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Greek Yogurt Two-Ingredient Pizza Dough

Greek yogurt pizza dough comes together with self-rising flour and plain, whole-milk Greek yogurt, then rests before rolling. Kneading creates a smooth, slightly tacky dough that rolls into a 12-inch round ready for toppings.
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Prep Time 15 minutes
resting 10 minutes
Total Time 25 minutes
Servings: 1 servings
Course: Dinner
Cuisine: American
Calories: 920
Ingredients Method Notes

Ingredients
  

  • 1.75 cup self-rising flour divided; 1 1/2 cups for the dough and 1/4 cup for kneading
  • 1 cup Greek yogurt plain, whole-milk

Method
 

  1. Add 1 1/2 cups of the flour and the Greek yogurt to a medium bowl, and stir with a fork until a shaggy dough forms.
  2. Turn the dough onto a clean work surface and knead in the remaining 1/4 cup flour, a little at a time, until the dough is smooth and slightly tacky, 5 to 7 minutes.
  3. Cover the dough and let it rest for 10 minutes.
  4. Place the dough between two sheets of parchment paper and roll it into a 12-inch round about 1/4 inch thick.
  5. Remove the top sheet; the dough is ready to top and bake.

Notes

Add the kneading flour a little at a time so the dough stays slightly tacky. Store covered in the refrigerator for up to 3 days, or freeze for up to 1 month.