# Two-Ingredient Pizza Dough Cuts Prep Time to 15 Minutes
Speed matters in home cooking. Taste of Home has highlighted a two-ingredient pizza dough that replaces traditional yeasted recipes with a 15-minute alternative.
The formula ditches fermentation entirely. Self-rising flour combines with Greek yogurt to create a dough that works without yeast, overnight resting, or extended proofing. Mixing happens in minutes. The dough comes together immediately, needing only kneading and shaping before it hits the oven.
This approach trades depth for convenience. Yeasted doughs develop complex flavors through fermentation. Lactic acid bacteria work over hours, creating tang and structure. Self-rising flour shortcuts this process. The baking powder already mixed into the flour provides lift through chemical reaction rather than biological fermentation. Greek yogurt adds moisture and slight tang without the time commitment.
The method appeals to weeknight cooks. Families wanting pizza without planning ahead gain a genuine option. The dough works for standard pizza shapes and sizes. Toppings apply immediately after shaping. Baking times remain brief.
Texture differs from fermented alternatives. Chemical leavening produces different crumb structure than yeast fermentation. The crust tends toward thicker, fluffier results rather than the open, irregular crumb of naturally leavened dough. Some home bakers prefer this approach. Others find it less satisfying than traditional methods.
This recipe sits within a broader trend of simplified baking techniques. Sourdough starters require days of maintenance. Quick-bread methods eliminate that barrier. Home cooks increasingly choose speed over tradition, especially for casual weeknight meals.
Quality self-rising flour matters. The flour must contain fresh baking powder. Old flour yields weak results. Greek yogurt type affects outcomes. Full-fat