2 Ingredient Dough (3 Ways!) - Recipe Diaries (2024)

FAQs

Why does 2 ingredient dough work? ›

Two-ingredient dough consists of self-rising flour (a combination of all-purpose flour, baking powder and salt) and Greek yogurt. That's it. The baking powder in the self-rising flour gives the dough its quick rise; yogurt makes it tender and pliable for easy rolling.

It could be too much water but it's usually undermixing or over mixing. If you don't mix long enough the gluten won't develop properly and you'll have a sticky dough that won't rise properly. If it's over mixed the gluten will break down and your dough will resemble chewing gum.

Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

This 2-ingredient pizza dough is fast and easy to make and tastes great! Greek yogurt is the secret ingredient and baking the crust at a higher temperature is the key to making this the perfect pizza. It doesn't get any easier than this folks.

According to most baking resources, in order to get the best texture and flavor that is typical of leavened bread, dough should be given a second rise before baking. A second rise allows yeast more time to work, which changes the actual fibers within the dough.

Overly sticky dough is normally caused by a combination of using the wrong flour and using too much water. I discuss these points in more detail above but in short: choose a flour that's produced for bread baking. These are normally labelled “Bread” or “Strong” flour.

The yogurt is usually added to dough to tenderize it. Because of its acidity, yogurt will relax the gluten, thus making the bread more tender.

Generally, while dough should be a little tacky to the touch, it shouldn't cling to your hands (certain types of bread might call for a stickier dough, but unless that's stated in the recipe, sticky dough is a no-go). Most often, the problem is too much water in the dough.

Here's our Test Kitchen's simple method to make self-rising flour: For every cup of self-rising flour, substitute one cup of all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon baking soda.

Food safety wise it's safe to say 4 hours max! The longer it is out of the cooler it will speed up the bacteria growth on your dough. If you aren't serving a large quantity of people and just making something at home. I would say 6–8 hours is okay.

How long can 2 ingredient dough last in the fridge? ›

This super-easy dough is genuinely made with just two ingredients - yoghurt and self raising flour! You can make the 2 ingredient pizza dough in advance and keep it in the fridge for 2 days.

In a large bowl, mix yeast, sugar, warm milk (do not bring to a boil) and melted butter. Let rest 10 minutes to allow yeast to activate. Foam will form along the surface. Mix flour and salt.

You would enrich the dough with milk proteins and fat. You will need a bit more milk than the amount of water required (because of the milk solids). The dough will be softer, the crumb less open. You will have to bake it at lower temperatures than a lean bread.

Consequently, dough made with milk should come softer from the mixer than dough made with water. Other aspects of milk in yeast doughs include: Dough may be mixed more intensively.

Here are some reasons why simply doubling a recipe might not always work: Irregular scaling of ingredients. It's a truth well-known to experienced cooks that ingredients don't always scale in a linear fashion. Doubling spices, for example, could overwhelm the dish.

Gluten is a protein found in wheat products. In bread making, it's exceedingly important. Think of gluten as the miraculous net that holds bread together; it helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture.

Flour provides structure to the bread, water gives the moisture and helps in binding all ingredients together. Yeast is the leavening agent and helps in fermentation of the dough. Salt provides some taste along with controlling the activity of yeast.

From the moment you bring a liquid ingredient (such as milk or water) in contact with wheat flour, the individual gluten proteins in the flour unravel and hook onto one another, creating strong bonds. With time, an elaborate network of interconnected gluten strings forms.