking sheet: Place the baking sheet directly on the middle or lower rack of your oven. The lower rack can sometimes provide a slightly crispier bottom crust due to closer proximity to the heat source.
    • If using a pizza stone/steel: Utilize your pizza peel to swiftly and confidently slide the pizza (or the parchment paper with the pizza, if that’s your chosen method) onto the hot stone or steel. This technique takes a bit of practice to master but consistently yields superior results in terms of crust crispness and overall texture.

    Bake for approximately 10-15 minutes, or until you observe the crust turning a beautiful golden brown and puffing up around the edges, and the cheese is gloriously bubbly and slightly browned in spots. Remember that cooking times can vary based on your specific oven’s calibration, the thickness of your crust, and the moisture content of your toppings. Keep a close eye on it, especially during the last few minutes, to prevent over-baking. If you desire a really extra crispy bottom crust, you can sometimes move the pizza to a lower rack for the final few minutes of baking.

15. Cool Slightly and Serve: Once your pizza is baked to absolute perfection, carefully remove it from the oven using a pizza peel or sturdy tongs (if using a baking sheet). Transfer the entire pizza to a clean cutting board. I know, I know – it’s incredibly tempting to dive right in and grab a slice immediately, but I implore you to allow the pizza to cool for a brief 2-3 minutes before you start slicing. This short cooling period is crucial; it helps the molten cheese set properly and prevents all your delicious toppings from sliding off when you cut into it. Slice into generous wedges using a sharp pizza cutter and serve immediately to enjoy the peak freshness and flavor. Savor the fruits of your labor – you just made a fantastic pizza with only two ingredients!

Tips for Success with Your 2-Ingredient Pizza Dough

While this recipe is wonderfully straightforward and forgiving, I’ve found a few pointers can truly elevate your pizza-making experience from simply good to absolutely fantastic. These are insights I’ve gathered through countless pizza nights and experiments!

• Choose the Right Yogurt: As I emphasized in the ingredients, plain Greek yogurt is your key player here. Full-fat Greek yogurt consistently yields a slightly richer flavor and a more tender, satisfying crust. However, if you’re watching calories, non-fat or low-fat Greek yogurt works perfectly well too; just be aware that it might result in a slightly chewier, perhaps marginally drier crust. The most important thing is that it’s plain – absolutely no vanilla, honey, or fruit-flavored yogurts, unless you’re aiming for a truly avant-garde and possibly unsettling pizza experience! Also, ensure it’s Greek yogurt, not regular yogurt, as Greek yogurt has a much thicker consistency due to straining, which is essential for the dough’s structure.
• Don’t Over-Knead: This is a common pitfall for those used to traditional yeast doughs. Unlike those recipes where extensive kneading develops gluten for maximum chewiness, this 2-ingredient dough benefits from minimal kneading. The primary goal here is simply to bring the ingredients together into a cohesive, smooth ball. Over-kneading this particular dough can lead to a tough, rubbery crust, which is definitely not what we’re aiming for. Stop once it’s just uniform and pliable.
• Flour Your Surface Liberally (but Wisely): This dough can indeed be on the stickier side, so don’t be shy with the flour on your countertop and your rolling pin when it comes time for shaping. A well-floured surface will make the rolling-out process infinitely easier and less frustrating. However, while you want a liberal dusting on your surface, try not to incorporate excessive amounts of this extra flour directly into the dough itself, as this can gradually dry it out and alter its desired texture. Use just enough to prevent sticking.
• Hot Oven, Hot Surface: For that coveted, pizzeria-quality crispy crust – especially on the bottom – preheat your oven to its absolute maximum temperature. If you’re using a pizza stone or steel (which I highly recommend for ultimate crispness), ensure it has ample time (at least 30-60 minutes) to heat up thoroughly. A quick, high-heat bake is absolutely essential for creating that perfect blistered crust and ensuring the dough cooks through before the toppings burn. Don’t rush the preheating!
• Less is More with Toppings: It’s a universal temptation to load up your homemade pizza with every single one of your favorite toppings. However, an overloaded pizza is a common culprit for a soggy crust and uneven baking. Too many toppings can insulate the crust, preventing it from crisping, and can also release too much moisture. I recommend sticking to a reasonable amount of sauce, a good layer of cheese, and perhaps 2-3 additional toppings for the best results. If you have very wet vegetables (like fresh spinach or sliced tomatoes), consider briefly sautéing them or patting them dry beforehand to remove excess moisture.
• Rest if Sticky or Springy: If, after kneading, you find your dough is excessively sticky, or if it’s too springy and keeps snapping back when you try to roll it out, simply let it rest. Wrap the dough ball loosely in plastic wrap and let it sit at room temperature for 10-15 minutes. This brief resting period allows the gluten to relax, making the dough much more cooperative, easier to handle, and less prone to tearing.
• Check for Doneness Visually: The best way to tell if your pizza is perfectly baked is by using your eyes and ears. Look for a lovely golden brown crust, puffed and slightly blistered edges, and cheese that is gloriously bubbly and has developed some slightly browned, caramelized spots. For an extra check, you can gently lift the edge of the pizza with a spatula; the bottom of the crust should also be golden brown and feel firm to the touch, indicating it’s cooked through and crispy.

