Description
This recipe for yogurt pizza dough offers a quick, easy, and delicious homemade pizza experience, perfect for busy families. It features a soft yet crispy crust that doesn’t require long fermentation times, making it a versatile and healthier alternative to traditional pizzas. Customize with your favorite toppings for a fun family meal, proving that good, nutritious food can be simple and stress-free.
Ingredients
2 cups (250g) All-purpose flour
1 cup (200g) Plain whole milk yogurt
2 teaspoons Baking powder
1/2 teaspoon Salt
1 tablespoon Olive oil
Additional olive oil for greasing
1/2 cup Tomato sauce
1 1/2 cups Shredded mozzarella cheese
To taste Oregano
To taste Cherry tomatoes (optional)
Instructions
- Prepare the dough: In a large bowl, mix the all-purpose flour, baking powder, and salt. Make a well in the center and add the plain yogurt and olive oil
- Knead the dough: Start mixing with a spoon, then use your hands to knead the dough for about 5 to 7 minutes until it is smooth and homogeneous. If the dough is too sticky, add a little more flour; if it’s too dry, add a teaspoon of yogurt
- Rest (optional, but recommended): Form the dough into a ball, cover the bowl with a clean kitchen towel, and let it rest for 10 to 15 minutes while you preheat the oven to 200°C (390°F)
- Roll out the dough: On a lightly floured surface, roll out the pizza dough with a rolling pin, forming a circle or rectangle, depending on the shape of your baking sheet. It should be about 0.5 cm (0.2 inches) thick
- Assemble the pizza: Transfer the dough to a baking sheet greased with olive oil or lined with parchment paper. Spread the tomato sauce evenly, leaving a small border. Cover with shredded mozzarella cheese and your favorite toppings. Finish with oregano
- Bake: Bake in the preheated oven for 15 to 20 minutes, or until the edges of your pizza are golden and the cheese is bubbly and slightly gratinated
- Serve: Remove from the oven, wait a minute before slicing, and serve immediately. Enjoy your delicious homemade yogurt dough pizza!
Notes
Do not over-knead: Knead only until the dough is smooth and pliable to ensure a softer crust.
Use a hot oven: A well-preheated oven is crucial for a crispy crust and soft interior. Heat the oven for at least 15 minutes before baking.
Pizza stone or steel: If you have a pizza stone or cast-iron griddle, preheat it in the oven to create a crispier base.
Avoid over-filling: Do not overload the pizza with toppings, as excess moisture can make the dough soggy. Less is more for this light dough.
Brush the edges: For a golden and appetizing crust, brush the edges of the dough with a little olive oil before baking.
Refrigerator storage: Store leftover pizza slices in an airtight container or wrapped in aluminum foil in the refrigerator for up to 3 days.
Freezing (Raw Dough): Wrap the dough ball tightly in plastic wrap, then in aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before using.
Freezing (Baked Pizza): Freeze individual pizza slices wrapped in plastic wrap, then in aluminum foil, for up to 1 month.
Reheating: Reheat in a preheated oven at 180°C (350°F) for 5 to 10 minutes, or until the cheese melts and the crust is crispy again. Avoid the microwave, as it can make the dough rubbery.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Baking
- Cuisine: Italian