You don't need to be a kitchen pro to make this two-ingredient pizza dough. You also don't need any special equipment, fancy techniques or several hours to let the dough rise. Sound too good to be true?
We thought so too, until we tried it. Then we couldn't stop riffing on delicious ways to use it.
Two-ingredient dough consists of self-rising flour (a combination of all-purpose flour, baking powder and salt) and Greek yogurt. That's it. The baking powder in the self-rising flour gives the dough its quick rise; yogurt makes it tender and pliable for easy rolling.
Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs. Once blended, you can work with it immediately, too. That means you don't have to spend time waiting for the dough to proof before you make a meal.
The recipe for two-ingredient dough is as easy as it sounds. You combine the flour with the yogurt, then stir until a rough dough forms. Turn the dough out onto a lightly floured surface, and knead until it's smooth. Alternatively, you can combine the two ingredients in the large mixing bowl of a stand mixer, and stir with the dough hook until the dough is smooth.
One serving, or enough to make a pizza crust, starts with 1 1/4 cups flour and 1 cup yogurt. Add more in that ratio if you need extra or want a larger crust.
Most self-rising flour uses white all-purpose flour, but you can make your own self-rising flour with whole-wheat or gluten-free flour. Combine 2 cups of your preferred flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. Then measure out what you need for the dough, and combine with the yogurt.
Go the traditional route (and perhaps the best for your first attempt with this dough) and make a classic Margherita pizza. Feel free to add your favorite toppings, keeping in mind to use a light hand so the dough cooks through and stays crisp.
Dissolve 2 tablespoons baking soda in 1 cup boiling water. Cut dough into 1-inch pieces, dip in the water mixture, then pat dry. Brush with egg, sprinkle with sesame seeds and kosher salt, and bake at 425°F until golden brown, 7 to 10 minutes. You can also hold the sesame seeds and salt and roll the warm bites in cinnamon sugar after baking.
Two-ingredient dough makes it so easy to enjoy freshly baked bagels any morning of the week. Try our classic version!
Naan
Divide dough and roll into 1/8-inch-thick rounds. Heat 2 teaspoons canola oil a large nonstick skillet over medium-high heat. Cook the naan, working in batches, until lightly browned, about 2 minutes per side.
Garlic Knots
Roll dough into ropes and shape into knots. Combine olive oil, minced garlic and minced parsley in a bowl and brush over the knots, then sprinkle with kosher salt. Bake at 400°F until golden brown, about 20 minutes.
The Greek yogurt you use can have any fat content (whole, 2% or fat-free), but it needs to be Greek-style. The yogurt's thickness is what gives the dough its consistency.
The dough will be a bit stickier than traditional pizza dough. Play it safe and bake on parchment paper or a silicone mat, or coat your baking sheet with cooking spray first.
Two ingredients—self-rising flour and Greek yogurt—are all you need for instant pizza dough, bagels, pretzels and more. You don't need to be a kitchen pro to make this two-ingredient pizza dough.
You can freeze this 2-ingredient pizza dough for later. I like to assemble the pizza and place it in the freezer. When ready to bake, simply add a few minutes to the cooking time above. Make sure to buy PLAIN Greek yogurt.
Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs. Once blended, you can work with it immediately, too.
After preparing the dough, cover it tightly with plastic wrap or place it in an airtight container. Ensure that there is minimal air exposure, as exposure to air can cause the dough to dry out. Store the dough in the refrigerator to slow down the yeast activity and fermentation process.
This super-easy dough is genuinely made with just two ingredients - yoghurt and self raising flour! You can make the 2 ingredient pizza dough in advance and keep it in the fridge for 2 days.
After the first rise, you would normally knead the dough again. However, if you find your dough is too sticky at this point, do not knead it again. Instead, gently press and deflate the dough. You can also use a light coating of flour on your hands and working surface to press and stretch the dough.
According to MaryJane, yeast dough will never rise as well post-freeze as it would if you baked it the day you made it. This is because some of the yeast will inevitably die in the cold of the freezer.
Yes, risen dough can be frozen but some adjustments have to be made to get the best loaf possible. You will want to put your dough in the freezer either after the first rise, or if the bread has more than two rises then after the shaping. This is because frozen dough will need to rise/proof again before baking it.
Once frozen, store the dough in an airtight container for up to four weeks. Thaw, covered, on greased baking sheets in the refrigerator overnight. Cover and let it rise in a warm place until doubled (this is the second rise), which will take longer than dough that has not been frozen. Bake as directed.
Slightly sweet, tapioca starch is sometimes used in place of cornstarch, potato starch, and even wheat flour in gluten-free baking! Tapioca starch gives baked goods a crispy crust and chewy center, and is superior to arrowroot starch and potato starch.
yes The purpose of kneading is to develop gluten in the dough. ... Therefore, you need to knead before rising. If you knead the dough again after its first rise, you'll destroy many of the bubbles and your dough will become flat and dense.
And yes, it's better to poke early than late. If the dough doesn't spring back at all, you've likely over-proofed the dough. When the dough rises too much before it gets baked, it will collapse, rather than rise, in the oven's heat, and the crumb will be uneven and ragged.
When you put your dough in the fridge it slows the yeast activity down. It takes ten times longer for dough to rise in the fridge than it does at room temperature. This means you can put your dough in the fridge overnight or whilst you are at work and come back to it when you are ready.
At which point during the dough making process would it be best to freeze or refrigerate? You can refrigerate the dough after almost any step, but after the first rise (or a little before) works best. Store it, covered, in the refrigerator for 1-3* days. Allow room for the dough to expand as it will continue to rise.
Address: Suite 237 56046 Walsh Coves, West Enid, VT 46557
Phone: +59115435987187
Job: Education Supervisor
Hobby: Genealogy, Stone skipping, Skydiving, Nordic skating, Couponing, Coloring, Gardening
Introduction: My name is Ms. Lucile Johns, I am a successful, friendly, friendly, homely, adventurous, handsome, delightful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/54666721-c59f493bd30d47d8910febb1cb8271a6.jpg "What Is Two-Ingredient Dough & the Most Genius Ways to Use It (1)")
:max_bytes(150000):strip_icc()/54666731-a753ace2e57e48c68c5b5cab945ab465.jpg "What Is Two-Ingredient Dough & the Most Genius Ways to Use It (2)")
