Annabel Langbein’s Pizza Dough
Annabel Langbein’s Pizza
These miracle pizza bases are as doughy and delicious as yeast-based bases – and so much quicker!
Prep 10 mins
Cook 15 mins
Makes 8-10 pizzas
4 cups self-raising flour, plus extra to dust
4 cups natural greek yoghurt
2 tsp salt
Homemade Tomato Sauce or store bought pizza sauce
grated mozzarella or cheddar cheese, or a mixture of mozzarella and parmesan
toppings of your choice, such as ham, salami, mushrooms or red pepper
Preheat oven to 200 ̊C fan bake and place pizza stones or oven trays in oven to preheat.
Mix flour, yoghurt and salt to create a soft, sticky dough. Divide into 8-10 pieces, sprinkle with extra flour and use well-floured hands to press each out to the size of a small dinner plate on a lightly floured sheet of baking paper.
Top with tomato sauce, cheese and toppings of your choice, then slide pizzas on their baking paper onto preheated trays and bake until cheese is melted and bubbling and base is golden (10-15 minutes).
This recipe is extracted from Annabel’s new winter annual Annabel Langbein A Free Range Life: Winter Goodness (Annabel Langbein Media, $24.95), available at all good supermarkets and book stockists from late April. For more great Annabel Langbein recipes see annabel-langbein.com