Two Ingredient Pizza Crust

A pizza crust that is ready to go in the oven in about 15 minutes from start to finish sounds great, right?

My opinion is that it is great in a pinch. To me, this crust has very little flavor and not enough rise. However, Charlie really liked it. In fact, the first time I made it he had no idea that it was a "quick crust."

I'll certainly use this crust again when I want to make pizza in a pinch, but I'm still searching for a perfect pizza crust recipe.

If you want to try making pizza at home this recipe is certainly a good place to start since it is quick and easy. And, it is one that kids 10 and up could probably make themselves minus using the oven to bake it.

If you try this recipe out, I'd love to hear what you think of it.

Two Ingredient Pizza Crust

1 cup plain Greek Yogurt

1 - 1 1/2 cups self-rising flour*

Or, if you don't have self-rising flour…

1 1/2 cups bread flour**

1 1/2 teaspoons baking powder

3/4 teaspoon salt.

Combine yogurt and 1 cup flour in the bowl of an electric stand mixer.  Mix until combined, scraping down the bowl as necessary until combined.  Knead on 2 for 3-5 minutes. 

Slowly adding  additional flour as necessary to help dough come together.  If your yogurt is really thick (like won't fall of the spoon thick) you may need all of the remaining 1/2 cup.

Dust clean counter top with flour and remove dough from bowl.  Knead a few turns until dough is tacky, but not sticky meaning no dough should stick to your hands.

Though not necessary, I would recommend letting the dough rest for 10 minutes before shaping it.

Roll out and top as desired.  Pile on the toppings and bake in a preheated 450 degree oven for 10-12 minutes (adjust as needed).

This dough is so easy to make I'd recommend mixing by hand. To do so, place all ingredients in a bowl and mix with a spoon (or your hand) until they come together. Then, pop the dough on to a floured surface and  knead 5-8 minutes. Rest the dough for 10 minutes. Roll in to desired shape. Top and bake.

*This is the original recipe from The Slow Roasted Italian.

**After some trial an error I would following the second version of the recipe and sub bread flour for AP Flour. The AP flour works fine but the bread flour will yield a dough with more elasticity and, I think, a better texture for your crust.

I used this crust for the Brussel Sprout and Bacon pizza.  And, I also made a Brussel Sprout and Pancetta version pictured on this page. The crust turned out much better the second time. I over baked it a bit on the first pizza.