Pizza dough, in the collective imagination, is a baker’s thing — yeast, six-hour rise, millimetric timing. This recipe contradicts all that with two ingredients and fifteen minutes of work. The weekend is precisely the time to discover that some culinary truths are mostly habits.
Ingredients :
- Self-raising flour — The central ingredient of the recipe. It already contains salt and baking powder, replacing baker’s yeast. Can’t find it in your cupboard? Mix 240 g plain flour with 1.5 tsp baking powder and a quarter tsp salt — identical result.
- Whole or 2% Greek yogurt — The fat from whole yogurt gives a softer dough and a slightly rounder flavor. 0% yogurt technically works, but the texture is firmer and drier — less pleasant to work with and slightly less tasty once baked.
- Butter and garlic — One tablespoon of melted butter with one finely chopped garlic clove, sautéed for 30 to 60 seconds over medium-high heat — just long enough for the garlic to release its aroma without browning or becoming bitter.
- Pizza tomato sauce — No more than 3 to 4 tablespoons spread in a thin layer. A sauce that is too thick or too runny softens the dough during baking and gives a soggy center.
