pizza dough with self rising flour recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best pizza dough with self rising flour recipe

I started making pizza dough with self rising flour on nights when I wanted pizza and did not want to wait two hours for yeast to do its thing. The whole thing comes together with self rising flour, Greek yogurt, a little salt, and a splash of olive oil. There is no proofing, no yeast, and no guessing whether the dough has risen enough. I mix it, knead it for a couple of minutes, roll it out, and it is in the oven before my kids finish arguing about toppings.

My family asks for this one constantly. My youngest spreads the sauce and my oldest handles the cheese, and I usually set out pepperoni, mushrooms, and whatever vegetables are in the fridge so everyone builds their own. It works for a Friday night when nobody wants to cook something complicated, and it works just as well for birthdays, sleepovers, and nights when friends show up without much warning. I keep the ingredients on hand because the dough is fast enough to make on a random Tuesday.

What I like most is that I know exactly what is in it. There is no long list of additives, and the Greek yogurt adds protein and a slight tang that plain flour and water cannot give you. I control the salt and the toppings, so I can load it up with vegetables and go lighter on the cheese when I want something a bit more balanced. It is still pizza, and it still tastes like pizza, but it sits better with me than the frozen version or the delivery box.

Self-Rising Flour Pizza Dough

4.9 from 1351 votes

A quick pizza dough made with self-rising flour and Greek yogurt, so there is no yeast and no rise time. The crust comes out tender inside with a lightly crisp edge, and it is ready to top and bake in about half an hour.

Prep Time15 mins
Cook Time15 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 440 kcal

🥘Ingredients

For the Dough

2 cups self-rising flour, plus more for dusting
1 cup plain Greek yogurt, full-fat
1 tablespoon olive oil
2 to 4 tablespoons warm water, as needed

For the Toppings

1/2 cup pizza sauce
6 ounces shredded mozzarella
1/2 teaspoon dried oregano

👨‍🍳Directions

1Set a rack in the lower third of the oven and place a baking sheet or pizza stone on it. Preheat to 450°F for at least 20 minutes so the surface is fully hot.
2Whisk the self-rising flour in a large bowl to break up any lumps, then make a well in the center. Add the Greek yogurt and olive oil.
3Stir with a wooden spoon until the mixture looks crumbly and dry patches remain. Add warm water 1 tablespoon at a time, stirring after each addition, until the dough pulls together into a shaggy ball. Stop as soon as it holds together; you may not need all the water.
4Turn the dough out onto a lightly floured surface and knead for 3 to 5 minutes, until it is smooth and slightly tacky but no longer sticky. If it clings to your hands, dust with flour a teaspoon at a time.
5Shape the dough into a ball, cover it with the inverted bowl, and let it rest for 10 minutes. This relaxes the gluten so the dough rolls out without springing back.
6Roll the dough on a sheet of parchment paper into a 12-inch round, about 1/4 inch thick. Pinch a slightly thicker rim around the edge for a defined crust. If the dough resists, wait two minutes and continue rolling.
7Spread the pizza sauce over the dough, leaving a 1/2-inch border bare. Scatter the mozzarella evenly on top and finish with the dried oregano.
8Slide the parchment onto the hot baking sheet or stone. Bake for 12 to 15 minutes, until the crust is golden at the edges and the cheese is melted with a few bubbling brown spots.
9Transfer the pizza to a cutting board and let it sit for 2 minutes so the cheese sets. Slice and serve warm.

🔧Equipment

Large mixing bowl
Wooden spoon
Measuring cups and spoons
Rolling pin
Baking sheet or pizza stone
Parchment paper
Pizza cutter or sharp knife

📊Nutrition Facts (per serving)

🔥Calories: 440 kcal🧈Total Fat: 14g💛Saturated Fat: 7g❤️Cholesterol: 28mg🧂Sodium: 670mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 20g

📝Notes

Self-rising flour already contains baking powder and salt, so do not add extra salt or leavening to the dough. Because the yogurt provides the moisture and acid that activate the leavening, there is no rising step: mix, rest briefly, and bake. Full-fat Greek yogurt gives the most tender crust; low-fat versions make a drier dough, so add water a teaspoon at a time until it comes together. Keep the dough on the thinner side for a crisp base, or roll it to 1/2 inch for a chewier, breadier crust and add 2 to 3 minutes to the bake time. A fully preheated baking sheet or stone is what gives the bottom its color, so do not skip the preheat. Leftover dough can be wrapped tightly and refrigerated for up to 2 days; let it come to room temperature for 15 minutes before rolling. Do not substitute plain all-purpose flour one for one, since the dough will not puff or brown the same way.

Watch Video Of How Self-Rising Flour Pizza Dough Works

Self rising flour takes the guesswork out of pizza dough, and that alone makes it worth keeping in rotation for busy weeknights or last minute company. I make it for our family gatherings because it comes together fast, feeds a crowd, and everyone can top their own slice however they like. Once you try it, you will probably stop buying the refrigerated stuff altogether.

❓ Frequently Asked Questions About Self-Rising Flour Pizza Dough

1. Do I need yeast for pizza dough made with self-rising flour?

No. Self-rising flour already contains baking powder and salt, so the dough gets its lift from the baking powder instead of yeast. That makes it a quick dough you can mix and bake in under an hour rather than waiting on a rise. The trade-off is texture: you get a tender, biscuit-like crust rather than the chewy, open crumb of a yeast-fermented dough.

2. How long does the dough need to rest before I shape it?

Give it 10 to 15 minutes at room temperature after mixing. That short rest lets the flour fully hydrate and the gluten relax, which makes the dough easier to press out without it springing back. You can stretch it to 30 minutes if the dough still feels tight, but there is no benefit to letting it sit for hours.

3. Why did my self-rising flour pizza dough come out dense or crumbly?

The usual culprits are too much flour or too little liquid. Add flour a spoonful at a time and stop as soon as the dough pulls away from the bowl but still feels slightly tacky. Overworking is the other common issue, so mix just until everything comes together and handle it gently when shaping. Keep in mind this dough is naturally a little denser than yeast dough, so press or roll it thin for a crisper result.

4. Can I make this dough ahead of time or freeze it?

It works best mixed and baked the same day, since the baking powder loses lifting power over time. If you need to prep ahead, freeze the dough in a flattened disk for up to a month and thaw it in the fridge overnight, then expect slightly less rise. Par-baking the crust and freezing it is the more reliable option for make-ahead pizza nights.

5. Can I use all-purpose flour if I don’t have self-rising?

Yes. For every cup of self-rising flour the recipe calls for, substitute one cup of all-purpose flour plus 1½ teaspoons baking powder and ½ teaspoon salt. Whisk the three together before adding your wet ingredients so the leavening is evenly distributed. Skip any additional salt in the recipe, since the blend already includes it.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts