Two-ingredient dough is perfect for making homemade pizzas and bagels

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In a world where ordering a takeaway might be one of the highlights of your week, you could be forgiven for feeling less than enthusiastic about preparing your own food. However, before we all balloon by several stone and surrender our paychecks to Domino’s, it’s worth remembering that home-cooking still has a lot to offer.

If you’re tired of seeing substandard pizzas left outside your front door, the internet may have a solution for you. Instead of settling for something overpriced and underwhelming, you could make use of this handy two-ingredient dough recipe for a healthy, budget-friendly alternative. Who says baking has to be complicated?

The recipe itself, which has been popular online for years, calls for a combination of one part Greek yoghurt to one part self-raising flour. Simply mix the two together, scaling up or down according to the quantity required, before kneading on a lightly floured surface for about five minutes. Add a touch more flour if it feels too sticky, and you’re raring to go!

The dough is particularly popular as an alternative to traditional pizza dough, with several social media-based recipes providing instructions for extras like sauce and toppings. Other suggestions that make use of the gloriously simple dough include staples such as bagels, which, according to one recipe, can be “brushed with egg wash and sprinkled with sesame seeds, poppyseeds or everything bagel seasoning before baking” in order to enhance.

It’s not just savoury dishes that benefit from the dough. A quick search reveals recipes for everything from cinnamon buns to apple pies, proving that good hack has many different applications.

One of the unexpected side effects of the current crisis is the increasing popularity of baking. If you’ve never dabbled in dough before, the idea of knocking out your own pizzas and bagels may seem slightly intimidating. If you’re looking for an easy introduction, this two-ingredient dough is a great place to start.