When the oven hums and the week has been a little off-kilter, I reach for a quick dough that feels like something I made at home, not a mystery project, which is how I came to love this Pizza Dough Recipe No Yeast after an evening when I needed pizza now and patience later.
Why You’ll Love It
This dough is forgiving and simple, perfect for cooks who want pizza tonight without waiting for rise time, and it works whether you pull teenagers home from practice or make a quiet weeknight dinner for two, giving you a crisp, tender crust from ordinary pantry ingredients without fuss.
Serves 4
Prep Time: 20 minutes |
Cook Time: 12 minutes |
Total Time: 32 minutes
Ingredients
- 2 1/4 cups (280 g) all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 1 teaspoon granulated sugar (optional, helps browning)
- 2 tablespoons extra virgin olive oil
- 3/4 cup (180 ml) warm water, add a tablespoon more if needed
Instructions
- Measure the flour into a large bowl, add the baking powder, salt, and sugar, and whisk them together so the leavening distributes evenly.
- Make a well in the dry mix, pour in the olive oil and most of the warm water, then stir gently with a wooden spoon until the dough starts to come together.
- Turn the dough onto a lightly floured surface and knead for about 3 to 4 minutes until smooth and slightly springy, add a little flour if it is too sticky but avoid adding too much.
- Divide the dough into 2 or 4 portions depending on desired pizza size, roll each portion into a ball and let rest on the counter for 10 minutes covered with a clean towel to relax the gluten.
- Preheat the oven to 475°F (245°C) and if you have a pizza stone or baking tray, place it in the oven to heat.
- On a floured surface, press or roll each ball into a 9 to 11 inch round, create a slightly thicker edge for a crust, transfer to a piece of parchment or a floured peel.
- Top with a thin layer of tomato sauce and light shredded mozzarella (or leave plain for a cheese-free pizza), slide onto the preheated stone or tray and bake for 10 to 12 minutes until edges are golden and cheese is bubbly.
- Remove, let rest for 2 minutes, garnish with fresh basil and a drizzle of olive oil, then slice and serve warm.
Recipe Variations
- Thin and crispy: Roll the dough thinner, use less oil in the dough, and bake on a preheated pizza stone for extra crispness.
- Herb dough: Add 1 to 2 teaspoons of dried Italian herbs or finely chopped fresh rosemary into the dry mix for fragrant crust.
- Whole wheat swap: Replace half the all-purpose flour with whole wheat flour for nuttier flavor and a denser texture.
- Garlic butter crust: Brush the crust edge with melted garlic butter right after baking for a soft, savory finish.
Make Ahead: You can make the dough balls up to 24 hours ahead, lightly coat them with oil, place in an airtight container or covered bowl, and refrigerate; bring them to room temperature for 30 minutes before rolling. For a quick same-day plan, the dough can also be frozen for up to 1 month; thaw in the fridge overnight and let warm on the counter before using.
Frequently Asked Questions
Can I substitute self-rising flour for the flour plus baking powder
You can use self-rising flour but omit the extra baking powder and salt adjustments, check the package for included salt and adjust accordingly so the dough tastes balanced
Will this dough taste like traditional yeast pizza
It will not have the same yeasty depth or large airy bubbles, but it makes a pleasant, tender, crisp crust that is delicious for quick pizzas and pan styles
Can I make this gluten free
Use a gluten free all-purpose flour blend formulated for baking with a binder like xanthan gum and expect a slightly different texture, follow the blend’s substitution ratio
How thin can I roll the dough without tearing
Roll gently and rotate the dough as you go, for very thin crust aim for about 1/8 inch thickness and use a well-floured surface to prevent sticking
Pizza Dough Recipe No Yeast
This dough is forgiving and simple, perfect for cooks who want pizza tonight without waiting for rise time, and it works whether you pull teenagers home from practice or make a quiet weeknight dinner for two, giving you a crisp, tender crust from ordinary pantry ingredients without fuss.
Ingredients
- 2 1/4 cups (280 g) all-purpose flour, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon fine salt
- 1 teaspoon granulated sugar (optional, helps browning)
- 2 tablespoons extra virgin olive oil
- 3/4 cup (180 ml) warm water, add a tablespoon more if needed
Instructions
- Measure the flour into a large bowl, add the baking powder, salt, and sugar, and whisk them together so the leavening distributes evenly.
- Make a well in the dry mix, pour in the olive oil and most of the warm water, then stir gently with a wooden spoon until the dough starts to come together.
- Turn the dough onto a lightly floured surface and knead for about 3 to 4 minutes until smooth and slightly springy, add a little flour if it is too sticky but avoid adding too much.
- Divide the dough into 2 or 4 portions depending on desired pizza size, roll each portion into a ball and let rest on the counter for 10 minutes covered with a clean towel to relax the gluten.
- Preheat the oven to 475°F (245°C) and if you have a pizza stone or baking tray, place it in the oven to heat.
- On a floured surface, press or roll each ball into a 9 to 11 inch round, create a slightly thicker edge for a crust, transfer to a piece of parchment or a floured peel.
- Top with a thin layer of tomato sauce and light shredded mozzarella (or leave plain for a cheese-free pizza), slide onto the preheated stone or tray and bake for 10 to 12 minutes until edges are golden and cheese is bubbly.
- Remove, let rest for 2 minutes, garnish with fresh basil and a drizzle of olive oil, then slice and serve warm.
Conclusion
This no-yeast pizza dough is deliberately simple so you can feel capable and calm in the kitchen, whether you are making a quick weeknight meal or learning to shape dough for the first time; it behaves well, bakes quickly, and invites small experiments with herbs, flours, and toppings so you can build confidence one warm slice at a time.
