2-Ingredient Pizza Dough — The EASIEST homemade pizza dough you’ll ever make with just two ingredients!! NO yeast, NO kneading, and NO need to wait for it to rise! Homemade pizza just became your new reality!!
Easy Homemade Pizza Dough (Without Yeast!)
This is going to be your new favorite pizza dough recipe because it’s so easy! If you’ve ever wanted to make homemade pizza dough but are short on time, or on ingredients, or on patience which is usually the case with me, two-ingredient pizza dough is going to be your new best friend.
As stated, there’s no yeast, no kneading, and you don’t need to wait for this dough to rise! Literally just mix it up and within 20 minutes you can be enjoying fresh, hot, homemade pizza.
It produces an averagely thick pizza crust. Not super thin and crispy nor thick and doughy like you’d find in a deep dish. It’s in that middle ground.
Ingredients in Two Ingredient Pizza Dough
This is actually a self rising flour pizza dough, which is why you can get away with making it with just two ingredients! For this two-ingredient dough recipe, you will need:
- Self-rising flour
- Greek yogurt
If this sounds intriguing to you and you’d like to make Homemade Sourdough Bread using this same concept, check out my recipe from 2014, which was a major hit last spring when it seemed the entire world wanted to make sourdough.
How to Make Homemade Pizza Dough Without Yeast
Preheat the oven to 500 degrees F and grease a round pizza pan with olive oil.
Combine the flour and yogurt in a large mixing bowl and combine using a rubber spatula until a ball forms (use your hands, if need be to shape the dough).
If the dough is too sticky, you can add an additional ¼ cup of flour.
Transfer the dough to the pizza pan and use your hands to spread it out to the end of the pan, bake for 12 minutes, remove the crust from the oven and reduce the oven temperature a bit.
Top the crust with pizza sauce and cheese as well as desired toppings such as pepperoni, bacon, basil, mushrooms, pineapple, olives, or whatever you love on your pizza.
Bake for an additional 6 to 8 minutes, or until the cheese has melted and is as golden as desired and dig in!
What Type of Flour Should I Use?
You need to use self-rising flour, and only that, for this quick pizza dough recipe. I have not tested this with a gluten-free flour that is intended to be used in baking where it’s a cup-for-cup equivalent to traditional all-purpose flour.
Can I Make a Self-Rising Flour Substitute?
Yes! If you do not have self rising flour, you can make a substitute using all-purpose flour, baking powder, and salt. Add 1½ teaspoons of baking powder and ¼ teaspoon of salt to each one cup of all-purpose flour and whisk together.
What Type of Yogurt Should I Use?
You want to use Greek yogurt, which is thicker than average yogurt. Save those for another use but they won’t work here. It’s very important not to use super watery yogurt. If there is water sitting on the top of the yogurt, discard it.
Can I Make This Recipe Dairy-Free?
I’m not sure. I have not tried this yogurt pizza crust with dairy-free Greek yogurt alternatives, such as those made with almond or cashew milk. My instinct is that they likely won’t give the best results, but I haven’t tried so can’t say for sure.
Can You Freeze Pizza Dough?
Yes, once you’ve made the dough it can be frozen for up to 3 months. Make sure to wrap it tightly in plastic wrap and then seal it in a freezer bag so it doesn’t get any freezer burn. When ready to use, thaw overnight in the fridge.
Can I Prep This Pizza Dough in Advance?
I’ve never prepped this easy homemade pizza dough in advance since it takes mere minutes to whip up. You can likely make it up to 48 hours in advance and store it in an airtight container in the fridge, then let it come to room temperature when ready to use.
Pizza Topping Ideas
You can top your homemade pizza with whatever combination of sauces and toppings you’d like. Here are a few of my favorite pizza toppings combos:
- Homemade pizza sauce + shredded cheese(s)
- BBQ sauce + shredded chicken + onion
- Pizza sauce + ground beef + cheese + pickles
- Refried beans + taco meat + cheese + tomatoes
- Olive oil + mozzarella + sliced tomato + fresh basil
- White sauce + veggies
- …and so much more!
Tips for the Best Homemade Pizza Dough
DO NOT use a stand mixer or hand mixer for this recipe. You want a gentle hand mixing or hand stirring for the dough using a rubber spatula and if needed, use your hands to help the dough to come together.
It is VERY important to brush the pizza pan with olive oil (or really any oil) before adding the dough because this helps the crust crisp up. Nonstick spray will not cut it.
The crust initially bakes in a an inferno of 500 degrees Fahrenheit. Yes, this IS accurate. You need the high heat to make the bottom of the crust crispy while the rest stays soft.
Make sure to reduce the heat before adding the toppings so they don’t burn. Alternately, you can broil the toppings on low, but keep a close eye on them so they don’t burn.
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2-Ingredient Pizza Dough
Ingredients
Crust
- 1¾ cups self-rising flour, up to ¼ cup additional may be needed* (See Notes for how to make DIY self-rising flour)
- 1 cup plain Greek yogurt, with any liquid or water drained from the top
- Olive oil, for greasing the pan
Toppings
- ½ cup pizza sauce
- 1½ cups pizza cheese blend
- Pepperoni, optional
- Garlic butter, optional
- Parmesan cheese, optional
Instructions
Crust:
- Preheat the oven to 500F and liberally grease a 12-inch round pizza pan with olive oil.
- Add the flour and yogurt in a large mixing bowl and combine using a rubber spatula until a ball forms (use your hands, if need be to shape the dough). If the dough is too sticky, you can add an additional ¼ cup of flour.
- Transfer the dough to the pizza pan and use your hands to spread it out uniformly over the pan, creating a ridge around the edges of the dough.
- Bake for 12 minutes then remove the crust from the oven and reduce the heat to 450F.
Toppings:
- Top the crust uniformly with pizza sauce, evenly sprinkle the cheese as well as desired toppings such as pepperoni or your favorites.
- Optionally, brush the exposed perimeter of crust with garlic butter.
- Bake for an additional 6 to 8 minutes, or until the cheese has melted and is as golden as desired.
- Optionally sprinkle with Parmesan cheese after pulling pizza from the oven. Slice and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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OMG…those pictures, Averie! I ’bout drooled all over my phone screen 🤗. Questions, though – are you putting the rack in the lower position, or leaving it in the middle, due to the high temperature?
In my accumulation of kitchen esoterica, I somehow ended up with a perforated pizza pan. Would this be an appropriate time to use it, or is it best left for a yeast dough?
Many thanks, as always, from a crisp, snowy, -10°F (Real Feel -24°), Alberta, Canada 🇨🇦 noon. This is as warm as it’s gonna get for DAYS 😖. Updated forecast has us at -24°F with a Real Feel of -43° for this time tomorrow – and then it gets a bit colder😱. Definitely time to go into hibernation mode!
Unless otherwise stated, any time you are baking, the middle oven rack is where you want to bake things. And that is where I baked this and 99% of everything else. Enjoy and stay warm!
I made this last night and the crust was perfect!! I only used 1/2 the dough and froze the rest for another time. The thickness was just right for me.