2 Ingredient Dough (3 Ways!) - Recipe Diaries (2024)

FAQs

Is 2-ingredient dough healthy? ›

Two-ingredient dough is packed with protein thanks to the yogurt, and is free of the preservatives and artificial ingredients found in many prebaked crusts and prepared doughs. Once blended, you can work with it immediately, too.

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making.

Can I make Two-Ingredient Dough ahead? Yes, you can make the dough ahead and refrigerate it in an airtight container for up to 2 days.

You can freeze this 2-ingredient pizza dough for later. I like to assemble the pizza and place it in the freezer. When ready to bake, simply add a few minutes to the cooking time above. Make sure to buy PLAIN Greek yogurt.

Wholegrain flours like wholewheat, rye or oatmeal add flavour, texture and fibre so are healthy choices.

The dough should generally be proofed for around 1 to 4 hours at a warm temperature or overnight (or more) at a cold refrigerator temperature.

Yogurt: Plain Greek yogurt holds the dough together and ensures a tender texture.

The gummy line at the bottom of a sandwich bread or pan loaf is fundamentally about gravity — the crumb structure sinks downward. This can be avoided with a quicker heat-set of the structure, different shaping, and fermentation timing.

The overworked dough will often feel tight and tough. This means that liquid molecules have been damaged and won't stretch properly, causing the bread to break and tear more easily. Conversely, a dough that is underworked will be harder to form into a ball shape.

Buckwheat flour (best for breads). Amaranth flour (combine with other GF flours when baking. Best to use in pie crusts, bread and tortillas). Brown-rice flour (high in protein and fibre, and is great for using in cakes and cookies).

What happens if you don't refrigerate dough before baking? ›

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

Your dough will rise in the fridge and it can be a huge help as it makes bread making easy to fit into your day. When you put your dough in the fridge it slows the yeast activity down. It takes ten times longer for dough to rise in the fridge than it does at room temperature.

Place the sour cream, crushed garlic, pinch of pepper and grated Parmesan in a bowl and mix well. Cut mozzarella into thin slices. Spread the sour cream mixture over the pizzas with the back of a spoon. Top with mozzarella and bake until cheese is melted and crust is golden (15-20 minutes).

You will want to put your dough in the freezer either after the first rise, or if the bread has more than two rises then after the shaping. This is because frozen dough will need to rise/proof again before baking it.

If you have to freeze yeast dough, try increasing the yeast by about 1/4 to 1/2 teaspoon per 3 cups (360 grams) of flour. As MaryJane explains, "Some yeast will naturally die off in the cold, so adding a little more at the beginning will help ensure you have enough living, working yeast in the end."

That said, most homemade breads are likely healthier than store-bought breads, which are often high in sugar and preservatives. One benefit of making your own bread is that you can control the ingredients. For example, you can use whole wheat flour instead of white flour, or add healthy toppings like nuts and seeds.

Both the cauliflower crust and the whole-wheat crust offer fiber and protein, which play a key role in weight loss by helping to keep you feeling full and satisfied after a meal. But if you're not trying to cut carbs and are looking for that traditional pizza pie flavor, the whole-wheat crust is what you want.

But you can get sick after eating or tasting raw (unbaked) dough or batter. Anyone, including young children, can also get sick from handling or eating raw dough used for crafts or play clay. Follow these safety tips to help you and your loved ones stay healthy when preparing and handling raw dough.

While gluten-free crusts tend to be slightly lower in nutritious content, they can still be an appealing option even for those without gluten sensitivity or intolerance.