No-Yeast Pizza Dough with Thick Yogurt
The simplest dough made with flour and thick yogurt. Comes out soft, rolls out easily, and works great for a thin-crust pizza.
- Time
- 18 min
- Serving
- 511 kcal
- Ingredients
- ≈ $0.79
- Protein
- 18 g
Ingredients
- 1 Wheat flour 120 g
- 2 Greek yogurtpack 250 g ≈ $1.80 110 g
- 3 Baking powder 4 g
- 4 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Mix flour, baking powder, and salt in a bowl.
Add thick yogurt and knead for 3 minutes until a soft ball forms.
Preheat oven to 450°F (230°C) and let the baking sheet warm inside.
Roll dough into a 4–5 mm (⅛-inch) thick crust, transfer to parchment, and add toppings.
Bake for 9–12 minutes until edges are golden and the center is cooked through.
Tips
- Why it works
- Add the baking powder together with the flour, so it spreads evenly and the dough doesn't turn dense when kneaded.
- Substitutions
- Replace the yogurt with 100 g of sour cream. The dough will be a bit denser, but still soft. You can skip the salt if the filling is already salty.
- Common mistakes
- If the dough won't roll out, you haven't kneaded it enough or you used too much flour. It should stick to your hands slightly.
- Storing and reheating
- Keep in the fridge for 2 days in a bag, but it's better to bake it right away. Reheat in the oven at 180 °C for 5 minutes.
- Serve with
- Serve with olive oil and fresh herbs as a snack with beer or a light dinner.
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