How To Make Homemade Pizza Without Yeast?

Mix warm water and sourdough discard. We start in the very same way as a pizza crust made with store-bought yeast,but instead of combining warm water with

What can I use instead of yeast for pizza?

Here are the 3 best substitutes for yeast.

1. Baking powder. Baking powder is a staple ingredient in a baker’s pantry.
2. Baking soda and acid. You can also use baking soda combined with acid to replace yeast.
3. Sourdough starter. Sourdough starter contains naturally occurring yeast.
4. The bottom line.

Can we use baking powder instead of yeast in pizza dough?

What can I use instead of yeast in pizza dough? Instead of using yeast, you can use baking powder. The correct combination of baking powder to flour and salt will cause the dough to rise in the oven and have a similar texture to a crust with yeast.

What happens if you don’t use yeast in pizza dough?

the yeast, while it feeds and gives off the gas that causes the dough to rise, produces other substances which contribute to the flavour. So, a dough used as a pizza base which was not leavened with yeast isn’t going to taste the same because it’s not going to have these yeasty byproducts in it.

What can I use as a pizza base instead of dough?

Save time by swapping your regular pizza dough for simple substitutes. Our alternative bases include pitta bread, naan, puff pastry, wraps and polenta. Whether you’re short of flour or don’t have time to make a pizza base, we’ve compiled 10 simple shortcuts using shop-bought substitutes.

Which is better yeast or baking powder?

Baking powder and yeast are two of the most commonly used leavening agents in baked foods. They are used to make the dough rise as both produce carbon dioxide gas that stays as bubbles in the dough.

Yeast:

Baking Powder	Yeast
It is a synthetic food ingredient.	It is natural food ingredient.

What can you substitute for instant yeast?

Active dry yeast, sourdough starter, baking powder, and baking soda are all suitable substitutes for instant yeast.

How do you make dough rise without yeast?

If you want to successfully substitute the yeast called for in a recipe, you just need to swap in the right amount of baking soda and acid to make the dough rise. You can use lemon juice, buttermilk, or milk combined with an equal part of vinegar as your acid. Add all the ingredients according to the recipe.

Does baking powder make pizza dough rise?

Well, I’ve found that my second favorite leavening agent, baking powder, works quite well as a substitute. The dough is easy to work with and bakes up nicely to retain a crusty texture and light flavor.

Cook Time.

Prep time	Ready in	Yields
10 min	10 min	Dough for one large pizza.

Can you use plain flour for pizza?

Can I use plain flour to make pizza dough? Yes, you can! Due to the lower protein content of plain flour, the texture of the pizza dough will be slightly different, but still as tasty!

Does pizza taste good without yeast?

It will be good for up to three days, so you can make it in advance, then have your pizza whenever you want. yeast is very important for the flavour and texture of pizza, so any pizza dough without yeast won’t be amazing, but a dough I sometimes make when I’m in a hurry is just plain yogurt and plain flour.

Does pizza need yeast?

Yeast is the one ingredient a pizza dough needs the most. Yeast is the primary leavening agent in dough, which means it’s what causes the pizza dough to rise. The best pizza dough recipes produce dough that rises quickly, making for an airy and bubbly crust.

Will dough still rise without yeast?

It will need some leavening. Whether a commercial yeast or a natural (sourdough) yeast. But a dough of only flour, water and salt will not rise. Ever.

What can you use for pizza base?

5 Pizza Bases You Haven’t Thought Of

Pizza is one of life’s greatest joys.

Butternut squash.

Naan bread.

Quinoa.

Tortilla wrap.

Cookie dough.

What flour is used in pizza?

00 flour is finely ground Italian flour that contains about 12% protein, or 12% gluten. It’s the traditional flour used to make Neapolitan-style pizza. Since its gluten content is similar to bread flour, it also produces a pizza crust with chew.

What is pizza base made of?

Pizza base is usually made with all-purpose refined flour (maida), which is said to be not-so-great for regular consumption.

How do you make pizza dough with no yeast?

To make pizza dough without yeast, start by combining the flour, baking powder, and salt in a mixing bowl. Next, add warm water and oil, and stir the ingredients until the mixture forms a ball. Then, turn out the dough onto a floured surface and knead it for several minutes. Finally, spread the dough evenly onto a pizza pan or baking sheet and

What is the best yeast for pizza dough?

– 20 ounces of King Arthur all-purpose flour (the closest to Italian “00” style flour). – 13 ounces of water. -.3 ounces of yeast (around 2 teaspoons). – 4 teaspoons of Kosher salt.

Can I make pizza dough without yeast?

No-Yeast Pizza Dough Out of yeast I can assure you that you’ll absolutely have the strength to make this easy pizza dough, which you can then bake, top with oil and herbs, and eat like

BEST Homemade Margherita Pizza

This is the end of my hunt for the greatest handmade margherita pizza (prepared in a regular oven using common ingredients) on the planet!This homemade pizza recipe will become a family favorite that you will want to cook over and over again.Check out the margherita pizza video below for step-by-step directions on how to make dough.The moment has here!I’ve been teasing you on Instagram for several weeks now, and I genuinely apologize for any inconvenience.I was preoccupied with devouring this margherita pizza.

Okay, so let me to be completely honest.I hardly seldom, if ever, tell you that a recipe is the finest thing I’ve ever made.Let alone putting it in all capitals!Sure, I’ll declare that something is delectable, but making such sweeping declarations makes me feel incredibly uneasy in general.I’m scared that you’ll go home and attempt to recreate the best-ever recipe just to be disappointed.

1. That’s something I would despise.
2. This greatest margherita pizza recipe, on the other hand, has me feeling really wonderful, and I am convinced that you will enjoy it.
3. Despite the fact that I am by no means an expert in homemade pizza, I have undoubtedly consumed my fair share of pizza, both wonderful and less-than-excellent.

The finest margherita pizza I’ve ever had in my entire life was in Naples, Italy, a few years ago during a trip to the Amalfi Coast with my family.It was absolutely delicious.Our wait for a seat at the legendary Gino Sorbillo began on a cobblestone street just off of Via Tribunali in the ancient district (which is renowned for having the greatest pizza shops in the entire world).When you’re in Italy and a million other Italians are all waiting in line for the same pizza, you know you’ve arrived at the right place.There were no tourists, only Italians.

It was in no way a luxurious experience.Disco lights were strung from the ceiling, and the cups were made of cheap plastic.Oh, but it was just magnificent.The pizzas were barely three euros, and they came with their dishes strewn on the floor.Literally, flopping.

