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.
Related:
Tricks for the best two-ingredient dough
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-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.
So when you enjoy a 2 ingredient dough treat, and especially when you replace empty-calorie refined carbs with protein, “it's a superb choice,” says women's health expert Pamela Peeke, MD, author of Fight Fat After 40. “You make it easier for your body to burn fat.”
Or make Two-Ingredient-Dough Bagels topped with cream cheese, Marinated Yogurt Cheese or Easy Scallion-Salmon Dip for breakfast or brunch. Can I make Two-Ingredient Dough ahead? Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.
If your dough is too sticky and it's impossible to work with you can add some extra flour, just a little at a time. Make sure you weigh the extra flour you add and then you'll be able to adjust the recipe correctly the next time you bake.
Most internet pizza dough recipes are the same. They tell you to use warm water and loads of yeast so you can get down to pizza making the same day. Yeast works faster when it's warm and slower when it's cold.
Almond flour is celebrated as a top choice for weight loss, low in carbs yet high in proteins, calcium, magnesium, vitamin E, and omega-3 unsaturated fats. Gluten-free and low in phytic acid, almond flour is nutrient-dense and offers a nutty flavor, making it easy to incorporate into various dishes.
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.
Once rolled out, dough rounds can be stacked with a piece of baking paper between each one, then sealed in a snap-lock bag and frozen for up to 2 months.
It's easy to make a self-rising flour substitute at home. Here's our Test Kitchen's simple method to make self-rising flour: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.
Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water.
Most bread recipes have two rises, a first rise (also called bulk fermentation), and a second or final rise. You can chill your dough during either the first or second rise. Your yeast won't give you much love if it's asked to do both rises in the fridge, so it's best to do one or the other at room temperature.
If the dough you are using is "sticky" it will stick to your finger when you touch it. If it is "tacky" then it will pull back to the dough or break off clean.
Dough that has not been kneaded, or hasn't been kneaded long enough, appears lumpy, doesn't stretch very well, and tears easily. If your dough is like this, it needs more kneading. Keep kneading it until it's smooth, stretchy, and more pliable.
There are many tricks to achieving a tasty, homemade pizza dough that rises into a beautiful pizza crust, such as making sure your ingredients are at right temperature, using half bread flour for a stronger dough and half all-purpose flour for a nice rise, substituting honey for sugar to help caramelize the crust and ...
If you're keen to intensify its flavor even more, enhance the dough further – either with infused oil brushed over top, cheese woven into its edges or a combination of herbs and spices kneaded into it or sprinkled on it.
Refined flour promotes fat and prevents the body from burning fat for fuel. It may also promote inflammation in the gut, which damages your metabolic system and lead to weight gain. Type 2 diabetes. Refined carbohydrates increase the chance of getting insulin resistance, followed by diabetes.
Homemade bread has a lot of health benefits if prepared with high-fiber ingredients (e.g., whole grain flours, ground flaxseed, whole oats) which also increase the protein content. Fiber is important in regulating digestion and plays a role in lowering cholesterol.
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