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.
1tablespoon italian seasoningthyme or rosemary work great
Toppings
1 ½cuptomato sauce
100gritalian salami
1purple onion thinly sliced
2cupscheese mixture
½cupblack olivessliced
1cupmushroomssliced
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.
Recipe 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.