They were enormous.I finished every last piece of the pizza and returned the next day for another slice.Consequently, when I state that today’s dish is the finest handmade margherita pizza, I’m taking into consideration all of my previous pizza-eating experiences.Not only am I not going to say that this pizza tastes exactly like an authentic Neapolitan pizza, but I am also not going to promise that you will never eat a finer pizza outside of your own home again.

That would be absurd (as well as rather annoying), because that is just not the case.However, I feel that this is the greatest margherita pizza that you will be able to cook in your own home, using a conventional oven, common everyday items (no special flours necessary), and without the need to prepare an excessively time-consuming pizza dough several days in preparation.

Homemade Pizza Equipment Recommendations:

First and foremost, let’s get this over with.Let’s discuss about the equipment.When making pizza at home, a baking stone or steel is a need.I switched from using a standard baking stone to using a baking steel a few years ago.It is a game-changer in every way.If you are interested in producing your own pizza or bread at home, baking steels are an investment that I feel is well worth the money spent.

Baking steels are materials that absorb the heat from your oven and allow you to simulate brick ovens, which may achieve temperatures in excess of 800 degrees Fahrenheit in most cases.They assist you in achieving crispy crusts by drawing moisture from the dough you are baking, particularly pizza crusts, while you bake.I also recommend investing in a pizza peel, which will make the process of preparing pizza much simpler.Wooden or metal, it will help you to slide the pizza swiftly onto the baking stone and making it much easier to take the finished product after it is out of the oven once it has been baked.It is possible to put the pizza onto the stone using the back of a big baking sheet or flat cookie sheet if you do not have (or do not want to use) a pizza peel; but, it will be difficult.

Tips for Margherita Pizza Success:

To make the greatest margherita pizza, start by preheating your oven to the maximum temperature it can handle.That corresponds to 550 degrees Fahrenheit in my oven.I allow at least 30 minutes for my baking steel to heat up before using it (regardless of whether my oven is ready as it takes time for your baking stone to come to temperature).The better the temperature, the better the results.This recipe creates two 10-inch pizzas, and they should be ready to eat in 7 to 8 minutes at that temperature if you follow the directions carefully.This recipe makes 4 servings (Two 10-Inch Pizzas) Preparation time: 20 minutes 15 minutes to prepare 2 hours of rest is recommended.

2 hours and 35 minutes in total This is the end of my hunt for the greatest handmade margherita pizza (prepared in a regular oven using common ingredients) on the planet!Classic pizza created with commonplace goods and topped with a basic fresh pizza sauce made from canned tomatoes, mozzarella cheese, and fresh basil is a favorite among pizza lovers.Making this dish will become a habit for you.This pizza is best made using sourdough pizza dough, which I highly recommend if you have a sourdough starter on hand.It has a distinct flavor and texture that cannot be reproduced.

Homemade Pizza Dough:

• 12 teaspoon active dry yeast or SAF instant yeast
• 212 cups (300 g) unbleached all-purpose flour
• 1 teaspoon granulated sugar
• 1 tablespoon extra virgin olive oil
• 3 tablespoons Diamond Crystal kosher salt
• 7 ounces (105°F to 115°F) warm water
• 1 tablespoon semolina and all-purpose flour for coating the pizza peel

Pizza Sauce:

• 1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes)
• 2-3 fresh garlic cloves grated with a microplane or pressed
• 1 tablespoon olive oil
• 1 cup pureed or crushed canned San Marzano tomatoes (or canned Italian plum tomatoes)
• Extra virgin olive oil (plus a little more for drizzling) 1 teaspoon
• 14 teaspoon freshly ground black pepper
• 2-3 big pinches kosher salt to taste
• 2-3 large pinches kosher salt to taste

Toppings:

• 2-3 tablespoons finely grated parmigiano-reggiano cheese, with a little more for garnishing
• Fresh mozzarella cheese (not packaged in water) cut into 12-inch cubes (about 7 ounces total)
• Fresh basil leaves (about 5-6 big leaves, plus a few more for garnish)
• The use of dried red pepper flakes is optional.

• Prepare the pizza dough by whisking together the all-purpose flour, sugar, yeast, and salt in a medium-sized mixing basin. Stir in the warm water and olive oil until the dough just begins to come together, using a wooden spoon to prevent the dough from drying out. It will appear shaggy and dry at first, but don’t be concerned
• Scraping it onto a floured counter top and kneading it for three minutes until it is smooth and elastic. It should come together quite soon and begin to become sticky. Dust the dough with flour as required (depending on humidity levels, I may need to do this 2 to 3 times) – the dough should be somewhat sticky, but should not be adhering to your counter surface at all. The dough should be smooth, somewhat elastic, and tacky after about 3 minutes of resting time. Place the dough in a large mixing bowl and lightly coat the basin with olive oil
• set the bowl aside
• Allow the dough to rise for 2 hours, or until it has doubled in size, in a warm, dry area of your kitchen by covering it with a kitchen towel (or plastic wrap) and leaving it there. If your kitchen is really chilly, heat a big heatproof measuring cup of water in the microwave for 2 to 3 minutes to help you proofread your work. This contributes to the creation of a pleasant, warm environment. Remove the cup and set the bowl containing the dough in the microwave for a few seconds until the dough has risen.
• Cooking Time: Preheat the oven and pizza steel or stone for a minimum of 1 hour at 550°F (285°C). Place the pizza steel (or stone) on the second to top rack of your oven (about 8 inches from the broiler element). In the event that your oven does not have the capability of reaching 550°F (285°C) or if you are using a fragile pizza stone, I recommend setting the temperature to a maximum of 500°F (260°C).
• Preparing the ingredients while the oven is heating up is a good idea.
• To make the sauce, combine the pureed tomatoes, minced garlic, extra virgin olive oil, pepper, and salt in a small mixing bowl. Another small bowl containing the cubed mozzarella cheese should be set aside (pat the cheese with a paper towel to remove any excess moisture). Set aside the basil leaves and grated parmigiano-reggiano cheese in a convenient location for easy access
• Dividing the dough into two sections of equal size is a good idea. It will deflate a little, but that is perfectly normal. Using a big plate or floured counter top, place the dough on top and carefully cover with plastic wrap, allowing it to rest for 5–10 minutes.
• Assemble the pizza by following these steps: Sprinkle a tablespoon of semolina and a light dusting of all-purpose flour on the pizza peel (if you do not have a pizza peel, you may try using the back of a half sheet pan – but it will be difficult!) before baking the pizza. Gently stretch one ball of pizza dough into an about 10-inch circle with both hands (don’t worry if the circle isn’t precisely uniform
• this is normal). Allow for an additional five minutes of resting time if the dough springs back or becomes too elastic throughout the baking process. The corners of the dough can be somewhat thicker than the center, but the middle of the dough should be thin (you should be able to see some light through it if you hold it up to the light). Gently transfer the dough to a pizza peel or baking sheet that has been coated with semolina and flour.
• Lightly drizzle or brush the dough with olive oil (about a teaspoon) while still working with your fingertips.
• Using a big spoon, spread approximately 12 cup of the tomato sauce onto the pizza dough, leaving a 12-inch or 34-inch border all around the pizza crust. The back of the spoon can be used to distribute it evenly and thinly throughout the surface. A tablespoon of parmigiano-reggiano cheese should be sprinkled into the pizza sauce. Add half of the cubed mozzarella on the pizza, spreading it evenly across the whole surface. Toss a few large basil leaves onto the pizza with your hands, and then scatter the basil on top of the pie. Once the dough has reached this stage, I’ll sometimes pull it away from the sides of the bowl, therefore thinning it more. Gently slide the pizza off the peel and onto the preheated baking stone to finish baking. Allow 7 to 8 minutes for the crust to become golden brown and the cheese to bubble and caramelize, as well as until golden brown along all of the sides of the pizza. Please keep in mind that if you want additional color, you may finish the pizza under a low or medium broil setting. Remove the pizza from the oven with the pizza peel and carefully transfer it to a wooden cutting board or a piece of aluminum foil. Drizzle the top with olive oil, sprinkle with grated parmigiano-reggiano cheese, and top with a chiffonade of fresh basil before serving. Slice the pizza and serve it right away, or cook the second pizza later.
• Serving When making two pizzas at the same time, I recommend putting one on a separate baking sheet while you prepare the other on the same baking sheet. To ensure that the pizza is extra hot when it is served, place it in the oven for the last few minutes of cooking (on a rack below the pizza stone) in the last few minutes of cooking. Aside from that, I recommend serving one pizza immediately after it comes out of the oven, keeping the oven hot, and preparing the second pizza after everyone has finished the first! The pizza will be delicious either way, but it will be at its best within minutes of being taken out of the oven!

