Greek yogurt pizza dough

photo(20)Ah, pizza. I haven’t met many people who don’t like at least one form of this dish, from thin, crispy crusts to thick deep dish pies, from the meatstravaganza Godfather variety to lighter fare made with zucchini and artichokes — people love pizza. Jess and I are no different. I like to make pizza from scratch, and since I’ve got a stand mixer with a dough hook, it’s pretty easy to do.

I stumbled across this idea of making pizza dough using just two basic ingredients — self-rising flour and Greek yogurt — and figured it was worth a try. The science makes sense, since the leavening agents in the flour require something acidic to get them going, and yogurt fits the bill nicely. But how would it taste? Well, the resulting pizza was pretty good, and while I’m not 100% satisfied with the crust, I think this basic recipe has enough potential to warrant further experimentation. I’d love to hear tips from any of you that have tried this, because I think this is a light, tasty way to have your pizza and eat it too.

Greek Yogurt Pizza Dough

  • photo(19)1 cup Greek yogurt. Be sure to get the authentic kind (we like Fage brand) because there are some Greek-style yogurts out there that are thickened with corn starch and other additives — they aren’t bad for eating, but not great for baking.
  • 2 cups self-rising flour (plus extra for surfaces). All-purpose won’t work for this unless you add in some baking soda and powder. I’m lazy, I just buy the kind that already has leavening in it — works like a charm.
  • 1 tablespoon olive oil.
  • 1 healthy pinch of salt.

Dump all of your ingredients into your stand mixer, or get to mixing by hand. As the dough kneads, it will become elastic and stretchy — just like pizza dough should. If it seems too thin, add a bit more flour; too thick, add a touch of yogurt (or water). Roll your dough out on a floured surface to your desired thickness (we’re thin crust folks here) and pre-bake in a 400-degree oven until the crust has set and begun turning golden brown. Pull the crust out and let it cool on a wire rack for a few minutes; then top as you’d like and return to the oven until your toppings are done and the edges of the crust are brown and crispy. The dough is light, has a good flavor, and I think it will lend itself to some modifications in the future. If you try it, let me know how it went — and happy cooking!

photo(18) (640x478)

 

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