Here’s how to make 2-ingredient dough pizza — a quick, no-yeast dough that’s surprisingly good and endlessly customizable.
The 2 Ingredients (Base Dough)
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1 cup (125g) self-rising flour
(Don’t have it? Make your own: 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt) -
1 cup (245g) plain Greek yogurt
(Full-fat works best for texture; non-fat is stickier but works)
Method
1. Mix the dough
In a bowl, stir the flour and yogurt together with a spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 1–2 minutes, until smooth and no longer sticky. Add a tiny bit more flour if it’s too tacky.
2. Rest (optional but helpful)
Let the dough rest for 5–10 minutes. This relaxes the gluten, making it much easier to roll out thin.
3. Roll it out
Preheat your oven to 450°F (230°C) with a baking sheet or pizza stone inside if you have one. Roll or stretch the dough on a piece of parchment paper to about a 10–12 inch round. It will puff up, so go as thin as you can for a crisper crust.
4. Pre-bake the base
Slide the dough (on the parchment) onto the hot tray and bake plain for 4–5 minutes until it’s just set and starting to puff. This prevents a soggy middle.
5. Add toppings
Remove from the oven, add your sauce, cheese, and toppings, then bake for another 6–8 minutes until the crust is golden and the cheese is bubbling.
One-Pan Alternative (Skillet Method)
No oven? Press the dough into a lightly oiled non-stick skillet over medium heat. Cook covered for 4 minutes, flip, add toppings to the cooked side, cover again and cook for another 4–5 minutes until the base is golden and cheese melts.
Topping Ideas
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Classic: Tomato sauce, shredded mozzarella, fresh basil
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White pizza: Ricotta, mozzarella, garlic, spinach
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BBQ chicken: BBQ sauce, cooked chicken, red onion, smoked gouda
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Breakfast: Scrambled egg, bacon, cheddar, chives
Tip: Greek yogurt adds protein and a subtle tang, and the self-rising flour gives the lift. It’s a fantastic emergency dough, but for a fluffier, more traditional pizza, you could also make your own yeast dough — want a classic one for comparison?