Tips for Success:

• Because semolina flour has a greater burn point than ordinary flour, it prevents the dough from sticking to the pizza peel when it is transferred to the oven.
• Prior to utilizing the yeast, it is not necessary to dissolve it in warm water (as commonly believed). In recent years, active dry yeast has been modified to have substantially smaller granules, which means it will dissolve more easily into the dough when used in baking. It is critical, however, to check that your active dry yeast is actually alive and healthy before proceeding. Check your expiration date twice, and if you’re still not sure, have it verified.
• Preparing the dough ahead of time requires the following steps: once the dough has rested for two hours, divide it into two halves and wrap each piece of dough tightly in plastic wrap before placing it in a freezer-safe bag.
• The dough may be kept refrigerated for up to 24 hours or frozen for up to 3 months after it has been made. Before using, allow the dough to come to room temperature (in a greased bowl covered with a kitchen towel) for at least 30 minutes after it has been thawed in the refrigerator.

Serve size: 1 serving Caloric intake: 750 kcal Nutritional Information: Carbohydrates: 89g, Protein: 33g, Fat: 29g 13g of saturated fat, 13g of polyunsaturated fat, 13g of monounsaturated fat Amounts: 69 mg of cholesterol; 1598 mg of sodium; 5 grams of fiber; and 6 grams of sugar Pizzas and savory pastries will be served as the main course.Italian cuisine is served.This post contains affiliate links, which means that if you click on one of the links and make a purchase, I will receive a small compensation at no additional cost to you.If you want further information, please see my privacy statement.

The Best Homemade Pizza Dough Recipe

I have a homemade pizza dough recipe that I use all the time.This recipe has been tried and tested week after week and consistently produces the tastiest homemade pizza.Rather than ordering takeout, my family prefers homemade pizza today.PIN IT FOR LATER REFERENCE!We are a pizza-obsessed household.And I looked and searched and searched for the ultimate pizza dough recipe for years and years and years.

I must have tried dozens, if not hundreds, of times.And while some of them were delicious, none of them were *the* dish that would cause me to abandon all other recipes I had tried.Also in 2011, I attempted the pizza dough recipe from Artisan Pizza and Flatbread in Five Minutes a Day, which turned out to be rather good.And I was very certain that I had finally discovered *that* recipe.If you haven’t tried that dish yet, I strongly advise you to do so since it truly does rate among the finest of the best in the world.

1. The trouble with that dough, however, is that it tastes best after it has been allowed to ″age″ in the refrigerator for a period of time.
2. And, while I am a stickler for following a menu plan, I seldom follow the order of the meals on my menu plan, instead cooking whatever sounds the greatest on any given day rather than the meal that was scheduled for the day in question.
3. And if I had an unlimited amount of refrigerator space, I’d have some of the dough on hand at all times, but that isn’t the case at all.

Because of this, even though I enjoyed the food in question, I realized I wanted something that could be prepared the same day.It would just be more convenient for my family.That’s when I decided to experiment with a dish from Budget Gourmet Mom (unfortunately, her blog is no longer online).It was the nicest pizza dough I’d ever had the pleasure of working with.I prepared it a number of times and declared it to be my new favorite recipe.

I have, however, mastered the procedure of preparing the tastiest pizza you will ever have at home over the previous couple of years, and I am confident that you will agree.This is not something I say lightly.I’m not exaggerating when I say that I’ve prepared this dish dozens and dozens of times throughout the years.

The Secret to the Best Homemade Pizza Dough

The trick is in the amount of flour you use to make the dough.This is when I get a bit out of the box, because the ingredients are all quite standard.But there is one thing that I have mentioned about bread baking for years: I believe that many times people fail and wind up with dry, thick bread because they use too much flour.As a result, when I thought of the pizza dough recipe from Artisan Bread in Five Minutes a Day, I remembered how moist the dough was and how I never questioned it because I always measured the ingredients by weight and simply believed the results.The amount of flour used in this recipe, as well as the quality of the dough, are the primary differences between it and other recipes.My one guideline is that less is more.

To guide you through the process, I’ve provided step-by-step images below.However, the most essential thing to remember is that you should stop adding flour after the dough becomes no longer sticky.In this recipe, sticky indicates that you are following the instructions correctly.(See, I warned you that this would be different.) This is in direct opposition to virtually every other pizza dough recipe available.) When you roll out the dough, don’t be concerned about it adhering to the counter top.After it has risen, it will not be nearly as sticky, and you will need to use a little more flour to shape and roll it.

