Two-Ingredient Pizza Dough

Super easy to make and delicious. I didn't have self-rising flour, so I used the recipe on Allrecipes for homemade self-rising flour (just flour with baking powder and salt) and it worked out well!

Made this again & its just as good as we remember. I never buy self rising flour so I just add 1.5 tsp. of baking powder to 1 cup of flour & voila self rising flour hack. Generously coat a baking sheet with organic olive oil & a dusting of flour before spreading out crust. Par bake at 450 for 7 minutes. Take out & top with ingredients & pop back into oven at 500 degrees for 10 minutes. I'm a high altitude baker at 5040 feet so not sure if that affects my baking time but recipe always comes out great. Thanks!

Great for quarantine pizza! No yeast to be had, decided to try this. Delicious! Here's what I did: add 2 tbs of grated parmesan cheese and 1 tsp garlic powder to dough. Roll out dough 1/8" thick and place on parchment paper dusted with cornmeal. Brush with evoo and bake at 500 for 8 minutes. Add sauce, toppings: salami, veggies (sauteed onions, bell pepper, zucchini and mushrooms , cheese (parmesan and mozzarella, (sprinkle with basil) and bake @450 for 10 minutes. We loved it!

01-03-16 ~ Great pizza crust with two ingredients and one of them is not yeast. I made 'Self-Rising Flour' from AR to use in the recipe. I doubled the recipe so I could use my large pizza pan. It was humid the day I made it, so I did have to add extra flour. I put it in my KA and let the dough hook do all the work. I ended up with too much dough, so I roll it out and made 6 bread sticks with the leftovers. The crust came out nice and crisp and worked great! I par-baked the crust at 450° for 5 minutes before adding 11 toppings. The crust held up great and had wonderful flavor. I most definitely will be using this crust again.

This is a great recipe for a quick and easy pizza dough. I almost always have greek yogurt and flour on hand, so this is great to have in my back pocket in a pinch. It comes out surprisingly chewy (in a good way!) for not having yeast. Definitely a keeper!

I made this and sectioned it into 4 personal pizzas for the kids to decorate themselves and they LOVED it!!!! I will say that after making it a few times I learned to put the pizza on parchment paper because it really is hard to get off the pan (even with cooking spray)

Was pleasantly surprised at how this turned out! Used this recipe for a taco pizza I pre-baked for about 5min, at the suggestion of another review. used a pizza stone for one pizza and a cookie sheet with parchment for the other. Both came out crispy on bottom, sightly chewy on top. Husband (who is persnickety) said it was really good! my 4 year old thought it too crispy on bottom; my 9yr old, who I might mention has a dental appliance, was able to chew with no difficulty. Who knew all this time that homemade pizza dough was a couple cups of flour and some Greek yogurt away?...especially in a pinch! Keeping this "golden nugget" for future use. Thanks!

An easy dough recipe that yields a very tasty crust. I used a 7oz greek yogurt with 1 1/2 cup flour. We did not have self rising flour so i added 1 1/2 tsp of baking powder and 1/4 tsp of salt. This made enough dough for two delicious calzones. Once dough is rolled out don't forget to spread olive oil over crust for browning. Thanks for sharing!

Was Great! I preheated the over to 450 and worked the dough till it was no longer sticking to the counter. If your making your own sauce be sure to make it thick, if it's runny it will make the crust soggy.

I was reluctant to try this because I didn't know what to expect. I've always made good old yeast dough but Wow, I was surprised how good this was, my husband LOVED it. Will definitely make again; most likely this weekend because it is sooo easy:) Thank you for sharing.

Not very good. Reminiscent of a grade school lunchroom pizza. Will be going back to a yeast dough.

Wow it was delicious! I used full fat Greek yogurt. It reminded me of sourdough bread. So easy too! I'm glad I tried it. I wonder if it would turn out well with whole wheat flour.

