Fabulous Pizza Dough! (Only 2 ingredients!)

Hello everyone, I'm Hunter Fisher, trapper, trader, guide, explorer and performer and just a country cook, Steve Hall, here in Nashville, Tennessee, along with the pretty miss Sheila manning that camera. Hi Shelly, I got an email a while ago from a guy in Alaska, Tim, how are you Tim? He sent me the most interesting email. Let me read it to you here. You simply combine a cup and a half of self-rising flour with a cup of plain Greek yogurt. He says you mix it into a ball of

dough

and knead it a little. a little flour, I see it spread out and it is the most delicious

pizza

dough

you have ever tasted.

Two

ingredients

: self-rising flour and plain Greek yogurt. I just tried it. He said one and a half cups can make about a 12-inch

pizza

. He said if you double it, you'll get a 16 inch pizza, so come on and let's get started and I'll show you what we're going to do now. Remember not to use all-purpose flour, you need to use self-rising flour. flour and Tim's recipe calls for a cup and a half of self-raising flour and a cup of plain Greek yogurt from the store. It's really interesting. I have to try it. I'm making a double batch so obviously I got three cups of self-rising flour and 2 cups of Greek yogurt because I want to use my little dough hook here on my kitchen mixer that Sheila bought me and now remember you don't have to put it on baking soda or salt or anything, put this on the first click and now we're going to start adding our yogurt in there, in fact, if you want, once you get a close up of this, we're going to add this yogurt here little by little. bit.

While that dough hook is mixing our flour, it's already starting to turn into a pretty good ball of dough, but Tim is in Alaska, thanks for sending me this recipe because we're going to make a pizza with your two ingredient pizza dough. If you have a great recipe you'd like to send us, you can always send it to Shotgun Red Company at yahoo.com. I don't have the opportunity to answer all your emails, but thank you very much for sending all your comments about me. and Sheila and recipes and ideas and I especially appreciate you subscribing to our channel and sharing it with all your friends.

Okay, that's exactly a double batch. Let's let this work for a moment and see how it turns out once it's mixed pretty well. It hasn't completely turned into a ball yet. I'm going to sprinkle a little flour until it sticks because I love this KitchenAid with this dough hook. It works very well. It's bringing out more and more flour from the bottom. Thank you. I still see a little bit down there, so I'll give it a second. She now she said in her email that you might have to add just a little bit of flour so it doesn't get sticky to your fingers and I think she's pretty right about everything.

So far, we're just going to put a pinch of flour in there a little at a time and watch the dough hook turn it into a ball. There we are going to start doing it. Now you can mix it in a large bowl and I can also just knead it on a flat surface with a little flour, but I like to let this do all the work. See that it is improving and it is better to try with another pinch of flour. Let's see there. I'm very interested in trying this because he says that once you mix that self-rising flour and that plain yogurt and then let it sit for a few minutes and let it rise, he says it smells really good, so you're going to see it here in just one second.

You don't want to knead it to death. You just want to do it for a couple of three minutes. It looks pretty good, so okay, get my bowl out of here. Hit this with another little bit of flour so I can grab it without it sticking to my fingers, like Tim said, we add a little flour to our hands, we have it in the nice ball that you can handle, we are We're going to cover this with plastic wrap transparent, we'll let it sit for about 15 minutes, we'll just let it rise a little bit, then we'll roll it out and see if we can make some pizza dough out of this.

Well, we had one of these in the drawer, but it looks a little smaller than 16 inches, so I don't think it's going to work, so we'll use this cookie sheet here. I'll sprinkle it a little bit first and then we'll take our remaining dough. Now you can roll it out here, but I'm actually going to try to flatten it because there are some pizza makers that don't roll out pizza, they just flatten it, same as people who make cookies. I'm going to try to make a kind of rectangle shaped pizza here and I'm going to go on and on until we run out of dough and this is that double batch from that Tim back in Alaska who gave us the recipe, then we're going to put some toppings on here, he says bake it in the oven at 500 degrees for 10 to 25 minutes he said depending on the thickness of the dough and depending on your oven, I'm used to cooking pizzas at about 425 now so I might split the difference. and just go to 450, but anyway, this is what I'm interested in is the flavor of this dough to see what it tastes like, like making a little ridge here on the edge for our sauce to drip off. there okay, let's put some pizza sauce in here while we grind all the way, you know, we might have enough dough to get all the way to the corner of this thing, almost like a deep dish pizza.

There we go, that looks pretty good Tim, you're absolutely right, it smells great with

only

two

ingredients

, it's amazing time for some pizza sauce here, you know pizza sauce is hard to find, you're going to the Italian section and You will find all kinds of spaghetti sauce and everything you need to go to the next aisle until you find pizza sauce next to its pre-made crust, but don't make a pre-made crust, make the one Tim sent us from Alaska here and this . It's just regular pizza sauce, it goes on top of the pizza and it's all pretty close to the edge, how am I doing? she laughs.

Am I okay? Just the right amount put in there, almost perfect. I have another giant refrigerator that just arrived. In case of emergencies, I think this will work well now I'll tell you how I layer things. I don't put my toppings on top of the pizza sauce. I put my toppings on the first layer of cheese because I always use two layers of cheese, so let's take out our mozzarella here and just put a light layer on there before we put any toppings on it, like I like to do, enough to almost hide that sauce. , not too much, you want most of our cheese on top and I'm actually going to make two different flavored pizzas.

I'm going to do half. This has already fried onions and mushrooms. I sautéed them on the stove so they are really cold in this bowl, believe it or not, I had them in the refrigerator. waiting to make this recipe, I'll make half of this with sautéed onions and mushrooms and then place them on a paper towel to remove most of the fat from there, about half, it looks pretty good, can we get? our pepperoni starts to layer there and to me the pepperoni should almost be touching. I like to have a lot of pepperoni in there, okay, and these are our last two slices.

Now, on this side, we're going to do what they affectionately call in northern Minnesota. a lot of the restaurants they have in Minnesota and northern Iowa are called Pizza Ranch and they have something called sweet pork and what it is is Canadian bacon and pineapple. Now there is a very famous chef on the Internet who says you shouldn't put pineapple in it. Your pizza is fine, I'm not going to mention him by name, but his initials are Gordon Ramsay and I can't help it, but I'm making my favorite pizza, which is the pineapple, oh look at this Gordon, don't go crazy. look at this, you know all our subscribers like to put whatever they want on their pizza and not some snooty chef tells them they can't put pineapple on their pizza, where can you tell people what to put?

In all our videos we always say to put the ingredients you like the most because they are yours, look at that pineapple over there, I hope that drives him crazy and we have one thing to say to that guy who tells us we can't. Put pineapple on our pizza. You have to try this. It's really very good. I have to show you this on a slide a little out of the way. Can you see my package of Canadian bacon? Sheila. Alright, this is Canadian bacon and what is it? Canadian bacon is almost like a cross between bacon and ham now, if you're thinking about looking at the pork here, the pork belly is where you get the strips of bacon that are fried up in the morning, the pork loin on top is where canadian bacon is found.

It comes out and the hindquarters or rump of the pig is where the ham comes from but when you're at the store look for Canadian bacon because that's what they use in their recipes back in Minnesota it's Canadian bacon and pineapple they call it sweet pork or just go on vacation to Hawaii and order a Hawaiian pizza and what is it pineapple and ham or pineapple and Canadian bacon. Now you can use ham if you don't have Canadian bacon. Okay, but we're going to put some in here because I love Canadian bacon, it has a completely different flavor than ham, so we got half a pepperoni and the other half let me move this back Center for Sheila, she likes the stuff in the middle, there we look better in the middle of the donut frame, okay?

In addition to that illegal ingredient, it is illegal to put pineapple on pizza. She says it doesn't go on top of the pizza. I think the guy just did it to cause some controversy and everyone talked about it, but on the other hand, where can anyone? Come on, telling you what you can put on your pizza, so we'll do it here just to irritate you. Okay, one more bit. I think right there I like to take my Canadian bacon and cut it like a little Exodus, so make a little triangle. shapes because that's what it looks like on northern pizza, okay Tim, here's your two ingredient crust underneath and we've got all of our pepperoni along with mushrooms and onions here, we've got our Canadian bacon and pineapple on this half, let's put it in the oven and see what turns out, you are not going to believe this, we put it in the oven for about two minutes and I waited a minute.

I forgot to add the second layer of cheese, so Sheila and I picked out all the ingredients. back off after you get your sausage or should I say onions and mushrooms you can also use sausage it almost looks like sausage there and pineapple you have to put another layer of cheese on it before honey let's go get me one more bag. of mozzarella cheese from the refrigerator thank you very much Sheila and bring some more mozzarella cheese here. I saw it and said we forgot to put the second layer of cheese, what are we going to do if we just pretend it like that? as it was and I said no, our subscribers are too important to not do it right, so once we have another nice layer of mozzarella cheese on top, we can put our toppings on if no one puts cheese on top of the pepperoni and no one eats pineapple.

