No-Yeast Pizza Dough

No-Yeast Pizza Dough

Pizza is a constant hit in our house, so much so that we’ve not only attended two Italian pizza-making classes in Italy but also have a well-loved pizza oven of our own. Despite our love for the classic versions (both thick and thin crusts), sometimes a pizza shortcut is just what we need.

Especially when you’re fresh out of those specialty pizza flours or — gasp — yeast! Yup, you heard that right — no fancy flour or yeast required here. Just your basic pantry essentials! While it might not match up to your wood-fired Italian pizza crust, this no-yeast version is seriously satisfying, considering the ease and simplicity.

Reasons to Love This No-Yeast Pizza Dough Recipe

1. No yeast needed: Skip the waiting game; no proofing time is required.
2. Quick prep: Just mix, and roll– and it’s ready for toppings in minutes.
3. Customizable: Add any flavor with your choice of spices and toppings.
4. Pantry staples: Uses ingredients typically found in your kitchen.
5. Budget-friendly: Skip the pizzeria without skimping on taste.
6. No special equipment: No need for a pizza stone or fancy gadgets.

No-Yeast Pizza Dough Ingredients

• All-purpose flour: Just regular flour here! That said, if you do have bread flour, use that; it’ll be slightly chewier.
• Baking powder: Keep it fresh for maximum rise; check the expiration date before using.
• Salt: Don’t skimp; this brings all the flavors to life!
• Olive oil: Opt for extra virgin for a more robust flavor; it also makes the crust crispier.
• Honey: A touch of sweetness balances the flavors.
• Water: Room temp is best for consistency; too hot or too cold can affect the dough’s texture.
• Garlic powder (optional): Adds a nice garlicky flavor.
• Italian seasoning (optional): Brings some herbs into play giving the crust a more nuanced flavor.
• Cornmeal (optional): Adds a lovely crunch to the crust while also helping the pizza slide easily off the pan.

How To Make Pizza Dough Recipe Without Yeast (Tips)

• Preheat properly: Make sure your oven reaches the full 475°F before baking. A properly heated oven ensures a crispy crust.
• Don’t rest the dough: After mixing, avoid letting the dough sit. Baking powder activates quickly, so get it in the oven to capture that perfect rise!
• Even thickness: When rolling out the dough, try to keep it consistently even. This prevents any thin spots that might tear or thicker parts that won’t cook evenly.
• Prevent stickiness: If the dough is sticky, add flour a little at a time. Too much flour can make this No-Yeast Pizza Dough tough, so go slow!
• Watch the bake: Keep an eye on your pizza, especially after the 10-minute mark to avoid overcooking. All ovens are different, and the perfect No-Yeast Pizza is all about timing.
• Let it cool: As tempting as it is, let your pizza cool for a few minutes after removing it from the oven. This helps set the toppings and makes it easier to slice.

Tips for Topping Your Pizza

• Sauce: Avoid soggy crust by spreading the sauce thinly, leaving a small border around the edge.
• Topping quantity: Don’t overload toppings; it can lead to an undercooked base or soggy crust.
• Keep toppings cold: This pizza crust needs a slightly longer baking time compared to yeast-based crusts, so it’s essential that all toppings are well-chilled and added only right before baking.
• Customize flavors: Feel free to tweak the optional spices or add others like onion powder or crushed red pepper flakes.
• Drizzle before serving: For an extra burst of flavor, drizzle a touch of olive oil and add a sprinkle of fresh herbs right before you dig in.
• Herb timing: Add delicate herbs like basil after baking to avoid wilting and preserve flavor.
• Easy transfer: Assemble the rolled No-Yeast Pizza Dough right on the pan and top from there for easy oven transfer without stretching or tearing.

What To Serve Alongside No-Yeast Pizza Dough

• Salad: A fresh Italian Salad, a quick Cucumber Salad, or our favorite Quinoa Salad.
• Dipping sauces: Provide marinara, ranch, or garlic butter for crust dipping.
• Veggies and dip: A platter of raw veggies with hummus or tzatziki keeps things light and refreshing.
• Fruit salad: Offer a fresh fruit salad for a sweet, refreshing counterpoint.
• Grilled vegetables: Seasonal grilled or roasted veggies.
• Gelato or sorbet: Finish with a serving of this authentic Italian gelato or mango sorbet for dessert.

