Two Ingredient Pizza Dough

2 ingredient pizza dough

The idea of a two ingredient pizza dough recipe has been floating around the internet for a while. This hit my inbox at some stage and while I noted it, I never really thought there was anything wrong with my existing pizza dough recipe.

We had pizza a week or so ago and had some mozzarella hanging around in the fridge, so I was determined to use it up before it needed binning.  Unfortunately, inspiration was a bit thin on the ground at the end of last week so … pizza it was. However, given that we always have yoghurt in the fridge I thought maybe it would be worth a bit of an experiment.

I don’t know where the two ingredient dough originated but kidspot seems to stake an early claim. However, by both my standards and those of many of the commenters, the recipe given is really rather deficient.

  • Serving size? 1 pizza base. Because there’s some kind of universal standard for pizza bases …
  • Greek or natural yoghurt is given in the list of ingredients … but the recipe creator says in the comments she hasn’t tried with natural yoghurt …
  • There are a ton of complaints about the ratios
  • There’s no cooking temperature
  • There’s no cooking time

And that’s before I complain about the fact that the flour quantity is given in cups, rather than grams.

I’m all for playing fast and loose with recipes but I suspect that had you never made pizza dough before you’d be facing an uphill battle with this one!

The following recipe makes a thin crust for a 30cm diameter pizza tray. We find that this is perfect for dinner for the two of us (the small child won’t touch pizza on account of the bread component).

Of course, the really important part of all of this is … how did it taste? While it was OK it was … just OK. While it was a thin and crispy base it had a slight but discernible taste of raw flour and the texture was slightly too crumbly (for want of a better word). The dough is also very soft which makes it difficult to work with.

I can see the appeal in this dough – no yeast and no rising time. But with dried yeast so readily available and the rising time for pizza dough less crucial (and, indeed, for ease of dinner prep I made this dough in the afternoon so there was no advantage to me at all there) I’m not sure that the compromise in taste, texture and easily workable dough is worth it.

We’ll be returning to our standard recipe.  Yes, it’s 4 ingredients but so worth it!

 

Two Ingredient Pizza Dough

Ingredients

  • 200g self raising flour + extra for kneading
  • ¾ cup plain yoghurt (I used Paris Creek B-D Yoghurt)

Instructions

  1. Preheat oven to 250°C fan (or as hot as it will go).
  2. Mix the flour and yoghurt until they come together in a soft dough.
  3. Knead well on well floured board and roll out to fit 30cm pizza pan (greased with olive oil).
  4. Top with your favourite toppings - we use a base of tomato paste, oregano and chilli flakes, topped with mozzarella, bacon, red onion, hot salami and capsicum (for example).
  5. Bake for 10 minutes and serve immediately.
https://eatingadelaide.com/two-ingredient-pizza-dough/

Il Mondo Caffe Bar

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date of visit: Tuesday 4 March 2014

There are way too many interesting bars opening up around Adelaide at the moment. One of the things that I loved about Leeds was the small bar scene. Yes – there were the arena sized Wetherspoons, the cheesy nightclubs and the shopping (oh, yeah, I never got into that!) but there were also so many small independent bars where you could get something interesting to drink.

This is something that Adelaide has lacked for far too long. Too many of Adelaide’s old pubs have had the homogeneous makeover treatment and, if you want to feel trendy, you can have a boring pint in many shiny establishments.

I don’t know if it’s the small bar legislation, but a bar revolution has been under way for quite a while and now, when faced with an all too infrequent drink after work, I find myself spoilt for choice.

Tuesday’s drink after work was postponed for a week which meant even more bar-prevarication on my part … but I held my nerve and headed along to Il Mondo Caffè Bar, located on James Place. Surprisingly central to Rundle Mall, for anyone needing a restorative retail tonic …

Il Mondo opens at 9:30 so breakfast, coffee and lunch are well catered for.  At lunch and after work (from 5:30pm) you can indulge in ‘il aperitivo’: a drink and free run at Italian bar snacks for $15. If you’re up for more serious food there’s plenty available, including my all time favourite, spaghetti con alio, olio e peperoncino.

Unfortunately I was there for a super quick drink so I couldn’t indulge in any aperitivo snacks and I certainly couldn’t wolf down a bowl of pasta (well, I could have … but at home, Andy and dinner were both waiting for me) so I had to console myself with the wine list.

The wine list is (unsurprisingly) Italian wine heavy with pretty much everything available by the glass (and mostly under $10). It is SO refreshing to see a wine list which doesn’t start by listing New Zealand Sauvignon Blanc …

As it was a warm day, white wine was definitely in order. I’ve recently become a little concerned about the quality of wine by the glass being poured in Adelaide so when it came to ordering a glass of Falanghina (there are two Italian Falanghinas on the wine list – on its own, impressive!) I was cautious. After all, it was just gone 5 so would I be drinking from yesterday’s open bottle? And how many people in Adelaide are actually drinking Falanghina at the moment?

I’ve clearly spent far too much time thinking about the ‘stale wine by the glass conundrum’ because I’ve actually come up with an approach to counter it.

I approached the bar and asked “which of the two Falanghinas would you recommend and which have you opened most recently?”. This enquiry was met with a broad smile, an immediate recommendation and the offer to open a new bottle for us. You can imagine – I was sold.

My friend and I sat at a wine barrel outside, had a couple of glasses of wine and thoroughly enjoyed ourselves. of course, the highest praise of all is that Il Mondo is definitely now on my “to return to” list.

And let’s face it – today’s Friday and you should really try somewhere new for that after work drink!

Il Mondo Caffè Bar
20 James Place
Adelaide SA 5000
phone: (08) 8212 3626

il Mondo caffè bar on Urbanspoon

Pork Chops with Sage, Italian Style

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Despite putting together fun meal plans for Eating Adelaide, our own meal planning has been pretty shambolic of late. We are getting back on track, but a lot of our choices are being driven by how quick something will be to put on the table. The toddler seems to be in the process of dropping his nap (we’ve done well – he’s almost 3 and until the last couple of weeks has routinely been napping 2-3 hours a day!) and Andy has just started a new job.

So there’s not a lot of time for leisurely kitchen activities. Dinner needs to be of the “put in pan and serve” variety. And, of course, I have the sage plant …

A quick trawl through my delicious bookmarks threw up this simple recipe for pork chops, from The Goddess’s Kitchen, an English blog I’ve been following for ages. Maria doesn’t blog as frequently as she used to, and a lot of her posts are baking oriented (one of the reasons I started following in the first place) but this simple pork chop recipe hit the mark.

I served it with mash and a few steamed vegetables, and made a simple tweak to the sauce (I opened the cream for the mash, so I figured I might as well enrich the sauce at the same time!). It’s a great way of using some kitchen garden produce and jazzing up a very simple supper.

Pork Chops with Sage, Italian Style

Ingredients

  • 2 pork loin chops
  • fresh sage leaves, to taste, but at least 3 per chop
  • 1 clove of garlic, crushed
  • generous splash of white wine
  • 1 tbsp cream

Instructions

  1. Add some oil or butter to a pan and cook the chops.
  2. When the chops are cooked, remove from the pan and set aside. If there is a lot of fat in the pan drain.
  3. Return the pan to a gentle heat and add the garlic and sage leaves. Season. Add the white wine and reduce a little before adding the cream.
  4. Cook for a few minutes, until the raw alcohol taste is cooked out and the sauce reduces further.
  5. Serve the pork chops dressed with the sauce.
https://eatingadelaide.com/pork-chops-sage-italian-style/