Variations and Customizations: Unleash Your Inner Pizzaiolo

One of the absolute best things about this simple 2-ingredient pizza dough is how easily it adapts to your every culinary whim. While the base recipe is brilliantly simple, the possibilities for customization are truly endless. Let your imagination run wild!

• Herb-Infused Dough: Want to add another layer of aromatic flavor right into your crust? Before adding the yogurt, mix 1-2 teaspoons of dried Italian seasoning, dried oregano, garlic powder, or onion powder directly into your dry self-rising flour. This will imbue your entire crust with a wonderful, savory quality that complements almost any topping. If you prefer fresh herbs like finely chopped rosemary or thyme, you could also add them during the initial kneading process.
• Garlic Butter Crust: For an irresistible edge, after shaping your dough but before adding your sauce and toppings, brush the outer crust edge (the part you plan to leave bare for the crust) with a generous amount of melted garlic butter. This creates an incredibly flavorful and aromatic border that is truly impossible to resist. You could also do this after baking, just as the pizza comes out of the oven, for a fresh burst of garlicky goodness.
• Cheesy Stuffed Crust: Feeling a bit adventurous and wanting to impress? After rolling out your dough, lay pieces of string cheese or a line of shredded mozzarella along the inner edge of your crust. Then, carefully fold the dough over the cheese and crimp it tightly to seal. This creates a delightful, gooey surprise with every single bite of the crust! It’s a fantastic way to elevate your homemade pizza.
• Sweet Pizza Dough (Dessert Pizza!): Yes, you absolutely can make dessert pizza with this versatile dough! Instead of savory toppings, try spreading a thin layer of Nutella or a cream cheese frosting, then top with sliced fresh fruit (like strawberries, bananas, or berries) and a sprinkle of cinnamon sugar. Bake as directed. After baking, you could drizzle it with melted white chocolate or a simple powdered sugar glaze. For a slightly sweeter base dough, you could even mix in a tablespoon of granulated sugar with the flour.
• Individual Pizzas or Calzones: This dough is perfectly suited for individual-sized pizzas, making it great for parties or customizable family meals. Simply divide the dough into 2-4 equal portions before rolling. For calzones, just add your desired filling (cheese, sauce, cooked meats, veggies) to one half of the rolled dough circle, fold the other half over, and crimp the edges tightly to seal. Brush with an egg wash before baking for a beautiful golden sheen.
• Alternative Flours (DIY Self-Rising): While I specified self-rising flour, you can easily create your own substitute if you only have all-purpose flour on hand. For every cup of all-purpose flour, combine it with 1.5 teaspoons of baking powder and ¼ teaspoon of salt. This will give you the same leavening power. Whole wheat self-rising flour could also be an option for a nuttier, more wholesome crust, though be aware that it might yield a slightly denser and chewier texture.

Troubleshooting Common Issues

Even with a recipe as simple and foolproof as this 2-ingredient pizza dough, sometimes things don’t go exactly as planned. Don’t worry, it happens to all of us! Here are some common issues you might encounter and my best advice on how to fix them:

• Dough is Too Sticky: This is, without a doubt, the most common issue people face with this particular dough. It’s often due to slight variations in yogurt consistency or humidity.
  • Solution: The fix is usually straightforward. Add a very small amount of flour (start with a tablespoon) to your work surface and hands, and gently knead it into the dough until it becomes manageable and less sticky. The key is to avoid adding too much at once, as you can quickly go from sticky to overly dry. Sometimes, simply letting the dough rest for 10-15 minutes, covered with plastic wrap, can help it absorb more moisture and become less sticky without adding more flour.
• Dough is Too Dry or Crumbly: This usually means you’ve either added a bit too much flour, not quite enough yogurt, or perhaps your specific brand of Greek yogurt was exceptionally thick.
  • Solution: Conversely to the sticky dough, you’ll need to add a tiny amount of yogurt (start with half a teaspoon) to the dough and gently knead it in. Repeat this process until the dough comes together cohesively and feels pliable. Be patient here, as it takes a moment for the yogurt to fully incorporate into the dry spots.
• Crust is Not Crispy Enough: This is a frequent complaint for homemade pizza, and it’s almost always related to heat.
  • Solution: The most important thing is to ensure your oven is preheated to its absolute highest setting (450-500°F / 230-260°C). If you’re using a pizza stone or steel, it absolutely must have had ample time (30-60 minutes) to get very, very hot. Baking on a cold or insufficiently heated surface will inevitably result in a softer, less appealing bottom crust. You can also try moving the pizza to a lower rack for the last few minutes of baking to expose the bottom to more direct heat.
• Crust is Too Tough: If your pizza crust ends up feeling dense and rubbery, it’s a sign that something went awry with the dough handling.
  • Solution: This is often a direct result of over-kneading the dough or incorporating too much extra flour during the shaping process. Remember, this dough only needs minimal kneading to come together – you’re not trying to develop strong gluten networks like in a bread dough. Next time, aim to knead just until the dough is cohesive and smooth, and be mindful of not working in excessive dry flour.
• Pizza is Soggy in the Middle: A soggy middle is a definite disappointment! This can stem from a couple of issues.
  • Solution: This problem can be due to either too many wet toppings or not enough heat. First, ensure you don’t overload your pizza; aim for a balanced amount of sauce, cheese, and toppings. For high-moisture vegetables (such as fresh mushrooms, spinach, or onions), consider briefly sautéing them beforehand to remove excess water. Additionally, double-check that your oven and baking surface are piping hot before the pizza goes in.

Storage and Reheating: Enjoying Leftovers

If you’re lucky enough to have any leftover pizza – a rare occurrence in my house, I must admit! – here’s how to properly store it and reheat it so you can enjoy its deliciousness all over again:

