This last week I may have had one of my favorite foodie discovers to date.
I first heard of the “two ingredient pizza crust” years ago – and even had a reminder from Kate a few weeks back when she took the plunge herself – but for some sad reason kept forgetting to give it a go.
I decided, last weekend, it was officially time. I gathered a smorgasbord of all the top pizza ingredients, my two requirements for the magic dough, and set up a mean lookin’ pizza bar for Dan and I.
Now, by no way is this a recipe post. This is most definitely not my own recipe. You can probably find 102 google links that tell you the magical wonders of the two ingredient pizza crust. This is simply my own humble review of this insane invention that – if you can’t tell – I am going completely ga ga over.
I mean. Guys. I am SO IMPRESSED.
I didn’t think it wouldn’t turn out, but I was definitely readying myself up for something….”okay.” Edible, but un-life-altering.
My life was altered. My pizza life that is. It will never be the same again.
If you haven’t heard of this crazy two ingredient discovery, this is why I’m here. To share the wealth. Remember when I discovered this 2 ingredient cake recipe? Yeah I’ve officially decided 2 ingredient recipes need to take over the culinary solar system.
What you need is self rising flour (basically flour that already contains the salt and baking powder) and yogurt. THAT’S IT.
Yogurt… how are you so magical…
Most “recipes” call for greek yogurt, specifically. However! I made one pizza using a thick (plain) 2% greek yogurt and then made another using 1% regular yogurt (Astro brand), and I actually liked the one I made with regular yogurt better! It also made a larger crust. Which meant more pizza. Which meant winner.
I started by stirring 1 cup yogurt with 1 1/4 cup self rising flour. Once combined, I began to knead the ball of dough with my hands in a steel bowl (you can do this on a floured counter but I like to save the extra mess by keeping it all contained – HACK). As you knead for about 30 seconds – 1 minute, the dough will start to get sticky once again. At this point, I added a small handful of flour to the dough to dry it up and then started to knead again. I repeated this process – kneading the dough, letting it get sticky, then adding a handful of flour – for 10 minutes. By the end of the 10 minutes, the dough still got slightly sticky after kneading, but not so sticky that it stuck to my hands or bowl. You will end up using about 1 1/2 cups of flour. This is when I slapped it onto a parchment lined baking tray, rolled it out into a nice big crust (about 1/2 inch thick) and pulled out the ingredient bonanza.
After some serious contemplation (Dan and I do not mess around with pizza) we decided on:
piling on delicately placing our topping ingredients, we baked the pizzas at 450F for 10 minutes. You want the oven to be really hot in order to get the bottom nice and toasty.
The winning pizza was definitely the pesto/goat cheese/arugala combination. Goat cheese + balsamic reduction = SWOON.
But the real, REAL winner of this night was our complete satisfaction with the two ingredient pizza crust. The bottom crisped up just like it would in a wood fire oven, and yet the base remained spongey and moist (it reminded me of sourdough!) and there were even some big ol’ air pockets. Just like there would be in Italy.
Point is. I don’t know why I’d even consider making a pizza dough from scratch from here on in. Not when I know this hidden gem is out there. Its SO fast, SO easy, SO cheap, and no one would ever know you didn’t spend the day rising and proofing. If you haven’t yet tried the two ingredient pizza crust, this is officially my bid to you to go DO IT. I am curious to know if it works just as well with a gluten free flour blend. If someone gives it a try before me, let me know how it goes!
Seeing how this was my favorite foodie moment of the week, it not only deserves an entire post to itself, but also deserves to join Heather for Friday Favorites and Annemarie, Farah and Esther for Foodie Friday.Two Ingredient Pizza Crust Review. Too good to be true? #pizza #cheesy #easyrecipes… Click To Tweet
Have you tried making the two ingredient pizza crust?
What toppings are on your ideal pizza bar??