1. It is possible that the first or second time you attempt this dish will be difficult.
2. It’s one of those recipes that may require a little bit of practice to get right the first time.
3. But believe me when I say that it’s definitely worth it for the perfect handmade pizza.

Tips for Making Homemade Pizza Dough

• I realize I’ve already gone on for much too long, but here are a few of extra pointers: This recipe yields three 1-pound dough balls. Despite the fact that it’s a lot, I normally make three pizzas (we’ll eat two of them and reserve the third for leftovers). Most recipes ask for a 1 pound ball of dough, but in all honesty, we want our pizza to be a little thinner than the average recipe calls for. In such case, I either halved the recipe and made three pizzas, or I will double the recipe and create four pizzas. It is simple to cut in half, therefore please feel free to use this method. Additionally, not every mixer has the capacity to produce this amount of dough. Use your common sense
• I normally prepare my dough a number of hours before I need it and then simply chill it until I am ready to use it. Even though it’s easier to roll out when it’s not too cold, it’s still effective when it’s right out of the fridge. When preparing the pizza, I recommend making it within 24 hours since the dough will continue to rise even after being refrigerated
• when baking the pizza, I always recommend using a pizza stone. They are quite affordable, yet they make a significant effect. I got mine for $20 at Bed Bath and Beyond years ago and have probably used it over 100 times since then, and it is still in excellent condition. I usually pre-heat the oven for at least 30 minutes before baking anything. My pizza is also baked on parchment paper since 1) my husband does not like the cornmeal crust and 2) I am a disaster when it comes to moving the pizza from the pizza peel to the baking stone (see below). If you aren’t following a recipe, parchment paper works great for me
• to bake the pizza, if you aren’t following a recipe, I’ll crank my oven up to the highest setting it will go and bake each pizza for approximately 10 minutes

How to make Homemade Pizza Dough

Whew! That was a lot of information. Please see below for the detailed recipe instructions — I hope you like it as much as we do!

1. Begin by adding warm water, yeast, and a pinch of sugar in a mixing bowl. After a few minutes, the mixture should begin to froth up. If it doesn’t, trash it and start again from the beginning. It’s possible that your water is too warm, or that your yeast is bad. Pour in the vegetable oil after the mixture is foamy.
2. Combine the salt and the flour in a mixing bowl, then gradually add the flour to the mixer, 1/2 cup at a time
4. It will still appear to be somewhat moist and sticky even after you have included the flour. Even if it will not come away from the sides of the mixer on its own, you should be able to scrape it down with a spatula once or twice. It’s possible that you’ll need to add a little extra flour depending on your environment, but don’t go overboard
5. most pizza dough recipes will state that the dough should be tacky but not sticky
6. this one does not. It should continue to adhere to your fingertips
8. Preparation: Grease a big mixing basin. I normally just pour a little vegetable oil or olive oil into the bottom of the mixing bowl and scrape the dough out into it. When it is time to remove the dough from the mixing bowl, you will need a spatula. Next, using oiled hands, flip the dough over to coat the exterior of the dough with oil. Cover the dough with a towel or greased plastic wrap and allow it to rise until it has doubled in size, about 30 minutes. In most cases, this takes around an hour, depending on how warm the home is to begin with. On many occasions, I’ll simply turn the oven light on and place the bowl in the oven, which usually results in a decent temperature for rising.
9. On a clean work area, sprinkle some flour. To turn the dough out onto a floured surface, lightly punch it down with your fingers.
10. Using greased hands, begin to draw the dough up and around, bringing the ends together, and shaping a neat ball on one side of the work surface.
11. Turn the ball over so that the top is now smooth
12. and
13. 3 equal sections of the ball should be divided. You can weigh them to make sure they’re all the same weight, but I nearly always eyeball it

Voila!Your pizza dough is ready to go into the oven.You can add a little extra flour if the dough is still a touch sticky when you’re ready to roll it out.Instead of rolling the dough, I like to stretch it using my hands, which prevents the dough from clinging to my hands as much as possible.At this stage, though, you’ll be surprised at how non-sticky the dough has become.Make a pizza with your favorite toppings and bake it in the oven with the dough!

How to Bake Your Pizza

This dough may be used as a very basic pizza dough, which means that it can be used with any pizza recipe that you choose.(I’ve listed a few of my favorites in the section below!) If you’re using another recipe, you may just follow the directions included with that recipe.However, if you just want to bake a basic pizza that you can top with your favorite toppings, here is how you would go about it.

1. Preheat the oven to the highest temperature that your oven is capable of. The temperature will generally be between 450oF and 500oF at this point. If your oven is not clean, it may smoke if you heat it all the way up to 500 degrees Fahrenheit, thus you may need to lower the temperature to 450 degrees Fahrenheit. If you’re using a pizza stone, I recommend preheating the oven for at least 30 minutes before starting. If you aren’t, simply heating it until it reaches the required temperature will do the trick.
2. As soon as the oven is preheated, take one of the pizza dough balls and stretch or roll it out to the desired thickness. I go as large as my pizza stone, which is around 14-16 inches in diameter. Just as I indicated before, I like to use parchment paper for this recipe since it makes transferring the dough to the oven so much simpler.
3. Decorate the dough with the toppings of your choice.
4. Insert a pizza stone into the bottom of the oven and bake until the dough is golden brown and the cheese has melted. In my experience, this takes around 10 minutes, but keep an eye on it because the thickness of your dough, the temperature of your oven, and the number of toppings on your pizza may all affect how long it takes
6. Remove the baking sheet from the oven and cut it into pieces

**Please keep in mind that some people like to bake the crust without toppings for a few minutes first, then take the pizza from the oven and top it before returning it to the oven. If you like a crust that is exceptionally crispy, this is the method you should use.

Frequently Asked Questions

Is it necessary to have a mixer in order to prepare this pizza dough?No!Many individuals have created this dish using nothing more than a bowl and a spoon.It will require a little effort on your part, but it is completely achievable.I wouldn’t recommend using a hand mixer; if you don’t have access to a stand mixer, simply combine the ingredients by hand.Is it possible to substitute olive oil with vegetable oil?

Yes!I like vegetable oil since it has a fairly neutral flavor, but you may substitute olive oil for the vegetable oil if you want.Is it possible to freeze any leftover dough?Yes!This dough is excellent for freezing.

