Easy Two-Ingredient Pizza Dough Recipe (No Yeast Needed)

Introduction to Two-Ingredient Pizza Dough

If you’re looking for a simple, quick, and delicious way to make homemade pizza, two-ingredient pizza dough is a game changer. As the name suggests, this recipe uses only two basic ingredients—self-rising flour and Greek yogurt—to create a soft, pliable dough that bakes up into a crisp, flavorful crust. It’s popular because it requires no yeast, no long rising times, and minimal fuss, making it perfect for busy weeknights or last-minute pizza cravings.

This easy dough recipe is ideal for beginners who want to try homemade pizza without feeling overwhelmed by complicated steps or hard-to-find ingredients. It’s also great for those who want to keep their pantry stocked with just a few essentials or anyone who enjoys quick meals that don’t sacrifice taste.

Hi! I’m Chef Olivia, a professionally trained chef and lifelong food lover. My culinary journey began in my grandmother’s kitchen, where I first discovered the joy of cooking and sharing meals with loved ones. This two-ingredient pizza dough recipe is one of my favorite quick fixes that combines simplicity and great flavor—perfect for any home cook.

Table of Contents

Table of Contents

In this article, we’ll explore everything from making the dough to baking tips, toppings, variations, and troubleshooting to help you master this effortless pizza dough.

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What Are the Two Ingredients?

The beauty of this pizza dough recipe lies in its simplicity—just self-rising flour and Greek yogurt. Understanding these ingredients and their roles is key to creating a perfect crust every time.

Self-rising flour is all-purpose flour pre-mixed with baking powder and salt, providing a built-in leavening agent. This means the dough rises without yeast, resulting in a light, tender texture. If you don’t have self-rising flour on hand, you can make your own by mixing 1 cup of all-purpose flour with 1½ teaspoons baking powder and ½ teaspoon salt. This DIY substitute works just as well.

The other essential ingredient is plain, full-fat Greek yogurt. It adds moisture, fat, and a subtle tang, enhancing the dough’s flavor and softness. Its thick consistency helps bind the flour into a cohesive dough without needing extra liquids like water or oil. Additionally, the live cultures in yogurt may contribute to a slight rise and tender crumb.

Together, these two ingredients form a dough that is easy to mix and knead, with enough elasticity to roll or stretch out. For variations, you can try low-fat yogurt for a lighter crust or swap in thick dairy-free yogurt to make a vegan-friendly version. Keep in mind that substitutions might slightly change the dough’s texture and rise.

How to Make Two-Ingredient Pizza Dough: Step-by-Step Guide

Making two-ingredient pizza dough is quick and easy, but following a few simple steps can help ensure the best results.

Measuring Ingredients Correctly

Accurate measurement is essential for dough consistency. Use a kitchen scale if possible—typically, the ratio is about 1 cup (120g) of self-rising flour to 1 cup (245g) of plain Greek yogurt. If you don’t have a scale, measuring by volume works, but the dough’s texture may vary slightly.

Mixing Techniques

Place the flour in a large mixing bowl. Add the Greek yogurt on top. Using a wooden spoon or your hands, start mixing gently. The dough will look crumbly at first, but keep folding and combining until the flour is fully incorporated. Avoid over-mixing, as this can make the dough tough.

Kneading: Why Minimal Kneading is Needed

Unlike traditional yeast doughs, this recipe requires only light kneading. Turn the dough out onto a floured surface and knead for about 3-5 minutes until smooth and elastic. The yogurt’s moisture and self-rising flour’s leavening mean you don’t need extensive kneading. Overworking the dough can result in a dense crust.

Tips for Achieving the Right Consistency

The dough should be soft, slightly sticky, and pliable but not overly wet. If it feels too sticky, sprinkle in a little extra flour, a tablespoon at a time. If it’s dry or crumbly, add a teaspoon of yogurt gradually until the dough comes together.

Resting the Dough: Is It Necessary?

One advantage of this dough is that it doesn’t require a long rise. You can roll it out and bake immediately. However, letting the dough rest for 10-15 minutes can relax the gluten, making it easier to stretch and improving the texture slightly.

By following these steps, you’ll have a soft, easy-to-work-with dough ready for your favorite pizza toppings in no time.

Rolling, Shaping, and Preparing the Dough

Once your two-ingredient pizza dough is ready, the next step is rolling and shaping it into the perfect base for your pizza.

How to Roll or Press the Dough Thinly

Lightly flour your work surface and rolling pin to prevent sticking. Gently press the dough ball into a flat disk with your hands first, then roll it out evenly from the center outward. Aim for a thickness of about ¼ inch or less for a thin crust. Alternatively, you can use your hands to stretch and press the dough for a more rustic look.

Tips for Preventing Stickiness

To avoid sticking, sprinkle flour or cornmeal on your work surface and rolling pin. If the dough sticks to your hands, dust them lightly with flour. Be careful not to add too much flour, as this can dry out the dough and make it tough.

Shaping Options

You can shape your dough into a classic round pizza, a rectangle for sheet-pan style, or individual personal-sized pizzas. The dough is versatile and easy to manipulate, so pick the shape that suits your baking method and serving style.

