Two Ingredient Pizza Dough

Written by on in Lunch, Meal Ideas, Savoury Smoko
Jump to Recipe Print Recipe

This recipe is perfect for when you have visitors call in for lunch at the last minute, when a family arrives close to tea, or even as a flat lunch.

Today I delivered this pizza to a block an hours drive from home up a remote farm road. It was a stunning spot to sit down and enjoy a cuppa with our staff who were lamb marking today.

Two ingredients – how easy is that!

And two ingredients that most kiwis would have in the house.
Beer and self raising flour!

If you would like a danish dough whisk like the one I use to easily bring my dough together, then you can buy one from my shop here.

I have suggested some pizza toppings but I’m sure I don’t need to tell you what works well on a pizza. Load it with what ever you like!

One of our favourite things to have on a pizza is left over roast meat, or left over mince with fresh tomatoes and basil.

Print Recipe

Two Ingredient Pizza Dough

All you need is a bottle of beer and some self raising flour – easy!
Prep Time15 minutes
Cook Time25 minutes
Servings: 8

Equipment

  • Lined oven trays
  • Large bowl
  • Measuring cups
  • Danish dough whisk
  • Pizza Cutter

Ingredients

Pizza Base

  • 4 cups self raising flour (or 4 cups of standard flour and 6 tsp of baking powder)
  • 1 bottle beer (330ml)

Pizza Idea One

  • BBQ sauce
  • left over roast meat
  • left over roast veggies
  • chopped red onion
  • grated cheese

Pizza Idea Two

  • caramelised onion relish
  • sliced salami or bacon
  • grated cheese

Pizza Idea Three

  • tomato relish
  • sliced ham or bacon
  • grated cheese

Pizza Idea Four

  • canned spaghetti
  • sliced onion rings
  • grated cheese

Pizza Idea Five

  • spiced apricot sauce
  • sliced ham and bacon
  • tinned pineapple
  • grated cheese

Pizza Idea Six

  • tomato sauce or passata
  • Left over cooked mince
  • Sliced fresh tomatoes
  • fresh basil

Instructions

  • Pre heat your oven to 190°
  • Place the self raising flour and the beer in a large bowl.
  • Fill the beer bottle a quarter of the way up with water and add to the dough.
  • Use your hands to bring it together into a soft ball. 
  • Turn out onto a floured bench, divide into two, and roll out to your desired shape.  
  • Mine are often ovals to fit onto the long oven trays.
  • Prick each base with a fork. 
  • Top with toppings of your choice. 
  • Cook for 25 minutes