Fresh pizza is one of my favorite things, but it takes forever to make and rise. Not anymore. I was recently out of yeast, but I really wanted fresh pizza. Enter greek yogurt and self rising flour. Two ingredients, and no rising time. The rumors are true. Fresh pizza crust is so good, you don’t need any fancy toppings or sauce. Try pesto and mozzarella, or marinara and mozzarella. Or skip the sauce, and put some feta and olives. I could keep going.
3 cups self rising flour
1 cup Greek Yogurt
Mix the flour
That’s it. Really. You may have to adjust the flour and yogurt a bit- pizza crust isn’t an exact science. The original recipe called for flour and yogurt in a 1:1 ratio, but that was way too soft. You should be able to easily pick it up and knead it. Knead it until it’s nice and smooth, not tacky at all.
Once it’s ready, you don’t need to let it rise, but it can sit, covered, for up to 24 hours. Once you’re ready to bake it, preheat the oven to 400 F, and roll it out. I like to make pizza really thin, because thick pizza crust takes a much longer time, which can really dry out the crust.
Bake it with no toppings or sauce for 10 minutes, then spread on the sauce, and add whatever cheese or toppings you’d like. I made a 5 minute tomato sauce- just garlic, tomato sauce, sugar, salt, and basil, and then topped it with fresh mozzarella. If you’re worried about the mozzarella making the pizza watery, let it sit out, uncovered, and dry out for 30 minutes, or dab the mozzarella with a paper towel. Bake it for 5 minutes, or until the cheese is bubbly!