This recipe is sponsored by Target. I am certifiably pizza-obsessed. Several years ago, I went to a pizza school called Verace Pizza Napoletana, whose mission is to “defend the honor of Neapolitan pizza.” To me, there is no pizza better than a Neapolitan pizza margherita. A thin, bubbly crust made of double-zero flour, simple tomato sauce, fresh mozzarella, a drizzle of extra-virgin olive oil, and fresh basil, cooked in 90 seconds in a 900 degrees F (480 degrees C) wood-burning pizza oven. My mouth is watering just thinking about it. Let’s be honest, though, it’s not realistic to make that kind of pizza at home very often, if at all. If you find yourself with a hankering for pizza, and you want to whip up a homemade version without waiting for dough to rise, this is the recipe for you. Homemade pizza dough with just two ingredients—Greek yogurt and self-rising flour—and no wait time for it to rise. It’s food science at its best!
| Level: | Easy |
| Total: | 30 min |
| Active: | 10 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons extra-virgin oil
- 1 cup (240 milliliters) Greek yogurt
- 1 cup (125 grams) self-rising flour
- 1/4 teaspoon kosher salt
- 1/4 cup (60 milliliters) pizza sauce (jarred or homemade), such as Good & Gather™️ Traditional Pizza Sauce
- 4 ounces (1 cup) (115 grams) grated low-moisture part-skim mozzarella, such as Good & Gather™️ Mozzarella Cheese
- 2 tablespoons (1/2 ounce) grated Parmesan, plus more for serving, such as Good & Gather™️ Parmesan Cheese
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Brush a 12-inch (30.5-centimeter) cast-iron skillet with 1 tablespoon of the oil.
- Mix the yogurt, flour and salt together in a medium bowl with your hands until it becomes a ball, then flatten into a disk and press into the skillet.
- Brush the pizza dough with the remaining 1 tablespoon of oil. Spread the pizza sauce over the dough, leaving a 1-inch (2.5 centimeter) border around the sides, for the crust. Sprinkle the cheeses evenly over the sauce. Bake for 18 to 20 minutes, until bubbly and lightly browned, then let cool in the pan for 3 minutes.
- Carefully slide the pizza out onto a cutting board. Top with more grated Parmesan, slice and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 205 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 19 mg |
| Sodium | 380 mg |
Reviews
This worked great. I got a crispy crust using a non-preheated cast iron pan – cooked it 18 minutes, 1/2 of which I did on convect, other half not. The dough was super sticky but I did not add more flour, just wet my hands and smoothed it as best I could. Once it was time to brush on the pizza sauce, I smoothed it a little more. I also added toppings. It’s a keeper!
I found this recipe on the WW website and made it but put more sauce on and added turkey pepperoni and black olives, a bit more cheese too. It was really good, even my husband said it was good cold the next day. Tonight I’m making it again and using chicken sausage and jarred mushrooms. It’s very easy too. Yes, the dough was very sticky so I oiled my hands before pressing into the cast iron skillet. And heating the skillet first is a no go…you would burn yourself pressing the dough into the pan. My crust was nice and crispy.
Dough was a sticky mess, like a big drop biscuit, even after adding an additional 1/4 cup flour.
Perhaps if I’d oiled a piece of plastic wrap and smoothed the dough into place it would have been easier.
Ate with a fork as it was crumbly, but tasted okay.
Perhaps if I’d oiled a piece of plastic wrap and smoothed the dough into place it would have been easier.
Ate with a fork as it was crumbly, but tasted okay.
Love it
I would think you have to heat up the cast iron pan in the oven first to really get a crispy crust. Has anyone gotten it crispy using a cold pan to start ?
Can anything g be substituted for the Greek yogurt? (Absolutely hate yogurt)
I bet the flavor delicious due to greek yogurt. I’m skeptical and don’t like this type of shortcut recipe, it seems sketchy. As a pizza lover, I am excited and willing to give it a chance. I’m concerned about the crust. Why does it look like a dry biscuit or scone instead a nice bubbly pizza crust? Will update my review on taste and texture.
Looks amazing. I don’t have a cast iron pan. I’ve never had any luck with them. Can I do this on a pizza pan or baking sheet?
So so good. Love how quick and easy this was.
Yum yum