Two Ingredient Pizza Dough Recipes
2-INGREDIENT DOUGH PIZZA RECIPE BY TASTY
Here's what you need: self-rising flour, greek yogurt, pizza sauce, shredded mozzarella cheese, pepperoni slouse
Provided by Joey Firoben
Categories Lunch
Yield 8 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F(200°C).
- In a large bowl, mix the self-rising flour and Greek yogurt until it comes together to form a ball.
- Transfer the dough ball to a lightly floured work surface and use your hands to begin flattening and shaping the rough into about a 12-inch (30 cm) round. If at any point the dough begins to stick, sprinkle on a bit more flour.
- Carefully transfer the dough to a lightly floured baking sheet.
- Spread the sauce evenly across the dough, sprinkle on the cheese, and top with pepperonis.
- Bake for 20 minutes, until the cheese has melted and the crust has turned golden-brown.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 152 calories, Carbohydrate 19 grams, Fat 3 grams, Fiber 0 grams, Protein 9 grams, Sugar 4 grams
2-INGREDIENT PIZZA DOUGH
This fast and easy pizza dough is perfect for when you don't have time to wait for dough to prove or to play around with yeast. This recipe came from Kid Spot Kitchen. Notes: This quantity is suitable for one pizza. This makes a great base that you can use for so many other things such as cheese and bacon scrolls and garlic bread. If the dough seems a little wet when you mix it, just add a sprinkling more flour. The more you knead it the better it comes together. I thought in the beginning that there was no way this will work but as I kneaded it, the dough became pliable and stretchy.
Provided by internetnut
Categories Breads
Time 15m
Yield 1 pizza dough, 4-5 serving(s)
Number Of Ingredients 2
Steps:
- In a bowl, combine the flour and yogurt and bring together to form a ball.
- Turn out onto a floured board to knead and roll.
- Knead for 5-8 minutes. Roll into a pizza shape and add toppings.
Nutrition Facts : Calories 113.8, Fat 0.3, SaturatedFat 0.1, Sodium 0.6, Carbohydrate 23.9, Fiber 0.8, Sugar 0.1, Protein 3.2
2 INGREDIENT PIZZA DOUGH
Dough made with just 2 ingredients! Can be used for pizza, naan bread etc.
Provided by Beepbopbecca
Time 30m
Yield Makes 2 medium pizza bases or 1 large pizza base
Number Of Ingredients 0
Steps:
- Mix yoghurt and flour in a bowl until the mixture no longer sticks to your hands, adding more flour as needed, until the mixture is a dough.
- On a floured counter, roll dough into shape/size desired. Brush with oil on both sides.
- Cook in a pre-heated oven for 10-20 mins. For pizza it's recommended to put in oven about 10 mins before putting topping on.
TWO-INGREDIENT PIZZA DOUGH
If you want to make a good pizza that's fast and easy, this is it. Cooking at a higher temperature (500 degrees F (260 degrees C)) is the key to making this the perfect pizza. It doesn't get any easier than this folks. Brush dough with olive oil and add your favorite toppings. Enjoy!
Provided by Michele Leigh Pinette Pierce
Categories Bread Pizza Dough and Crust Recipes
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes.
- Spray a 12-inch pizza pan with cooking spray and spread dough to edges of pan.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 18.4 g, Cholesterol 5.6 mg, Fat 2.8 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 1.3 g, Sodium 313.9 mg, Sugar 1.1 g
TWO-INGREDIENT PIZZA DOUGH
This beyond-simple dough requires no yeast and no rising time. Just measure, mix, knead and roll out.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Put a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 450 degrees F.
- Put the flour and yogurt in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary. If the dough feels too dry, add water, a tablespoon at a time and continue kneading until it is soft and pliable.
- Divide the dough in half, roll into two balls, and then use a rolling pin to roll the balls out into two 10-inch pizza crusts. Dust the back of another inverted baking sheet or pizza peel with more flour, semolina or coarse cornmeal and place a circle of dough on top.
- Top the dough round with sauce and shredded cheese as desired, leaving a half-inch bare border around the edge. Slide the pizza onto the preheated stone or baking sheet in the oven. (Alternatively, roll out the dough on a baking sheet, top as desired and put the sheet in the oven to bake.) Cook until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Using a large spatula, transfer the pizza to a cutting board and let sit 5 minutes. Repeat with the remaining dough round.
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