top of page
  • Sarah Rainey

Speedy pizza dough

The sun's out, it's Friday afternoon... and all anyone cares about is the football tomorrow. Life's too short to spend it slaving away in the kitchen, especially on days like today.

So for dinner tonight - or for a super-easy lunch before the match - why not whip up some of my three-ingredient pizza dough? It's speedy, delicious and so easy to make you could do it with your eyes closed (as I appear to be doing in the picture below).

Then all you need are tonnes of your favourite toppings - and a few tasty beers/ciders/gins in a can to wash it all down while you watch the World Cup...

(PHOTOGRAPHY: Al Richardson)

Makes: one large pizza


210g self-raising flour, plus a few extra tablespoons for dusting

220g low-fat Greek yoghurt

2 tablespoons olive oil

Optional: pizza stone


Sift the flour into a bowl and add the Greek yoghurt.

Mix with a wooden spoon and add the olive oil. Stir to combine.

Once the mixture starts coming together, roll your sleeves up and use your hands to bring the dough into a smooth ball.

Turn it out on to a floured surface and knead for 5-10 minutes, adding more flour if the dough becomes too sticky.

Place the ball of dough in the fridge for at least an hour to firm up.

When it’s ready, place it on a sheet of baking paper, roll it out into a ½ cm-thick circle (coat your rolling pin in plenty of flour to stop it sticking) and start adding your toppings.

My fave is a passata base, topped with green peppers, spinach, chilli and cooked prawns, as well as plenty of grated parmesan and lemon zest...

Slide the pizza (plus baking paper) across on to a preheated pizza stone or baking tray and cook at 200C for 25-30 minutes. If you used a tray, remove it from under the pizza and place it one shelf down so the base can crisp up for the last 10 minutes.

It’s ready when the cheese has melted, the crust browned and the toppings sizzling hot.


To turn this into a decadent dessert, leave out the olive oil, make the dough as normal and spread 200g Nutella over the top before baking to create a sweet, chocolatey pizza

240 views0 comments

Recent Posts

See All
bottom of page