I wish the author had put all the baking directions in the recipe instead of her comments. I didn't see the instructions to brush with olive oil and bake at 500 until mine was done, baked at 450 based on another reviewers suggestion. Not even until after I had written a review, that I don't know how to edit to add this. There still isn't a suggested amount of time to bake either.

Loved it! I followed the recipe exactly and rolled out pretty thin. I was able to make a large thin-crust pizza and 8 bread sticks. I really like the chewiness of the crust. This will be my go-to pizza crust from now on.

My go-to pizza dough. I like to add a tablespoon or so of olive oil to mine :)

The crust does taste yogurt-y, but I like that. It's very simple and easy to make. I doubled the recipe and I baked it at 500 F for 12 minutes, on parchment, on a big cookie tray, and it was great!

Super easy I buy the big tub of yogurt and get 3 pizza crust out of it ! I'm feeling like a professional ?? very cheap to make no need to pay delivery only to wait an hour and it still not have everything you want with this recipe you can make everyone's wishes come true for a little of nothing you will be the best parent ever!

Made this as written and it was awesome. We made a double batch and came out with about 2lbs of dough, so we made 4 nice size pizzas. I baked 2 crusts on a cookie sheet (with parchment paper) and the other 2 on a baking stone with paper. All were par-baked for 5 minutes at 450 then topped and baked an additional 4-6 minutes at 450. All were good, but the ones baked on the stone had a perfect crisp crust while the other 2 were a little softer crust. Will totally make again. Side note: made the Exquisite Pizza Sauce from this site and it was easy and great too.

This recipe is so easy it's ridiculous! Is it a real yeast based pizza dough like from the pizzarias? No its not. Does it taste good? Yes it does. I used White Lily self rising flour and it came out great. I also added 1/2 tablespoon of Italian herbs to flavor the dough. The family was pretty impressed.

This was very tasty, and super easy. I used Bob’s Red Mill cup for cup gluten free flour, added baking soda and salt to make it “self rising”, and full fat Greek yogurt. THe dough was very dense, and I was worried that it would taste like rock, but behold... it was delish! I pressed it out by hand into a non stick roasting pan drizzled with olive oil. I doubled the recipe, popped it in the oven at 500 for 7 minutes, then topped it with sauce, cooked chicken, turkey pepperoni, pizza blend cheese, Italian herbs, and fresh parm. Baked for another 5-10 minutes till golden. Very very good. Will def make again, my 15 yr old son loved it. Next time will be sure to really press it out thinly, the edges were perfect, but the inside was a bit chewy. Still enjoyed it! Will try with regular yogurt as well.

Make this pizza dough! It is easy, fast, and really good! I was trying to decide between a keto crust and this crust, which I have never made before. I read many of the reviews first and decided to give it a try. SO easy! I only had AP flour so I added baking powder and salt as others recommended from the recipe on this site for self-rising flour. I used Ciobani full-fat plain Greek yogurt. I made two crusts from one recipe and froze the second crust. I preheated to 450 degrees and baked the crust on parchment paper (sprayed the parchment and the top of the crust with olive oil spray) on a cookie sheet for 5 minutes. I took it out, raised the temp to 500, added pizza sauce, a light sprinkling of grated parmesan, a bit of dried oregano, and covered it in pepperoni. Back in the over for 10 minutes and it was nice and crusty on the bottom and edges, nice and chewy on the inside. Half the recipe made a generous personal-sized pizza with four good slices. I ate two and was full. I am a seasoned cook and baker, and this does not taste like a short-cut recipe. It tastes great, and I can't wait to have a "make your own" pizza dinner party very soon!

I accidentally used AP, it was great, added salt to the finished product. It was very good, I rolled out the dough for a thin crust and the recipe made double. I'm making it again tonight but going to use the right flour, want to see the difference. I'm going to hold a pizza making party at my house for our dating and engaged couples.

I didn't have high hopes for this recipe but it was fantastic and so easy!

Used this recipe on multiple occasions. I really like making it stuffed crust by folding the ends over some mozzarella!

