Jeannie O'Farrell Eddy

Two-Ingredient Pizza Dough
Rating: Unrated
Jeannie O'Farrell Eddy's rating

Make this pizza dough! It is easy, fast, and really good! I was trying to decide between a keto crust and this crust, which I have never made before. I read many of the reviews first and decided to give it a try. SO easy! I only had AP flour so I added baking powder and salt as others recommended from the recipe on this site for self-rising flour. I used Ciobani full-fat plain Greek yogurt. I made two crusts from one recipe and froze the second crust. I preheated to 450 degrees and baked the crust on parchment paper (sprayed the parchment and the top of the crust with olive oil spray) on a cookie sheet for 5 minutes. I took it out, raised the temp to 500, added pizza sauce, a light sprinkling of grated parmesan, a bit of dried oregano, and covered it in pepperoni. Back in the over for 10 minutes and it was nice and crusty on the bottom and edges, nice and chewy on the inside. Half the recipe made a generous personal-sized pizza with four good slices. I ate two and was full. I am a seasoned cook and baker, and this does not taste like a short-cut recipe. It tastes great, and I can't wait to have a "make your own" pizza dinner party very soon!