Greek Yogurt-Based Pizza Dough

Flour, baking powder, salt, Greek yogurt. No yeast, no rise, two thin pizzas in half an hour.

Time: 18 min | Yield: 2 14 inch thin pizzas | Difficulty: Easy | Serves: 4 | Published: 2026-07-24

No yeast, no proofing, no planning. Flour, baking powder, salt, and Greek yogurt come together into a workable dough in five minutes, and the parchment-sandwich rolling method turns it into two genuinely thin, crisp pizza bases.

This is a sticky dough by nature, oil is your tool everywhere: sprayed hands to ball it, oiled parchment on both sides to roll it. Press with a skillet or your palms first, then rolling pin in every direction, as thin as you can go.

It par-bakes first (about 10 minutes to golden), then gets topped and finished. It will never be my cold-fermented NY dough, and it is not trying to be, it is the Tuesday-night answer when pizza needs to happen NOW. Sauce and cheese to the very edge, this style has no rim worth protecting.

Ingredients

• 1 cup flour
• 1 tsp salt
• 1 tsp baking powder
• 1 ½ cups Greek yogurt
• olive oil (spray)

Directions

1. Preheat your oven to 450 degrees
2. Combine all the dry ingredients in a large bowl and mix them.
3. Add the greek yogurt and combine all ingredients with a rubber spatula. Work out any clumps with the spatula. The consistency will be supper sticky which is normal.
   You'll know it's right: The dough looks shaggy and sticky, that is correct. Work the clumps out with the spatula, not more flour.
4. Divide the dough into two equal parts with the spatula.
5. Spray your hands with olive oil and form the dough into two balls.
6. Spray olive oil on two individual pieces of parchment paper. Make the parchment about 14 inch squares if possible (sometimes I'll make mine rectangular to make it as thin as possible).
7. Spray the top of the doughball and place another piece of parchment paper on top. Start pressing down with a flat hand trying to keep as circular and even as possible.
   You'll know it's right: Oil both parchment sheets AND the dough, the sandwich only works if nothing grips.
8. When it starts getting thinner, use a rolling pin in every direction. I try to make mine as thin as possible so it will be crispy, but to each their own.
   You'll know it's right: Palms or a skillet base first to flatten, then the pin in every direction. Thin equals crisp with this dough.
9. Carefully peel off the top parchment paper. If it sticks, oil your hands to help it peel off.
   You'll know it's right: Peel the top parchment slowly, oiled fingers rescue any sticking spots.
10. shape the edges of the dough to a circle or to fit the parchment paper size. Be sure to press out/patch up any holes.
11. Bake in the oven on a stone or steel until the top starts turning golden brown. Usually about 10 minutes.
    You'll know it's right: Par-bake to light golden, about 10 minutes. It should look like a giant cracker with color.
12. Remove from oven and discard the parchment paper.
13. Make your pizza! I find that it's better to add your sauce and cheese as close to the edge as possible if you are doing a thin crust.
    You'll know it's right: Sauce and cheese to the very edges, this dough has no puffy rim, the edge IS topping territory.
14. Bake for another 6-8 minutes or until you like how it looks.
15. I like to let it rest on a cooling rack for a few minutes and always add Reggianno.Enjoy!
16. Enjoy!

Troubleshooting

Gummy interior

Rolled thick, or skipped the par-bake. Thin as possible plus the 10-minute par-bake. This dough has no yeast structure, thin and pre-baked is the formula.

Stuck to everything

Not enough oil. Hands, both parchment sheets, and the dough top. Oil is the release system.

Tasted like baking powder

Uneven mixing. Whisk the dry ingredients thoroughly before the yogurt goes in, pockets of baking powder taste like pennies.

Edges burned before the middle colored

Ragged thin edges. Shape the edges to an even circle and patch any holes before it bakes, even thickness is even browning.

Expected NY chew

Wrong recipe for that. This is the no-yeast quick option. For chew and flavor, the cold-ferment doughs are one click away.

Nutrition (1/4 of one pizza (dough only)): 150 calories, 7g protein, 26g carbs, 2g fat.