Seriously good! I saw the reviews but wasn't expecting much with only flour and yogurt. I par baked it at 500 for 5 minutes. Added pepperoni sausage and veggies with cheese, the baked it at 450 for 10 more minutes. Turned out very nicely finished

I created a profile just to rate this recipe it was so good! I've made yeast dough, refrigerator dough, frozen dough, any and all imaginable kinds... this is the best one I've made! It was so good!!! I'm such a fan of easy and delicious and this recipe meets both requirements. I threw it into my kitchenaid with the dough hook while i prepped another dinner and it basically made its self.

I use fresh-ground Kamut flour (instead of all-purpose white) to make it a bit healthier. We always have fresh home-made Greek yogurt in the fridge (though, I'm sad the probiotic benefits are lost when the dough is cooked). I have to add 3/4 tsp salt and 1.5 tsp baking powder. I also roll the dough super thin (1/8 inch), so you don't really notice the absence of chewiness and spring in the dough. It makes a great wholesome base for any toppings (those healthy, as well as those not so healthy)!

Great way to make pizza with your kids.

I love love love this recipe! It’s quick, easy and extremely calorie friendly for those days I underestimate snacking and so much cheaper than premade or takeout or delivery. I used the serving tool to break it to one serving which is plenty for me! I bake the dough at 350 for 5 min, add toppings (jar pasta sauce and fresh mozzarella) and then bake for 10 more. Makes a perfect soft chewy crust just the way I like!

That person who said it needs to cook at 500 degrees is crazy !!!! I do it and cook my pizza at 385 degrees and it gets done and browns beautifully, Takes longer to cook but hubby said it is the best pizza he has ever had. that way all the toppings you put on it get done. I am going to add some herbs to the dough next time and see if it is good. Will take pics as I am going to make it tomorrow when we watch the OU game !!!!! by the way I use 0% Fat Fage yogurt. Yummy !!!

Imagine a sourdough bread. The initial 5 minute bake is essential to prevent soggy bottom. As written, this recipe is insanely easy and delicious. The crust maintains its shape and cooks through. It reheats very well and tastes great cold. I make this way more than I should. you can use vanilla greek yogurt and a sprinkle of cinnamon with jam for sauce and fruit for toppings for a sweet version. Amazing recipe!

You can make this whole wheat by substituting 1 cup flour 1 1/4 tsp baking powder 1/4 tsp salt instead of just bleached flour.

Can I give this 10 stars We doubled it, made two huge crusts out of it, spread with ingredients and cooked for twelve minutes at 500 degrees. THE BEST!

This is such a unique, but easy way to make pizza. It didn't have the chew or bubbles you get from a yeasted dough, but still had a nice tangy flavor. This won't replace my favorite yeasted dough, but for fun fast pizza it's great.

Love this recipe! So easy and quick. Would be good for weeknight dinners plus love the extra protein from the Greek Yogurt.

Weight watchers (WW) recommend s this recipe all the time to make bagels, pizza dough, etc. it's delicious only 2 points and very easy! I always keep these 2 ingredients on hand.

I made this pizza dough as per a recipe I found on another site the ingredients vary slightly instead of using Baking Powder my recipe uses Baking Soda. I didn't need the dough and I like other posters had to use a little more flour than suggested. I did a blind bake of the crust for about 9 minutes at 375 degrees then I put on my toppings. I did use parchment paper on my cookie sheet and spread the dough out pretty thin, when it was finished baking I flipped my dough over and then brushed olive oil on the top and made that the bottom then I brushed on my pizza sauce and then cheese and used primarily meat toppings and some onion and yellow pepper put back in the oven at 375 to bake for another ten minutes or so but found my cheese was melting so I put it under the broiler. End result a thin crust not crispy but tender and golden brown bottom. Next time I think I will knead the dough a bit then rest it and then roll it overall I would say it was a tasty success.

