Flavor wise this crust is somewhere in between Angelo Silvestrini's crust (he's a world champion Pizza maker and instructor at Northern Italy's Scuola Italiana Pizzaioli) and Domino's. The level of complexity is about as tough as making a pitcher of kool-aide(on a side note I find that kool-aide's lemonade compliments this pizza quite well. I chose lemonade because it doesn't stain the kid's clothes or the rug nearly as bad as the greatest all time kool-aide flavor, Tropical punch. But if you're confident in your kool-aide imbibing skills then Tropical Punch is the bomb, OOOOHHHHHH YEEEEEEAH!(read in the voice of the kool-aid man while breaking through a wall))

Step 1: What 2 Ingredients Do We Need?

All you need is plain Greek yogurt and self rising flour. *(Side note #2, I think it is necessary to mention that many of the different Greek yogurt brands the plain bears a striking resemblance to other flavors. More than once have I come home with blueberry or honey flavor. So keep your eyes open!)

All you need is 3 cups of greek yogurt to 3-4 cups of self rising flour. This mix will yield 2 medium size pizzas or one extra large.

Step 2: What Do We Do With the Flour and Yogurt?

Start with 3 cups of yogurt and 3 cups of flour. then add small amounts of flour to attain the proper consistency. It should be firm and a bit tacky but not sticking and getting all over everything remove any rings especially if he really did spend 3 months salary It will get messy. Continue to knead well a good solid 5 minutes should do the trick, then I like to let it sit for 10 minutes or so after I feel it is the proper consistency to let it expand and do its own little chemical reaction.

Step 3: I Can't Find the Self Rising Flour! What Do I Do???

· If you don't have any self rising flour or you can't find it at the store. It's easy to make but you're no longer making 2 ingredient pizza dough and you're starting to flirt with actual baking, so be careful.
· For you mathematicians out there the ratio is 1 part all purpose flour to 1/48 part baking powder (yes baking powder. NOT SODA. I have triple checked because I've made that mistake more times than Nirvana has songs about heroin) and 1/98th part salt.

· For the mathematically challenged such as myself (that's why I married my college math tutor) it's 1 cup flour, 1 tsp baking powder, 1/2 tsp salt.

Step 4: Lastly, Roll It Pat It and Mark It With...

After stretching the dough or rolling with a pin into a pan or onto a stone and applying some fantastic toppings, bake in an oven set between 425 and 450 for approx 14 min, but check it at 10 min. When the pizza is done the crust turns firm and has a nice golden brown color, as seen in the picture. That's it. It's actually a pretty decent crust for how easy it is. This is my first ible so be constructive in your criticism please!

Step 5: ***Bonus Round***

Easy Pizza Sauce!

This is a super simple and tasty sauce. it's just 3 ingredients.

1 8oz can of tomato sauce (not paste)

1.5 tablespoons Italian seasoning

1/2 tsp black pepper.

Use half the sauce for each of the pizzas if you did the two medium size crusts. Side note #3 Hunts makes a nice tomato sauce, as do some of the "no name" brands, but, some of the no name brands bear a striking resemblance to the ketchup packet from Burger king that has been under your car seat for a year or so. That's just my personal opinion.

<p>This is a great idea! I've never heard of making dough like this! </p>
<p>I had seen this recipe online a few times and my wife and I switched roles for a year (We both have gained amazing perspective, I highly recommend trying it) and our tradition was to have pizza every Friday night, well I wanted a simple fool proof way to do it so i gave this a shot and was pleasantly surprised with the results!</p>
<p>I'll need to try this sometime then! Thanks for sharing! </p>

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