two cups self-growing flour, plus far more for dusting
one cup total-excess fat Greek yogurt
Pizza sauce and shredded mozzarella, for topping
- Put a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 450 degrees F.
- Place the flour and yogurt in a big bowl and mix with a fork right up until a shaggy dough forms. (The dough could seem dry and crumbly at very first, but it will come together as you mix it.) Turn the mixture out onto a lightly floured perform surface and knead right up until the dough is smooth and somewhat elastic, about 8 minutes, dusting with a lot more flour if necessary. If the dough feels too dry, add water, a tablespoon at a time and carry on kneading till it is soft and pliable. Divide the dough in half, roll into balls and then use a rolling pin to roll out into two ten-inch pizzas. Dust the back of yet another inverted baking sheet or pizza peel with a lot more flour, semolina or coarse cornmeal and place a circle of dough on best.
- Prime the dough round with sauce and shredded cheese as wanted, leaving a half-inch bare border all around the edge. Slide the pizza onto the preheated stone or baking sheet in the oven. Alternatively, roll out the dough on a baking sheet, leading as sought after and place the sheet in the oven to bake. Cook until the crust is golden and the cheese is bubbling, eight to 10 minutes. Employing a huge spatula, transfer the pizza to a cutting board and allow sit 5 minutes. Repeat with the remaining dough round.
When measuring flour, we spoon it into a dry measuring cup and degree off extra. (Scooping immediately from the bag compacts the flour, resulting in dry baked products.)