Absolutely amazing. I admit to being skeptical about the recipe, but it was fantastic. I may actually start making pizza at home more often. I used the do it yourself self-rising recipe and paired it with Chef John's "How to Make Homemade Pizza Sauce" recipe, both from this site, and the result was incredible.

Super easy recipe! Never would have thought of using Greek yogurt. I doubled the recipe and was able to make two very large pizzas. We put the flattened dough in the oven at 500 degrees for 4 minutes before putting toppings on and then put them back in for another 11 minutes at the same temperature. Only thing I would change next time is making the crust a little thicker around the edges.

So easy and it turned out perfect! I used full 5% milk fat yogurt and let my kitchen aid dough hook do the mixing and kneading for about 2 minutes. I didn’t even use any spray in the baking pan and it slid right out. Probably because I floured the dough pretty well before rolling it out. This is a definite keeper!

I made a white pizza with ricotta, mozzarella and steamed broccoli. It was delicious. Such a healthier alternative!

The whole family loved it. I didn't tell them until after they ate it that I used nonfat plain Greek yogurt. They wouldn't have touched it if they knew beforehand! Amazing stuff.

Great first day and better spread thin and crisp. Not so great leftover - tasted like a breakfast biscuit.

Delightfully simple and diet friendly, this crust when patiently rolled thin and pre + post baked on a well heated stone comes out crunchy under and soft on top. I used a corn meal sprinkled wood peel to deliver it on the pizza stone. Suggest cutting the pre-bake time to 4 or 5 minutes because it heats dough faster then a steel pan. Also MUST use Greek yogurt, normal plain will require almost 3x the flour to reach dry elastic feel.

Takes a minute to fully blend but overall super easy and delicious! I added some italian seasoning and roasted garlic and herb spices to mine because I wanted a flavored crust. I love how this recipe has so few ingredients and can be super versatile!

The absolute best pizzas we've ever made! The most incredible aroma rises from the combination when mixing. Topped with Alfredo sauce, pepperoni, onions, mushroom, mozz & provolone! Baked a little longer in my oven, about 25 mins. Thank you so much for such a perfect, easy to make pizza dough!

This recipe is so awesome! I used the self rising flour recipe like others first. I also substituted greek yogurt for sour cream since that's what I had on hand. It gave the dough a sour dough taste which was very good.

Very good recipe. I baked mine in preheated oven at 500F for 10 minutes. I added some Parmesan cheese to the dough and brushed olive oil to edges for crust. Came out very tasty! Edges were crispy everywhere else softer.

My whole family loved this. It was very easy to make.

Easy and quick to make. Tastes good and if time is an issue, this pizza crust will fit the bill. Personally, I like leavened dough as there is more elasticity to the finished product. I let my dough rest for 15 minutes before I formed the crust using my palm and fingers. It took about 16 minutes to be golden brown on the bottom.

Best pizza dough ever! I will never buy pizza frozen or from the store ever again!

I followed the the directions and the footnotes provided. The only review of others addition I add was brushing olive oil on the crust and baking the crust first for 10 minutes at 500 degrees then added toppings. The hubs and I love crispy thin crust Ida and I rolled it very thin. It was absolutely yummy. I let my KitchenAid do the kneading which only took about 3-4 minutes!!! I used 2% Greek yogurt too.

That was just unedible

It doesn’t say how long to bake it.

Simple and delicious!!!!! The family LOVED it...a definite keeper~YUM! Thanks for sharing. :)

So easy.. It made the perfect crust too. I will plan on making this again many times.

Actually made this crust in my Kitchenaid with the dough hook. I let it knead for about 2 minutes in the mixer and then kneaded a minute or two by hand on a floured surface. Turned out very good - even our littles helped with this easy recipe!

Easy dough in a pinch. Soggy bottom and reminded me of Chef Boyardee box crust from my childhood. Next time, I’ll bake it then flip it before I top it.

