The Ultimate 2-Ingredient Pizza Dough Recipe – Say goodbye to long rising times and complicated steps! This revolutionary pizza dough, requiring just two simple ingredients and no yeast, promises the easiest, quickest, and most delicious homemade pizza experience ever. Top it with your favorite fixings, bake, and indulge in a hot, fresh pizza in under 30 minutes!
Imagine craving a warm, cheesy pizza on a busy weeknight and having it ready to devour in less than half an hour. Sounds like a dream, right? With this game-changing 2-ingredient pizza dough, that dream becomes a delicious reality. Forget the fuss of yeast, the patience required for rising, and the endless waiting. This recipe strips down the process to its absolute essentials, delivering a satisfyingly crisp and flavorful crust every time.
Why This 2-Ingredient Pizza Dough is a Game Changer
My journey to perfecting a lightning-fast pizza dough began after the incredible success of my homemade flatbread recipe, which also utilizes a similar 2-ingredient base. If it could create such delicious flatbreads, I wondered, could it also revolutionize my Friday night pizza tradition? As someone who makes homemade pizza every Friday using my husband’s tried-and-true recipe, I consider myself a bit of a pizza dough connoisseur. I can practically whip up a yeast dough in my sleep. So, the idea of a no-yeast, no-rise dough was both intriguing and challenging.
I’m thrilled to report: it works! This recipe isn’t just fast; it’s incredibly delicious. The crust boasts a delightful “biscuit-like” texture that perfectly complements a simple pizza sauce, a generous layer of freshly grated cheese, savory pepperoni, and any other toppings your heart desires. If you’re tired of waiting for dough to rise, or simply want a foolproof pizza solution for impromptu gatherings or hectic evenings, this recipe is about to become your new best friend. You’ll have hot, bubbling, cheesy pizza on the table in under 30 minutes, guaranteed!
Understanding the Ingredients: The Magic Behind No-Yeast Dough
The secret to this incredibly simple pizza dough lies in just two key components: self-rising flour and a creamy dairy product like Greek yogurt or natural sour cream. This dynamic duo eliminates the need for yeast and its lengthy proofing process, allowing you to go from mixing bowl to baked pizza in record time. Let’s delve into what makes these ingredients so effective:
The Power of Self-Rising Flour
Self-rising flour is the star of this recipe, acting as both your flour base and leavening agent. It’s simply all-purpose flour that has baking powder and a touch of salt already mixed in. The baking powder is crucial because it reacts with the moisture and acidity in the Greek yogurt or sour cream, creating carbon dioxide bubbles that make the dough rise beautifully in the oven. This chemical reaction mimics the work of yeast, but without the waiting period.
If you don’t have self-rising flour on hand, don’t worry! It’s incredibly easy to make your own. For every cup of self-rising flour required in a recipe, simply whisk together 1 cup of all-purpose flour with 1 and ¼ teaspoons of baking powder and a ¼ teaspoon of salt. This homemade version works perfectly and ensures you can make this pizza anytime the craving strikes.
Greek Yogurt vs. Sour Cream: Choosing Your Creamy Base
The second essential ingredient provides the necessary moisture, fat, and a touch of acidity to activate the baking powder. Both plain Greek yogurt and natural sour cream work wonderfully. I often opt for natural sour cream because it tends to be more budget-friendly and offers a very similar consistency and result. The subtle tang from either dairy product also adds a lovely depth of flavor to the crust, differentiating it from traditional yeast-based doughs.
When selecting your yogurt, ensure it’s plain (unflavored and unsweetened) Greek yogurt for the best results. Similarly, natural sour cream should be full-fat for optimal texture and richness. The thick consistency of both helps create a pliable dough that’s easy to work with.
Making Your Dough: Step-by-Step Instructions
Preparing this 2-ingredient pizza dough is almost as quick as ordering takeout! Follow these simple steps for a perfect crust every time.
- Prepare Your Flour (If Not Using Self-Rising): If you’re using all-purpose flour, combine 3 cups of all-purpose flour with 3.75 teaspoons of baking powder and ¾ teaspoon of salt in a large mixing bowl. Whisk these dry ingredients thoroughly to ensure the leavening is evenly distributed. If you’re using pre-made self-rising flour, you can skip this step and just use 3 cups of self-rising flour directly.
