This amazingly worked (just like the ice cream bread). While it didn't exactly taste the same as the usual pizza dough, it did crisp like one and even had the same blooms of crisping patterns on its bottom. So, A+ for consistency, even if the taste needs a little work - but then, for just two ingredients, who am I to complain?
This also taught me that pizza is kind of like the Italian equivalent of fried rice - I was so enamored with the idea of making my own pizza dough that I totally forgot to get everything else that goes on top, and basically just scrounged up whatever leftovers I could find in the fridge to throw on top.
- Set the oven to 475 F. (optional) Spread a light dusting of cornmeal over the surface of a sheet or pizza pan.
- Fold the flour into the yogurt with a curved bench scraper or a spatula. Keep doing so until the ingredients are evenly mixed - the dough will most likely be very shaggy and moist. To help with handling, collect the dough into a rough ball and rub the outside with olive oil.
- Press the dough out on the pizza pan. If you're planning on putting on a lot of ingredients, it's suggested you blind bake it first. Poke the bottom all over with a fork so that air is not trapped underneath, and bake for about 12-14 minutes. Then put on your favorite ingredients and return it to the oven for for another 10 minutes.