never going back again

Some failed attempts at pizza...

rock hard, not risen, not browned; yuck yuck gross

...before I was introduced to two-ingredient pizza crust.  And she never used yeast to make pizza again.  Self-rising flour + yogurt + five or so minutes of kneading = most wonderful crust I've attempted.

I experimented with SR flour and regular non-fat yogurt for my brother's fried chicken (Hardee's leftovers) BBQ (no cook from here) pizza.  It made for a super soft dough that was finicky to roll out but chewy and kind of sour after an easy ten-ish minutes in the oven (after cooking it in my cast iron on the stove for a couple minutes).  
Minus presentation points for failure to "shake well before use."  The orange sauce is what I'm going to call a vegan Tomato Tikka Aioli [silken tofu, tomato paste, garlic, Tikka Masala spices, canola oil].  I struggled a bit getting it out of the squeeze bottle as you can plainly see... it's so laughable.

My second experiment for the parents was SR flour with Greek yogurt.  The dough was stiffer, willing to be shaped.  I'd say this came out better, except it was less pizza and more flatbread (not that I'm complaining).  Not chewy but not necessarily crispy.  I topped it with leftover duck from Li Ming, red onion, and scallions, finishing it with a very generous amount of the included duck sauce.  This one was gone before I could pile all my dirty dishes in the sink.