1. For convenience, I like to freeze it in separate balls and then remove them one at a time to use.
2. I just placed it in the refrigerator to thaw.
3. Do you happen to know what the weight measurements for this recipe are?

Although I like to use weight measures for this recipe, there is one reason why I don’t recommend it: external factors can always influence how much flour you’ll need.After making this recipe several times, I’ve discovered that the amount of flour I use is never the same.The amount of flour I use varies from time to time; sometimes I use the whole 6 cups, and other times I use as little as half a cup.I believe that selecting fabrics based on texture produces the greatest outcomes.However, I had a nice reader called Steve who wrote me after figuring out the weight equivalents.

I am grateful to Steve for his assistance.As a result, I’ll mention his weights in this section: 590 g water at 85 degrees Celsius sugar (50 g) 9 g yeast (approximately 3 tablespoons) (not really necessary to convert this is it is a small number) a total of 54 g of vegetable oil 12 g of table salt 720 g of all-purpose flour Is the dough need to be kneaded?No, I don’t!I simply stir it till it is well combined.I haven’t observed a difference between kneading it for a longer period of time and simply mixing it.

Is it a dangerously high temperature for parchment paper?On this one, I believe that common sense should always be used, and that you should always keep an eye on your pizza.Although the parchment paper that I use does not have a temperature warning on it, it does darken somewhat throughout the baking process.In the event that I was going to be baking this for more than 10-15 minutes, I would forego using the parchment paper at such a high temperature.

You’ve got the dough – here are some of my favorite pizza recipes

White Pizza with Chicken (Recipe) Pizza with Bacon and Ranch Dressing Pizza with Teriyaki Chicken Pizza with Buffalo Chicken Pizza with BBQ Chicken and Antipasto Pizza

Tools Used to Make this Homemade Pizza Dough

I use a bench scraper to cut the dough and to clear the flour off the counter top before baking it. It’s fantastic! When baking your pizza, I strongly advise you to use a pizza stone. It makes a significant impact in the ultimate outcome of the pizza!

Description

In order to cut the dough and clear flour off the counter, I employ a bench scraper. Wow, that’s fantastic. When baking your pizza, I highly recommend using a pizza stone. When it comes to the end product, it makes a huge difference!

Ingredients

• 2 a half cup warm water, 1/4 cup sugar, three teaspoons quick yeast, a quarter cup vegetable oil, six cups all-purpose flour, two teaspoons salt

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the water, sugar, and yeast. Allow the mixture to remain for a few minutes, or until it becomes frothy, before using. Pour in the vegetable oil
2. in a separate dish, whisk together the flour and the salt until smooth. In a 1/2 cup at a time, add the flour to the yeast mixture, mixing thoroughly after each addition. With a spatula, scrape the edges of the basin to loosen the dough, which will still be fairly sticky. Continue adding flour until the dough can be pulled away from the sides of the bowl. Depending on your preference, you may require slightly more or less flour, but the important thing to remember is that the dough will still be sticky and will adhere to your fingers when you attempt to tear it apart.
3. Grease a large mixing basin, and then scrape the dough into the prepared mixing bowl. Turn the dough to ensure that it is well-coated with oil. Allowing the dough to rise at room temperature until it has doubled in size, about 1 hour, will yield the best results
5. Turn the dough out onto a work surface that has been lightly dusted with flour. Continue to pull the dough around until it reaches the bottom, stretching it to form a smooth ball. Separate the dough into three equal pieces. Approximately 1 pound of dough will be used to make each ball.
6. Roll out the dough and use it in your favorite pizza recipe right away, or chill it until you’re ready to use it. It may be kept in the refrigerator for many hours or even overnight, but the dough will continue to rise even in the refrigerator, so I try to use it within 24 hours.
7. Preheat a pizza stone in the oven at the highest temperature it will reach for at least 30 minutes before baking. (I normally cook at a temperature between 475 and 500 degrees Fahrenheit.)
8. Prepare your pizza by adding your favorite toppings and baking it for 8-10 minutes, or until the crust is brown.

Recipe Notes:

*This recipe yields three 1-pound dough balls.Despite the fact that it’s a lot, I normally make three pizzas (we’ll eat two of them and reserve the third for leftovers).Most recipes ask for a 1 pound ball of dough, but in all honesty, we want our pizza to be a little thinner than the average recipe calls for.In such case, I either halved the recipe and made three pizzas, or I will double the recipe and create four pizzas.It is simple to cut the recipe in half, so please do so.Additionally, not every mixer has the capacity to produce this amount of dough.

Make use of your common sense.* I normally make my dough a number of hours before I need it and then simply store it in the refrigerator until I need it..Even though it’s easier to roll out when it’s not too cold, it’s still effective when it’s right out of the fridge.I do recommend preparing it within 24 hours, though, because the dough will continue to rise even if it is stored in the refrigerator overnight.When it comes to baking your pizza, I usually recommend utilizing a pizza stone as a baking surface.

1. They are quite affordable, yet they make a significant effect.
2. I got mine for $20 at Bed Bath and Beyond years ago and have probably used it over 100 times since then, and it is still in excellent condition.
3. I always pre-heat the oven for at least 30 minutes, with the stone inside and the temperature set to a high setting.

Additionally, I use parchment paper while baking my pizza for two reasons: 1) my husband dislikes the cornmeal on the bottom of the pizza and 2) I’m bad at moving my pizza from the pizza peel to the baking stone.For me, parchment paper is the best option.Budget Gourmet Mom’s dough recipe was used to create this version.The nutritional information is supplied as a best-guess estimate only.The numbers might vary depending on the brands and goods used.

Any nutritional information should only be used as a broad guideline, not as a substitute for professional advice.Toppings are not included in the nutritional calculations.

Nutrition

• 1 slice has 138 calories, 3 grams of sugar, 194 milligrams of sodium, 2 grams of fat, 0 grams of saturated fat, 3 grams of unsaturated fat, and 0 grams of trans fat
• 25 grams of carbohydrates, 1 gram of fiber, 3 grams of protein
• and 0 milligrams of cholesterol.

Pizza dough recipe, pizza crust recipe are some of the terms used to describe this dish.

Homemade Beer Dough Pizza Crust Recipe for perfect pizza every time!

Handmade Beer Dough Pizza Crust Recipe – Adding beer to the homemade dough is the key to consistently thin, crispy, and beautiful pizza crust every single time.wait.What exactly do you think is in this dough?Allow me to demonstrate how to host a Saturday night pizza party in your home with this great pizza recipe.Since it initially published on my site in 2018, this piece has been modified to include Bread Machine Directions for Homemade Pizza Dough, which can be found here.Several of you have inquired as to whether or not this recipe can be made in a bread machine, and my objective is to please everyone.