I make this dough with gluten free flour and it works so well! It is better if your yogurt is NOT fat free. The pizza crust is SOFT, which my gluten free daughter really enjoys since most gluten free crusts are crispy. Once I made a pepperoni roll out of it and it worked incredibly well too! I typically roll the dough on parchment paper and then transfer it onto a hot pizza stone in the oven. The outside is brown and crisp and the inside is soft and yummy :-)

Yummy! My Kids loved It! I had to substitute the greek yogurt with sour cream and i added some garlic powder and a tsp salt.

This was delicious! I was very impressed. Will definitely make again.

Loved it so easy, fast and my granddaughter can mix it.

OMG! This pizza dough was great. I have tried so many receipts over the years and this one of the easiest and the tastiest. Thank you for sharing!

The dough was amazing

did not come together at all. went from being sticky trash to crumbly trash in a single pinch of dough. will never make this again

really loved it. makes great flat bread with pesto

One of my favorite recipes of all time. When used to preparing and making this pizza, one can be eating homemade pizza in ~1hr, with a clean kitchen! The macros are stellar on this dough relative to most other recipes. The texture is a bit more chewy than typical pizza dough, and its harder (for me ) to roll as thin as I'd normally like to, so I season the dough well with homemade pizza seasoning, and usually pick a flavor style for the outer crust such as Cajun.

This was a huge hit with my family!!

The recipe was super easy, amazingly good for two ingredients, I know there are better doughs out there however none of them compares to this with only two ingredients, mine came out exceptionally good.

We added a third more flour and yogurt to make a little bigger pie. This worked out great for our 14 inch pizza stone. It rolled out to about 1/8 of an inch or so. We also added two tablespoons of parmesan cheese and one teaspoon garlic powder. I will probably increase that a little next time. Definitely a keeper for us.

Excellent!! With this covid 19 cannot find yeast any where. I’m Italian and always make yeast dough. The is definitely a keeper And. Family loved it too !!! That says it all

This was really tasty. I used my cast iron skillet in the oven at 500 degrees for 12 minutes. It was crispy and delicious!

Made it per the recipe and it turned out well. My picky eater mentioned how good the crust was. My husband prefers a crispier crust, but said the flavor was good. Overall, a very easy and good recipe.

I added a bit of garlic, oregano, Himalayan salt, and cheddar cheese and baked the crust at 400°f for 14 minutes before adding topping and baking again.

My daughter made this pizza, today and it was delicious!!! I can not wait to try it again!

This is by far one of the easiest things to make (from scratch)! It took very little effort and time and it came out delicious. Next time, I do plan on adding a little bit of italian seasoning to the dough before hand, but all in all, this pizza dough recipe is going to be a regular in my kitchen.

Delish, simple fast and amazing!

This is my "go to" pizza dough. It is super easy and always turns out perfectly. It freezes well too, I'll often use a tub of greek yogurt and make 4-5 doughs at a time. Greek yogurt is quite an expensive ingredient (in NZ) but natural yogurt works just as well.

It turned out beautifully, and the high oven temp was a great tip.

Crust was fun to make with a bunch of 9 year olds, but I did not see how long to cook it for.

My family enjoyed the flavor and how quickly a crust could be made from scratch. I added a teaspoon of powdered garlic and 1 tablespoon to a double batch of dough and piled on the toppings. Parchment paper under the crust made removal easy, and it still browned nicely.

Simple pizza crust that we also tried as gluten free, and it worked just as well. No, it's not what you expect at a pizza shop, but no homemade pizza is. The crust does not rise much. Everyone liked it and we'll be using it again.

Loved it the 1st time I tried it so quickly @ last minute on another night I threw one together that I couldn't get off my counter without totally misshaping my pizza. I then remembered calzones are really my fav so I flipped it in half onto my pizza tray then flipped it onto my preheated cookie sheet @ 500 degrees.... I'm hooked! Jus a tad bit of sauce, spinach, chz of every kind I have on hand, pepperoni, mushrooms, bell peppers, spray on butter & sprinkle with parmesan chz make anything but a dull dinner! THANK YOU, AWESOME RECIPE!

