A great crispy Pizza Dough Recipe that incorporates the whey left over from making Labneh (strained yoghurt).


Makes 5 x 30cm (medium to thick pizza bases)

  • 340ml liquid whey, warmed to about 38c (tempered)
  • 1kg all-purpose flour
  • 2 tsp. dry active yeast
  • 3/4 tsp. salt
  • 1 tsp. apple cider vinegar
  • 2 tsp. extra virgin olive oil – a little for painting the crust as coming out of the oven



  1. Combine all ingredients in a large bowl until well incorporated.
  2. Allow the dough to rest 10 minutes.
  3. Knead the dough 7 to 8 minutes. It will be tacky. Add more flour if needed but do so sparingly.
  4. Cover the dough with a dish towel or plastic wrap and allow it to rise 1 hour.
  5. Preheat oven and baking stone (or two inverted baking sheets) to 250c
  6. Divide the dough into two balls.
  7. On a well-floured surface, press each ball into a flat round disc.
  8. Use your hands to stretch and shape each ball into a 12-inch circle.
  9. Place the dough on nonstick baking paper and they will be easy to transfer and won’t stick to the baking tray or pizza stone.
  10. Top the pizza with sauce and your choice of toppings and cheese.
  11. Bake 10 minutes or until the crust is golden brown and the cheese is melted.
  12. Remove from oven and allow to cool.
  13. Slice and enjoy

Recipe by

Chef Todd Thorburn

Save any left over dough by rolling out the pizza bases and place all your toppings and then freezing until required.

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