This recipe for homemade beer dough pizza crust is going to surprise you with how simple and tasty it is….and yes, you did read it accurately.There is beer in this dough, believe it or not.If you’ve been reading my blog or following my Facebook page for any length of time, you’re probably aware that I don’t drink alcohol and that I never cook with alcoholic beverages.Growing up, I was reared as a pastor’s child, and drinking was strictly prohibited.

1. And it’s something that both my spouse and I have continued to practice to this day.
2. With this beer dough pizza crust recipe, though, I made an exception for myself.
3. Everything about this recipe is fantastic, and adding the beer to the dough results in a great thin crispy pizza crust every time.

And don’t worry, the alcohol will evaporate while the pizza dough bakes in the oven.If you want a recipe that does not contain alcohol, we recommend that you try the conventional pizza dough recipe that we also like.

Recipe Review

Oh my gosh!I’m in shock!We used your dough and pizza recipe, and it turned out fantastic!This will undoubtedly become our new favorite crust!It’s fantastic!Thank you very much for your help!

Theodore ″Glenda″ Fletcher This post includes affiliate links for your convenience.Therefore, if you purchase something after clicking on one of my links, I may receive a tiny compensation at no additional cost to you.For further information, please see this link.More information may be found here.More information may be found here.

1. More information may be found here.
2. More information may be found here.
3. Additional InformationAdditional Information More information may be found here.

Beer Pizza Dough Ingredients 

• Warm water (105-115 degrees)
• sugar (which aids in the growth of the yeast)
• Active Dry Yeast
• Extra Virgin Olive Oil
• A higher protein level in bread flour than all-purpose flour assists in the production of gluten, which results in a crisper crust.
• Beer – check the note below for instructions on how to measure. This is critically crucial!
• Salt

How to Proof Yeast

• Some individuals are frightened by the prospect of adding yeast in a dish because it brings up unpleasant memories. But believe me when I say that baking with yeast is simple. Following a few easy guidelines will ensure that your bread dough, or in this instance pizza dough, comes out perfectly every time. Warm water is required for yeast growth. Before adding the yeast to the water, check to see that it is between 105 and 115 degrees.
• Check the temperature of the water with a thermometer to ensure it is the appropriate temperature
• Even though you can heat the water in a microwave, I find it best to just run the water through my faucet and keep the thermometer under the flowing water until the temperature hits 105 degrees. After that, I fill a measuring cup with water and check the temperature once again. When I’m confident that the water temperature is between 105 and 115 degrees Fahrenheit, I’ll transfer the water to a mixing dish with the appropriate amount of yeast
• Most recipes will instruct you to add a small amount of sugar to the yeast and water combination, which will aid in the proofing or growth of the yeast.
• Cover the bowl with a plate and put it aside to proof while the water, yeast, and sugar are added. In most cases, this takes roughly 5 minutes. The act of covering the dish keeps the heat within, allowing the yeast to develop more rapidly.
• Once the yeast has foamed, you may proceed with the recipe as specified
• if the yeast has not foamed or proofed after 5 or 10 minutes, you will need to start over. The yeast is no longer alive. Don’t even bother trying to mix the dead yeast into the flour
• it will ruin everything.

Can you see the foam? That’s yeast in a good mood. You should not use your yeast combination if it does not like the photo above. Restart the process, making certain that the water is at the proper temperature.

Tips for Baking with Beer

For the very first time, I measured out the 1 14 cups beer and put it into the mixing bowl without noticing that around half of what I poured in was beer foam. As a result, I did not receive the entire amount of beer in the dough.

Here are a few tips for baking with beer:

• It is necessary for the beer to be warm
• Take it out of the refrigerator a few hours before you’re ready to mix the dough together, and set it aside.
• Allow for froth to settle in a measuring cup before pouring the beer into the mixing bowl to ensure that you have a total of 14 cups of beer in the mixing bowl when you are measuring the beer.
• Most of the time, it takes a few minutes for the foam to disintegrate.

Directions

After the yeast has been proofed, place it in the bowl of your KitchenAid stand mixer and mix on low speed until combined.Then add the salt, olive oil, and 2 cups of the flour and mix thoroughly.Slowly begin to incorporate the warm beer, followed by a little amount of more bread flour, 12 cup at a time.Start timer for 5 minutes when the dough begins to join together and pull away from the edges of the bowl.This will allow the machine to do all the work for you as you sit back and enjoy the show!It is not necessary to use a mixer!

You may certainly do this dish entirely by hand.After that, place the dough ball in an oiled mixing basin.Cover with plastic wrap or a clean dish towel and keep aside in a warm location in your kitchen until needed.The dough will double in size in around one hour.Take it out with a punch.

1. Yes, simply punch the dough down in the bowl and pull it out onto a floured work area to rest.

Tips for Freezing Homemade PizzaDough with Beer

• This recipe will yield two 12-inch pizzas. Make one pizza and freeze the other dough for another time, or make both pizzas and freeze one dough for another time. It is all up to you. After you have divided the dough into two equal portions, you may lay the dough rounds on a baking sheet coated with parchment paper or waxed paper.
• Place the baking sheet in the freezer and flash freeze the dough for about 30 minutes
• remove the baking sheet from the freezer.
• Carefully lift each ball of dough off the baking pan and cover it separately in plastic wrap or parchment paper
• Using a big freezer-safe plastic bag, place each dough ball and freeze for up to two months.
• To use the frozen dough round, remove it from the freezer and allow it to come to room temperature before using it.
• Prepare the pizza according to the instructions below once it has been defrosted.

Don’t forget to label the freezer-safe bag with the date!

How to Make Pizza with the Homemade Dough

But hold on a sec.First and foremost, we must ensure that the pizza stone is heated.It’s scorching hot.As a result, make sure you pre-heat it.If you don’t have a pizza stone, you can use a baking sheet.Get yourself one.

It transforms ordinary pizza into extraordinary pizza.Alternatively, if you absolutely don’t have one, a cookie sheet or a rectangle baking sheet might be used instead.Don’t forget to look at my Shopping List, which includes a few different pizza stones that you can simply get from Amazon.Form a circle out of the dough by spreading it out.Use a rolling pin or your hands to accomplish this if you have them available.

1. My preference is to form the dough with my hands, although my husband prefers to use a rolling pin.
2. It is all up to you.
3. Remove the pizza stone from the oven and set it aside.

