Psst! Don’t tell Nonna but I’ve stumbled across a fabulous recipe for 2-ingredient pizza dough, and it’s going to save dinnertime on a busy night. Sure, it’s not an authentic yeast dough, so it won’t quite have that stretch you see in Italian movies. But it will taste great, and the kids will never know the difference.
Best of all, there is no proving time, no fiddling with live yeast, now waiting around – in fact it’s all done in less than half an hour. So, go forth and conquer pizza night!
15
minutes10
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30cm crustJust self-raising flour and yoghurt make up this ridiculously easy pizza dough.
Stop your screen from snoozing (zzz)
Ingredients
1 1/2 cups (225g) self-raising flour
1 cup (260g) Greek or natural yoghurt
Extra self-raising flour, to dust
Method
- Combine flour and Greek yogurt in a mixing bowl until a dough forms. Gather into a ball and transfer to a lightly floured board or benchtop.
- Knead the dough, adding a little extra flour as needed to prevent stickiness, for 8-10 minutes or until lovely and smooth.
- Spray with olive oil spray, then press or roll into a 30cm pizza round to use.
Notes
- I find it’s better to press out the dough rather than roll it out, but make sure the dough is on a sheet of baking paper first. I once pressed the dough onto one of those pizza trays with the holes in it to release steam and the whole pizza became ‘permanently’ stuck to the holes of the tray. Nonna would NOT have been impressed.
- You need a really hot oven to cook pizza, so make sure you fully preheat it before adding your pizza. Cook your topped pizza for 10-12 minutes in an oven preheated to 240C fan forced or until the crust is cooked through, puffed up and golden.
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