Fabulous Pizza Dough! (Only 2 ingredients!)

hey everybody it's hunter Fisher trapper trader guide scout and interpreter and just a country cook Steve Hall here in Nashville Tennessee along with pretty miss Sheila running that camera hi Shelly a little while ago I got an email from a guy in Alaska Tim how you doing Tim he sent me the most interesting email let me read it to you here you just combine one and a half cups of self-rising flour with one cup of plain Greek yogurt he says you mix it into a dough ball knead it for a little bit put some flour on it seeing spread it out and it's the most delicious pizza dough you ever had two ingredients self-rising flour and plain Greek yogurt I just got a try it he said that one and a half cups will make about a 12-inch pizza he said if you double it'll make a 16 inch pizza so come on over and let's get started and I'll show you what we're gonna do now remember don't use all-purpose flour you need to use self-rising flour and Tim's recipe calls for one and a half cups of self-raising flour and one cup of plain Greek yogurt from the store it's really interesting I got to try it I'm making a double batch so obviously I got three cups of self-rising flour and 2 cups of Greek yogurt because I want to use my little dough hook here in my kitchen aid mixer that Sheila got me and now remember you don't have to put it in any baking soda or salt or anything put this on the very first click and now we're going to start adding our yogurt in there in fact she'll if you want to once you get a close-up of this all right we're just gonna add this yogurt in here a little at a time as that dough hook is mixing up our flour it's already starting to turn into a pretty good little dough ball but Tim up in Alaska thanks for sending me this recipe because we're gonna make a pizza with your two ingredient pizza dough you do happen to have a great recipe you'd like to send us you can always send it to shotgun red company at yahoo.com I don't get a chance to answer all of your emails but thank you very much for sending all your comments about me and Sheila and recipes and ideas and especially appreciate you subscribing to our channel and share it with all your friends alright now that's exactly a double batch let's let this work for a little bit and see how it turns out once that gets mixed pretty good if it hasn't turned completely into a ball just yet I'm just gonna sprinkle a little flour in there until it grabs it because I love this KitchenAid with this dough hook on it works really cool it's pulling more and more flour off the bottom thanks you still see a little bit down there so I'm gonna give it a second now he said in his email you might have to add just a little bit of flour so it's not sticky to your fingers and I think he's pretty much right with everything so far so we're gonna put a little pinch of flour in there just a little at a time and watch that dough hook turn that into a ball there we go starting to do it already now you can do this mixing in a big bowl and you can also just knead it out on a on a flat surface with a little bit of flour but I like to let this thing do all the work look at that it's getting better and better try another little pinch of flour in there there we go look at doing great I am really interested in trying this because he says once you mix that self-raising flour and that plain yogurt together and then you let it sit just for a few minutes and let it kind of rise he says it smells so good so we're gonna check it out here in just a second you don't want to knead it to death you only want to do it for a couple three minutes that looks pretty good there so all right take my bowl out of here hit this with a another bit of flour on it so I can get a hold of it without it sticking in my fingers all right like Tim said we added a little bit of flour to our hands we've got that in the nice ball you can handle we're gonna cover this with saran wrap let it sit for about 15 minutes kind of just let it rise a little bit then we're gonna roll it out and see if we make some pizza dough out of this all right we had one of these down in the drawer but that looks a little bit smaller than 16 inches so I don't think that's gonna work so we're gonna use this cookie sheet here I'm gonna spray it a little bit first then we're gonna take our dough slop it out on here now you can roll it out but I'm actually gonna kind of try to just smash it out because there's some pizza guys that don't roll out the pizza they just smash it out same thing with people that make biscuits so I'm gonna try to kind of make a rectangle shaped pizza here and keep going and going until we run out of dough and this is that double batch from that Tim up there in Alaska that gave us the recipe then we're gonna put some toppings on here he says bake it in the oven at 500 degrees for 10 to 25 minutes he said depending upon the thickness of the dough and depending upon your oven now I'm used to cooking pizzas like at about 425 so I might split the difference and just go to 450 but either way this is what I'm interested in is the taste of this dough to see what it tastes like kind of make up a little bit of a ridge out here at the edge so our sauce then run off looky there all right let's get some pizza sauce on here as we get our mashed all the way you know we might just have enough dough to get all the way to the corner of this thing almost like a deep-dish pizza of it we're just gonna there we go that looks pretty good well Tim you're absolutely right what that smells really good for just two ingredients unbelievable time for some pizza sauce on here you know pizza sauce is hard to find you'll go the in the Italian section and you'll find all kinds of spaghetti sauce and all that you need to go the next aisle over until you find pizza sauce over by their premade crust but don't do a premade crust do the one that Tim sent us from Alaska here and this is just regular pizza sauce they go on the top of your pizza and that all pretty close to the edge there how am i doing she laughs am i doing all right just the right amount put on there just about perfect I got another giant refrigerator just in case of emergencies I think this is gonna work out fine now I'll tell you how I layer stuff I don't put my toppings on top of pizza sauce I put my toppings on the first layer of cheese because I always use two layers of cheese so let's get our mozzarella out here and just put a light layer on there before we put any toppings on as the way I like to do it just enough to almost hide that sauce not too much you want most our cheese on top and I'm actually gonna make two different flavored pizzas here I'm gonna make half of it this has got onions and mushrooms already fried I sauteed them up on the stove so they're actually cold in this bowl believe it or not I had them in refrigerator waiting to do this recipe I'm gonna do half of this with onions and mushrooms sauteed and then I laid them on a paper towel you get most of the grease off of there all right on about half of it that looks pretty good can we get our pepperoni start layering that on there and to me pepperoni should just about touch I like to have plenty of pepperoni on there okay and this is our last two slices now this side over here we're gonna make what they affectionately call in northern Minnesota at a lot of the restaurants they have in Minnesota and northern Iowa called the pizza ranch and they have a thing called sweet swine and what that is is Canadian bacon and pineapple now there's a real famous chef on the internet that says you should not put pineapple on your pizza okay I'm not going to mention him by name but its initials are Gordon Ramsay and I can't help it but I'm making my favorite pizza which is pineapple oh look at this Gordon don't this just drive you crazy check this out you know in all of our subscribers out there they like to put whatever they want to put on their pizza and not some highfalutin chef tells them they can't put pineapple on their pizza where do you get off telling people what to put in all of our videos we always say put on the ingredients that you like the best because it's yours look at that pineapple on there I hope that just drives him crazy and we have one thing to say to that guy that tells us we can't put pineapple on our pizza you need to try this it's really really really good and I got to show you this on a slide out of the way a little bit can you see my Canadian bacon package Sheila all right now this