• Storing Baked Pizza: First things first, allow any leftover pizza to cool completely to room temperature. This crucial step prevents condensation from forming and making your beautifully crisp crust soggy during storage. Once thoroughly cool, transfer the slices to an airtight container or wrap them tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 3-4 days. While it won’t be exactly like fresh, it will still be incredibly tasty!
• Reheating Pizza: There are a few methods for reheating, each with its own benefits.
  • Oven Method (Recommended for Best Quality): This is my go-to method for reheating pizza because it does the best job of bringing back that lovely crispness. Place your leftover slices directly on a baking sheet or on a piece of aluminum foil. Reheat in a preheated oven at 350°F (175°C) for about 8-12 minutes, or until the cheese is wonderfully bubbly and the crust is crisp again. This method truly revives the closest texture to freshly baked pizza.
  • Stovetop Method (Excellent for Crispy Bottom): For an incredibly quick and wonderfully crispy bottom crust, place your slices in a non-stick skillet over medium-low heat. Cover the skillet with a lid (or a piece of aluminum foil) for the first few minutes to allow the cheese to melt and the toppings to heat through. Then, remove the lid and continue cooking for another minute or two until the bottom is perfectly crisp. This method is a secret weapon for achieving a super crispy bottom without heating up the whole oven.
  • Microwave Method (Quickest, but Softest Crust): If you’re truly in a hurry and prioritize speed above all else, you can microwave slices for 30-60 seconds, or until they are heated through. Just be aware that the crust will likely be soft and lose its crispness with this method, which might be less appealing for some, but it certainly gets the job done when time is of the essence.
• Freezing Unbaked Dough: While this dough is absolutely at its best when used fresh, you can freeze it if you’ve made too much or want to prep ahead. After forming the dough ball (Step 6), wrap it very tightly in plastic wrap, ensuring no air can get in, and then place it in a freezer-safe bag. It can be stored in the freezer for up to 1 month. To use, thaw the dough overnight in the refrigerator, then bring it to room temperature (about 30-60 minutes on the counter) before proceeding with rolling and shaping. The texture might be ever-so-slightly different than fresh dough, but it will still be perfectly usable and make a delicious pizza!

Conclusion:

And there you have it, my friends! We’ve reached the delicious culmination of our culinary journey, and I genuinely hope you’re feeling as inspired and ready to bake as I am. This recipe isn’t just a convenient trick; it’s a total game-changer, especially for those busy weeknights when you’re craving something homemade and utterly satisfying but simply don’t have hours to spend in the kitchen. I can’t stress enough how revolutionary this approach is. Imagine the joy of pulling a fresh, golden-brown pizza straight from your oven, knowing you crafted its foundation with minimal effort and just two simple ingredients. It’s a feeling of accomplishment that’s truly unmatched, and the aroma alone is enough to bring everyone running to the dinner table.

I truly believe this 2 Ingredient Pizza Dough recipe is an absolute must-try for everyone, from seasoned bakers looking for a quick fix to complete beginners taking their first steps into the world of homemade cooking. Why is it a must-try? Because it demystifies pizza making, stripping it down to its most essential, accessible elements. No yeast, no proofing, no complex techniques – just pure, unadulterated pizza potential. It’s incredibly forgiving, allowing for minor adjustments without compromising the final result, and the texture it achieves is surprisingly tender with just the right amount of chew. It’s the perfect canvas for all your wildest pizza dreams, whether you’re a purist who loves a classic Margherita or an adventurous foodie who enjoys experimenting with unconventional toppings. This dough isn’t just easy; it’s reliable, consistently delivering a base that rivals those made with much more complex recipes. It truly simplifies the art of making homemade pizza, making it accessible to anyone, regardless of their baking experience. This means more delicious, homemade meals and less reliance on takeout, which is a win in my book!

Now, let’s talk about what you can do with this incredible dough once it’s ready. The possibilities are truly endless, extending far beyond the traditional pizza pie. For classic pizza nights, pile on your favorite tomato sauce, a generous helping of mozzarella, and any toppings your heart desires – pepperoni, mushrooms, olives, bell peppers, or even some gourmet prosciutto and arugula after baking. But don’t stop there! This dough also makes fantastic calzones; simply fill one half with your chosen ingredients, fold the other half over, seal the edges, and bake until golden. Think mini flatbreads for appetizers, brushed with olive oil, sprinkled with herbs, and served with a side of hummus or tzatziki. You could even get creative with garlic knots by twisting strips of the dough, baking them, and then tossing them in melted butter and garlic. Or how about some savoury breakfast pockets, filled with scrambled eggs, cheese, and a bit of bacon? It’s incredibly versatile, making it a fantastic base for all sorts of meals and snacks.

