Description
Fast and easy weeknight pizza crust made with Greek yogurt for a tender and crisp base without the need for yeast.
Ingredients
Scale
- 250 g (1 cup) whole-milk Greek yogurt
- 250 g (2 cups) all-purpose flour, plus 15–30 g (2–4 tbsp) more for dusting
- 7 g (1 1/2 tsp) baking powder
- 4 g (3/4 tsp) fine sea salt
- 15 ml (1 tbsp) olive oil
- Optional: 5–10 g (1–2 tsp) sugar or honey
Instructions
- Combine the yogurt and dry ingredients: In a bowl, whisk together the flour, baking powder, and salt. Add the yogurt and olive oil, mixing until a shaggy dough forms.
- Bring the dough together by hand: Turn the mixture onto a floured surface and knead until smooth, about 30–45 seconds.
- Divide and rest briefly: Divide the dough into 4 equal pieces and let rest for 5 minutes.
- Par-bake for structure (optional): Slide dough onto a preheated pizza stone or baking sheet and bake at 230°C (450°F) for 4–6 minutes.
- Top and finish baking: Add your sauce and toppings, then bake for an additional 6–9 minutes.
- Cool and serve: Let the pizza rest for 2–3 minutes before slicing and serving warm.
Notes
For a crispier bottom, bake directly on the stone for the final bake. For make-ahead options, refrigerate the dough overnight.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 35mg