Monday, September 10, 2012

World’s Easiest Pizza Dough

I am so so so excited to share this recipe today. Not only is this pizza dough the easiest ever, but your entire pizza is ready in about 20 minutes from start to finish–including baking time. And the results are amazing.

No yeast, no rising time. The crust bubbles up and is crispy and thin. It tastes just like one of the fancy pizzas that are now trending at farm to table restaurants. This is so easy to make at home, I may never need to order it again at restaurants.

You can do whatever toppings you want. DH wanted the traditional pepperoni and cheese. I opted for a white sauceless pizza with figs and mushrooms. The possibilities are endless. Next time I want to add a fried egg, maybe drizzle some truffle oil.

I came across this recipe for 2 ingredient pizza dough. But I couldn’t get it to work as the recipe stated. Even after adding more flour and a lot of kneading, my dough didn’t become elastic and pliable. So I fiddled around with it and baked it and hoped for the best. And got something amazing. I don’t think this is how the original pizza dough recipe was supposed to turn out based on the description, but I love this version so much better.

To make the crust crispy though you will need a pizza stone. I’m not sure how crispy it will be without one.

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World's Easiest PIzza Crust

Yield: 2 individual pizzas

Ingredients:

1 1/2 cups all purpose flour
3/8 tsp salt
2 1/4 tsp baking powder
1 cup nonfat plain Greek strained fage yogurt

extra flour and cornmeal for dusting

Directions:

1. Preheat oven to 425F. Mix 1 1/4 cups of flour (reserve 1/4 cup), salt, baking powder and yogurt together. Use knead attachment on mixing bowl and mix for 5 minutes. Dough will still be very very sticky. Add in remaining 1/4 cup of flour. Mix on very low until dough for a few seconds just comes together. Do not knead again because the dough will become sticky again.
2. Sprinkle some flour on pastry board. Put dough onto pastry board. Split dough into two. Roll one out into a round pizza shape about 1/4 inch thick. Repeat with other dough.
3. Put whatever toppings you wish on pizza. Sprinkle cornmeal onto pizza stone. Place one of the pizzas onto the pizza stone and bake about 10 minutes until dough rises, bubbles up and turns a golden brown. Bake only pizzas one at a time. Eat immediately.

Adapted from Kid Spot Kitchen

 

4 Responses to “World’s Easiest Pizza Dough”

  1. 1

    Karin — September 15, 2012 @ 11:54 am

    This looks great! I’m always testing new pizza crust recipes and I’ll try this one soon.

    • Kirbie replied: — September 16th, 2012 @ 8:42 pm

      I loved this one!

  2. 2

    Tatiana — March 31, 2013 @ 4:02 am

    Wow! This is alot healthier than regular pizza dough that’s made with oil. Can we use any plain Greek Strained yogurt? I know that i usually use Fage because it’s the best but it’s also expensive. Happy Easter!

    • Kirbie replied: — March 31st, 2013 @ 7:06 am

      I haevn’t tried with other yogurt brands. I use Fage. I think it should work with others but you may need to adjust the flour slightly since I’ve found that other yogurt brands aren’t as thick as Fage’s Greek strained yogurt. Happy Easter!

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