4 ingredient yogurt pizza dough
March 13, 2012 10:44 AM Subscribe
Please help me find this pizza dough recipe.
(Ms. Vegetable has a question)
At one point, less than a year ago, I found a pizza dough recipe with 4 ingredients:
whole wheat flour
butter
yogurt
??
I suspect it was on a blog. I suspect it was for pizza pockets. I can't find it, I don't know the last ingredient, and I don't know the proportions.
Anybody? My google-blog-fu has failed me.
(Ms. Vegetable has a question)
At one point, less than a year ago, I found a pizza dough recipe with 4 ingredients:
whole wheat flour
butter
yogurt
??
I suspect it was on a blog. I suspect it was for pizza pockets. I can't find it, I don't know the last ingredient, and I don't know the proportions.
Anybody? My google-blog-fu has failed me.
Response by poster: It was a fast dough, no rising. So it could be yeast, but I don't know.
posted by a robot made out of meat at 10:49 AM on March 13, 2012
posted by a robot made out of meat at 10:49 AM on March 13, 2012
Best answer: There seem to be several variations out there but this one might be it, as it is for pizza pockets:
3 1/2 cups whole wheat flour
1 teasoon sea salt
1 cup melted butter
1 cup plain yogurt
posted by (alice) at 10:51 AM on March 13, 2012 [5 favorites]
3 1/2 cups whole wheat flour
1 teasoon sea salt
1 cup melted butter
1 cup plain yogurt
posted by (alice) at 10:51 AM on March 13, 2012 [5 favorites]
If it's leavened (not a brick of flour) and has no yeast (which would require a rising time), then you're pretty much left with baking soda/powder. I think soda reacts on heating and powder immediately, or the other way around.
posted by cmoj at 10:52 AM on March 13, 2012
posted by cmoj at 10:52 AM on March 13, 2012
Powder reacts on heat, soda reacts on acid (which is what yogurt will be).
posted by chengjih at 10:56 AM on March 13, 2012
posted by chengjih at 10:56 AM on March 13, 2012
Powder reacts on heat, soda reacts on acid (which is what yogurt will be).
Close, Baking powder is basically baking soda with an acid (like cream of tartar) included. Double acting baking powder has some extra stuff, so it reacts when mixed with a liquid, and when exposed to heat.
Anyway, there's enough liquid from the yogurt and the butter to give some lightness to the dough, and since the doughs rolled out thin, you don't need much.
I just wanted to add that this actually looks pretty much the same as my piroshki dough, I use regular flour and you can use sour cream instead of yogurt (depending on what you have on hand. It's nice to work with, and using pizza fillings is a good idea. Left over chicken is also great. You just chop them fine or put them in a food processor with some sauteed onions and maybe bell pepper. If you want to go the veggie route, just replace the chicken with mushrooms (for that matter, you could just add the mushrooms to the chicken). The point is, this works well with lots of yummy things inside, not just tomato sauce.
posted by Gygesringtone at 12:09 PM on March 13, 2012
Close, Baking powder is basically baking soda with an acid (like cream of tartar) included. Double acting baking powder has some extra stuff, so it reacts when mixed with a liquid, and when exposed to heat.
Anyway, there's enough liquid from the yogurt and the butter to give some lightness to the dough, and since the doughs rolled out thin, you don't need much.
I just wanted to add that this actually looks pretty much the same as my piroshki dough, I use regular flour and you can use sour cream instead of yogurt (depending on what you have on hand. It's nice to work with, and using pizza fillings is a good idea. Left over chicken is also great. You just chop them fine or put them in a food processor with some sauteed onions and maybe bell pepper. If you want to go the veggie route, just replace the chicken with mushrooms (for that matter, you could just add the mushrooms to the chicken). The point is, this works well with lots of yummy things inside, not just tomato sauce.
posted by Gygesringtone at 12:09 PM on March 13, 2012
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posted by rtha at 10:48 AM on March 13, 2012