At a glance
You're mixing eggs, yogurt, and flours to create a light, protein-packed pizza dough that comes together in just 15 minutes, then topping it with fresh tomatoes, mozzarella, and your favorite toppings before baking until golden and delicious in 25 minutes.
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Making the dough
Mix together the eggs, semi-coarse flour, whole wheat flour, yogurt, salt and baking powder, then roll out the dough and place it on a baking tray.
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Topping and baking
Spread the dough with chopped tomatoes, then top with mozzarella and the remaining ingredients. Bake for 25 minutes in a preheated oven at 180°C.
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How it went
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Tips from the Yumsto kitchen
Why it works
Baking powder reacts with the tangy yogurt and raises the dough without yeast, so there's no rising and the pizza is ready in 40 minutes. Whole wheat flour gives a nutty flavor and a firmer bite, while the medium-fine flour softens it. The eggs bind the dough so it can be rolled out.
Tips
The dough is sticky, so roll it between two sheets of parchment paper or oil your hands and rolling pin. Roll it about 5 mm thick – thicker dough stays damp in the middle. For a crisper crust, pre-bake the plain dough for 5–8 minutes before adding toppings. Drain the chopped tomatoes in a sieve and season with salt and oregano so the pizza doesn't go soggy. Pat the mozzarella dry with paper towel before using.
Variations
You can replace the whole wheat flour with medium-fine flour for a paler, softer dough. Toppings are up to you: swap the poultry ham for pork ham, add peppers or corn, and arugula after baking. Greek yogurt can stand in for plain; it's thicker, so you may need a spoonful less flour.
Storage
Refrigerate leftovers and eat within 2 days. They reheat best in a dry pan with a lid or in the oven, which keeps the base crisp.
Serving
Let the pizza rest for a few minutes after baking so the cheese settles and slices cleanly. A green salad goes well alongside.
Common questions
Can I make the dough ahead?
It's best baked straight away. Baking powder starts working as soon as it gets wet, and the dough gradually loses its lift.
Why is the dough damp in the middle?
It was too thick, the toppings released water, or it didn't bake long enough. A thinner base, drained tomatoes and pre-baking all help.
How many eggs is that?
The list says 110 g, which is roughly 2 eggs.
Can I bake it on a pizza stone?
Yes – preheat the stone with the oven. The base will be crisper and it may bake faster, so keep an eye on it.
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