Take precautions.It’s scorching!Place the dough on top of the extremely hot stone and immediately sprinkle it with tomato or marinara sauce until it is completely covered.Because the stone is so hot, the dough begins to bake almost immediately, so work fast.Toss in the cheese and any additional toppings you choose.

Heat your oven to 400 degrees and place a pizza stone in the middle of the oven for about 15 minutes, or until your pizza crust and cheese are golden brown and bubbling.Perfect.Right?Prepare to savor the finest pizza you’ve ever had by slicing it up.Okay, here’s a closer look at it.

Yes, it’s very delectable.

How to Make Homemade Pizza Dough in a Bread Machine

It has been brought to my attention that a few people have asked for directions on how to make this recipe in a bread machine. Having never used a bread machine, I can’t speak to how well it works, but following these easy directions should yield satisfactory results:

1. The recipe for this bread has been requested by email several times, and I’ve responded with directions for making it in a bread machine. Having never used a bread machine, I can’t speak to how well it works, but the following simple instructions seem to me to be sufficient:

A Few Other Pizza Recipes You Might Enjoy Too: 

• Pizza with Bacon, Spinach, and Alfredo sauce
• Flatbread Recipe – no yeast is required, and it can be used to make pizzas.
• Pizza with Pepperoni Braid
• Beer Bread
• and other dishes

More information may be found here. More InformationMore InformationMore InformationMore InformationMore InformationMore InformationMore InformationMore InformationMore InformationMore InformationMore Information 15 minutes for preparation Getting up and getting ready takes an hour. Preparing food takes 20 minutes. 1 hour and 35 minutes is the total time.

Ingredients

• 12 teaspoon salt
• 1 14 cup warm beer
• 14 cup warm water (105-115 degrees)
• 1 teaspoon sugar
• 2 14 teaspoon active dry yeast
• 1 tablespoon extra-virgin olive oil
• 3 – 4 cups bread flour
• 1 14 teaspoon salt
• 14 cup warm beer

Instructions

To Make the Pizza Dough

1. In a small mixing basin, combine the 14 cup water, sugar, and yeast.
2. 4–5 minutes should be enough time for the foam to form.
3. Add the olive oil, salt, and 2 cups of the flour to the bowl of an electric mixer fitted with a dough hook and beat until combined.
4. Reduce the speed of the mixer to low and begin mixing the ingredients.
5. Add the yeast mixture to the pan.
6. Slowly incorporate the warm beer into the mixture.
7. Gradually add additional flour, a 12 cup at a time, until the batter is smooth.
8. It’s possible that you won’t need to use all four cups of flour.
9. Set a timer for 5 minutes and let the machine to knead the dough for you after the dough begins to come together and pull away from the sides of the bowl.
10. While the dough is being kneaded by the machine, check on it.
11. More flour, about 1 tablespoon at a time, can be added if the batter begins to adhere to the edges of the bowl.
12. After 5 minutes of kneading in the machine, transfer out the dough onto a lightly floured surface and fold it over itself a few times.
13. Form the dough into a circle and set it in a lightly oiled mixing basin, turning it over to cover it well with the oil. It will take around one hour to rise in a warm location covered with plastic wrap or a moist cloth

To Make the Pizza

1. The dough should be punch down and turned out onto a floured surface once it has doubled in size,
2. Separate the dough into two equal halves.
4. Make a 12 inch circle out of one pizza dough and gently set it on top of a warm pizza stone.
5. Repeat with another pizza dough.
6. Prepare the pizza as quickly as possible, using your favorite sauce and toppings.
7. Extra olive oil can be brushed onto the pizza dough if desired.
8. Although it is not required, we like to take this extra step.
10. Preheat the oven to 435 degrees and bake the pizza stone for about 15 minutes, or until the crust is golden and the cheese is bubbling.

Notes

Preheat the Pizza Stone:

• When you’re ready to put the pizza dough on top of the pizza stone, make sure it’s warmed and HOT.
• Putting raw pizza dough on top of a cold pizza stone will result in a crust that is not as crisp as desired.
• Taking the Beer’s Measurement:
• Make sure you have exactly 1 14 cups of beer by pouring the beer into a measuring cup and letting it settle for a few minutes for the foam to dissipate before measuring.

Freezing Tips:

• The dough rounds should be placed on a baking sheet that has been lined with parchment paper after you have divided it into two equal halves.
• Place the baking sheet in the freezer for about 30 minutes, or until the dough has flash frozen.
• Remove the dough rounds from the baking sheet and wrap each one individually in plastic wrap or parchment paper to keep them fresh.
• Place each dough ball in a big freezer-safe plastic bag and store in the freezer for up to 2 months.
• To use the frozen dough round, remove it from the freezer and allow it to come to room temperature before using it.
• Prepare the pizza according to the directions above once it has been defrosted.

Nutrition Information:

Yield:

Serving Size:

1 Serving Size (in grams): calorie count: 389 3 g of total fat 0 g of saturated fat 0 g of Trans Fat 2 g of unsaturated fat Cholesterol: 0 milligrams Sodium: 76 milligrams 76 g of carbohydrates 3 g of dietary fiber 1 gram of sugar 13 g of protein Calculation of the nutritional information is done automatically.I cannot guarantee the veracity of the information.If this information is crucial to you, please double-check it using a reputable nutrition calculator.

2 Ingredient Pizza Dough- No Yeast!

You can simply create your own perfect pizza crusts or bases using just two ingredients: self-rising flour and Greek yogurt. Pizza lovers, rejoice: you can easily make your own failsafe pizza crusts or bases using only two ingredients: self-rising flour and Greek yogurt! The recipe may be easily converted to vegan and gluten-free without the use of yeast, eggs, or binders.

2 Ingredient Pizza Dough Recipe

Yesterday, I published a recipe for 2 ingredient bagels that was amazingly quick, straightforward, and simple to make.Using the same weight watchers 2 ingredient dough recipe, we’ll be making another kitchen and culinary classic today: pizza crusts!Pizza crusts, pizza bases, and pizza dough are all names for the same thing: a thick, chewy, doughy base that is perfect for piling on the toppings.After receiving an avalanche of letters asking ″what do I make in quarantine or while I am in isolation,″ I decided to create a recipe for pizza dough that would be good to have on hand.Simple, handmade comfort food that is healthy for you than a typical pizza crust is what this recipe is all about.It’s also a terrific homemade dish to get the whole family engaged in making it together!

