This easy NO YEAST pizza dough tastes just as good as classic pizza dough but WITHOUT waiting hours to prove it. It takes just 30 minutes to prepare, and it is completely foolproof that any home cook can make it by hand without a stand mixer.
Contents
Also check out my Italian-inspired pizza pockets recipe made with homemade empanada dough but you can always use this no-yeast pizza dough to make it.
⭐ Why this pizza dough recipe works
This is not your typical homemade pizza dough that requires 2 hours of proofing and 15 minutes of kneading. Although the classic homemade pizza dough with yeast gives pizza crust air bubbles, making it chewy. The yeast-free pizza dough recipe, on the other hand, has fantastic flavor and chewiness.
No yeast pizza dough is perfect for any home cook wanting a delicious pizza in 30 minutes. PLUS, there's no need for fancy machinery to do the kneading for you because all you have to do is combine the ingredients in a bowl and form it into a ball. THAT'S IT! Very simple recipe like my 15 minute fried dough recipe.
It's a great recipe to make in a hurry that uses essential ingredients and kitchen equipment. This pizza dough is perfect to make my easy and quick buffalo chicken pizza.
Your friends and family will never even know it doesn't have yeast. And this recipe will quickly fill a 16-inch baking sheet, which is more than enough for a family of 4, and if there are any leftovers, it will last a good few days in the fridge.
Check out my post on how long is pizza good for in the fridge for more information on this topic.
🍽 Key Ingredients
Flour: All-purpose flour or bread flour works best in pizza recipes, as they have more protein, which is necessary for a tender crust.
Olive oil: gives the final baked crust a pleasant taste and color. Most importantly it prevents the dough becoming soggy.
Substitutions
Flour
You can also use wheat flour to give the pizza dough a nutty flavor or make it gluten-free with a gluten-free flour variant.
This recipe can also use plain flour, although I recommend doubling the baking powder quantity to help the dough stretch.
Herbs & spices
I like to use fragrant herbs like thyme and rosemary mixed in with the flour, and sometimes garlic powder and parmesan cheese for a more flavorsome dough.
🔪 How to make
No yeast pizza dough is one of the fastest pizzas you will ever make! Learn how to make it with my step-by-step instructions and top tips. It's as easy as mixing the ingredients in a bowl, kneading the dough, stretching the dough, adding sauce & toppings, and baking.
Preparations
Preheat an oven to 450 degrees Fahrenheit (220 degrees Celsius) while making the pizza dough without yeast, so the oven is nice and hot by the time the dough is ready.
Combine all the ingredients using your hands or a wooden spoon in a mixing bowl.
Once combined, kneed for about 1-2 minutes on a clean surface and form a nice dough ball.
The dough is ready.
Rolling the Dough
- Transfer the dough ball to a lightly floured surface and use your hands to flatten the dough into a circle.
- Sprinkle some flour onto the rolling pin and begin rolling the dough backward and forwards.
- Flip the dough and sprinkle more flour onto the surface and carry on rolling until it is 16-inch in diameter or to the size of your baking pan.
Prep the pan
A quick hack I love is using aluminum foil to cover the pan and drizzle some olive oil on the pan and the foil.
Adding oil and foil will help the pizza slide right off your pan and eliminate clean-up entirely!
Dough to Pan
Another hack. Yes, I've done this more than once and failed a few times, and started over again. My secret trick is to fold the dough in half and then a quarter. You will easily lift the dough and place it on the foil without breaking it, then UNFOLD it perfectly onto the pan.
Pizza toppings
My favorite pizza toppings are:
- Tomato sauce
- Jamon serrano or italian salami
- purple onion, thinly sliced
- mushrooms
- add shredded cheese (cheddar cheese, mozzarella, or a mixture of both)
- top with sliced black olives
Bake the pizza
Bake on max for 15 minutes (450 degrees Fahrenheit). I like my pizza crust on the crispy side and may cook for 20 minutes until golden brown. This is just my preference. If you prefer it a bit softer, check it after 15 minutes.
💭 Cooking tips
- Keep the baking pan close by while rolling out the dough to visualize the correct size.
- Parchment paper works just as well for helping the pizza slide off the pan if you do not have aluminum foil.