is Canadian bacon and what is Canadian bacon it's almost like a cross between bacon and ham now if you're thinking looking at the pig here the belly of the pig is where you get strips of bacon that you fry in the morning the pork tenderloin across the top is where Canadian bacon comes out and the hindquarters or the rump of the pig is where ham comes from but when you're in the store look for Canadian bacon because that's what they use in their recipes up there in Minnesota it's Canadian bacon and pineapple they call it sweet swine or just go on vacation to Hawaii and order a Hawaiian pizza and what is it pineapple and ham or pineapple and Canadian bacon now you can use ham if you don't have Canadian bacon that's alright but we're just gonna lay some on here because I love Canadian bacon it has a whole different flavor other than ham so we got a half pepperoni and half let me move this back Center for Sheila she likes stuff in the middle there we go look better in the middle of the frame donut all right right on top that illlegal ingredient it's against the law to put pineapple on your pizza he says does not go on the top of a pizza I think the guy just did it to cause some controversy so everybody talked about them but on the other hand where does anybody come off telling you what you can put on your pizza so we're doing it here just to irritate them alright one more little chunk I think right there I like to take my Canadian bacon and cut it like a little Exodus so make some little triangle shapes cuz that's what it looks like on the pizza north all right Tim there's your two ingredient dough underneath here and we got all of our pepperoni along with mushrooms and onions over here we got our Canadian bacon and pineapple on this half let's pop it in the oven and see what it turns out to be you guys are not gonna believe this we get it in the oven for about two minutes and I went wait a minute I forgot to put the second layer of cheese on so me and Sheila picked all the toppings back off of here after you get your sausage or I should say onions and mushrooms you can use sausage as well it almost looks like sausage on there and pineapple you got to put another layer of cheese on it before honey we go grab me one more bag of mozzarella cheese out of the refrigerator thank you very much Sheila and get some more mozzarella cheese on here I spotted that and I said we forgot to put the second layer of cheese on what are we gonna do should we just kind of fake it like that's the way it was and I said no our subscribers are too important not to do it right then once we get another nice layer of mozzarella cheese on top then we can put our toppings on if nobody puts cheese on top the pepperoni and nobody eats pineapple that just kills me all right here we go now we're looking better don't you think now we got a lot more cheese on there perfect now let's get the toppings back on here we go again I've got extra pieces of Canadian bacon left it's like I got extra parts left that it I took it apart and it didn't go back together all the way so I guess I was kind of in a hurry but there we go now we're going to put this back in the oven and we'll see it a little bit yeah look what we have fresh from the oven layered correctly man oh man Tim this is the most incredible thing I'm talking to Tim in Alaska who sent me this recipe for the crust now you can put anything you want on top fact we even put that second layer of cheese and kind of hid that pineapple so Ram's you wouldn't have a hardest robe and let's cut this let me get a hold of the corner of this pan so don't go running off on me see if we can cut this and Sheila what were you saying in the kitchen about breakfast pizza wouldn't that be great how many times you've been sitting at home thinking boy I sure would like to have a pizza I got all the ingredients I've got some sausage and some mushrooms and all that stuff but I don't have any pizza dough well if it's that easy to make and Sheila eats plain yogurt all the time she always has yogurt and refrigerator so and I always have self-rising flour in the cupboard tada there you have it let me get something to get this out of here see if I can't find a small a little slipper to dig down in here I'm really excited about this crust look at that nice and fluffy and thick along the edges there I'm also gonna get one piece from over at the edge here so I can get the edge of this I told Sheila to bring me a knife and she did so I could cut right next to the because you can't roll your pizza cutter all the way up to the edge of that pan perfect I mean scoot this little guy out of the way move him down into the illegal pineapple section look at that pepperoni building up them little puddles of grease on there which have all that flavor man oh man and there you have it pepperoni pizza sweet swine pizza which has the pineapple and Canadian bacon but I'm gonna let this cool for just a second and then we're gonna do a taste test and see what we got here alright we did Tim's recipe from Alaska we let this pizza cool just enough so it don't burn the roof of my mouth I've got to try this because if this works we're gonna have pizza from now on with two ingredients and we're talking about the crust forget about what the topping is we just want to try the crust Shelagh you have to try this this is better than any pizza that we order from any place around here I'm telling you the flavor of that pizza dough is terrific if I'm lying I'm dying I would never steer my subscribers wrong you know me if I got something wrong I'll just saying so I don't care for that or somebody sends me a recipe you know Jim it needs more salt this pizza crust is phenomenal let me try some of this illegal pineapple pizza over here weight of the case is crushed she loves pizza she's gonna love this and she really likes pizza that has pineapple and Canadian bacon I don't mean to talk with a mouthful but I can't help myself this is just phenomenal it's absolutely better than way better than grocery store pizza dough that tastes nasty and it's better than anything that we order anywhere I'm going to try some different layers of it crushing it out thinner maybe leaving a little thicker but I just kind of rolled it out to a standard pizza thick with my thickness with my fingers kind of mashing it instead of rolling it and wow it's that big because I did a double batch but we'll put all the ingredients in the description box below and it's pretty simple one and a half cups of self-rising flour 1 cup of plain yogurt man Tim from Alaska you got something here and you got us this is great everybody we hope you enjoyed this recipe we thank Tim from Alaska for sending it to us and if you'd like to send us a recipe you can always contact us at shotgun red company at yahoo.com but we really hope you subscribe to our Channel little shocked and Ritz face will pop up over here in a little bit when it does you can click on it when you hit subscribe hit that little bell right next to the word subscribe that way you'll be notified every time we come out with a new recipe we're going to put one over here that we hope you enjoy but most of all is this the most delicious pizza crust made with two ingredients you're eight hold on one second I'm going to try the the edge of the crust I'm sorry but my brain is going crazy I'm thinking take that roll it out take some little cheese sticks and roll them into the edge of the crust and bake it and that's great but he's right there doing something up up there in Alaska other jig and chasing grizzly bears around catching salmon and doing a little swamp stomp and I just love you guys up there we were up there we played at Palmer Alaska at the State Fair for like ten days three shows a day with our band we had a great time it was fantastic eagles and moose walking everywhere and you ever get up to Alaska check it out it's it's just God's country up there and this is the best pizza is it the best two-ingredient pizza crust that you ever made in fact I think it might even be the best if it ain't it ought to be Sheila what anything you're gonna find out cuz you got to try it just a second I may have went on and on a little bit too much over something this simple but just whip it up and try it and you'll always have instant pizza crust into your house and we'll see you next say say Sheila say good night Sheila my mouth is still watering I got to take another bite we'll see you next time on cookin with shotgun red thanks a lot Tim great recipe bye-bye

