Easy 3 Ingredient Pizza Dough Yogurt Recipe (no yeast)
If you’re anything like my family, we love a good pizza night! It brings us all together and makes for a chill night in. If homemade pizza is your jam, welcome to the club. This 3-ingredient pizza dough with yogurt is SO simple and delicious.
I love that this Greek yogurt pizza dough requires no yeast. It’s especially important because you can whip it together and get it cooking ASAP. It’s also great because it can be used for a one giant pie or you can make some cute shapes for any occasion.
I love making this dough for a school lunch fiestada pizza.
Why make 3 ingredient pizza dough?
Let’s not complicate things. 3 simple ingredients and you have yourself a healthy pizza dough. The yogurt is the secret ingredient here. It’s easy to make if you don’t cook often too. It’s soft and tasty!
Making something homemade tastes better sometimes and it also gives you the confidence to cook at home more often. You control what goes into your homemade pizza dough.
Ingredients for Pizza Dough
I’m not kidding when I say this easy pizza dough recipe has 3 simple ingredients. As a busy mom, I need more things like this in my life.
Flour: I like to use bread flour, because it gives the dough a better texture after it’s cooked. You can also use all-purpose flour or whole wheat flour if that’s what you have on hand. If you wanted to turn this dough into a TWO ingredient pizza dough, use self rising flour.
Yogurt: Plain Greek yogurt packs a punch. This gives the dough a tanginess that closely resembles regular pizza dough. It’s also what gives this dough moisture. Although you can choose whichever % fat you prefer, I have found that the higher the fat the better.
Baking Powder: You want your pizza dough to rise a little when you cook it which is where baking powder steps up. Friendly reminder that if you are using a self-rising flour, you don’t need this since it’s already part of that flour mix.
Get your favorite toppings ready!
Step-by-Step Guide to Making 3 Ingredient Pizza Dough with Yogurt
1.) Preheat oven to 425 F
2.) Add your dry ingredients (combine flour and baking powder) to a large mixing bowl and mix together. Then add Greek yogurt and combine. You’ll notice the dough becomes crumbly- that’s completely normal! If you need to get everything off the bottom of the mixing bowl, you can use a rubber spatula or wooden spoon to scrape the sides and bottom.
3.) Knead the dough. Use your hands to squish and press the dough. Kneading it will help it become a smooth consistency. It might take about 5 minutes or so.
Bonus: If you can let the dough sit for a few minutes, it helps, but if you’re hangry, do not hesitate to cook your pizza.
You can use a stand mixer to combine everything or your hands.
How to Roll Out 3 Ingredient Pizza Dough
Gather Your Tools and Ingredients
First things first, make sure you’ve got everything you need:
You’ll simply need, your pizza dough, a clean surface, a rolling pin and some extra flour. If you don’t have a rolling pin, here’s a great list of things to use instead (you probably have them around your house).
Prep Your Surface and Dough
Sprinkle some flour on a flat, clean surface and make sure your mixture is in the shape of a ball of dough. The flour prevents your dough from sticking to your surface and rolling pin.
When your dough is in the shape of a ball, it helps rolling it out evenly.
Rolling out your Pizza Dough
Flatten the Dough: Start by pressing down on the dough ball with your palms, flattening it into a thick disk. You’re not aiming for perfection here; just get it somewhat flat and ready for the rolling pin.
Rolling Time: With your rolling pin in hand start rolling from the center of the dough outward. Apply gentle, even pressure, and turn the dough a quarter turn after a few rolls. If the dough sticks to the rolling pin, give it a light dusting of flour. If you don’t have a rolling pin, check out these alternatives you probably have around your house.
Thickness Matters: How thick or thin you roll your dough depends on your personal pizza preference. For a thicker crust, aim for about ⅓ to ½ inch thick. If you’re team thin crust, you’ll want to roll it until it’s about ⅛ inch thick.
Shape It Up: If you’re feeling fancy and want a perfect circle, you can trim the edges with a knife or a pizza cutter. For a more rustic look, just tidy up the shape with your hands. If it’s a special holiday or occasion, shape it into a heart or shamrock or Christmas tree!
A Few Handy Tips
- Warm Dough Rolls Easier: If your dough’s been in the fridge, let it sit out for about 30 minutes to warm up to room temperature. Cold dough can be stubborn and hard to roll.
- Handling Sticky Situations: If your dough keeps springing back or feels too sticky, give it a rest for a few minutes. Sometimes the gluten just needs a little time to relax. Be sur you’re working on a floured surface,
- No Rolling Pin, No Problem: If you’re without a rolling pin and don’t have a suitable bottle, you can stretch the dough by hand. Gently pull and stretch the dough from the center outward, rotating it as you go. This method might take a bit more patience, but it’s just as effective.
Once you have rolled out your pizza dough, transfer it to a baking sheet lined with parchment paper. If you are making individual pizzas, now’s the time to cut them.
Add your favorite sauce and toppings! Pop it into your oven and wait about 12-15 minutes or until the crust is golden brown.
Recipe Tips for 3 ingredient pizza dough yogurt
Room Temperature Ingredients
For best results, make sure your ingredients (especially the yogurt) is at room temperature before you start mixing. Ingredients that are super cold can slow down the reaction that you need for the dough to rise appropriately (even though we are still using baking powder).
Ingredients at right temperature just mix better.
Adjusting Flour or Yogurt Based on Dough Consistency
There are a few different things that can affect the consistency of your dough. Things like humidity and the type of flour you’re using are two of them. If your dough is too sticky, don’t hesitate to add a little extra flour 1 tablespoon at a time. If the dough feels too dry and crumbly, add a little yogurt 1 tablespoon at a time.
You want your dough soft and pliable and slightly tacky, but not sticky dough material because it’s hard to work with.
Storage Advice if Making Ahead
Refrigerating Your Dough:
If you’re planning to make your pizza dough ahead of time, you can store it in the refrigerator for up to 2 days. Just make sure to place the dough in a well-oiled large bowl and cover it tightly with plastic wrap. This prevents the dough from drying out and keeps it fresh.
Freezing for Future Use:
For even longer storage, pizza dough freezes beautifully. Shape the dough into a ball, coat it lightly with olive oil, and then wrap it tightly in plastic wrap followed by a layer of aluminum foil. When you’re ready to use it, thaw the dough in the refrigerator overnight or at room temperature for a few hours. This method can keep your dough good for up to 3 months.
Bringing Dough Back to Life:
Before you roll out refrigerated or thawed dough, let it sit at room temperature for about 30 minutes. This step is crucial because it relaxes the gluten, making the dough easier to roll and preventing it from snapping back.
You need an answer when your pizza cravings hit and this is it! The possibilities are endless like personal pizzas or heart pizzas with your favorite pizza toppings.
Shout out to all the pizza lovers ou
t there. Enjoy the finished product from your homemade pizza night!
3 Ingredient Pizza Dough made with Yogurt
Ingredients
- 1.5 cup Bread Flour If you don't have bread flour, you can use whole wheat flour
- 1 cup Greek Yogurt Go for full fat if you can
- 1.5 tsp Baking Powder
Instructions
- Preheat oven to 450 degrees F
- Add all 3 ingredients into a large mixing bowl.
- Combine ingredients and knead for about 2 minutes
- Add sauce and toppings to pizza and bake for 12-15 minutes.
