Cheese/ Date Night Dinners/ Summer Lovin'

Easy Peasy Pizza (no yeast!)

July 7, 2021 by Chris Collins

This quick pizza dough requires no yeast, tastes delicious and is SO easy to make!

What if I told you that you could prep and cook the most delicious pizza in under 30mins? No yeast, no proofing, just good quality pizza goodness. Follow me…

overhead shot of pizza sliced up on white background surrounded by chilli flakes and oregano

No Yeast Pizza Dough

Because sometimes you just need pizza and you need it NOW. Who’s got time to rest dough?! Also, the pressure of trying not to kill off the yeast is too much. Yes, I’m that guy who’s constantly surrounded by dead house plants.

Anywho, this dough makes a killer pizza crust, and IMO rivals a classic Italian dough. Yes, I did just say that. Here’s what you’ll need:

Easy Pizza Dough Ingredients

  • Flour – I typically use Bread Flour if I’ve got it on hand. I find it gives a slightly better structure to the dough. BUT, I have tried this several times with all purpose/plain flour and it works just fine.
  • Baking Powder – This is what helps the dough rise as it bakes.
  • Olive Oil – Helps prevent the crust from burning and drying out, and also adds a touch of flavour.
  • Salt – To season the dough.
  • Sugar – Balances out the saltiness and browns the crust ever-so-slightly. This only makes a tiny difference so don’t panic if you don’t have it.
  • Water – To bind everything together.

Tips for making Pizza Dough

  • Consistency – You want it to be slightly tacky, but not so much it sticks to your fingers. If it’s too dry it’ll be too crumbly to bind together, if it’s too wet it’ll just stick to everything. If you need to adjust, do so with a pinch of flour or a few drops of water at a time.
  • Kneading – You don’t need to knead this for a long time as you would with yeast pizza dough, but you still need to work it for a few mins to smooth it out slightly. It’ll still be a little rough, and that’s okay.

Process shots: whisk together flour, baking powder, salt and sugar (photo 1), make a well (photo 2), pour in water and oil (photo 3), use a spatula to roughly form the dough (photo 4), knead on a floured surface for a few mins (photo 5), roll into a circle (photo 6).

6 step by step photos showing how to make pizza dough without yeast

How to make the best homemade pizza

Straight off the bat I recommend using a pizza tray, preferably with holes to allow the hot air to circulate around the bottom of the pizza. You’ll also want to lightly flour it before you add the dough, just so it doesn’t stick.

Pizza Toppings

  • Sauce – I’m a tomato base kinda guy for the most part. Either way I recommend taking it easy on the quantity. I know it’s tempting to pour over a bucket of sauce, but it’ll just weigh down the pizza and add too much moisture.
  • Cheese – Classic option is mozzarella, and typically you’d use a grated firm mozzarella. However I usually go for the brined mozzarella, just because that’s what I’ve got on hand. It works just as well, but I highly recommend removing as much moisture as possible by pressing down paper towels. This will help prevent the pizza from going soggy.
  • Toppings – For me it’s gotta be pepperoni, but go wild and add whatever you fancy! Same as the sauce though, sometimes less can be more so you don’t overload the base.

Process shots: sprinkle flour on pizza tray (photo 1), add pizza base (photo 2), add pizza sauce (photo 3), add mozzarella (photo 4), add pepperoni (photo 5), sprinkle with oregano and chilli flakes (photo 6).

6 step by step photos showing how to make pepperoni pizza

Cooking Homemade Pizza

The main thing to consider when baking the pizza is making sure the temperature is HOT. You’ll want to preheat the oven as soon as you start prepping, just so it’s at the perfect temp when the pizza goes in.

Roasting the pizza in a scorching hot oven ensures the base cooks at an even rate that the toppings cook and the cheese melts. It also offers that gorgeous crispy, crunchy crust you’re looking for!

over head shot of hand grabbing slice of pepperoni pizza garnished with basil and chilli flakes

Serving Homemade Pizza

I tend to serve this for Date Night, because it makes the perfect sized pizza for two. If I’m feeling wild I’ll also serve with Garlic Bread and/or Wedges or Fries!

If you’re looking for another no yeast recipe check out my No Yeast Flatbreads!