Preparing for Baking

Transfer your shaped dough to a baking surface lined with parchment paper or sprinkled with cornmeal for easy release and added crunch. If you have a pizza peel, lightly dust it with flour or cornmeal before transferring to a hot pizza stone or steel in the oven.

Baking the Two-Ingredient Pizza Dough

Baking is a crucial step to turn your simple dough into a delicious pizza crust with the perfect texture and flavor.

Oven Temperature Recommendations

For best results, preheat your oven to a high temperature—between 450°F and 500°F (230°C to 260°C). A hot oven helps the dough cook quickly, producing a crisp exterior and a tender interior. If your oven can’t reach these temperatures, set it as high as possible.

Baking Surface Choices

Using a pizza stone or steel is ideal because they retain and distribute heat evenly, mimicking a professional pizza oven. Preheat your stone or steel for at least 30 minutes before baking. If you don’t have one, a heavy-duty baking sheet or cast-iron skillet can also work—just preheat the pan to get a head start on crispiness.

Par-Baking vs. Baking with Toppings Immediately

Par-baking the crust for 4-5 minutes before adding toppings can prevent sogginess, especially if using juicy ingredients like fresh tomatoes or vegetables. However, if you prefer convenience, you can bake the dough topped immediately—just expect a slightly softer crust.

How to Know When the Crust is Done

Look for a golden-brown color around the edges and a firm base that supports your toppings without sagging. The bottom should be evenly browned and crisp when lifted with a spatula or peel.

Tips for Extra Crispiness

For an extra-crispy crust, brush the edges lightly with olive oil before baking. You can also finish the pizza under the broiler for 1-2 minutes, watching carefully to avoid burning.

Topping Ideas That Work Best with Two-Ingredient Dough

Because two-ingredient pizza dough is softer and more delicate than traditional yeast-based dough, choosing the right toppings is essential to avoid sogginess and ensure even baking.

Best Sauces

Use light, low-moisture sauces like classic marinara, olive oil with garlic, or a thin layer of pesto. Avoid heavy or watery sauces like fresh tomato purée unless cooked down beforehand, as excess moisture can make the crust soggy.

Cheese Options

Opt for low-moisture mozzarella, shredded provolone, or crumbled goat cheese. Fresh mozzarella can be used sparingly but should be patted dry first.

Topping Recommendations

Keep toppings light and simple. Try pepperoni, sautéed mushrooms, bell peppers, olives, or fresh basil. Pre-cook watery vegetables like zucchini or spinach to release moisture before baking.

Layering Tips

Start with sauce, then a light layer of cheese, followed by your toppings. Avoid overloading the dough—this helps the crust bake evenly and stay crisp on the bottom.

Nutritional Overview and Health Considerations

Two-ingredient pizza dough is a simple, protein-rich alternative to traditional doughs. Made with Greek yogurt and self-rising flour, it contains a balance of carbohydrates and protein, along with some calcium and probiotics from the yogurt. A standard serving (¼ of the dough) typically has around 150–200 calories, depending on the ingredients used.

To make the dough healthier, consider using whole wheat flour in place of all-purpose for added fiber and nutrients. You can also opt for low-fat or nonfat Greek yogurt to reduce the fat content without sacrificing protein.

For special dietary needs, this dough can be adapted. Those with gluten sensitivity can use a gluten-free self-rising flour blend. For a low-carb version, almond flour with baking powder and thick yogurt alternatives may work, though texture and results may vary.

Variations and Creative Twists

One of the best parts about two-ingredient pizza dough is its versatility. With a few tweaks, you can create fun, flavorful versions that suit different tastes and dietary needs.

Add Herbs or Spices

Infuse extra flavor into your dough by mixing in dried herbs like oregano, basil, or rosemary. A dash of garlic powder, onion powder, or even red pepper flakes can give the crust a unique kick and enhance the overall taste of your pizza.

Use Different Flours or Yogurts

Try whole wheat flour for a heartier, more nutritious crust. If you don’t have Greek yogurt, you can use strained regular yogurt, though it may require slight adjustments in flour amounts. For a richer texture, a spoonful of sour cream or ricotta can be added.

Gluten-Free or Vegan Options

To make the dough gluten-free, use a 1:1 gluten-free flour blend with baking powder and salt. For a vegan version, opt for a thick, unsweetened plant-based yogurt, such as almond or coconut yogurt. Make sure it’s plain and unflavored for best results.

Try New Formats

This dough works well for mini pizzas, flatbreads, or even calzones. Just roll smaller portions and adjust baking times accordingly. It’s perfect for creative family dinners or meal prep.

Conclusion and Encouragement to Experiment

Two-ingredient pizza dough proves that great pizza doesn’t require a long list of ingredients or complicated techniques. With just self-rising flour and Greek yogurt, you can whip up a delicious, customizable crust in no time. Its simplicity makes it perfect for beginners, busy weeknights, or creative culinary play.

Don’t be afraid to experiment with toppings, shapes, or flour types—this dough is incredibly forgiving and adaptable. Whether you’re making a quick lunch or a fun dinner with kids, there’s plenty of room to make it your own.

Tried it? Share your creations and variations—we’d love to see your pizza masterpieces!

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