Interesting Pizza Crust Recipe

[Iron Woode]

I saw this today on YouTube and thought it was post worthy.

Essentially, the recipe has 2 ingredients: 1 1/2 cups of self-rising flour and 1 cup of Greek yogurt

🙂

 

[OccamsToothbrush]

At last!! A solution for people that couldn't remember the three ingredients that have been used for hundreds of years. Flour+water+yeast.

 

[Fritzo]

At last!! A solution for people that couldn't remember the three ingredients that have been used for hundreds of years. Flour+water+yeast.

Well, to be fair, that has 33% more ingredients 😀

 

[ImpulsE69]

We make this quite often. It is great substitute and better for you than normal dough. The key being higher protein.

We've made pizza crust, Naan, and fry bread out of it. (obviously there's a slight difference to the real stuff)

 

[KB]

Dough can be made so simple, thats its fun to see a way to make it that I haven't heard about. I typically add sugar, salt and olive oil to my pizza dough. Sugar makes the yeast more active and Olive Oil makes the dough more chewy.

 

[JoeyM]

I make a lot of pizza using all purpose flour, salt, olive oil, yeast, and warm water and it couldn't be easier. It always comes out great. This greek yougurt recipe fascinates me and I'm going to give it a try. I never heard of Shotgun Red from the video but I trust his opinion on pizza for some reason.

 

[Hayabusa Rider]

Salt, water, flour, yeast. Naturally, those vary in proportion and types of flour.

I am attempting to perfect two styles, NY leaning towards Neapolitan with a light airy but crisp crust and thick light cornicione.

To that end I use a 1/4" steel plate on top of a thick baking stone on the topmost spot for the rack. Preheat this at 540F on convection roast (if you have it) then when the preheat is done turn up the heat to 550F until the broiler element glows brightly. Slide the pie in and in 3-4 minutes it's done.

The reason for going from 540 to 550 is because if I set it at 550 then the top element turns off and I don't want that. I want searing temps radiating directly on the pizza.

I now want to go for the real deal, a true Neapolitan. My gas grill will reach 900+ and I just bought a 3/4" piece of steel plate to put on the grates (friggin thing is 60+ pounds) and then I'll slide put the pie on it when it comes to temp and put an inverted stainless steel mixing bowl on top to trap the heat. It may be possible to get a sub-3 minute bake with nice leoparding and slightly charred bottom with 00 pizza flour. If only I could find fresh buffalo mozz around here.

 

[dank69]

Well, to be fair, that has 33% more ingredients 😀

50% more. OP's recipe has 33% less.

 

[Captante]

and 1 cup of Greek yogurt

*barf*

 

[OccamsToothbrush]

Well, to be fair, that has 33% more ingredients 😀

To be fair, you can use self-rising flour, omit the yeast and get down to two ingredients without using greek yogurt. But why would you? In a good dough you should be able to taste the yeast, it's one of the characteristics of good pizza.

You can make ice cream using two ingredients too, but it's not going to be very good.

 

[SaltyNuts]

To be fair, you can use self-rising flour, omit the yeast and get down to two ingredients without using greek yogurt. But why would you? In a good dough you should be able to taste the yeast, it's one of the characteristics of good pizza.

You can make ice cream using two ingredients too, but it's not going to be very good.

 

[MagnusTheBrewer]

I saw a pretty interesting one that was paleo. It used grated cauliflower, egg and, parmesan.

 

[DigDog]

Well, to be fair, that has 33% more ingredients 😀

math pls