Two-Ingredient Pizza Dough?
 

I'm trying it this weekend...

interested to see how it goes.

mine is just flour, olive oil, honey, yeast, water.

That's not two ingredients, really, as self rising flower has baking powder and salt added, and it uses low protein flour. Its really for biscuits and stuff.

Real pizza dough is only flour, water, yeast and salt. The ratio of water to flour depends on the flour use, there are whole threads on pizza forums about this. In any event, any of it would be superior to the quoted recipe. I like the dough on the Modernist Cuisine site, which has you mix, rest, mix. Works well for same day use, but almost all dough works much better after a day or two's rest/fermentation in the fridge.

Agree. I dont do it often and it's a bit of a hassle but a few extra steps/minutes/ingredients makes for an excellent product.

So how was it?