If you’ve ever wondered if you can use Greek yogurt pizza dough with an Ooni pizza oven, you absolutely can with this recipe!
This Greek yogurt pizza dough recipe is my favorite for a few reasons. First, it’s super quick to make – you can make it in a few minutes and be on your way to making some lovely homemade pizza (no proofing or waiting required).
Second, it’s higher in protein thanks to the Greek yogurt making it extra filling and a little healthier than your typical crust!
And lastly, it’s just really good! My husband actually prefers this crust over regular crust now – and he’s an honest critic! It won’t have as much “chew” as your normal cust with yeast – but it still has great flavor.
Sidenote: This is the specific Ooni pizza oven that I have, and I couldn’t recommend it more! I’m glad we went with the gas model for efficiency, and the smaller size works as we’re always making multiple personal pizzas anyway. (Plus the larger the pizza, the harder to turn, so I’m extra glad we didn’t get the bigger model!)
Can you make Greek yogurt pizza dough without self-rising flour?
Absolutely! There is a similar version of this recipe called two-ingredient pizza dough where you mix just self-rising flour and Greek yogurt. Since many people (myself included) don’t have self-rising flour on hand, I prefer to make this recipe instead. So yes, you can make this Greek yogurt pizza dough without self-rising flour!
Do you have to use an Ooni for this Greek yogurt pizza crust recipe?
No Ooni? No problem! While this Greek yogurt pizza crust works great in an Ooni pizza oven, I actually started using it years ago in the oven and on the grill. I’ve included tips for oven or grill cooking in the recipe notes, both of which also turn out wonderfully!
Greek Yogurt Pizza Dough Ingredients
This dough recipe makes enough for two 12″ crusts.
- 1 cup all-purpose flour (or white whole wheat flour), plus more for dusting
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup 0% fat Greek yogurt, drained of any top liquid (I prefer Fage)
How to Make Greek Yogurt Pizza Dough
- Start by whisking together the flour, baking powder, and salt in a medium bowl.
- Add the yogurt (drain any excess liquid first) to the bowl and combine with a spatula. It will be crumbly at first—that’s okay!
- Pour the dough mixture onto a floured work surface and knead until it comes together and stops leaving dough on your hands. Add more flour as needed to get to the right consistency.
Tip: Use a Kitchen Aid stand mixer with a dough hook for this step. - Split the dough into two balls, then roll each ball into a circle, flipping and dusting with flour as necessary to ensure it doesn’t stick.
- Proceed to make pizza as you normally would–Ooni, oven, or grill!
Tip for oven: I like to cook either on a really hot pizza stone (preheated to 500) or do a quick pre-cook of both sides of the crust (flipping halfway through) on top of the stove in a hot cast iron skillet before adding toppings and finishing off in the oven (you can keep the crust in the cast iron since it’s oven safe). Using the cast iron or pizza stone will help make sure your crust gets really crispy!
Tip for grill: Using one of these reusable grill mats from Amazon will make it foolproof and ensure your dough doesn’t stick to the grates. I like to cook on both sides a little bit before adding on toppings!
My Favorite Pizza Making Accessories
What temp do you get your pizza stone to in your Ooni and how long do you bake for?
I usually preheat the Ooni for 20 minutes (while I’m making everything) until it reaches 650ish and then bake it for I’d say 3 minutes. Keeping an eye and rotating a few times as needed to get an even bake!
And I always use flour or cornmeal under the crust so it doesn’t stick to the peel when I load it in (but if you’re already an Ooni user, you probably have that down!)
Hi again! Thanks for responding so quickly! I tried it last night in an Ooni Volt (I have an Ooni Koda that I only used a couple times, but I wanted to test out the Volt). I waited until the pizza stone reached 650 and put it in. I only used a thin topping of Indian curry I had made the night before. The dough ended up crispy on the bottom and edges at 3 minutes so I thought it was done, but it ended up being really doughy and a bit raw on the inside when cut into. For the second dough ball, I lowered the temp to ~550 so I could leave it in for longer. I left it for ~4 minutes with no topping, and it was starting to look like naan with large air pockets. Then I took it out, flipped it over, spread the same topping, and put it back in for longer (~5-6 min). It was a little better but still doughy. I really liked the taste and how quick and easy it is, but wondered if you might have suggestions on what I can try next to get it to cook through better since I’m still a newbie to pizza making. Thanks!
This feedback is so helpful! I so appreciate you coming back to share!! I just had to look up an Ooni Volt as I wasn’t familiar – it looks so cool! Good to know on the longer cook time – I’ve never officially timed how long I’ve cooked mine as I usually just eyeball it, but it’s a great question so I’ll time it next time and edit the recipe to add. I think the biggest variable is how thin you roll your dough – I love a thin crust (and love that this crust doesn’t bounce back as much as say a sourdough crust where it’s impossible to stretch out) so try to get mine as thin as possible (which of course makes it cook faster!).
So happy you loved the taste of the dough – hopefully with another test or two you’ll know exactly how to time it in your Volt!
And to help with the air pockets, I’d suggest poking fork holes throughout the crust before adding toppings (like they do at pizza places!) – should help cut down on bubbles!
Hi, I can’t wait to try this!! Have you ever made a big batch to freeze portions?
I haven’t tried freezing the dough – but if you try it, please report back! That would be such a good idea if it works!!
Can I use almond flour or any other alternative flour?
I haven’t personally tried almond flour – but looked around for similar recipes and I think you might be able to, you just might need to increase the amount of almond flour used vs. regular flour. I’m sorry I don’t have a specific amount! Please report back if you did end up trying it with almond flour – maybe you’re onto something and it’ll be even better than the original…!