My 4yo pizza chef (includes recipe!)

Heard about the yoghurt + flour pizza dough recipe? Tried it? No? DO IT!

No yeast, no leaving the dough to rise – just a bit of kneading.

I’ve made these pizzas a few times now and they are fantastic every. single. time. Couple of days ago my 4yo did it (with a little help) and they were still fantastic.

You need (for two small/medium pizzas):

1 cup Greek yoghurt

1 cup self raising flour

Extra SR flour for dusting/rolling/eliminating stickiness

Passata, oregano, olive oil + cheese + toppings

That’s it!

Method:

  • Preheat oven to 180.
  • Take a bowl and mix the equal amounts of flour and yoghurt. It’ll form a sticky lump.
  • Place on a floured surface and start kneading it, adding a dusting of flour if it ever feels sticky. I found I added a fair bit.
  • Knead for about ten minutes.
  • Divide into two smaller lumps. Take one and start flattening it out with your hands, then use a rolling pin. You want it thin but not to the point of tearing. Doesn’t need to be a perfect circle – I prefer a rustic misshapen look!
  • Take a fork and lightly prick all over (don’t make holes).
  • Lift carefully to a non stick tray or pizza stone and bake just the base for 5 minutes.
  • Remove, then add your toppings! I smear the passata all over, sprinkle oregano, then cover with cheese, toppings and drizzle with olive oil.
  • Bake for 8-10 minutes or until crispy. Perfecto!

P.S. I hate yoghurt – really can’t stand the stuff. This pizza base does NOT taste of yoghurt! 😄

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