This was surprisingly good! It took more flour for me but that might have had something to do with the humidity here. Instead of kneading the dough by hand I stuck it in the food processor with the dough blade for a couple of minutes then kneaded it very briefly by hand. It helps to oil the top of the dough before attempting to spread it out because the dough is pretty sticky. Next time I'll oil the bottom as well to help with browning. Following the suggestion of a few reviews I par-baked for 5 minutes before topping. It's a chewy dough that you would never guess only had two ingredients!

Good pizza dough. Made it with home made self rising flour from this site. I substituted regular yogurt for Greek.

We have two gluten-free daughters, so I had them make one pizza with GF flour, and one for me and their Dad with regular flour. LOVED THEM, all four of us!! Super simple. The twins were especially impressed because they normally pay big bucks for GF pizza, while this was quick, easy, delicious...and cheap! Anyway, would suggest less sauce and not more, cheese first and veggies or meat on top - both of these suggestions may help the finished pizza be a bit less "soggy". However, the girls dressed the pizzas, and they put the mountain of fresh veggies and meat down first, and cheese last. The reverse works better, so that might be the cause of our slightly soggy crust. Will have to try again! Also, though we didn't want to cook them on the bare oven rack, since the dough was fresh, not frozen or "stiff", we used a regular cookie sheet ...and I think it would be worth trying with a pizza pan with some holes in it. Or maybe we could have put a layer of cornmeal down on the cookie sheet and that would have helped? That might have given the crust a bit more "authentic" a crust. Would also suggest flavoring the crust with a bit of salt, and then adding olive oil and some garlic powder and Italian seasoning after adding the sauce, but before adding the cheese and veggies and meat. A little more flavor to the crust would probably be delicious! I'll try to update this review when we make this again. Thanks for the recipe though - it's def going to be used again and again!

I thought that this pizza was delicious! We didn't have self rising flour so we made our own flour. All we had to add to the flour was baking powder and salt. With the right amount of sauce and cheese, it was the best pizza I've had in a long time.??

Awesome

I have been making this for well over a year. The taste is a little tart but, overall, it is a big success. It is plenty for 2 people. I make bagels with the same dough. Oil or even a tablespoon of water with make the dough smoother. This volume will make 4 bagels that I top with Everything topping. Bake at 350 for 32 minutes and another 2 minutes at 500.

I would have liked to see a direction as to how long to bake. Mine turned out slightly undercooked in middle, browned nicely on bottom. Maybe it is meant to be a very, very thin crust ?

tasted like salty biscuits :(

In a home of young adults that requires pizza as a staple every day, this was the most convenient and easy recipe I’ve ever made. Also, no one ever knew it wasn’t dough from the bread maker. Tasted great and took one third the time It usually does for me to make. One of the better recipes offered from “Allrecipes”. Thank you - LM Brown

Well, I have made bow knot rolls and cheese stuffed bread sticks with this dough recipe but never a pizza. I'll have to make some pizzas with it.

Made this pizza dough tonight for a quick supper. It was super easy & pretty tasty. The only thing I will do next time is roll the dough out a little thinner. It made a crust a little thicker than I like. Recipe is a keeper. Thanks!!

Found this recipe on YouTube awhile back. I doubled recipe, then wrapped it in cling wrap setting aside for 15 to 30 minutes. It made it easier to work with. 450 degrees was the perfect temp for me. My pizza was crisp on the bottom. The olive oil on the top crust is a must if you like a chewy texture.

I have made this several times. I had to go gluten free a few years ago, and made this with Better Batter. It's awesome and quick!

Great! We loved it!

Made as shown here. Will make again.

Super easy to make, tastes delicious, and the kids had no idea it was “reasonably” healthy. I made it on a cast iron pizza pan and it was crispy and sooooo good!