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

FAQs

Why 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.

Or make Two-Ingredient-Dough Bagels topped with cream cheese, Marinated Yogurt Cheese or Easy Scallion-Salmon Dip for breakfast or brunch. 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.

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.

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

Gluten is what makes dough elastic and stretchy. If your gluten hasn't developed enough, it will remain too tight and your dough will want to spring back into its original shape. Pizza dough needs flour with a high protein content in order to develop gluten.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

The store-bought dough can be good for three days if it is stored in the refrigerator. Also, in the freezer, it can last up to three months if it is sealed properly using a plastic wrap in an airtight container.

Can homemade dough go bad? ›

Pizza dough can go bad quickly if not stored properly. If it's sitting out for over 8 hours, the chances are high that the dough is spoiled. If you're not using your pizza dough right away, store it in the fridge for 3-5 days. This will slow down the activity of yeast and keep the dough fresh longer.

At which point during the dough making process would it be best to freeze or refrigerate? You can refrigerate the dough after almost any step, but after the first rise (or a little before) works best. Store it, covered, in the refrigerator for 1-3* days. Allow room for the dough to expand as it will continue to rise.

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."

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.

Refreezing the pastry simply rehardens the fat. And though the water in the dough will go through two cycles of freezing into a solid and thawing into liquid—and this may impact the dough a little turning it ever-so-slightly soggy and marginally impeding its rise—it won't be enough to make a difference.

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.

The second proving has given the bread more elasticity, and made it harder to deflate the air. Second rises may add significantly to the total time it takes to complete a loaf of bread, but the step can be essential to achieving the taste and texture inherent to a number of popular breads.

However, all pizzas, no matter how they're prepared, are typically made using refined wheat flour. This type of flour is low in fiber and, therefore, less filling than whole-grain flours. Eating refined grain products — such as ready-made meals like pizza — has been linked to weight gain.

So, Are Gluten-Free Pizzas Healthy? Yes! Although for some, the difference may be negligible between gluten-free pizza and pizza made with normal dough. The benefits to gluten-free diets for those without necessary gluten avoidances are still being studied.