It just kills me, here we go, we look better now, don't you think we have a lot more cheese there now? Perfect, now let's put the ingredients back here we go again. I have extra pieces of Canadian bacon left. It's like I had leftover pieces, I took it apart and it didn't come back together at all, so I guess I was in a bit of a rush, but here we go, now let's put this back in the oven. and we'll look at it a little bit, yeah, look what we have fresh out of the oven layered properly, man, oh man, Tim, this is the most amazing thing.

I'm talking to Tim in Alaska who sent me this recipe for the crust, now you can put it on. anything you want on top, we even put that second layer of cheese and hid the pineapple so Ram's wouldn't have a tougher robe and let's cut this, let me grab the corner of this pan, so don't go. Running away to see if we can cut this and Sheila, what were you saying in the kitchen about breakfast pizza? Wouldn't that be great? How many times have you been sitting at home thinking, boy? I sure would like to eat a pizza I have. all the ingredients I have sausages and some mushrooms and all that, but I don't have pizza dough, well, if it's that easy to make, Sheila eats plain yogurt all the time, she always has yogurt and a refrigerator, so I always.

I have self-rising flour in the cupboard tada there you go let me get something to get this out of here see if I can find a little slipper to dig in here I'm really excited about this crust look so pretty, fluffy and thick along the edges . I'm also going to grab a piece of the edge here so I can get the edge of this. I told Sheila to get me a knife and she did so I could cut right next to it. Because you can't roll your pizza cutter all the way to the edge of that perfect pan, I mean, move this little guy out of the way, move him over to the illegal pineapple section, look at that pepperoni collecting those little puddles of grease.

There they have all that flavor, man, oh man, and there you have it, pepperoni pizza, sweet pork pizza that has pineapple and Canadian bacon, but I'll let it cool for just a second and then we'll do a taste test and Look what we have here. Well, we made Tim's recipe from Alaska. We let this pizza cool enough so that it doesn't burn my palate. I have to try this because if it works, we will have pizza from now on. with two ingredients and we're talking about the dough forget what the topping is we just want to try the dough Shelagh you have to try this this is better than any pizza we order anywhere around here I'll tell you the The taste of that pizza dough is fantastic .

If I lie, I'm dying, I would never misguide my friends.subscribers, you know me, if I'm wrong about something I'll just say it, so I don't care about that or someone sends me a recipe, you know Jim, it needs more salt, this pizza dough is phenomenal, let me try it. some of this illegal pineapple pizza over here the weight of the box is crushed she loves pizza she will love this and she really likes the pizza that has pineapple and canadian bacon I don't want to talk with my mouth full but I can't help it . It's just phenomenal, it's absolutely better than much better than supermarket pizza dough that tastes disgusting and it's better than anything we order anywhere.

I'm going to try a few different layers of shredding it thinner, maybe leaving it a little thicker, but just rolling it out to a standard pizza my thickness with my fingers, like I'm squishing it instead of rolling it and wow, it's like that. big because I made a double batch, but we'll put all the ingredients in the description box below and it's pretty. simple one and a half cups self-raising flour 1 cup plain yogurt Tim from Alaska, you have something here and you have us, this is great, we hope you enjoyed this recipe, we thank Tim from Alaska for sending it to us and if you would like to send it to us a recipe, you can always contact us at Shotgun Red Company on yahoo.com, but we really hope you subscribe to our channel, a little surprised, and Ritz's face will appear here in a moment when you do. click on it when you hit subscribe, hit that little bell right next to the word subscribe, that way you'll get a notification every time we post a new recipe, we're going to put one up here that we hope you enjoy, but most of all it's this the most delicious pizza dough made with two ingredients you have eight wait a second I'm going to test the edge of the dough I'm sorry but my brain is going crazy I'm thinking take that roll I take out some cheese sticks and roll them to the edge of the crust and I bake it and that's cool, but he's out there doing something up there in Alaska, another jig and chasing grizzly bears, fishing for salmon and doing a little stomp in the swamp and I just love you guys, we were there, we played at Palmer Alaska at the State Fair for ten days, three shows a day with our band, we had a great time, it was fantastic, eagles and moose were walking everywhere and do you ever get to Alaska.

It's just God's country up there and this is the best pizza. Is it the best two-topping pizza dough you've ever made? In fact, I think it might even be the best if it wasn't. It should be Sheila. That? You will find out because you have to try it for just a second. I may have talked too much about something so simple but just make it and try it and you will always have instant pizza dough in your home and see you next time say say Sheila say good night Sheila my mouth is still watering I have to take another bite see you next time cooking with shotgun red thank you very much Tim great recipe bye