Quick 2-Ingredient Pizza Dough (No Yeast)
When a pizza craving hits on a weeknight and you do not want to wait for dough to rise, this two-ingredient dough is the answer. It uses only self-rising flour and Greek yogurt, and it comes together in minutes with no proofing, no kneading marathons, and no stand mixer.
The crust bakes up tender inside with a crisp, lightly blistered bottom, and it holds up to whatever sauce and cheese you pile on top. It is fast, forgiving, and genuinely works the first time you try it.
Why This One Works
I keep coming back to this dough because it delivers homemade pizza without the usual time commitment. The yogurt acts as both a binder and a tenderizer, so the dough stays soft and easy to stretch even if you barely knead it.
The self-rising flour does double duty, bringing flour and leavening in one scoop. The result is a crust that puffs slightly in the oven and has a pleasant, slightly tangy flavor that plays well with tomato sauce and mozzarella.
Ingredients
- 1 cup self-rising flour: spooned and leveled, not scooped
- 1 cup plain full-fat Greek yogurt: use full-fat for a more tender, less sticky dough
- Pinch of salt: optional, but it perks up the flavor if your yogurt is very mild
Variations / Substitutions
- Whole wheat dough: swap up to half the self-rising flour for whole wheat self-rising flour for a nuttier, denser crust
- Herb dough: mix in 1 teaspoon dried oregano or garlic powder with the flour
- Dairy-free option: a thick dairy-free yogurt can work, but look for one with a similar thick, strained texture so the dough is not too wet
- No self-rising flour?: You can make your own by whisking 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt
If you prefer a classic yeasted crust, check out the Easy Same-Day Pizza Dough on the blog.
How to Make 2-Ingredient Pizza Dough
Step 1: Mix the Dough
Place a rack in the middle of the oven and preheat it to 475°F (245°C). If you have a pizza stone or steel, put it in the oven now.
In a medium bowl, stir together the 1 cup self-rising flour and the pinch of salt. Add the 1 cup Greek yogurt and mix with a fork or silicone spatula until a shaggy dough forms and there is no dry flour left. The dough will look lumpy and a little tacky, and that is exactly what you want.
Step 2: Knead Gently
Turn the dough out onto a lightly floured surface. Dust your hands with a little flour and knead just 5 or 6 times, no longer. The goal is to bring it together into a smooth, cohesive ball, not to develop gluten like a bread dough.
If the dough feels too sticky to handle, sprinkle the surface with a tablespoon of extra flour and work it in slowly. Over-kneading or adding too much flour will make the crust tough, so stop as soon as the dough stops clinging to your fingers.
Step 3: Roll Out the Base
Cut a sheet of parchment paper the size of your baking sheet or pizza stone. Place the dough ball in the center and press it into a disc with your fingertips. Use a rolling pin to roll it out into a 10-inch circle about ¼ inch thick, dusting the top very lightly with flour if the pin sticks. The parchment will make it easy to transfer the pizza later.
For an extra-crisp bottom, prick the dough all over with a fork leaving a 1-inch border untouched. This keeps the center from puffing into a balloon while the edges rise nicely.
Step 4: Add Toppings
Spread a thin layer of sauce over the dough, stopping about ½ inch from the edge. Add shredded mozzarella and any other toppings you like, but keep the toppings light. A heavy pile of wet ingredients can steam the crust instead of letting it crisp.
At this point the dough should still feel cool and manageable. If your kitchen is warm, pop the topped pizza into the fridge for 5 minutes while the oven finishes heating so the yogurt dough stays firm.
Step 5: Bake and Serve
Slide the parchment with the pizza onto the hot stone, steel, or an overturned baking sheet in the oven. Bake for 10 to 12 minutes, until the edges are deep golden and the cheese is bubbling with a few brown spots. The bottom will sound hollow when you tap it.
Transfer the pizza to a cutting board, let it sit for 1 minute so the cheese sets, then slice and serve right away while the crust is at its crispiest.
Tips for the Crispiest Crust
- Use full-fat yogurt: Low-fat or fat-free yogurt has more moisture and takes longer to bake, giving you a softer, doughier crust.
- Preheat long enough: Give your oven at least 20 minutes to reach 475°F and let the stone or steel heat for at least 10 minutes after that. High heat sets the crust quickly.
- Parchment is your friend: It prevents sticking and lets you build the pizza right on the peel or baking sheet, so you never have to wrestle a wet dough onto a hot stone.
- Don’t overload: Stick to a thin layer of sauce and a modest amount of cheese. A few slices of pepperoni or some sliced mushrooms are fine, but avoid heavy, watery toppings like fresh mozzarella packed in brine unless you pat it dry first.
Bake times by crust thickness:
| Crust Thickness | Bake Time at 475°F |
|---|---|
| ¼ inch (thin) | 8 to 10 mins |
| ⅓ inch (thicker) | 12 to 14 mins |
Storing Leftover Pizza
- Refrigerate: Cooled slices keep well in an airtight container for up to 3 days.
- Reheating: Reheat slices in a dry skillet over medium heat for 3 to 4 minutes, covered, until the cheese melts and the bottom crisps up again. The microwave will soften the crust, so save it for when you are in a real hurry.
What to Serve With 2-Ingredient Pizza Dough
A simple arugula salad tossed with lemon juice and olive oil cuts the richness of the melted cheese. For something more substantial, roasted broccoli with garlic and chili flakes makes a good side because the charred, spicy notes stand up to the tangy crust.
If you want to turn this dough into dippers, cut the rolled-out dough into breadsticks and serve them with warm marinara sauce.
Frequently Asked Questions
Can I use regular plain yogurt instead of Greek?
No, regular yogurt is too thin and will make the dough a sticky mess. Stick with thick, strained Greek yogurt.
How do I make this dough dairy-free?
Use a thick, unsweetened dairy-free yogurt alternative that is close to Greek yogurt in texture. Coconut-based yogurts are often the thickest, but the dough may still need a little extra flour.
Why is my dough so sticky?
The dough will be tacky, but if it is unmanageably sticky, your yogurt may have more moisture, or you scooped the flour instead of spooning it into the measuring cup. Sprinkle in flour a tablespoon at a time until it just stops clinging.
Can I make the dough ahead of time?
Yes, wrap the dough ball tightly and refrigerate for up to 24 hours. Let it sit at room temperature for 15 minutes before rolling, and expect it to be slightly easier to work with.
2-Ingredient Pizza Dough Recipe
Ingredients
Method
- Preheat oven to 475°F (245°C) with a pizza stone or overturned baking sheet inside.
- Stir flour and salt in a bowl, add yogurt, and mix until a shaggy dough forms.
- Knead on a floured surface 5 or 6 times until smooth, adding minimal extra flour if sticky.
- Roll dough on parchment into a 10-inch circle, prick with a fork, add sauce and light toppings.
- Slide onto the hot surface and bake 10 to 12 minutes until golden and bubbly, then slice and serve.
