Testing out the 2 Ingredient Pizza Dough at High Temps

[worktogthr]

So, I have made pizza with the 2 ingredient dough with great success. Usually at 450 on a stone in my oven for about ten minutes. This dough is so versatile, I wanted to see how it held up to higher heat cooking, more in the Neapolitan style on the Blackstone. So the dough is as follows:

1 cup fat free greek yogurt
1 cup self rising flour (and a little more if the dough feels too sticky)

Just made a sort of margherita for this experiment:

Italian tomatoes blended with garlic, olive oil, salt, red pepper flake, and oregano

For my first experiment I didn't want to go to high so the dome temp was around 650 and the stone was around 700.

The results were pretty damn good considering I expected the crust to burn to a crisp. Obviously the crust didn't rise as much as a normal yeast dough but it did have some bubbling. I am no pizza expert but I thought that was pretty cool. Could have maybe left the pizza on a little longer or pushed the heat up a little higher. Will definitely mess around more with this but overall it was a tasy effort.

Hope the pics worked. I already ate lunch and its too early for dinner. I guess a couple of slices makes a nice afternoon snack.

 

[Big Frank]

Nice looking crust

 

[BillN]

Pizza and crust look great. How is the flavor using Greek Yogurt?

 

[worktogthr]

Pizza and crust look great. How is the flavor using Greek Yogurt?

Thanks! The crust taste great. I do feel like you taste a little tang. Which isn't a bad thing... kind of like a sour dough and a normal pizza crust had a love child

 

[Whisky]

Looks good. Although I gotta ask, is that supposed to be some sort of healthy pizza dough, or just differemt?

 

[ssv3]

Awesome looking pies.

 

[AKMIMNAK]

So, I have made pizza with the 2 ingredient dough with great success. Usually at 450 on a stone in my oven for about ten minutes. This dough is so versatile, I wanted to see how it held up to higher heat cooking, more in the Neapolitan style on the Blackstone. So the dough is as follows:

1 cup fat free greek yogurt
1 cup self rising flour (and a little more if the dough feels too sticky)

Just made a sort of margherita for this experiment:

Italian tomatoes blended with garlic, olive oil, salt, red pepper flake, and oregano

For my first experiment I didn't want to go to high so the dome temp was around 650 and the stone was around 700.

The results were pretty damn good considering I expected the crust to burn to a crisp. Obviously the crust didn't rise as much as a normal yeast dough but it did have some bubbling. I am no pizza expert but I thought that was pretty cool. Could have maybe left the pizza on a little longer or pushed the heat up a little higher. Will definitely mess around more with this but overall it was a tasy effort.

Hope the pics worked. I already ate lunch and its too early for dinner. I guess a couple of slices makes a nice afternoon snack.

We make homemade yogurt that is thick like Greek yogurt, but not fat free.I wonder if this would work....

 

[worktogthr]

Looks good. Although I gotta ask, is that supposed to be some sort of healthy pizza dough, or just differemt?

I believe it started as a weight watchers thing. The dough has a lot less flour then a regular dough, no oil so I guess its supposed to be lower in calories and carbs.

 

[worktogthr]

We make homemade yogurt that is thick like Greek yogurt, but not fat free.I wonder if this would work....

I am sure it would work well. I don't think the fat free is as important as the greek style. Regular non fat yogurt would probably make too sticky of a dough.

 

[Michigan BBQ Fan]

Thanks for sharing. Excited to try out this pizza dough recipe. Anybody ever used a pizza stone on a WSM?

 

[BBQ Bacon]

Looks awesome.

 

[Badjak]

Looks good!
Will try it one day.


I suppose regular yoghurt will work if you strain it before using