Two Ingredient Pizza Dough

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.

Two Ingredient Pizza Dough

All you need is a bottle of beer and some self raising flour – easy!

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

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
  1. Pre heat your oven to 190°

  2. Place the self raising flour and the beer in a large bowl.

  3. Fill the beer bottle a quarter of the way up with water and add to the dough.

  4. Use your hands to bring it together into a soft ball. 

  5. Turn out onto a floured bench, divide into two, and roll out to your desired shape.  

  6. Mine are often ovals to fit onto the long oven trays.

  7. Prick each base with a fork. 

  8. Top with toppings of your choice. 

  9. Cook for 25 minutes