Name: Greek Yogurt Pizza Dough
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 1 ¾ cup bread flour (272g); 1 ¼ cup plain greek yogurt (271g); 2 tsp baking powder; 1 tsp salt; ½ tsp dried oregano (optional); ½ tsp dried basil (optional); ½ tsp garlic powder (optional); ¼ cup semolina flour (for rolling); Toppings of choice

Why You’ll Love Greek Yogurt Pizza Dough Recipe

This recipe is perfect when you want homemade pizza dough without dealing with yeast or long proofing times. The Greek yogurt adds moisture, structure, and a subtle tang that gives the crust a delicious flavor. It is simple to mix in one bowl, easy to roll out, and flexible enough for all kinds of toppings.

You will also love how fast it is. In about 35 minutes, you can have pizza dough ready to bake and serve. Whether you use a regular oven or a pizza oven, this dough delivers a satisfying crust that works well for family dinners, casual entertaining, or meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 ¾ cup bread flour (272g)
1 ¼ cup plain Greek yogurt (271g)
2 tsp baking powder
1 tsp salt
½ tsp dried oregano (optional)
½ tsp dried basil (optional)
½ tsp garlic powder (optional)
¼ cup semolina flour, for rolling
Toppings of choice

Directions

In a large bowl, combine the bread flour and baking powder. If you are using the dried oregano, dried basil, or garlic powder, add them at this stage and mix well.

Add the Greek yogurt to the dry ingredients and knead until the dough is fully combined. A little loose flour at the bottom of the bowl is normal.

Sprinkle half of the semolina flour onto a flat work surface. Place the dough ball in the center and gently press it down with your hands to start shaping it into a circle. Use a rolling pin to roll the dough until it is about ¼ inch thick.

Pinch the edges to create a crust. From here, continue with either the oven method or pizza oven method.

For the oven method, preheat the oven to 400 F. Lightly dust a round pizza pan or cookie sheet with semolina flour. Carefully transfer the rolled dough to the pan, add your toppings, and bake for 12 to 14 minutes, or until the cheese is melted and the crust edges are golden brown.

For the pizza oven method, preheat the pizza oven for 20 to 30 minutes. Dust your pizza peel with semolina flour and carefully place the rolled dough on top. Add your toppings quickly to help prevent sticking. Slide the pizza into the oven and cook for about 3 minutes per pizza. Watch closely, turning as needed for even cooking. Once the pizza is browned to your liking and cooked through on the bottom, remove it from the oven, let it cool slightly, then slice and serve.

Servings and timing

This recipe makes 6 servings.

Prep and cook time together take about 35 minutes, making it a fast and convenient choice for homemade pizza night.

Variations

You can customize this dough in several ways depending on your taste and what you have on hand. Add Italian seasoning, crushed red pepper, or onion powder to the dough for extra flavor. For a slightly heartier texture, swap a portion of the bread flour with whole wheat flour.

You can also divide the dough into smaller portions to make personal pizzas, flatbreads, or mini pizzas for appetizers. Try topping it with classic mozzarella and pepperoni, fresh vegetables, barbecue chicken, pesto and tomatoes, or a simple margherita combination.

For a cheesier crust, brush the edges with olive oil and sprinkle with Parmesan or extra herbs before baking.

Storage/Reheating

Store leftover baked pizza in an airtight container in the refrigerator for up to 3 days. Reheat slices in a skillet over medium-low heat to help crisp the bottom while warming the toppings. You can also reheat them in the oven at 350 F until heated through.

If storing the dough before baking, wrap it tightly and refrigerate it for up to 24 hours. Let it sit at room temperature for a few minutes before rolling if it feels too firm. For longer storage, freeze the dough well wrapped for up to 2 months, then thaw it in the refrigerator before using.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, though the texture may be slightly softer and less chewy than with bread flour.

Does this dough taste like yogurt?

Not strongly. The Greek yogurt adds a mild tang, but once baked and topped, the flavor is balanced and pleasant.

Do I need yeast for this recipe?

No, this recipe uses baking powder instead of yeast, so there is no rising time required.

Can I make this dough ahead of time?

Yes, you can prepare the dough ahead and refrigerate it for up to 24 hours before rolling and baking.

Why is my dough sticky?

Greek yogurt thickness can vary, so some doughs may be stickier than others. Add a little extra flour if needed, just enough to make it workable.

Can I freeze the dough?

Yes, wrap it tightly and freeze it for up to 2 months. Thaw it in the refrigerator before using.

Is semolina flour necessary?

Semolina helps prevent sticking and adds texture, but if you do not have it, you can use a little extra regular flour.

Can I make this into thin crust pizza?

Yes, simply roll the dough out a little thinner. Keep an eye on the baking time so it does not overcook.

What toppings work best with this dough?

Almost any toppings work well, including cheese, vegetables, meats, pesto, or fresh herbs. Just avoid overloading the dough so it bakes evenly.

Can I cook this without a pizza oven?

Yes, a regular oven works very well. Bake at 400 F for 12 to 14 minutes until the crust is golden and the toppings are cooked.

Conclusion

Greek Yogurt Pizza Dough is a simple, fast, and reliable recipe that makes homemade pizza easy for any day of the week. With no yeast and very little prep, it is a great choice when you want fresh pizza crust without the extra time and effort. Whether you keep it classic or get creative with toppings, this dough is a versatile base that you will want to make again and again.