- Combine Ingredients: Add 1.5 cups of natural sour cream or Greek yogurt to your dry mixture. Using a sturdy wooden spoon or spatula, start stirring the ingredients together.
- Form the Dough: Continue mixing until the ingredients begin to come together into a shaggy dough. At this point, switch to using your hands to gently knead the mixture within the bowl. This helps to fully incorporate the liquid and form a cohesive ball of dough. Avoid over-kneading, as this can make the dough tough.
- Rest the Dough: Transfer the dough ball to a lightly floured surface. Allow it to rest for approximately 20 minutes. This short rest period is essential as it allows the gluten in the flour to relax, making the dough much easier to roll out and preventing it from shrinking back. Use this time to preheat your oven to 400°F (200°C) and prepare all your desired pizza toppings.
- Shape the Crusts: After resting, gently form the dough into a log shape and slice it in half. This recipe yields two 12-inch pizzas. Place one half of the dough onto a sheet of parchment paper. Lightly flour your rolling pin and roll the dough out evenly to your desired thickness and size. Using a 12-inch pizza pan as a guide can be very helpful to achieve the perfect circular shape. Repeat with the second half of the dough.
A Note on Dough Consistency: Biscuit vs. Yeast
It’s important to understand that this yeast-free dough will have a different consistency than traditional yeast-leavened dough. Yeast doughs are typically very elastic and stretchy after rising, allowing you to easily stretch a small ball into a large, thin crust. My usual method for yeast dough is to place it in the center of a lightly oiled pizza pan and press it towards the edges, rotating the pan as I go.
However, this 2-ingredient dough behaves more like a biscuit dough – it’s less elastic and can be a bit more delicate. The absolute best and easiest way to shape it is by using a rolling pin on a sheet of parchment paper. This method prevents sticking and allows you to transfer the rolled dough directly to your pizza pan or baking sheet with ease. You’ll find it’s incredibly forgiving and simple to manage.
Topping Your Masterpiece & Baking
Once your dough is rolled out and ready, the fun begins! Spread a generous layer of your favorite pizza sauce over the dough, leaving a small border for the crust. Then, pile on your chosen toppings.
For a classic taste, opt for shredded mozzarella cheese and savory pepperoni, perhaps with a scattering of sliced black olives. Feeling adventurous? Try a supreme-style pizza with diced onions, bell peppers, and cooked Italian sausage. Or perhaps a gourmet white mushroom pizza with a garlic olive oil base, fresh mozzarella, and sautéed mushrooms. The possibilities are endless!
Once topped, carefully transfer your pizza (still on the parchment paper) to the preheated oven. Bake for approximately 12 minutes, or until the edges of the crust are golden brown and the cheese is bubbly and melted. Keep an eye on it, as oven temperatures can vary. Let it cool slightly for a few minutes before slicing and serving. This helps the cheese set and prevents toppings from sliding off.
Make Ahead and Storage Tips
This 2-ingredient pizza dough is fantastic for meal prepping! You can easily prepare the crusts ahead of time and store them for later use. This makes weeknight pizza even faster.
To pre-bake the dough: Roll out the dough as instructed, but do not add any sauce or toppings. Bake the bare crust in your preheated oven at 400°F (200°C) for about 7-10 minutes, or until lightly golden and firm. Let the crust cool completely on a wire rack. Once cooled, you can store the pre-baked crusts in a large, airtight freezer bag in the refrigerator for up to a week. Because this dough contains sour cream or Greek yogurt, refrigeration is crucial for maintaining freshness and preventing spoilage. When you’re ready to make pizza, simply add your toppings to the pre-baked crust and bake until heated through and the cheese is melted, adjusting baking time as needed.
Alternatively, you can freeze individual pre-baked crusts. Once completely cool, wrap each crust tightly in plastic wrap, then aluminum foil, and store in a freezer bag for up to 1-2 months. Thaw in the refrigerator overnight or at room temperature for an hour before topping and baking.
Frequently Asked Questions (FAQs)
Can I use plain all-purpose flour instead of self-rising flour?
Absolutely! You can easily make your own self-rising flour. For every 1 cup of self-rising flour called for in the recipe, simply combine 1 cup of all-purpose flour with 1 ¼ teaspoons of baking powder and ¼ teaspoon of salt. Whisk well to ensure it’s fully mixed before adding the yogurt or sour cream.
