Greek Yogurt Pizza Dough (No Yeast)

This Greek Yogurt Pizza Dough is a total game-changer! I love how simple and quick it is to make. No yeast, no rise time – just a few basic ingredients and a little elbow grease. The dough is light and fluffy, making it the perfect base for your favorite pizza toppings. 

Whether you’re craving a classic pepperoni pizza or a veggie-packed masterpiece, this dough can handle it all. Get ready to impress your family and friends with your homemade pizza skills!

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I will call this next chapter in my foodie journey:

The Night My Delivery App Betrayed Me & How Greek Yogurt Saved Dinner

Let’s be honest, pizza night is a sacred ritual in my household. But sometimes, life throws curveballs. Remember that time when all the delivery apps mysteriously decided Italian food was a foreign concept? Yeah, me neither. (Okay, maybe a little.)

Standing there, phone in hand, with a grumbling stomach and a serious craving for cheesy goodness, I knew I had to get creative. Luckily, a tub of Greek yogurt was staring back at me from the fridge, like a culinary beacon of hope. 

I remembered seeing a recipe for Greek Yogurt Pizza Dough online, and with a “what-the-heck” attitude, I decided to give it a whirl. Let me tell you, folks, it was a game-changer! Not only did it satisfy our pizza craving, but it was shockingly easy and delicious. Fast forward to today, and this recipe is a permanent fixture in my recipe box – delivery app betrayal or not.

What You’ll Love About This Recipe

This Greek Yogurt Pizza Dough is a winner on so many levels. First off, it’s ridiculously easy. No yeast, no waiting hours for it to rise – just a quick mix and knead, and you’re ready to go. Second, it’s surprisingly versatile. Thin crust, thick crust, pan pizza – you name it, this dough can handle it. And finally, the taste! The yogurt adds a subtle tang that pairs beautifully with your favorite pizza toppings.

The Ingredients

Greek Yogurt (1 ½ cups)

This isn’t the time for that runny, fruit-flavored stuff at the bottom of the yogurt parfait. You need the real deal – plain, thick Greek yogurt. I like to use full-fat yogurt for the best texture, but feel free to experiment with your preference. (Remember that time I accidentally grabbed the low-fat stuff? Let’s just say the crust wasn’t quite as satisfying.)

All-Purpose Flour (1 cup + more for dusting)

This is the base that holds everything together. Don’t be afraid to get your hands dirty and knead it well. (Think stress relief, not punishment!) If the dough feels a little sticky, just add a bit more flour until it reaches a smooth, elastic consistency.

Flavor Enhancers

• Salt (½ teaspoon): A sprinkle of salt enhances all the other flavors.
• Baking Powder (1 teaspoon): This is what gives our dough a nice rise without the yeast hassle.
• Olive Oil (½ teaspoon): A touch of olive oil adds a hint of richness and helps prevent the dough from sticking. (Feel free to use a little more if your yogurt seems particularly dry.)

Optional Flavors

• Garlic Powder: For a touch of savory goodness.
• Dried Herbs: Italian seasoning, oregano, or a pinch of red pepper flakes – get creative!

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How to Make It Happen:

Mixing Up

Grab a big bowl and toss in all your dry ingredients – flour, baking powder, and salt. Now, here comes the Greek yogurt. Add it all at once and give it a good stir with a spoon. Don’t be surprised if it looks a little rough at first – that’s where the magic of kneading comes in.

Knead

Lightly flour a clean surface and dump your dough mixture onto it. This is where things get a little hands-on. Imagine you’re giving your dough a massage. Gently push and fold the dough for a minute or two, adding a sprinkle of flour if it feels sticky. You want it to be smooth and elastic, not sticky and frustrating.

Shape up

Now for the fun part – shaping your pizza! Gently roll out the dough on a lightly floured surface. For a thin crust, aim for a 12-inch circle. If you like your crust thicker, don’t be shy – roll it out a little less. You can even transfer it to a baking sheet or a pizza stone at this point, depending on your preference.

Top It Off

This is where your creativity shines! Spread on your favorite pizza sauce, pile on the cheese, and go wild with your favorite toppings. Personally, I’m a sucker for a classic combo – pepperoni, sausage, and green peppers. But hey, the possibilities are endless!

Bake

Preheat your oven to 400°F (200°C). Pop your pizza in and bake for 15-20 minutes, or until the crust is golden

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Unique Recipe Tips

Here are some unique tips and tricks for making the perfect Greek yogurt pizza dough

Tip # 1: Don’t Overwork the Dough

Overworking the dough can lead to a tough and chewy crust. Knead the dough just until it comes together, then shape it into a ball. 

Tip # 2: Let the Dough Rest

Before rolling out the dough, let it rest for 10-15 minutes. This will make it easier to roll out and will help prevent it from shrinking while baking. 

Tip # 3: Experiment with Toppings

Get creative with your pizza toppings! Try adding different cheeses, vegetables, meats, or herbs. You can even make dessert pizzas with fruit and chocolate. 

Tip # 4: Pre-bake the Crust:

If you want a crispier crust, pre-bake the dough for 5-7 minutes before adding your toppings. This will help the crust to hold its shape and prevent it from getting soggy.

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