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Easy-Stretch Yogurt Pizza Dough
Is it heretical to use yogurt in pizza dough? Traditionalists would say yes. But there’s no arguing that the yogurt in this high-hydration formula yields a dough that is easy to shape into rounds because it does not recoil when stretched. It also adds flavor. The tradeoff is that the crust will not blister and crisp to the same degree as classic pizza dough, which does not contain dairy. The recipe makes enough dough for four 10 to 12 inch pies; after a 30 minute rise, extra dough portions can be refrigerated for a day, but allow them to stand at room temperature for 30 to 60 minutes before shaping and baking. You will need a peel for moving the pies in and out of the oven, along with a baking stone or steel that should be heated for an hour before baking.
Makes enough dough for 4
10 to 12 inch pizzas
Tip
Don’t be shy about flouring the counter as you portion and shape the dough. This dough is wet, but as long as it and the work surface are floured, it’s very workable.
2¾ hours
30 minutes active
Ingredients
-
60
grams (¼ cup) whole-milk Greek yogurt
-
2
tablespoons extra-virgin olive oil
Directions
-
01In a 2-cup liquid measuring cup or small bowl, stir together 1½ cups water, the yogurt and oil. In the bowl of a stand mixer, combine the flour, yeast, sugar and salt. Mix with the dough hook on low until combined, about 30 seconds. With the mixer running on low, stream in the wet ingredients; continue mixing until the dough comes together in a shaggy mass that clears the sides of the bowl, 1 to 2 minutes. Touch the dough; it should be wet enough to stick to your fingers. If it is not, mix in up to 2 tablespoons additional water.
Reviews
July 31, 2026
Looks great!!
The recipe seems to be a very soft dough. Would it work to put sausage or ground beef on it it would the ingredients be too heavy?
May 30, 2026
Diabetic "friendly"
With Type 2, there is very little joy in baking. Cauliflower crusts just don't cut it, so the added protein to stave off the usual sugar spike was a temptation.
I attempted a half port, was a bit short on yeast. However, the crust as easy to work, as advertised and as expected from Chris and his staff.
Amendments to the diet is to start with a salad, then into half of a pie. My calculations was a full recipe is 250 g of carb so so one pizza is around 75.
45 g is an upper limit for a meal.
For me (others have different sensitivity) my blood glucose was well within the goal. I may have been able to gluttonously finished the whole pie!
The other dough portion will get 3 days in the fridge and we'll see how well the dough performs.
The seems promising as a alternative for those who like to still prep and cook and need to also share food with our housemates.
It would be great if the staff can explore other variants for typical wheat-based meals, like home-made pasta and some alt baked goods that are carb friendly.
(No almond "flour", please as it doesn't result in a pleasant experience afterward. )
The goal is a bagel. If not miniscule, most are 60 g or better in carbs.
May 25, 2026
The water amount
For those who are saying the water amout is missing, i. e. Mandy Its listed in step 1 of the instructions and its 1 1/2 Cups.
May 16, 2026
The best 'simple' pizza dough I have ever made.
Perfect in every way. Had leftovers, made cinnamon roles with leftovers, those turned out really well.
April 20, 2026
Summer Smithfield
This recipe is phenomenal. After the first rise and the dough is cut into balls, I let it raise one more time for 30 min or longer. I also like it baked rather plain with herbs, salt, olive oil, and a sprinkle of cheese— makes a delicious appetizer or flatbread base. My whole family loved this. Will be making regularly!
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