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

FAQs

What is the benefit of 2 ingredient dough? ›

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. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

There's no need to let it rest! Top and bake how you would normally — we like to use a 500 degree F oven with a preheated baking stone on the bottom rack. You can also refrigerate the dough up to two days and let it come to room temperature before rolling out.

It just won't be Weight Watcher friendly. Can 2-Ingredient Pizza Dough be frozen? Yes! I like to assemble the pizza and place it in the freezer.

WHAT IS DOUGH STRENGTH. A strong dough is one that has a well-developed gluten network that can trap and hold together all the CO2 that is produced by the yeast and bacteria. It will rise upwards instead of flattening out to the sides. It has a high amount of elasticity.

This fan-favourite dough is a quick (and healthy!) way to have all your favourite carbs. Our basic version will help you make impressive bagels, pastries, calzones, pizza, and more.

The dough will last 3 days refrigerated or 1 month frozen. So double up on the recipe and have it ready for whenever you need some dinner rolls. Whether you've stored the dough in the freezer or fridge, let it slowly warm up on the counter to room temperature, still wrapped, before using it.

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

Food safety wise it's safe to say 4 hours max! The longer it is out of the cooler it will speed up the bacteria growth on your dough. If you aren't serving a large quantity of people and just making something at home. I would say 6–8 hours is okay.

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.

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.

There is a chance that freezing the dough will kill about 30%-50% of the yeast in the dough. Therefore, it's recommended that you put in double the usual amount of yeast to make up for the yeast that will die. You also want to make sure you're using a strong, high protein flour like our Lighthouse Bread & Pizza Flour.

Once frozen, store the dough in an airtight container for up to four weeks. Thaw, covered, on greased baking sheets in the refrigerator overnight. Cover and let it rise in a warm place until doubled (this is the second rise), which will take longer than dough that has not been frozen.

Using Frozen Bread Dough

Your dough still needs to go through a second rise before baking, so don't put a frozen loaf of bread dough directly in the oven. Plan a night ahead for the second rise—since it's handsoff, it's still easier than spending a whole day making bread dough.

Whole wheat flour is higher in fiber and nutrients, making it a healthier choice. Cauliflower Crust: Create a low-carb, gluten-free pizza crust by using cauliflower rice as the base. Mix cauliflower rice with egg and cheese to form a dough, then bake it into a crust.

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.

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.

Hydrocolloids. Hydrocolloids are ingredients that work wonders to keep bread fresh and delicious for longer. The ones commonly used in bread are agar and carrageenan from seaweed, and cellulose and gum acacia from plants.