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Joe Wicks Pizza Dough

Joe Wicks Pizza Dough
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This high-protein pizza dough uses Greek yogurt and self-rising flour to create a tender, pliable crust with a crisp golden exterior. Ready in under 30 minutes, it’s a game-changer for quick weeknight pizzas that satisfy cravings without the wait.

Ingredients

Scale
  • 1 3/4 cups self-rising flour, plus extra for dusting
  • 1 cup plain Greek yogurt (full-fat preferred for best texture)
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon garlic powder (optional, for savory flavor)
  • 1 tablespoon olive oil, for brushing

Instructions

  1. Preheat your oven to 425°F (218°C). Place a pizza stone or inverted baking sheet on the middle rack to preheat as well — this ensures a crisp bottom crust. If you don’t have a stone, a regular sheet pan works but may yield a slightly softer base.
  2. In a large mixing bowl, whisk together the 1 3/4 cups self-rising flour, 1/2 teaspoon fine sea salt, and 1/2 teaspoon garlic powder (if using). Self-rising flour already contains baking powder and salt, so the extra salt enhances flavor without over-leavening.
  3. Add the 1 cup of full-fat Greek yogurt to the dry ingredients. Using a silicone spatula or your hands, mix until a shaggy, crumbly dough forms. The yogurt provides protein and moisture while the acidity activates the baking powder, creating lift without yeast.
  4. Turn the dough out onto a lightly floured work surface. Knead gently for 2-3 minutes, folding the dough over itself and pressing it down. Do not over-knead — gluten develops quickly in this dough, and excess gluten will make it tough. The dough should be smooth, supple, and only slightly tacky, not sticky.
  5. If the dough feels too sticky, sprinkle with a little extra flour (1 tablespoon at a time) and knead it in. If too dry, add a teaspoon of water. The ideal texture is like soft play dough — it should hold together without cracking.
  6. Divide the dough into 4 equal portions (about 130g each). Lightly dust your hands with flour and roll each piece into a ball. Cover with a clean kitchen towel and let rest for 5 minutes. This short rest relaxes the gluten strands, making the dough easier to stretch without springing back.
  7. Line a second baking sheet with parchment paper. On a lightly floured surface, press one dough ball into a disk, then use a rolling pin or your hands to roll or stretch it into a 8-inch circle about 1/4 inch thick. Transfer the circle to the parchment-lined sheet. Repeat with remaining balls.
  8. Using a fork, dock the dough by pricking it all over (about 20-30 pierces per pizza). This prevents large bubbles from forming during baking, giving you an even, flat crust. Brush each pizza base lightly with olive oil — this promotes browning and helps the crust stay crisp.
  9. Carefully slide the parchment with the pizzas onto the preheated stone or inverted baking sheet (or place the sheet pan directly onto the rack). Bake for 12-15 minutes, rotating the pan halfway through, until the crust is golden brown and the bottom sounds hollow when tapped. For a crisper bottom, bake directly on the stone without parchment for the last 3 minutes.
  10. Remove from the oven and let cool on a wire rack for 2 minutes before adding toppings (if making fully baked crusts). For immediate pizza, add your toppings after the first 10 minutes of baking, then return to the oven for 3-5 more minutes until cheese melts and toppings are hot. The crust is now ready for any combination of sauce, cheese, and toppings.

Notes

Storage: Baked, un-topped crusts keep in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Freezing: Wrap each cooled crust tightly in plastic wrap, then foil; freeze for up to 3 months. Reheating: For best texture, reheat in a preheated 425°F (218°C) oven directly on the rack for 5-7 minutes. Alternatively, reheat in a dry skillet over medium heat for 2-3 minutes per side. Avoid microwaving, which will make the crust rubbery.

Nutrition

Keywords: Joe Wicks pizza dough, healthy pizza dough, high-protein pizza, Greek yogurt pizza dough, self-rising flour pizza, quick pizza dough, easy pizza recipe, weeknight pizza, homemade pizza, no-yeast pizza dough, 25-minute pizza dough

Find it online: https://britishrecipes.uk/joe-wicks-pizza-dough/