🥗 What to serve with
No yeast pizza dough is outstandingly delicious on its own for a few people to devour in one sitting. Although when I have family over, I like to serve up some simple side dishes.
Soup
A simple soup perfectly pairs with any pizza dough recipe. These are some of my favorites, tomato and basil, green pea, and greek lemon & chicken.
Garlic bread
A common side dish mostly accompanied by pizza is garlic bread smoothed in melted butter, chopped parsley, and parmesan cheese.
Salad
Everything goes with salad! Whether it's a simple arugula salad with chopped walnuts, a creamy potato salad, or a more fragrant chicken bulgur salad with lemon garlic vinaigrette, they all hit the spot with a slice of pizza.
🙋 Frequently Asked Questions
What can I use instead of yeast in pizza dough?
1. Baking powder is the main ingredient for most doughs by bakers, and I use it for no yeast pizza dough.
2. Baking soda and lemon juice are alternative replacements for yeast.
3. Sourdough starter is a naturally occurring yeast.
🍳 Related Pizza Articles
Learn more about pizza storage tips, homemade pizza recipe, and stretching pizza dough technique.
If you like recipes with fresh bread you should check my gyro recipe made with homemade pita bread and my delicious tzatziki sauce.
🧊 Storing and ♨️ Reheating
No yeast pizza dough stores well in the fridge or freezer.
Fridge
Once you have shaped the dough into a ball, you can store it in the fridge covered in an airtight container for up to 24 hours.
Freezer
Place the raw pizza dough in an airtight container for up to 3 months in the freezer.
Reheating
On the off chance you have any leftover pizza and what to know how long pizza is good for, check out the link for a detailed guide, as well as reheating methods.
👪 Serving Size
This no-yeast pizza dough makes 4 - 6 servings and it is one of my favorite things to make in a hurry. I almost always double and even triple this recipe when I have guests over. Promise you they love it!!!
If you are looking for more dough inspiration recipes check out my phyllo dough recipes collection with the easiest recipes to make for your family.
Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort dinner recipes for your next family meal! And if you have any questions, I'm here to help!
📋 Recipe
How to make pizza dough no yeast
Equipment
- 1 rolling pin or bottle of wine
- 1 pizza pan or any baking pan
- 1 aluminum foil (optional)
Ingredients
- 1 ⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup fat-free milk
- 2 tablespoon olive oil
- 1 tablespoon italian seasoning - thyme or rosemary work great
Toppings
- 1 ½ cup tomato sauce
- 100 gr italian salami
- 1 purple onion - thinly sliced
- 2 cups cheese mixture
- ½ cup black olives - sliced
- 1 cup mushrooms - sliced
Instructions
Preparations
- Preheat an oven to 450 degrees Fahrenheit (220 degrees Celsius) while making the pizza dough without yeast, so the oven is nice and hot by the time the dough is ready.
- Combine all the ingredients using your hands or a wooden spoon in a mixing bowl.
- Once combined, kneed for about 1-2 minutes on a clean surface and form a nice dough ball.
Rolling the Dough
- Transfer the dough ball to a lightly floured surface and use your hands to flatten the dough into a circle.
- Sprinkle some flour onto the rolling pin and begin rolling the dough backward and forwards.
- Flip the dough and sprinkle more flour onto the surface and carry on rolling until it is 16-inch in diameter or to the size of your baking pan.
Prep the pan
- A quick hack I love is using aluminum foil to cover the pan and drizzle some olive oil on the pan and the foil.
- Adding oil and foil will help the pizza slide right off your pan and eliminate clean-up entirely!
Dough to Pan
- Another hack. Yes, I've done this more than once and failed a few times, and started over again. My secret trick is to fold the dough in half and then a quarter. You will easily lift the dough and place it on the foil without breaking it, then UNFOLD it perfectly onto the pan.
Toppings
- Layer the pizza toppings starting with the tomato sauce.
Cooking
- Bake on max for 15 minutes (450 degrees Fahrenheit)
- I like my pizza crust on the crispy side and may cook for 20 minutes until golden brown. This is just my preference. If you prefer it a bit softer, check it after 15 minutes.
Notes
- Keep the baking pan close by while rolling out the dough to visualize the correct size.
- Parchment paper works just as well for helping the pizza slide off the pan if you do not have aluminum foil.
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