Channel: Cooking with Shotgun Red

Views: 2,215,254

Rating: 4.858273 out of 5

Keywords: Fabulous Pizza Dough, Shotgun Red, Shotgunred, Cooking with Shotgun Red, Fabulous Pizza Dough! (Only 2 ingredients), Homemade Fabulous Pizza Dough! (Only 2 ingredients!), how to make pizza dough, 2 ingredient pizza dough, homemade pizza dough, pizza dough recipe, two ingredient pizza dough, greek yogurt pizza dough, shotgun red, 2 ingredient dough, easy pizza dough recipe, shotgun red pizza, fabulous pizza dough (only 2 ingredients), two ingredient pizza dough recipe

Id: HJmNCJ8Ewdg

Length: 21min 21sec (1281 seconds)

Published: Sun Mar 11 2018

Reddit Comments

[u/Taurius]

Yogurt and flour is a great way to make your own starter yeast. Make the mix very wet, like a thick pancake batter and keep it uncovered for 2 days. When you see bubbles, cover it up. Just need to let the dough ferment for at least 4 days. 7 days is perfect for that sour dough NY style pizza dough. Butter milk is better. Creates a super soft and flaky center dough but a crunchy crust on the outside.

[u/clubing_soda]

YEEEEAAAAAH, me thinks I'll pass on this one.

[u/Flemtality]

Alright, Frankie. We’re here at uhhh... Cooking with Shotgun Red.

One bite. Everybody knows the rules.

0.1

That's a review.