A specific formulation of pizza dough utilizes Greek yogurt as a key ingredient, intentionally excluding self-rising flour. This approach necessitates careful consideration of alternative leavening agents, typically baking powder and/or baking soda, to achieve the desired dough rise and texture. The omission of self-rising flour allows for greater control over the dough’s sodium content and overall composition. For instance, a recipe might combine all-purpose flour, Greek yogurt, baking powder, and seasonings to create a dough suitable for various pizza styles.
Employing this method offers several advantages. Individuals seeking to reduce sodium intake can benefit from the ability to precisely measure and control the amount of leavening used. Furthermore, the inclusion of Greek yogurt contributes protein and a distinct tangy flavor profile to the finished crust. Historically, variations of dough recipes have emerged as cooks adapted traditional methods to available ingredients and dietary preferences. This variation speaks to the adaptability of pizza as a culinary staple.
