2-Ingredient Pizza Dough | No Yeast, No Wait, Ready in 25 Minutes

This is the pizza recipe for nights when you want the real thing without the planning. Made with just self-rising flour and Greek yogurt, this dough comes together in minutes — no yeast, no rising time, no fuss. The result is a surprisingly satisfying crust: tender, slightly chewy, and sturdy enough to hold whatever toppings your heart desires. Customize it endlessly and have dinner on the table in under 30 minutes. Prep Time: 10 minutesCook Time: 14 minutesTotal Time: 25 minutesServings: 2 Ingredients Pizza Dough 1 cup self-rising flour 1/2 cup full-fat plain Greek yogurt (whole milk) 1 tbsp olive oil 1/2 tsp salt Optional: 1/2 tsp dried oregano Toppings 1/3 cup pizza sauce 1 cup shredded cheese Toppings of your choice — green peppers, pineapple, pepperoni, mushrooms, olives, etc. Instructions Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Add the flour, Greek yogurt, olive oil, and salt to a medium bowl. Use a spoon to bring the mixture together, then knead with clean hands for about 1 minute until a smooth ball of dough forms. Using your hands or a lightly floured rolling pin, press or roll the dough out to about 1/2 inch thick and transfer to the prepared baking sheet. Spread the pizza sauce evenly over the dough, then top with cheese and your chosen toppings. Bake for 12–14 minutes, until the crust is golden at the edges and the cheese is bubbling. Slice and enjoy immediately. Tips & Notes Ingredient Tips Full-fat Greek yogurt is key — it provides the moisture and structure the dough needs. Low-fat versions can make the dough too wet and sticky. Self-rising flour already contains baking powder and salt, so don't add extra leavening. If you only have all-purpose flour, substitute with 1 cup all-purpose flour + 1.5 tsp baking powder + 1/4 tsp salt. Oregano in the dough is a small touch that adds a lot — worth trying even if you're keeping toppings simple. Technique Tips Don't overknead — one minute is genuinely enough. Overworking the dough makes it tough. Flour your surface generously when rolling — the dough is slightly sticky by nature. Keep toppings light to avoid a soggy centre, especially with wet vegetables like peppers or pineapple. Pat them dry first if needed. For a crispier base, pre-bake the plain dough for 5 minutes before adding toppings. Customisation Ideas Swap pizza sauce for pesto, white garlic sauce, or olive oil and fresh garlic. Make mini personal pizzas by dividing the dough into 2–4 smaller rounds. Add fresh basil and a drizzle of olive oil right after baking for a Margherita-style finish. Use as a flatbread base with hummus and roasted vegetables for a non-pizza variation. Storage Best eaten fresh. Leftover slices keep in the fridge for up to 2 days — reheat in a hot oven or skillet rather than the microwave to revive the crust. Uncooked dough can be wrapped and refrigerated for up to 24 hours.

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