Invite your children or small children to assist in mixing the dough and assembling the pizza, and then sit down to a nourishing and warm lunch together.I know many of us have our cabinets and refrigerators filled with the essentials, and this recipe just calls for yogurt and flour, which you most likely already have on hand.You may also be interested in these recipes: Vegan Pantry Staple Recipes + Ingredient List

How to make 2 ingredient pizza dough from scratch

Making 2 ingredient pizza dough is incredibly simple and does not necessitate the use of any special kitchen equipment or gadgets.First, combine your self-rising (self-raising) flour with your Greek yogurt in a mixing bowl until well combined.Mix thoroughly with a rubber spatula until everything is well-combined.Form a large ball of dough in your hands.Then you’ll want to lightly dust a flour-dusted surface with your product.Toss the dough in your hands lightly to moisten it, then sprinkle some extra flour on top of it before transferring it to the floured surface.

Gently press the dough to form a large circular shape resembling a pizza crust, but without stretching it.After that, carefully transfer it to a baking sheet that has been lined with parchment paper.Sauce, cheese (dairy-free if necessary), and your favorite toppings should be placed on top of the pizza crust.Bake the pizza for 20-25 minutes at 180C/350F in an oven that has been preheated.Remove the pizza from the oven, slice it, and enjoy it!

Can you use regular yogurt for 2 ingredient dough?

The short answer is that it depends.Greek yogurt assists in keeping the dough together and prevents it from becoming sticky.It also helps to guarantee that the dough maintains its form when baking in the oven.If you like, you may make this recipe with either regular or non-fat Greek yogurt.Regular yogurt, in my own experience, produces an extremely sticky dough, to the point that you must double or treble the amount of yogurt used simply to get the dough to be flexible and workable.There are, however, certain exceptions.

Because the consistency of Greek-style natural yogurt is thicker than natural yogurt, it DOES function (although not as thick).It will be necessary to add an additional tablespoon or two of flour to make it adhere better.Coconut yogurt may be used in place of the regular yogurt and is ideal for keeping this dish vegan and dairy-free.Natural yogurt, as previously said, does not work as well, and you will have difficulty forming a ball of dough readily.Plain yogurt (vegan, soy, unsweetened) does not work well in this recipe, unless you don’t mind putting in a lot extra yogurt to make up for it.

My pizza dough is too sticky. What do I do? 

If you use one of the above-recommended yogurts and your dough is still a bit sticky (this might happen depending on the brand of yogurt you use and the type of flour you use), add a tablespoon at a time of additional flour until the dough is no longer too sticky.Remember that even though the dough may be sticky, you will need to add more flour to sprinkle the tops and base of the pizza crust while creating the crust.

I don’t have self-rising flour. What do I do?

Check out this page for detailed instructions on how to make your own self-rising (self-raising) flour at home. It also offers various tried-and-true yogurt alternatives.

Can I make this pizza dough gluten-free?

Absolutely! Make sure to use gluten-free self-rising flour for this recipe. Both of the gluten-free pizza dough manufacturers that I tried performed admirably, and I could not tell the difference between regular and gluten-free pizza dough.

Tips and Tricks for PERFECT 2 Ingredient Pizza Crusts

• Mix the ingredients together with a rubber spatula first, and then with your hands after that. This makes it easy to make certain that the two components are properly blended.
• If desired, gently sprinkle the baking pan you will be using with flour to make it easier to remove the finished pizza from the oven.
• It is not necessary to bake the crust before putting the toppings on it. You can bake the pizza with the toppings right away
• however, this is not recommended.
• When flattening the dough, avoid using a rolling pin since it has the tendency to tear the dough apart too much.
• Feel free to incorporate herbs and spices into your dough, such as basil, oregano, and garlic powder.

Can you refrigerate 2 ingredient dough?

If you want to cook the dough later in the day, you may store it in the refrigerator overnight. If you leave the dough out for much longer than that, it will become sticky and will require additional flour to remove. Add a tablespoon of flour on top of the dough and gently dust your hands before molding the dough into a pizza crust to release it from the mixing bowl.

Can I freeze 2 ingredient pizza dough?

When the pizza dough is thawed again, it becomes crumbly and breaks apart, hence it is not recommended that it be frozen. To avoid freezer burnt pizza crusts, bake your pizza crusts without toppings and then wrap them in ziplock bags (firmly packed, so they don’t get freezer burned!) and set them in the freezer in this fashion.

Pizza Topping Ideas 

• Please bear in mind that you must use vegan shredded cheese or vegan cheese slices if you want to make it vegan. Mushrooms, olives, peppers, onions, and spinach are used to make vegetarian pizza.
• Pineapple and vegan deli meat (or ham) on Hawaiian pizza
• jalapenos, vegan crumbles (or ground beef/hamburger meat), onions, and peppers on Mexican pizza
• vegan deli meat (or ham) on vegan deli meat (or ham) on Hawaiian pizza
• Pesto Pizza– pepperoni slices made with vegan pepperoni (or regular pepperoni).
• A vegan deli meat and sausage pizza (or a combination of vegan deli meats and sausage, chicken, and other proteins of choice) is a popular option for meat lovers.

More delicious FOOLPROOF recipes 

• Recipes include: the best banana bread you’ve ever had
• banana muffins
• four-ingredient flourless chocolate chip cookies
• three-ingredient peanut butter cookies
• and almond butter cookies.

• 1 3/4 cups self-rising flour (gluten-free if necessary)
• 1 3/4 cups water
• 1 cup plain yogurt (Greek yogurt) Other alternatives are discussed in the post.

• Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit. Remove the baking dish from the oven and set aside. In a large mixing basin, add the flour and yogurt and mix thoroughly until everything is fully incorporated. To make a smooth, thick dough, work the ingredients together with your hands until they are finely mixed together. Knead it until it forms a ball shape.
• Prepare a level surface by lightly dusting it with flour. Lightly sprinkle the top of the ball of dough with flour, and then transfer the ball of dough to the dusted surface using a spatula. Form the dough into a round pizza shape by pressing it down.
• Transfer the pizza crust to the baking sheet that has been prepared. Bake for 20-22 minutes, or until the edges are somewhat golden brown, depending on your preference of toppings.

For information on yogurt and wheat alternatives, see this page. 1 serving | 197 calories | 38 grams of carbohydrates | 12 grams of protein | 1 gram of fat | Sodium: 19 milligrams | Potassium: 125 milligrams | Fiber: 1 gram | Calcium: 63 milligrams | Iron: 1 milligram | NET CARBS: 37 grams

How Much Yeast Do You