Two Ingredient Pizza Dough

Posted by Pussycat in Main Dishes | 2 Comments

Yum

Tonight I have found my zen!

We love pizza.  I could seriously eat it everyday but I only like super thin crusts and I like the crust to be crispy.  Super thin and super crispy crusts are hard to find.  Dominos does them but I have to say that they absolutely lack in flavour.  Gondola does them but they’re so overpriced and so overly greasy that they’re only good every so often… like when you’re twenty years old and hung over 😉

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There are a couple of places deep in the city that make them incredibly well but on a Saturday night after a long day of gardening … or rather… WEEDING… I’m hard pressed to make it all the way into the city for either of those places.  One is an amazing food truck, The Red Ember, that is killer but only a few days a week downtown and a couple of days on the far side of the city at the farmer’s market and they shut down long before dinner time. The other is a bistro, Bonfire Bistro, that’s always packed full of folks and I’d actually have to get dressed in something other than my sweatshirt and shorts to go there.

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I had heard whispers of a two ingredient pizza dough a while back, I think I saw it on Yahoo; at the time I didn’t pay much attention.  Now after a long day outside and having eaten very little food ( a piece of cheese and an apple) I felt I needed something substantial, delicious, including some serious carbs… something I’m trying to stay away from generally.

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Searching the internet I was able to find this AMAZING two ingredient pizza crust on Impatient Foodie  who found it on The Slow Roasted Italian and now it was time to put it to the test.

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It was seriously delicious!  I made two of them simply because P and I don’t like the same toppings so I used one of the recipe and split the pizza crusts into two uneven portions and made a traditional one with pepperoni and bacon with pizza cheese and the other with pepperoni, mushrooms, green pepper and onions… and habanero cheese 🙂  Yes… I like my food spicy hot!

There are only two changes I would say about the original recipes.  Brush the bottom and top of the dough with olive oil before putting it on the pan…. make sure it’s on the bottom rack of the oven to get a crispy done crust all the way in the middle AND… okay there’s three… I would add cornmeal to the bottom of the crust next time. Something I didn’t think of this day but would really take the crust to the next level.

From beginning to end the pizzas (baked one after the other) took me about 30 minutes… This my friends is faster than any take out could get it to our house and far better tasting.

Two Ingredient Pizza Dough

  • 1 Cup self rising flour (if you don’t have use 1 cup regular flour and 1 teaspoon baking powder)
  • 1 Cup greek yogurt

Mix the ingredients in a bowl to form a ball and then flour your working surface and knead for about 3-5 minutes.  Divide the dough (if you wish) and roll it out nice and thin.  I’m thinking that you could have a much thicker crust and it would make just one large pizza but because I rolled mine super thin we ended up with two.

Brush both sides of the dough with a little olive oil, place on baking stone or baking sheet and top with your favourite ingredients.  Bake at 500 degrees for about 10 minutes on the bottom rack of the oven then move it up and broil for a minute to get the top nicely browned.

Enjoy!

2 Responses to Two Ingredient Pizza Dough

  1. Marils says:

    I’m sitting here, STUNNED! We just had the most amazing pizza for dinner, using your 2 ingredient crust. I expected that with something so easy, we would have to make some concessions on flavor and texture. However, this crust was everything you said it was. The crust was crisp yet chewy at the edges. The dough was delicate (without being bready or floppy). We piled on the toppings and that amazine thin crust held them quite nicely… just like the expensive crust from our favorite pizzaria. This recipe is definitely going into my permanent recipe file fox. Thanks for a great recipe.

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