2 ingredient pizza dough

Two-Ingredient Pizza Dough

Elements

two cups self-increasing flour, plus a lot more for dusting

one cup full-excess fat Greek yogurt

Pizza sauce and shredded mozzarella, for topping

Instructions

1. Place a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 450 degrees F.


2. Place the flour and yogurt in a massive bowl and combine with a fork until a shaggy dough types. (The dough may seem dry and crumbly at initial, but it will come together as you mix it.) Flip the mixture out onto a lightly floured work surface and knead until the dough is smooth and somewhat elastic, about eight minutes, dusting with far more flour if needed. If the dough feels as well dry, add water, a tablespoon at a time and carry on kneading right up until it is soft and pliable. Divide the dough in half, roll into balls and then use a rolling pin to roll out into two 10-inch pizzas. Dust the back of yet another inverted baking sheet or pizza peel with much more flour, semolina or coarse cornmeal and place a circle of dough on leading.


3. Prime the dough round with sauce and shredded cheese as desired, leaving a half-inch bare border close to the edge. Slide the pizza onto the preheated stone or baking sheet in the oven. Alternatively, roll out the dough on a baking sheet, best as desired and place the sheet in the oven to bake. Cook until the crust is golden and the cheese is bubbling, 8 to ten minutes. Making use of a large spatula, transfer the pizza to a cutting board and allow sit five minutes. Repeat with the remaining dough round.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)