And if you’re feeling a little adventurous, this dough is also wonderfully adaptable for variations. While the core recipe is brilliant as is, you can always experiment. For a slightly different flavor profile, consider adding a pinch of dried oregano or Italian seasoning directly into the self-rising flour. If you want to make it a bit richer, a tablespoon of olive oil kneaded into the dough can add an extra layer of moisture and a beautiful golden crust. For those who enjoy a touch of sweetness, imagine rolling out the dough, spreading a thin layer of Nutella, topping with sliced bananas or berries, and baking for a quick dessert flatbread. The base is so robust that it can handle these subtle tweaks, allowing you to truly make it your own. Don’t be afraid to play around with different flours if you have them on hand, though always remember that self-rising flour is key for that perfect rise without yeast. This adaptability ensures that the recipe remains exciting and fresh, even after you’ve made it countless times.

So, what are you waiting for? I’m genuinely excited for you to give this recipe a whirl. Gather your two ingredients, roll up your sleeves, and prepare to be amazed at how quickly and effortlessly you can create something so incredibly delicious. Once you’ve made it, I would absolutely love to hear about your experience! What toppings did you choose? Did you try any of my serving suggestions or come up with a brilliant variation of your own? Please share your stories, photos, and tips in the comments below. Your feedback and creativity inspire not just me, but our entire community of home cooks. Let’s spread the word about how truly simple and satisfying homemade pizza can be. Happy baking, everyone, and I can’t wait to see what culinary masterpieces you create!

Frequently Asked Questions About Our 2 Ingredient Pizza Dough:

Can I use regular yogurt instead of Greek yogurt?

While Greek yogurt is highly recommended due to its thicker consistency and lower water content, which contributes to the ideal dough texture, you can use regular plain yogurt. However, you might need to adjust the amount of self-rising flour slightly, adding a little more until the dough reaches a manageable, non-sticky consistency. Regular yogurt contains more moisture, so start with the suggested amount of flour and gradually add more if the dough feels too wet or sticky. Draining some of the liquid from regular yogurt beforehand can also help achieve a similar result to Greek yogurt.

What kind of self-rising flour should I use?

Any standard brand of self-rising flour will work perfectly for this recipe. Self-rising flour already contains leavening agents (baking powder and salt), which is why we don’t need yeast. Just ensure it’s fresh and hasn’t been sitting in your pantry for too long, as the leavening agents can lose their potency over time. If you only have all-purpose flour on hand, you can make your own self-rising flour by combining 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of salt. Sift them together thoroughly before using.

Can I make this dough ahead of time?

Absolutely! This is one of the beauties of this recipe. You can prepare the dough a few hours in advance and store it in the refrigerator. Just be sure to wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out. When you’re ready to use it, let it sit at room temperature for about 15-20 minutes to make it easier to roll out. For best results, I generally recommend using it within 24 hours to maintain its optimal texture and rise, although it can last a little longer if needed.

How do I store leftover 2 ingredient pizza dough?

If you find yourself with leftover dough, wrap it tightly in plastic wrap, ensuring no air can get to it, and then place it in an airtight container or a freezer-safe bag. It will keep well in the refrigerator for up to 2-3 days. For longer storage, you can freeze the dough for up to 1-2 months. When you’re ready to use frozen dough, simply transfer it to the refrigerator the night before to thaw slowly, then let it come to room temperature for about 30 minutes before rolling it out and using it as desired.

What else can I make with this dough besides pizza?

This dough is incredibly versatile! Beyond classic pizzas, it’s fantastic for making calzones, strombolis, or even small individual flatbreads. You can also use it for savory pastries like sausage rolls or cheese sticks. For a sweet treat, roll it out, spread with a sweet filling like Nutella or fruit compote, and bake for a quick dessert pizza or pastry. It’s a wonderful base for garlic knots – just cut into strips, tie into knots, bake, and toss with melted garlic butter. Get creative; it’s a very forgiving dough!

Is this dough gluten-free?