For more similar recipes check out these beauties:

Delicious Pizza Recipes

Alrighty, let’s tuck into the full recipe for this no yeast pizza shall we?!

close up shot of hand lifting up slice of pepperoni pizza

How to make Pizza without Yeast (Full Recipe & Video)

close up shot of hand lifting up slice of pepperoni pizza

Easy Peasy Pizza (no yeast!)

This quick pizza dough requires no yeast, tastes delicious and is SO easy to make!
Print Pin Rate
Servings (click & slide): 2
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Calories per serving: 642kcal
Cost per serving: £3 / $4

Equipment:

  • Large Mixing bowl & Whisk
  • 13" Pizza Tray
  • Sharp Knife & Chopping Board
  • Spatula
  • Paper Towels (for mozzarella - see notes)

Ingredients (check list):

Pizza Dough

  • 1 1/2 cups / 8oz / 225g Bread Flour (can sub plain/all purpose flour - see notes)
  • 1 tbsp Olive Oil
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/4 tsp Granulated/Caster Sugar
  • 1/2 cup / 120ml Water

Toppings (see notes)

  • 5oz / 150g Fresh Mozzarella, finely sliced & patted dry (see notes)
  • 1/3 cup / 80g Pizza Sauce
  • 2oz / 60g Pepperoni Slices, or enough to cover the pizza
  • 1/4 tsp Oregano (optional)
  • 1/4 tsp Chilli Flakes (optional)

Instructions:

  • Preheat oven to 450F/230C.
  • In a large mixing bowl whisk together flour, baking powder, salt and sugar. Make a well in the centre then pour in water and olive oil. Use a spatula to incorporate the dry ingredients into the wet until it all starts to bind together. Use your hand to begin forming a ball. The texture should be very slightly tacky, but not so much it sticks to your fingers. The perfect consistency will take all the dough off the edges of the bowl. Adjust with a pinch of flour/few drops of water if needed.
  • Dust some flour on a flat surface and knead the dough for 3-5mins until soft and mostly smooth, adding a pinch of flour if you need to. Use a rolling pin to roll the dough to roughly 1/4" thick and just under 12" wide.
  • Dust a pinch of flour over a pizza tray (so pizza doesn't stick) then add the base. Use your fingers to gently stretch out the dough a little if needed. Spread over pizza sauce, then add mozzarella, followed by pepperoni and chilli flakes/oregano.
  • Place in the oven for 12mins, or until the cheese is deep golden and bubbly with the crust crispy and lightly browned.

Quick 1 min demo!

Notes:

a) Flour - I find Bread Flour gives the pizza a bit more structure. Slightly chewier and more 'pizza-like'. However, I have tried this multiple times with all purpose/plain flour and the difference is minimal, so just use that if you have it. 00 Italian flour also works well.
b) Consistency - The dough should be slightly tacky, but not so much it sticks to the surface or your fingers.  I recommend weighing the flour so you can get it accurate first time around. Not a big deal though if it's still off, you can add a pinch of flour or a few drops of water to adjust if needed.
c) Mozzarella - Grated firm mozzarella works great because you get a good coverage and it's low in moisture. However I've more often than not got fresh mozzarella, so I tend to use that. If you're using fresh mozzarella it's essential you press down on the slices with paper towels to remove as much moisture as possible, or you risk a soggy pizza!
d) Toppings - You can use whatever toppings you fancy, pepperoni is just my fave! Just remember that sometimes less is more with pizza. I know it's tempting to add a bucket of pizza sauce and a shed load of cheese and toppings, but this will not only add a huge amount of excess moisture to the pizza, but it'll also weigh down on the base so it doesn't rise as much.
e) Calories - just for the base, pizza sauce and cheese, then divided by two.

Nutrition:

Nutrition Facts
Easy Peasy Pizza (no yeast!)
Amount Per Serving
Calories 642 Calories from Fat 216
% Daily Value*
Fat 24.01g37%
Saturated Fat 10.596g53%
Trans Fat 0.003g
Polyunsaturated Fat 1.686g
Monounsaturated Fat 9.859g
Cholesterol 56mg19%
Sodium 1176mg49%
Potassium 681mg19%
Carbohydrates 79.04g26%
Fiber 3.4g14%
Sugar 3.14g3%
Protein 26.31g53%
Vitamin A 757IU15%
Vitamin C 4.7mg6%
Calcium 558mg56%
Iron 5.39mg30%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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