Two Ingredient Pizza Dough Recipe (2024)

FAQs

Why is 2 ingredient dough healthier? ›

Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs. Once blended, you can work with it immediately, too.

The best flour for making Deep-Dish Pizza Dough is all-purpose flour. In bakeries and pizzerias, Pizza Flour is often used because it is a high-protein flour that produces a light and airy crust. However, all-purpose flour will also work well for Deep-Dish Pizza Dough.

With these tips and tricks, you'll always get it right, and it's so easy that the kids can do it too. What is the best flour for pizza dough? Plain all-purpose flour is all you need for homemade pizza dough. Yep, no need for any fancy flours like '00' flour, bread flour or even self-raising flour.

Knead: Transfer to a flour dusted work surface, then knead for 8 to 10 minutes. Add more flour as needed if the dough becomes too sticky.

Pizza flour, sometimes referred to as tipo 00 flour, is high quality, finely milled wheat. Its fluffy, light texture is baby-powder soft and has a low absorption rate, meaning it requires less water than regular all-purpose flour.

If you are a total beginner, we would recommend you to use either the instant dry yeast or the active dried yeast. They are both fairly easy to find and use, guaranteeing a great pizza dough.

All-purpose flour is made up of both soft and hard wheat, while type 00 flour is made with soft wheat. Type 00 is known for its superfine texture—a product of its specialized milling. This soft, powder-like flour is perfect for creating that irresistibly airy, crispy crust.

No-Yeast Pizza Dough Ingredients

Baking powder: Without yeast, the pizza dough needs baking powder to rise. Salt: A pinch of salt enhances the flavor and strengthens the gluten. Milk: You'll need ½ cup of fat-free milk. Olive oil: Olive oil locks in moisture and keeps the dough from drying out.

For Crispy and Chewy Pizza Crust, Use 00 Flour

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 happens if you put too much dry yeast in pizza dough? ›

Too little yeast and your dough won't rise enough, and the pizza base will taste bland. Use too much yeast and your dough may over-ferment. Tell-tale signs are your dough expanding too much or tasting and smelling a bit sour, with an almost alcoholic aftertaste (the yeast produces alcohol as it ferments).

Let rest at room temperature until the dough doubles in size, 1 to 2 hours. Or, if time is tight, let it rest at least 20 minutes before proceeding. Or refrigerate for several hours, deflating if necessary if it threatens to burst the plastic.

Overmixing your dough leads to a dough ball that will not want to stretch and will keep snapping back to a smaller size. Overmixing is not the only thing that leads to snapping back. Over balling your dough will also contribute.

That said, most homemade breads are likely healthier than store-bought breads, which are often high in sugar and preservatives. One benefit of making your own bread is that you can control the ingredients. For example, you can use whole wheat flour instead of white flour, or add healthy toppings like nuts and seeds.

Wholegrain flours like wholewheat, rye or oatmeal add flavour, texture and fibre so are healthy choices.

Dry ingredients such as flour, sugar, and spices play a critical role in providing structure and flavor to baked goods, while wet ingredients such as eggs, milk, and oil bind everything together and add moisture.

The second proving has given the bread more elasticity, and made it harder to deflate the air. Second rises may add significantly to the total time it takes to complete a loaf of bread, but the step can be essential to achieving the taste and texture inherent to a number of popular breads.