2 ingredient pizza dough

jeponline

In an effort to keep things a bit healthier, I have been experimenting with a 2 ingredient dough recipe. I still like real dough better, but this was quick to make and a lot less carbs, so I will make it again. 

Dough:
.5 cups (60 grams) self rising flour
.5 cup (127 grams) non-fat Greek yogurt

mix the 2 ingredients until incorporated and than knead the dough for about 3 minutes on a floured surface (I used more self rising flour). 

Pizza:
roll dough flat into pizza crust. This dough will tear easier than normal dough so I’ve be using a rolling pin rather than stretching by hand. 

Ive also been using parchment paper to assist in the launch into the egg and removing it after 3 minutes. 

Cook at 550 for 8 minutes. 

For this pizza I used leftover chicken sausage and turkey meatballs. 

Captainjimpark

Interesting,I’m looking to cut some carbs myself,I think I’ll try this

westernbbq

Brilliant!

minniemoh

Looks like it turned out pretty good! Can't beat the simplicity of the recipe.

jeponline

minniemoh said:

Looks like it turned out pretty good! Can't beat the simplicity of the recipe.

The longest part of the process was waiting for the egg to heat up.  This will definitely be a go to when i decide at the last minute I want to make pizza.

Legume

How is this fewer carbs if it’s still flour?

lkapigian

I would have never thought! That is To Easy....Let rise, punch down and roll?

jeponline

Legume said:

How is this fewer carbs if it’s still flour?

Standard dough requires more flour.  In this recipe the flour is only half the total volume of the dough, in my normal dough receipt it's about 75% of the total volume.

jeponline

lkapigian said:

I would have never thought! That is To Easy....Let rise, punch down and roll?

I didn't let it rise, after I kneaded it, I rolled it into a ball which I let sit for about 3 minutes while i cleaned up some dishes, then rolled it out into the crust for the pizza.

lkapigian

jeponline said:

lkapigian said:

I would have never thought! That is To Easy....Let rise, punch down and roll?

I didn't let it rise, after I kneaded it, I rolled it into a ball which I let sit for about 3 minutes while i cleaned up some dishes, then rolled it out into the crust for the pizza.

even easier

Ima_good_egg

Thanks for a great idea! I was thinking pizza for Sunday already.

NPHuskerFL

How is it 2 ingredients? Self Rising flour aka flour with baking soda + Greek yogurt (aka about 6 ingredients right there) for hydration.  Must be using  Common Core Math
Looks good .

lkapigian

NPHuskerFL said:

How is it 2 ingredients? Self Rising flour aka flour with baking soda + Greek yogurt (aka about 6 ingredients right there) for hydration.  Must be using  Common Core Math
Looks good .

Comes from Only 2 Containers/Packages

GrateEggspectations

I will be trying this as well. Thanks for sharing.

Those of you who don’t have self-rising flour can make it yourself. https://www.thekitchn.com/how-to-make-self-rising-flour-232729

Carolina Q

I need to watch my sodium intake (less now than before, but still...). When making many things, I just use half or less (sometimes even none) of the salt called for in the recipe. I tried that with pizza dough and it was just not good. At all. Baking is like that.

I also tried cauliflower pizza dough. Once. 

I decided I would rather eat less frequent pizza - and like it - than eat pizza that isn't very good. So now I put salt in the dough, cheese on the pie and even some pepperoni once in a while. I don't do it nearly as often, but when I do, I enjoy it! 

If your yogurt pizza is good enough, fine. If it doesn't meet your standards, you might consider my approach.

The Cen-Tex Smoker

NPHuskerFL said:

How is it 2 ingredients? Self Rising flour aka flour with baking soda + Greek yogurt (aka about 6 ingredients right there) for hydration.  Must be using  Common Core Math
Looks good .

Ha ha so true Blake. 

Focker

For "2 ingredients", it's got more life/spring than one of Nola's pies(not joking).

Applaud the effortless approach.

But Neapolitan is as simple as I get.
Water, 00, yeast, salt.

Wolfie51sb

Thanks for posting this. Tried it today and liked it a lot. Quick, easy, tasty.

Carolina Q

Ok, I'm gonna have to try this. KA even has a "recipe" for self rising flour so I don't have to buy a whole bag of flour I'll never use if this doesn't work out.

Wolfie51sb

I sort of felt the same way, but a 2-pound bag of self-rising flour was $1.79, so I figured it was worth the gamble.

Carolina Q

Wolfie51sb said:

I sort of felt the same way, but a 2-pound bag of self-rising flour was $1.79, so I figured it was worth the gamble.

LOL, touché. 

westernbbq

Just finished mixing the dough for a 16 hr rise for tomorrow.  ...too lazy to walk to kitch and snap a pict but ill get a few picts tomorrow of some of the pies...

cazzy

Focker said:

For "2 ingredients", it's got more life/spring than one of Nola's pies(not joking).

Applaud the effortless approach.

But Neapolitan is as simple as I get.
Water, 00, yeast, salt.

Come on Focker...if you're going to troll, and least make your BS somewhat factual.


OP



Nola