Skillet Pizza on the stovetop with 2 ingredient Pizza Dough

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You can make this pizza crust and roll it out immediately, top and bake — this will give you a relatively thin pizza crust. This is the way we normally do it!
This beyond-simple dough requires no yeast and no rising time. Just measure, mix, knead and roll out.

Serve: 10" pizza Total 35 min

  • 12-inch skillet with a lid
  • 140g Self Rising Flour ( 1 cup ), plus more for dusting
  • 140g Any plain Yogurt ( 5 ounces )
  • 1-2 tsp olive oil
  • 1/2 cup pizza sauce
  • 1-2 cups shredded cheese, such as mozzarella
  • 1 to 2 cups toppings, like diced onions, cooked sausage, or any other favorite toppings

  1. Prepare the toppings, and sauce, cheese, and set aside.
  2. Put the flour and yogurt in a large bowl using a spoon or a spatula (The dough may appear dry and crumbly at first, but it will come together as you mix it.) and then bring this dough onto a lightly floured board and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting more flour if necessary. If the dough feels too dry, add water, a tablespoon at a time and continue kneading until it is soft and pliable. 
  3. roll into a ball, and then use a rolling pin to roll the balls out into 10-inch pizza crusts. Dust the back of another inverted baking sheet or pizza peel with more flour, semolina or coarse cornmeal and place a circle of dough on top.
  4. Place the skillet over medium-high and add 1 to 2 teaspoons of the oil. Heat until the oil is shimmering.
  5. Place your circle of dough on your hot pan, cook 2 or minutes. Cook until you see large bubbles forming on top and the underside shows golden spots, about 2 minutes.  You can deflate the bubbles with the edge of your spatula - or leave them!  They will turn into crispy bits once you flip the pizza.
  6. Flip the pizza dough when the bottom is nicely golden brown color and crispy.
  7. Immediately top with the pizza sauce, cheese, and other toppings.
  8. Cover the skillet and reduce the heat to medium.  This helps the cheese melt and prevent the bottom of the pizza from burning.
  9. After 4 minutes, peek under the lid and see if the cheese has melted.  Cook until cheese is melted, adjust the heat as needed to make sure the bottom get golden brown but doesn't burn.
  10. Transfer the pizza to a cutting board with the spatula and let it cool slightly before slicing and serving.
 

How to Make Self-Rising Flour

Making self-rising flour at home is easy. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Whisk the ingredients thoroughly in a large bowl or put them in a glass jar and shake well. Store your self-rising flour in an airtight container in the pantry. (Be sure to label it, so you know it contains a leavener.) Use within six months or the baking powder will start to lose its potency.






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