We’ve outlined all the ingredients and directions for you to make the perfect 2-Ingredient Grilled Pizza Dough. This dish qualifies as a Easy level recipe. It should take you about 25 min to make this recipe. The 2-Ingredient Grilled Pizza Dough recipe should make enough food for Two 10-inch pizzas ( 4 servings).
You can add your own personal twist to this 2-Ingredient Grilled Pizza Dough recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential cookware items that might be necessary for this 2-Ingredient Grilled Pizza Dough recipe.
Ingredients for 2-Ingredient Grilled Pizza Dough
- 2 cups self-rising flour, plus more for dusting (see Cook’s Note)
- 1 1/4 cups plain Greek yogurt
- Extra-virgin olive oil, for brushing
- Pizza sauce, shredded mozzarella and toppings of your choice
Directions for 2-Ingredient Grilled Pizza Dough
- Preheat a grill to medium heat. (If your grill has a thermometer, it should reach about 450 degrees F.)
- Put the flour and yogurt in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Work the dough in the bowl with your hands into a cohesive ball, adding 1 to 2 tablespoons of water if it is too crumbly to come together. Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, 7 to 8 minutes, dusting with a little more flour as necessary.
- Divide the dough in half. Roll each ball on a piece of parchment into a 10- to 11-inch round. Brush the tops of the rounds with olive oil. Slide your hand under each parchment sheet, then invert the dough round onto the grill, peeling away (but not discarding) the parchment. Cover grill and cook until the crust is browned and well marked on the bottom, about 2 minutes. Flip each round back onto the parchment piece, grilled-side up.
- Top crusts with sauce, mozzarella and desired toppings, leaving a half-inch border around the edge. Slide the pizzas off the parchment and back onto the grill. Cover and grill until the underside is browned and well-marked and the cheese is bubbly, 4 to 5 minutes.
Cookware for your recipe
You will find below are cookware items that could be needed for this 2-Ingredient Grilled Pizza Dough recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Pizza Dough
- Grilling – Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill).Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation.Direct heat grilling can expose food to temperatures often in excess of 260 °C (500 °F). Grilled meat acquires a distinctive roast aroma and flavor from a chemical process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C (310 °F).Studies have shown that cooking beef, pork, poultry, and fish at high temperatures can lead to the formation of heterocyclic amines, benzopyrenes, and polycyclic aromatic hydrocarbons, which are carcinogens.Marination may reduce the formation of these compounds. Grilling is often presented as a healthy alternative to cooking with oils, although the fat and juices lost by grilling can contribute to drier food.