No, this particular 2 Ingredient Pizza Dough recipe, as described using self-rising flour, is not gluten-free because self-rising flour is made from wheat. If you require a gluten-free option, you would need to use a specifically formulated gluten-free self-rising flour blend or a gluten-free all-purpose flour blend along with gluten-free baking powder and salt. The liquid component (Greek yogurt) remains suitable for gluten-free diets, but the flour is the key ingredient that determines its gluten status.

Why is my dough sticky or dry?

The consistency of the dough largely depends on the specific brand of flour and the thickness of your Greek yogurt. If your dough is too sticky, it likely means your yogurt had a higher moisture content, or you need a touch more flour. Gradually add self-rising flour, a tablespoon at a time, kneading until it becomes workable and no longer sticks to your hands. If your dough is too dry or crumbly, your yogurt might have been too thick, or you added too much flour. You can add a very small amount (half a teaspoon at a time) of extra Greek yogurt or even just a tiny splash of milk or water, kneading until it comes together into a smooth, pliable ball.

2-Ingredient Pizza Dough: Quick & Easy Homemade Recipe!

Quick and easy homemade pizza dough recipe made with just two ingredients: self-rising flour and plain Greek yogurt. This versatile dough comes together fast, requires minimal kneading, and delivers a delicious, customizable crust for any pizza lover. Get a lovely rise without yeast for a tender crust.

Prep Time
15 Minutes

Cook Time
15 Minutes

Total Time
30 Minutes

Servings
1 pizza (10-12 inch, 8 slices)

Ingredients

• 2 cups (240g) self-rising flour
• 1 cup (227g) plain Greek yogurt (full-fat recommended)

Instructions

1. Step 1
   In a large mixing bowl, add 2 cups self-rising flour. Create a small well in the center and add 1 cup plain Greek yogurt. Mix with a sturdy spoon or spatula until a shaggy, crumbly mixture forms, incorporating all dry flour.
2. Step 2
   Once too thick to stir, lightly flour your hands and continue mixing until the dough comes together. Turn onto a lightly floured surface and knead gently for 5-8 minutes until cohesive, relatively smooth, and slightly tacky. Avoid over-kneading. Shape into a ball. If too sticky or springy, wrap in plastic and rest for 10-15 minutes at room temperature.
3. Step 3
   Preheat your oven to its highest setting (450-500°F / 230-260°C). If using a pizza stone/steel, place it in the oven during preheating for 30-60 minutes. Prepare all desired pizza toppings, ensuring they are chopped and cooked if necessary. Have sauce, cheese, and other toppings ready within reach.
4. Step 4
   Generously flour your countertop or pastry mat and your rolling pin. Place the dough ball in the center and flatten with your palms into a disc. Roll out the dough from the center outwards, rotating periodically, until it reaches your desired thickness (⅛ to ¼ inch for thin, ⅓ to ½ inch for thick) and a 10-12 inch diameter.
5. Step 5
   Carefully transfer the rolled dough to a lightly greased baking sheet (or parchment-lined), or a cornmeal-dusted pizza peel. (Optional: To create a raised crust, gently crimp and fold the outer ½-¾ inch of the dough inward all around the perimeter.)
6. Step 6
   Spread your favorite pizza sauce evenly over the dough, leaving the crust edge clear. Sprinkle a generous layer of cheese, then add your cooked meats (e.g., pepperoni, beef sausage) and vegetables. Avoid overloading to prevent a soggy crust.
7. Step 7
   Carefully transfer your topped pizza to the preheated oven. Bake for approximately 10-15 minutes, or until the crust is golden brown and puffed, and the cheese is gloriously bubbly and slightly browned in spots. Cooking times vary by oven and crust thickness; monitor closely.
8. Step 8
   Remove the pizza from the oven and transfer it to a clean cutting board. Allow to cool for 2-3 minutes before slicing into wedges. This short cooling period helps the cheese set. Serve immediately and enjoy your homemade 2-ingredient pizza!

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.