2 Ingredient Pizza Dough

This fast and easy pizza dough is perfect for when you don’t have time to wait for dough to prove or to play around with yeast.

1 cup self-raising flour
1 cup natural Greek yoghurt
plain flour (extra,for dusting)

In a bowl, combine the flour and yoghurt and bring together to form a ball.
Turn out onto a floured board to knead and roll.
Knead for 5-8 minutes. Roll into a pizza shape and add toppings.

This is my go to pizza dough recipe when we need a few extra pizzas on the night. It is simple, easy to make and taste fantastic. It is equal parts self raising flour and Greek yoghurt. That’s it! 1 cup of each. Mix together then knead for 5-7 minutes. Roll out and top with your favourite ingredients. Super simple and tasty!

Remember to put a generous sprinkle of semolina on your pizza board to stop the base sticking!

48 hour Pizza Dough

This is our favourite tasting pizza dough. It is a little more involved than the 72 hour dough as it requires a bit of kneading, but it makes a delicious chewy dough and the base cooks really well in the wood fired pizza oven. Again at the last step I prefer to divide it into 200g balls and place in individual containers, brushed with a little oil. I find this dough is a bit firmer and as I haven’t yet mastered the stretching and spinning with my hands, I usually roll these pizza bases out with a rolling pin.

1kg Italian double zero flour (feel free to experiment with other types of flour)
600ml water
1 packet of instant yeast
25g salt


Mix about a quarter of the flour, three quarters of the water and all the yeast together for a thick, soupy batter (also known as a poolish). Let it sit a couple of hours or even overnight. The longer it rests, the more of a sourdough flavour will develop.

Knead in the rest of the flour, water and all the salt. Keep kneading for about 10 minutes. Shape the dough into a ball, cover, and let it rest for about 30 minutes.

Knead again for a few minutes, shape into a ball, cover, and let it rest another 30 minutes.

Repeat once last time, but let the dough rest for as long as possible, at least a few hours or until it’s approximately double in size.

Next, turn the dough out onto a floured surface and divide into eight portions. Shape the portions into balls and place on a couple of floured baking trays or on the kitchen counter, leaving plenty of space around each ball. Cover and let rest one last time, again until doubled in size.

Your pizza dough is done! Try and stretch open the balls of dough with your hands for the authentic Italian puffy crust; otherwise gently roll it out with a rolling pin. You can also leave the dough balls in their round shape and bake delicious rolls or roosterkoeke.

Remember to put a generous sprinkle of semolina on your pizza board to stop the base sticking!

72 hour Pizza Dough

This is very simple recipe I like to use. It is very easy, there is virtually no kneading required but does need to be made 3 days ahead of time. It makes a very soft chewy pizza base which is delicious and easy to work with. When doing the final step, which is dividing the dough into the individual balls, I like to weigh them to get them consistent. I am for about 200g each. This makes for a good size for or pizza boards. It also a good sized pizza for an adult to eat!

72 Hour Pizza Dough Recipe (makes 7- 12″pies)

Scale recipe up or down using the percentages

Recipe from Baking With Steel


1100 grams (7 1/2c) bread flour (100%

38 grams (4 tsp) fine sea salt (3%)

2 gram (1/2 tsp) active dry yeast (.2%)

780 grams or 3 1/4 cups of water (70%)


In a large bowl, whisk together the bread flour, salt, and yeast.

Slowly add the water, and mix with a wooden spoon just to combine. Once the mixture is moistened, lightly flour a countertop or large cutting board and remove the dough from the bowl with lightly oiled or wet hands (to discourage sticking). Knead for 2-3 minutes to remove clumps. The dough won’t become elastic, but should easily form a loose ball.

Place the dough in a lightly oiled bowl and cover with a damp, clean kitchen towel or plastic wrap to prevent it from drying out and developing a skin.

Place on counter and let sit 24 hours at room temperature. It will double in size and you may see bubbles forming on the surface.

Lightly flour a large cutting board or your kitchen countertop, and place the dough on it. Wet or lightly oil your hands again.

Divide dough into seven equal portions and make your dough balls.

Place the dough balls into oiled cylindrical airtight containers (deli takeaway containers are ideal), date the containers, and place in the fridge for 48 to 96 hours.

Remove from refrigerator at least 1 hour before use to allow the dough to come to room temperature; this lets the gluten relax and makes the dough malleable.

One master dough, infinite variations

Peak period of fermentation: The peak period for making pizza with this dough is between 48 and 96 hours after the initial “bulk ferment,” when the dough doubles in size. (If you start the dough on Tuesday, prime pizza time will be Friday through Sunday.) Feel free to experiment with fermentation times until you find what works best for you.

Alternate liquids: You can substitute alternate liquids for the water called for in this recipe in a 1:1 ratio. Beer adds a nice, malty touch; a little milk will make your dough extra rich. If you’re feeling crazy, try something like coffee–really! Coffee in a dessert pizza crust upgrades you to a culinary genius.

Remember to put a generous sprinkle of semolina on your pizza board to stop the base sticking!