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.
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!
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.