For those of you who were interested in the two ingredient pizza dough (yeast free, didn't need to wait for the dough to rise), I made it tonight.
http://www.kidspot.com.au/best-recip...ecipe+2760.htm
The dough was soft and sticky, not elastic like the pizza dough I'm used to. I put it on a sheet of baking paper and spread it out about a centimeter thick.
Because I didn't have to wait for it to rise, I thought the dough would feel more "short" because the gluten hadn't had time to develop, and it was as I expected.
It looked pretty much like an ordinary pizza and browned up in much the same time as always. The crust was soft and tender, didn't have much "chew" to it. It was pleasant, but different to what you'd expect. It felt a bit less "robust".
I think if you wanted a thickish crust, you might need to par-bake it for 5 minutes or so first, because my crust was only *just* done.
I had a hot oven, and used my pizza stone. I just cooked it until it was bubbling in the middle and it "looked done".
It was a good experiment, I was pleased with the results and it could be a good option if a) you don't have any yeast or b) you don't have time to proof the dough, but I think I'll continue using my favourite dough recipe with yeast, since I always have yeast, flour, and oil in my pantry / fridge and don't always have greek yogurt.