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2 ingredient pizza dough

jeponlinejeponline Posts: 265
edited January 29 in Baking
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. 


Large BGE
Huntsville, AL

Comments

  • Interesting,I’m looking to cut some carbs myself,I think I’ll try this
  • westernbbqwesternbbq Posts: 2,310
    Brilliant!
  • minniemohminniemoh Posts: 2,118
    Looks like it turned out pretty good! Can't beat the simplicity of the recipe.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
  • jeponlinejeponline Posts: 265
    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.
    Large BGE
    Huntsville, AL
  • LegumeLegume Posts: 8,804
    How is this fewer carbs if it’s still flour?
    Austin, TX
  • lkapigianlkapigian Posts: 4,089
    I would have never thought! That is To Easy....Let rise, punch down and roll?
    Visalia, Ca
  • jeponlinejeponline Posts: 265
    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.
    Large BGE
    Huntsville, AL
  • jeponlinejeponline Posts: 265

    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.
    Large BGE
    Huntsville, AL
  • lkapigianlkapigian Posts: 4,089
    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
    Visalia, Ca
  • Thanks for a great idea! I was thinking pizza for Sunday already.
    Wisconsin, lbge, MM, kab, pig tail flippers, bear claws, and more rubs than I will admit to.
  • NPHuskerFLNPHuskerFL Posts: 17,201
    edited February 2
    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 :wink:
    Looks good .

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • lkapigianlkapigian Posts: 4,089
    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 :wink:
    Looks good .

    Comes from Only 2 Containers/Packages =)
    Visalia, Ca
  • 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 QCarolina Q Posts: 13,488
    edited February 2
    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. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • 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 :wink:
    Looks good .

    Ha ha so true Blake. 
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • FockerFocker Posts: 8,364
    edited February 3
    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.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

  • Wolfie51sbWolfie51sb Posts: 265
    Thanks for posting this. Tried it today and liked it a lot. Quick, easy, tasty.



    Rob

    Columbus, Ohio

  • Carolina QCarolina Q Posts: 13,488
    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. =)

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • Wolfie51sbWolfie51sb Posts: 265
    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.

    Rob

    Columbus, Ohio

  • Carolina QCarolina Q Posts: 13,488
    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. 

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • westernbbqwesternbbq Posts: 2,310
    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...
  • cazzycazzy Posts: 9,060
    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


    :rofl:
    Just a hack that makes some $hitty BBQ....
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