What did you have for dinner tonight?

I want to make more yogurt pizza crust with self rising flour

We mixed 1 1/2 cups Self Rising (SR)Flour with 1 cup Greek yogurt (and 1/2 tsp salt), placed dough ball on SRflour covered surface and kneaded about another 1/2 cup of SRflour into it during the 8-10 minute "knead." Tore ball into 2 pieces and stretched each into an oval on an oil covered parchment. Sprayed top with olive oil, let sit for about 10 minutes while we heated grill and gathered toppings to carry outside, and then slid it onto a hot, pre-oiled grill. Once brown, we lowered the heat, removed dough back to oiled parchment - flipped w/grilled side up and raw side down, and added toppings. Then slid it back on the grill, cooking until bottom was brown and toppings heated through. The pizzas tasted wonderful - so easy! 1 dough recipe was easily enough for the 2 of us (w/2 small slices left over - still tasty the next day!) Skeptical but won over! Please try it yourself! Not the same as amazing yeast pizza dough but so easy! Other recipes on 'net include proportions for a double batch and making Self Rising Flour from All Purpose Flour.

*** Will be repeating this dough but cooking 'til brown on the one side, flipping for a minute or 2 on the other, then cooling and freezing crust to finish later either on the grill or in the oven.
Or just grill on one side, cool, freeze - see 1st comment on http://www.raisinandfig.com/grilled-pizza-crust/
Will let you know how they come out! Colleen

Greek Yogurt Pizza Dough
https://www.allrecipes.com/recipe/244447/two-ingredient-pizza-dough/
* 1 1/2 cups self-rising flour, plus more for kneading
* 1 cup plain Greek yogurt
1. Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour.
2. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes.
3. Spray a 12-inch pizza pan with cooking spray and spread dough to edges of pan.
4. (spray/brush w/olive oil)Cook at 500 degrees F (260 degrees C), otherwise your crust will not brown on the bottom nicely and will be soft.
AlT: Form the dough into a ball and coat with olive oil. Press the dough into a flat circle on a pizza stone or parchment paper lined baking sheet. Sprinkle with coarse sea salt. Bake for 5 minutes in the pre-heated oven. Remove the crust from the oven and add toppings. Bake for an additional 10 minutes at 450 degrees F.
Tip For best results, bake pizza on a pizza stone dusted with cornmeal. This will crisp up the crust while it is cooking, giving it a chewy and crispy texture. If you cook the pizza in a pan or with parchment paper, the dough stays soft in the middle.
Tip Parchment can be used for easier cleanup/removal from the pan.
Tip Garlic Bread sticks - roll out dough to desired shape and thickness.  Brush dough with olive oil.  Sprinkle with garlic powder.  Place on a baking sheet prepared with olive oil and corn meal (if desired).  Cut into bread sticks.  Bake in a 450 degree preheated oven for 10-12 minutes, until crust is crisp.
Allrecipe REVIEWER COMMENTS:
Knead on a well-floured surface for 8 to 10 minutes. Allow dough to rest 5 minutes.
I didn't tell them until after they ate it that I used nonfat plain Greek yogurt.
I've even made this into bread sticks with lasagna and it was very tasty.
I even tried a batch using 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt in place of the self-rising flour.  It came out perfectly.
I followed the the directions and the footnotes provided. The only review of others addition I add was brushing olive oil on the crust and baking the crust first for 10 minutes at 500 degrees then added toppings. The hubs and I love crispy thin crust Ida and I rolled it very thin. It was absolutely yummy. I let my KitchenAid do the kneading which only took about 3-4 minutes!!! I used 2% Greek yogurt too.
I double the recipe and use foil on my pizza stone. Dusting the pizza stone/foil/pizza pan with a generous amount of flour is a must! We’ve made this several times and it’s always delicious and a perfectly chewy crust!
This is super easy and delicious! Thick and chewy! I doubled the recipe. I rolled out on a greased pizza pan to about 1/2 in thick. I skipped the olive oil and put garlic butter on the crust then cooked at 500 degrees until lightly brown. Then I added my toppings and cooked at 500 degrees until melted. Delicious!
I like to add a tablespoon or so of olive oil to mine smileys/smile.gif
I used a 7oz greek yogurt with 1 1/2 cup flour. We did not have self rising flour so i added 1 1/2 tsp of baking powder and 1/4 tsp of salt. This made enough dough for two delicious calzones. Once dough is rolled out don't forget to spread olive oil over crust for browning.
I really like making it stuffed crust by folding the ends over some mozzarella!
I pressed it out by hand into a non stick roasting pan drizzled with olive oil. I doubled the recipe, popped it in the oven at 500 for 7 minutes, then topped it with sauce, cooked chicken, turkey pepperoni, pizza blend cheese, Italian herbs, and fresh parm. Baked for another 5-10 minutes till golden. Very very good. Will def make again, my 15 yr old son loved it. Next time will be sure to really press it out thinly, the edges were perfect, but the inside was a bit chewy.
I par baked it at 500 for 5 minutes. Added pepperoni sausage and veggies with cheese, the baked it at 450 for 10 more minutes. Turned out very nicely finished
I typically roll the dough on parchment paper and then transfer it onto a hot pizza stone in the oven. The outside is brown and crisp and the inside is soft and yummy smileys/smile.gif
I made this and sectioned it into 4 personal pizzas for the kids to decorate themselves and they LOVED it!!!! I will say that after making it a few times I learned to put the pizza on parchment paper because it really is hard to get off the pan (even with cooking spray)
I doubled the recipe and I baked it at 500 F for 12 minutes, on parchment, on a big cookie tray, and it was great!
I pre-baked for about 5min, at the suggestion of another review. used a pizza stone for one pizza and a cookie sheet with parchment for the other.
Par bake at 450 for 7 minutes. Take out & top with ingredients & pop back into oven at 500 degrees for 10 minutes. I'm a high altitude baker at 5040 feet so not sure if that affects my baking time but recipe always comes out great.
I also added 1/2 tablespoon of Italian herbs to flavor the dough
Sprinkle a sheet pan with 1/4-1/2 cup cornmeal. This is optional, but we love the texture and flavor this gives the crust.
?? I have to add 3/4 tsp salt and 1.5 tsp baking powder (all-purpose flour???)

