Update on the 2 ingrediant pizza dough...
 

posted a recipe last week that used a cup of greek yogurt and a cup of self rising flower to make the dough. The result is thus (with sauce, 2 cheeses (provo & Motz) garlic, crushed red pepper, jalapeños, and anchovies - ya ya say what you want, you eat it your way I'll eat it mine!

The crust was good but seemed denser then other crusts. It never really rose when I let it set - I prolly f'd it up but with all the other stuff on it it could have been a slab of cedar and it would have tasted great...

More Coaster adventures ... http://forums.pelicanparts.com/uploa...1414452945.jpg

Looks good Lubey (minus the anchovies)! Here's the coaster doin' it's job at Phillipe's on Sunday...SmileWavy

http://forums.pelicanparts.com/uploa...1414453251.jpg

Looks good, and i love the "hairy" fish! My 12 year old daughter also loves anchovies on her pizza!

Only way to eat it Jeff! You raised dat girl right...

Craig, good to see the Coaster found you. I think your mailman took the first one!

'Looks good to me.
I can do a few anchovies...but not a lot.
I put Sauerkraut on my pizza...weird, eh?

Mmmm. Chovies. I got all the workers at the rentals hooked on them. At first, they all whined and moaned about smelly fish on their pizza, then it became our go to order every Sunday.

If you want a super puffy dough, only 3 ingredients, try the first one here The Pizza Lab: Three Doughs to Know | Serious Eats

Its really easy, mix together and let rise for 8 hrs or so, then throw it in the beer fridge for 3-5 days (key). It gives you an unreal puffy crust when cooked at very high heat-I use a steel plate set under the broiler on 550 for an hour to heat, then set oven to bake at 550, cook directly on the plate using a peel. Stone would work as well.