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Crazy Good 2-Ingredient Pizza Dough That Delivers Crunchy and Chewy Crust!

Crazy Good 2-Ingredient Pizza Dough

dana vento
Prep Time 8 mins
Additional Time 10 mins
Total Time 18 mins
Course Recipes
Cuisine dough
Servings 12 cut Pizza shell
Calories 133 kcal


  • 3 cups Self-Rising Flour
  • 2 C Greek Yogurt


  • Preheat oven to 425°F
  • Grease a tray with olive oil, or place a dusting of cornmeal or brown rice flour as I shared in the post.
  • In a large mixing bowl, place flour.
  • Then add in Greek Yogurt.
  • Mix using the hook from the stand mixer.
  • Once it's all blended and looks 'smooth' remove it from the mixing bowl.
  • To make a rectangular pizza to fit on a baking tray, You can either toss the dough right onto the tray and work with it there or you can place it on a silicone mat that fits in the tray and roll it out with a rolling pin as I did.
  • It's fast and easy to roll it onto a mat and then transfer it onto the pan.
  • If you have any sticking issues with your fingers use flour on your fingertips, but don't overdo it or you will dry out the dough.
  • Choose if you want to prebake it for 5 minutes for a crisper crust, and once topped bake for an additional 10 minutes.
  • If you want to just top it and bake it you will bake it for 15-20 minutes.



A few reminders:
The dough can be refrigerated for up to 2 days.
Freeze the dough in a ball if you make it ahead and let it thaw before using it in the fridge.
Prebake definitely if adding sauce.
If you prebake, add a few punctures with a fork tine to rid bubbles, but I've never had any bubbles
Refrigerate ANY leftovers.
Always use self-rising flour if you don't' have any use my recipe for self-rising flour.