MORE:
* 2 cups self-rising flour, plus more for dusting
* 1 cup full-fat Greek yogurt 

1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt in place of the self-rising flour

* 2 cups all purpose flour, plus up to 1/4 cup more
* 2 teaspoons baking powder
* 1 teaspoon kosher salt
* 1/2 teaspoon garlic powder
* 1 cup greek yogurt
1. Preheat oven to 450 degrees F.
2. Add all crust ingredients to mixer bowl, and stir with spatula just until combined. Mix on medium-low speed with dough hook for 5 minutes.
3. After 5 minutes, dough will be very sticky and gooey. Continue mixing, and sprinkle in 1 tbsp. of flour at a time until dough is thicker and more like a ball. Turn off mixer and transfer dough to floured surface.
4. Divide dough into a ball. Sprinkle surface of dough with a little more flour and roll or pat/stretch into a shape to fit a pizza pan or baking sheet. Place your pizza-to-be on a pan lined with a silicone mat or sprayed with cooking spray.
5. Spread desired amount of sauce over the crust. Add toppings and cheese, and bake for approximately 15 minutes, until crust is brown and cheese is bubbly. Slice and enjoy!

1 1/2 cups all purpose flour
3/8 tsp salt
2 1/4 tsp baking powder
1 cup nonfat plain Greek strained fage yogurt
extra flour and cornmeal for dusting
1. Preheat oven to 425F. Mix 1 1/4 cups of flour (reserve 1/4 cup), salt, baking powder and yogurt together. Use knead attachment on mixing bowl and mix for 5 minutes. Dough will still be very very sticky. Add in remaining 1/4 cup of flour. Mix on very low until dough for a few seconds just comes together. Do not knead again because the dough will become sticky again.
2. Sprinkle some flour on pastry board. Put dough onto pastry board. Split dough into two. Roll one out into a round pizza shape about 1/4 inch thick. Repeat with other dough.
3. Put whatever toppings you wish on pizza. Sprinkle cornmeal onto pizza stone. Place one of the pizzas onto the pizza stone and bake about 10 minutes until dough rises, bubbles up and turns a golden brown. Bake only pizzas one at a time. Eat immediately.

1 1/2 cups all-purpose flour, 1 cup Greek yogurt, and 1 1/2 teaspoons baking powder to a bowl.

* 2 cups all purpose flour, plus up to 1/4 cup more
* 2 teaspoons baking powder
* 1 teaspoon kosher salt
* 1/2 teaspoon garlic powder
* 1 cup greek yogurt

1. Preheat oven to 450 degrees F.
2. Add all crust ingredients to mixer bowl, and stir with spatula just until combined. Mix on medium-low speed with dough hook for 5 minutes.
3. After 5 minutes, dough will be very sticky and gooey. Continue mixing, and sprinkle in 1 tbsp. of flour at a time until dough is thicker and more like a ball. Turn off mixer and transfer dough to floured surface.
4. Divide dough into a ball. Sprinkle surface of dough with a little more flour and roll or pat/stretch into a shape to fit a pizza pan or baking sheet. Place your pizza-to-be on a pan lined with a silicone mat or sprayed with cooking spray.
5. Spread desired amount of sauce over the crust. Add toppings and cheese, and bake for approximately 15 minutes, until crust is brown and cheese is bubbly. Slice and enjoy!

http://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=263264

 
I usually find it at Super WalMart and Sam's Club.

It's quite expensive. Hispanic stores often have it. I sometimes see it at Publix, but for some reason they cut it up, and I'm not sure how to cook it like that.

 
That's how I do it. No, no onions, just pickling spice. My husband always had to be out of the

kitchen when I peeled it, but we both loved it. I think it all goes to the delis now but the butcher will take an order, for about $13 a pound. I grew to love it when it was 49 cents.

How old am I??

 
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