2 ingredients, 5 minutes, one super easy homemade pizza dough recipe that uses no yeast. This pizza dough is a serious game-changer. No long kneading, no waiting for it to rise. Just mix, roll, top and bake. It’s so simple and so delicious.
When I was just getting started with cooking, this pizza dough recipe was one I’d return to again and again. It’s just SO easy and it impresses every time. I even made about 10 pizzas in a wood fired pizza oven using this recipe on New Year’s Eve a few years ago and everyone loved them!
The best thing about making pizza at home is you can totally tailor the topping to whatever you like, and you can really get creative. It’s also a brilliant way to use up rogue bits and pieces hanging out in your fridge. I love using the ends of packs of greens, herbs, leftover cheese or random leftover vegetables that wouldn’t be enough to make a full dish from.
And you really CAN make a wonderful pizza at home. I have a whole post that shares my top five tips for making the best pizza at home if you’d like to delve more into this and get my secrets!
Here I’m sharing the super easy pizza dough recipe, as well as one of my favourite topping ideas to help inspire you.
You seriously only need TWO ingredients to make a super delicious homemade pizza dough. And, I bet you already have them in your cupboard:
- Self-raising flour. This is why we don’t need yeast. If you don’t have self-raising flour, just use plain flour and add 2 teaspoons of baking powder.
- Greek yogurt. The yogurt is what gives the dough a lovely tangy flavour and also helps keep the dough light and fluffy. Try and use a thick, Greek or Greek style yogurt here as very runny ones will make the dough sticky and harder to work with. Fat-free Greek yogurt is fine to use too.
You’ll also season the dough with a tiny bit of salt, and that’s it!
How to make the pizza dough
This recipe really is as easy as mixing the ingredients in a bowl, bringing it together into a dough, then rolling out and topping. So simple!
The key to a great homemade pizza is making sure your oven – and your oven trays – are SUPER hot. So get your oven onto its highest setting and place your trays/pizza stone inside to heat up. For the dough, get your self-raising flour, yogurt and salt in a large bowl and mix it with a wooden spoon until it comes together as a rough, lumpy mixture.
At this point, go in with your hands to bring it together into a rough ball. I like to press into the dough, breaking up any lumps of yogurt to fully mix it with the flour. Cut the dough in half, form each piece into a ball, and then prepare two pieces of baking paper that will fit on your oven trays. Roll each piece out into a large circle, about 25cm in diameter then transfer to the baking paper. You can roll out the dough straight onto the baking paper too to make it even easier.
PRO TIP: If you find the dough is hard to roll out and that it keeps bouncing back rather than staying in a nice circle, cover it and leave it for 5 minutes to let the gluten relax. This should make it easier to roll.
Top as desired, then transfer the pizzas, on the baking paper, onto your pre-heated oven trays and bake for 10 – 15 minutes or until the crusts are golden and the toppings are bubbling. And that’s it!
Four tips for making the best homemade pizzas
Over my many years of making pizza at home, I’ve discovered a couple of key tips that really help if you’re looking for a perfect homemade pizza. I’m talking about a pizza with a crispy on the outside, soft on the inside crust that isn’t wet and soggy in the middle (which can so often happen with homemade pizza).
- Get your oven AND the trays you’re cooking your pizza on SUPER hot. Pizza is traditionally made in a VERY HOT (we’re talking up to 500C) wood-fired oven and will literally cook in seconds. To mimic this as best as possible in a home oven, it’s really important that you preheat your oven and your baking trays before you go in with the pizza. You want your oven on the highest setting (for me this is 250C/480F) for at least 30 minutes – if possible – before you want to cook your pizza. Preheating the trays means that when that base hits the tray, it’s going to very quickly crisp up and cook and give us that lovely crispy crust we’re looking for.
- Less is more when it comes to toppings. I know it’s incredibly tempting to just throw lots of lovely toppings on your pizza, but if you put too many things on you run the risk of ingredients not cooking evenly and ending up with a very charred top but a raw base.
- Cook ingredients that release water first. This is another way to reduce the risk of your pizza going soggy in the middle. If you’re putting ingredients like mushrooms or peppers on your pizza, I’d recommend always cooking them first so that you get rid of the water. If you don’t, the water from the vegetables will pool in the middle of your pizza and it will just make a mess.
- Stick to low-moisture mozzarella. Similarly with the veggies that release water, some mozzarella is VERY watery and if you use too much, you’ll end up with pizza soup instead of a lovely, melty cheesy pizza. You can often find ‘pizza mozzarella’ in stores – it comes in a block rather than a ball like buffalo mozzarella. I’ll often just use pre-grated mozzarella as I find it melts evenly.
Got a question?
You can, but I would recommend a thick one if possible. Runnier yogurts will make the dough super sticky and hard to work with and you’ll end up having to use a lot more flour, resulting in a dense dough. You can use fat-free Greek yogurt if you like, that works well.
You sure can! After you divide the dough into balls, you can pop them in a covered container in the fridge for 2 days and then roll out and top them. Try to take them out of the fridge about 30 minutes before you want to roll them – it can be hard to roll out cold dough.
The sky’s the limit here! Below I’ve given you one idea but you really can do what you like. I love using leftover bits in the fridge that aren’t quite enough to form a full dish. It’s a great way to experiment. I love using sweet and spicy flavour combinations so will often use a spicy salami, with mushrooms on a tomato base and then drizzle a little honey over the top as it comes out of the oven.
You can make garlic pizza bread from this dough – just mix a couple of tablespoons of butter or olive oil with two crushed garlic cloves (or make my roasted garlic butter) and brush the mix over the dough before it goes in the oven. Scatter over some parsley at the end and enjoy!
The hotter the better! That’s why I turn my oven to 250C/480F fan (the highest setting) and cook the pizza right at the top of the oven. Traditional wood fired pizza ovens can get up to 500C to cook lovely blistered pizzas in literal minutes, so heat is key. That’s why you need to really pre heat the oven and whatever you’re cooking the pizzas on (be that a pizza stone, peel or just an oven tray). You want to try and mimic a pizza oven as much as possible to get great results.
This dough really doesn’t freeze well so I wouldn’t recommend it. If you only want to make one pizza, just halve the recipe below.
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1 dough, many ways
If you like this recipe, I’ve developed others that use this same, amazing flour and Greek yogurt dough. From pumpkin spice cinnamon rolls, to cheese and herb scones, garlic butter dinner rolls and bagels, it’s truly incredible what this dough can do.
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If you make this recipe let me know in the comments below! I’d love to hear from you.Print