More Pizza Recipes:

• No-Yeast Pan Pizza
• Pepperoni Naan Pizza
• Flatbread Pizza
• French Bread Pizza
• Texas Toast Pizza

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5 from 1 vote

No-Yeast Pizza Dough

By Chelsea Lords

No-Yeast Pizza Dough is a game-changer—just 10 minutes of prep and a quick bake for a golden, crispy crust seasoned with garlic and Italian spices. Load it up with your favorite toppings and dig in!

Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 slices

Equipment

• Pizza pan 12-inch

Ingredients 

USMetric

 

1x2x3x

• ▢ Cooking spray

Pizza Crust

• ▢ 1-1/3 cup all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ 3/4 teaspoon salt
• ▢ 1/2 teaspoon garlic powder optional, but delicious
• ▢ 1 teaspoon Italian seasoning optional, but delicious
• ▢ 1 tablespoon olive oil plus a drizzle for topping
• ▢ 1 teaspoon honey
• ▢ 1/2 cup room temperature water
• ▢ Corn meal optional, but recommended, see note 1

Our Favorite Easy Topping

• ▢ 1/3 cup pizza sauce
• ▢ 4-1/2 ounces whole-milk mozzarella very thinly sliced; enough to cover the surface!
• ▢ 1 small roma tomato thinly sliced
• ▢ Fresh basil leaves
• ▢ Sprinkle of Parmesan

Instructions 

• Preheat oven to 475°F. Set out a 12-inch pizza pan and generously grease with cooking spray. Sprinkle the entire surface evenly with cornmeal if you have it. Otherwise, use a light sprinkle of flour. Shake off excess.
• In a large bowl, combine flour, baking powder, salt, garlic powder, and Italian seasoning. Whisk. In a separate bowl, whisk together oil, honey, and water.
• Pour the wet mixture into the dry ingredients, combining with a wooden spoon until the mixture is too thick to stir. Turn the dough out onto a clean, dry surface. Knead gently until the dough comes together and loses its stickiness, roughly 1–2 minutes. If the dough remains sticky, sprinkle a bit more flour and continue to knead. (see note 2). Form the dough into a smooth ball.
• Using a rolling pin, roll the dough into a 12-inch circle (see note 3). Ensure the dough is of even thickness. Carefully fold the dough over the rolling pin and unroll it onto the prepared pizza pan, making sure it reaches the edges of the pan. Apply your preferred pizza sauce (1/3 cup) evenly over the dough’s surface, leaving an edge for the crust. Add your choice of toppings (I like to add an even layer of very thinly sliced mozzarella and some thinly sliced tomatoes). Don’t add too much sauce and toppings or it’ll be soggy!
• Place the pizza in the preheated oven and bake 10–15 minutes, or until crust is golden brown and toppings are cooked to your liking. Remove pizza from oven and allow it to cool for a few minutes before slicing. If desired, use a fine grater to grate Parmesan cheese on top. Drizzle a touch of olive oil and sprinkle fresh basil leaves on top. Serve hot and enjoy!

Recipe Notes

Note 1: Corn meal significantly enhances flavor and texture, particularly in a yeast-free pizza dough.

Note 2: Dough should feel soft and elastic to the touch, without being excessively sticky. If it’s too sticky, gradually add 1 tablespoon flour at a time and knead it in until dough reaches the desired consistency. If it’s too dry, incorporate water in small increments.

Note 3: When rolling, remember it’s an elastic dough that wants to retract to its original size. After transferring it to the pan, use your fingers to gently stretch the base from the center towards the edges to fill the pan. Don’t pinch the edges.

Note 4: Tips:

• Preheat properly: Make sure your oven reaches the full 475°F before baking.
• Don’t rest the dough: After mixing, avoid letting the dough sit. Baking powder activates quickly, so get it in the oven immediately after making it to capture that perfect rise!
• Toppings: Don’t overload toppings; it can lead to an undercooked base or soggy crust.
• Keep toppings cold: As this pizza crust needs a slightly longer baking time compared to yeast-based crusts, it’s essential to ensure that all toppings are well-chilled and added only right before baking.

Storage: Let the pizza cool completely, then store slices in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for a crispy crust.

Nutrition

Serving: 1serving | Calories: 101kcal | Carbohydrates: 21g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 30mg | Fiber: 1g | Sugar: 0.1g | Calcium: 4mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe adapted from AllRecipes