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.
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.
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.
Infused Oils – Increasing in popularity, infused oils like truffle oil, rosemary oil, roasted garlic oil, and sage oil are all interesting flavors to experiment with when making dough.
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.
After 72 hours, the dough will begin to dry out and you risk it going bad, especially if chilling pre-portioned balls of dough instead of the entire mass of dough. If you want to store longer than 72 hours, see the freezing tips below.
After the first rise, you would normally knead the dough again. However, if you find your dough is too sticky at this point, do not knead it again. Instead, gently press and deflate the dough. You can also use a light coating of flour on your hands and working surface to press and stretch the dough.
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.
While it's similar to all-purpose flour, self-raising flour isn't as rich in protein as all-purpose flour. Also like all-purpose flour, self-rising flour is enriched with added nutrition. It also contains salt and baking powder that has been distributed evenly throughout the flour and acts as a leavening agent.
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.
If you have to freeze yeast dough, try increasing the yeast by about 1/4 to 1/2 teaspoon per 3 cups (360 grams) of flour. As MaryJane explains, "Some yeast will naturally die off in the cold, so adding a little more at the beginning will help ensure you have enough living, working yeast in the end."
The SECRET to improving store bought is to make dough balls out of it. It's that simple and an incredible improvement! By making dough balls, we are trapping some air inside with the gasses and then we are going to let it rest for 3-4 hours at room temp. Room temp for us is about 68-72 F.
Milk (liquid): Strengthens gluten, helps crust brown, softens the crumb. An enzyme in milk slows the growth of the yeast and it can break down the protein in the flour and weaken the dough. Scalding the milk destroys this enzyme.
- Uncovered container with dough you need to limit to max 4 hours in room temperature. It is possible to leave bread dough to rise overnight. This needs to be done in the refrigerator to prevent over-fermentation and doughs with an overnight rise will often have a stronger more yeasty flavour which some people prefer.
Homemade cookie dough should be stored in small containers in the refrigerator for two to four days or freeze for two months. Alternatively, small quantities of dough can be frozen and thawed in the refrigerator as needed.
Yeast-based doughs can be kept for around two days in the fridge when properly stored in a well-sealed and oiled container. The longevity of dough depends on the type, so it's essential to consider specific storage requirements and usage guidelines.
“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.
Address: Apt. 935 264 Abshire Canyon, South Nerissachester, NM 01800
Phone: +9752624861224
Job: Forward Technology Assistant
Hobby: Listening to music, Shopping, Vacation, Baton twirling, Flower arranging, Blacksmithing, Do it yourself
Introduction: My name is Nathanial Hackett, I am a lovely, curious, smiling, lively, thoughtful, courageous, lively person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/54666721-c59f493bd30d47d8910febb1cb8271a6.jpg "What Is Two-Ingredient Dough & the Most Genius Ways to Use It (1)")
:max_bytes(150000):strip_icc()/54666731-a753ace2e57e48c68c5b5cab945ab465.jpg "What Is Two-Ingredient Dough & the Most Genius Ways to Use It (2)")
