Two Ingredient Pizza Dough

Found via a Tasting Table article, I couldn't stop thinking about this for a whole two months. I had never felt even the slightest urge to make my own pizzas, but how could I resist trying something so insanely simple, like the ice cream bread?

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.

For a 16" pizza:

• 2 cups self-rising flour (or 2 cups flour + 3 tsp baking powder + 2 tsp salt)
• 2 cups Greek yogurt (Kroger makes a neutral-tasting crust, Open Nature makes a more sourdough version)
• olive oil for handling
• (optional) cornmeal

1. Set the oven to 475 F. (optional) Spread a light dusting of cornmeal over the surface of a sheet or pizza pan.
2. 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 very moist. To help with handling, collect the dough into a rough ball and rub the outside with olive oil. 
3. Press the dough out on the pizza pan. Bake the crust first by poking the bottom all over with a fork so that air is not trapped underneath, and bake for about 15 minutes, or until it turns golden, like you would expect a finished pizza crust to look. Then reduce the oven temperature to 350 F, put on your favorite ingredients, and return it to the oven for for another 10 minutes (it’s recommended that you first precook all your ingredients).