Two Ingredient Pizza Dough

Oct 7, 2021

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!

Beer can serve as a rising agent in bread due to its carbonation and yeast content. When you add beer to bread dough, the yeast in the beer interacts with the sugars in the dough, leading to fermentation. This fermentation produces carbon dioxide gas, which gets trapped in the dough, causing it to rise. Additionally, the bubbles of carbon dioxide help create a lighter texture in the bread. 

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!

You will see that one of my suggestions is canned spaghetti.  Which I know is an odd favourite of those that live in the south of New Zealand.  
Putting canned spaghetti on pizza is a uniquely Kiwi twist on the classic dish. This tradition likely stems from New Zealand’s fondness for simple comfort foods and its cultural inclination towards DIY and creativity in the kitchen.
The combination of canned spaghetti and pizza might seem unusual to some, but it’s cherished by many Kiwis who grew up enjoying this quirky topping. It adds a sweet and savory element to the pizza, and the soft texture of the spaghetti contrasts nicely with the crisp crust.

Give is a go and let me know what you think!

One of our favourite things to have on a pizza is left over roast meat, or left over mince with fresh tomatoes and basil.
Pizza with minced meat, tomatoes, and fresh basil is a delicious and classic combination that offers a hearty and flavorful experience. Combining these ingredients on a pizza crust creates a harmonious blend of flavors and textures. The savory richness of the mince complements the sweetness of the tomatoes, while the fresh basil adds a burst of freshness. Depending on personal preference, additional toppings like cheese (mozzarella or Parmesan), onions, peppers, or olives can also be added to enhance the overall taste experience


I often make my pizza just on oven trays.  It is advisable to use a pizza stone to get that crunchy bottom.  But I find I often just grab from the oven, but the pizza and deliver the pizza to the workers just on the tray it came out of the oven on.

Here are some pizza stone recommendations if you would like one;
This is a link to the pizza stone available for your Webber BBQ
If you’d like one for your oven make sure to check the size to see if it would fit.  Here are some good price options;
Trade Tested round pizza stone.
Ooni Square pizza stone.

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


  • 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


  • 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