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.

QUICK TIP

Cornmeal on pizza pans prevents sticking, adds a crunchy texture and nutty flavor, and gives the crust a rustic, traditional appearance. We love adding a sprinkle and using the leftovers in Cornbread Muffins!

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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No-Yeast Pizza Dough

5 from 2 votes

- Review this recipe

You won't believe how quick and easy it is to whip up this No-Yeast Pizza Dough! In less than 10 minutes of prep and a quick bake, and you're diving into a crispy, golden crust seasoned with garlic and Italian spices, loaded with all of your favorite toppings.

SAVE TO RECIPE BOX

Print Recipe

No-Yeast Pizza Dough

5 from 2 votes

- Review this recipe

SAVE TO RECIPE BOX

Print Recipe

You won't believe how quick and easy it is to whip up this No-Yeast Pizza Dough! In less than 10 minutes of prep and a quick bake, and you're diving into a crispy, golden crust seasoned with garlic and Italian spices, loaded with all of your favorite toppings.

Course Dinner, Main Course

Cuisine American, Healthy, Vegetarian

Keyword No-Yeast Pizza Dough

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 slices

Chelsea Lords

Calories 101kcal

Author Chelsea Lords

Cost $3.12

Ingredients

Pizza Crust

• ▢ 1⅓ cup white, all-purpose flour
• ▢ 1 tablespoon baking powder
• ▢ ¾ teaspoon fine sea salt
• ▢ Optional, but delicious: ½ tsp garlic powder; 1 tsp Italian seasoning
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon honey
• ▢ ½ cup room temp. water
• ▢ Optional, but recommended: Corn Meal (Note 1)

Our Favorite Easy Topping

• ▢ ⅓ cup pizza sauce
• ▢ 4.5 oz whole-milk mozzarella very thinly sliced (enough to cover the surface!)
• ▢ 1 small roma tomato thinly sliced
• ▢ For topping: fresh basil leaves, sprinkle of Parmesan, drizzle of olive oil

US - Metric

USMetric

Instructions

• PREP: Preheat the oven to 475 degrees 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.
• DOUGH: 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.
  
• SHAPE and TOP: Using a rolling pin, roll the dough out 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 (⅓ cup) evenly over the dough's surface, leaving an edge for the crust. Add your choice of toppings (We 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!
  
• BAKE: Place the pizza in the preheated oven and bake for 10-15 minutes, or until the crust is golden brown and the toppings are cooked to your liking. Remove the pizza from the oven and allow it to cool for a few minutes before slicing. If desired, use a microplane 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 consistency: Dough should feel soft and elastic to the touch, without being excessively sticky. If it's too sticky, gradually add 1 tablespoon of flour at a time and knead it in until the dough reaches the desired consistency. Conversely, if it's too dry, incorporate water in small increments.

Note 3: Rolling out the dough: When rolling out the dough, 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.

Nutrition Facts

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

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Recipe adapted from AllRecipes