What if my dough is too sticky or too dry?
The consistency of Greek yogurt or sour cream can vary slightly by brand. If your dough feels too sticky to handle, add a tablespoon of all-purpose flour at a time until it reaches a manageable consistency. If it’s too dry and crumbly, add a teaspoon of yogurt or sour cream until it comes together into a cohesive ball. The ideal dough should be soft but not overly sticky.
Can I make this dough gluten-free?
While I haven’t personally tested it, many readers have reported success using a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Ensure your chosen gluten-free flour blend is designed to be a direct substitute for regular flour. You would still need to add baking powder and salt as described for making self-rising flour from all-purpose flour.
How many pizzas does this recipe make? Can I halve it?
This recipe is designed to make two 12-inch pizzas, perfect for feeding a family or having leftovers. You can absolutely halve the recipe to make just one pizza. Simply use 1.5 cups of all-purpose flour (plus 1 ⅞ teaspoons baking powder and ⅜ teaspoon salt, or 1.5 cups self-rising flour) and ¾ cup of natural sour cream or Greek yogurt.
What are some creative topping ideas?
- BBQ Chicken Pizza: Shredded cooked chicken, BBQ sauce instead of tomato sauce, red onion, and cilantro.
- Mediterranean Veggie: Olives, feta cheese, sun-dried tomatoes, spinach, and a drizzle of olive oil.
- Breakfast Pizza: Scrambled eggs, cooked bacon or sausage, and cheddar cheese.
- Dessert Pizza: A sweet cream cheese base, fresh berries, and a drizzle of chocolate or caramel sauce after baking. (Note: Adjust baking time for sweet toppings).
If you try this incredibly easy 2-ingredient pizza dough recipe, we’d love to see your creations! Snap a picture and share it on Instagram. Tag us @crunchycreamysweet so we can see your amazing pizzas and leave a comment! We can’t wait to see what delicious masterpieces you come up with.
2-Ingredient Pizza Dough Recipe Card
2-Ingredient Pizza Dough Recipe
Author: Anna
2-Ingredient Pizza Dough – no yeast and no rising time make this pizza recipe the easiest ever. Top with your favorite toppings, bake and enjoy in under 30 minutes!
Average Rating: 4.78 from 22 votes
Print Recipe
Prep Time: 25 mins
Cook Time: 12 mins
Total Time: 37 mins
Course: Main Course
Cuisine: American
Servings: 5 people
Calories: 409 kcal
Ingredients
- 3 cups all-purpose flour (see note if using self-rising flour)
- 3.75 teaspoons baking powder
- ¾ teaspoon salt
- 1.5 cups natural sour cream or Greek yogurt
Instructions
- In a large mixing bowl, whisk together flour, baking powder and salt.
- Add natural sour cream and stir with a wooden spoon.
- Form the dough into a ball. Place on a floured surface. Let rest for 20 minutes.
- Next, form the dough into a log and slice in half. Place each half on a sheet of parchment paper and roll out with a lightly floured rolling pin. You can place it on a 12″ pizza pan to use as a guide.
- Preheat oven to 400 degrees F.
- Spread a layer of pizza sauce over the dough, add shredded cheese, pepperoni, sliced olives, diced onions, peppers, cooked bacon or sausage or whatever toppings you like.
- Bake pizza in preheated oven for 12 minutes or until the edges are golden and the cheese is melted. Cool slightly before slicing.
Notes
- If using self-rising flour, skip the baking powder and salt since the flour already has it. Use 3 cups of self-rising flour.
- This recipe makes two 12″ pizzas but can easily be divided to make one pizza. Use 1.5 cups of flour and ¾ cup of sour cream.
- This dough can also be prebaked and stored to use later. Simply bake the dough in a pan without any sauce and toppings and store in a large ziploc bag up to a week. Since this dough contains sour cream, it is best to keep it in the fridge.
Nutrition
Calories: 409kcal | Carbohydrates: 60g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 408mg | Potassium: 556mg | Fiber: 2g | Sugar: 2g | Vitamin A: 430IU | Vitamin C: 0.7mg | Calcium: 250mg | Iron: 3.9mg
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