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…
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).
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.
- 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).
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!
Serving Homemade Pizza
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?!
How to make Pizza without Yeast (Full Recipe & Video)
Easy Peasy Pizza (no yeast!)
- Large Mixing bowl & Whisk
- 13" Pizza Tray
- Sharp Knife & Chopping Board
- Paper Towels (for mozzarella - see notes)
Ingredients (check list):
- 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 (cold tap 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)
- 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!
Your Private Notes:
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