Need pizza dough but don’t have yeast? This easy no yeast pizza dough comes together in minutes, requires no proofing time and creates the perfect homemade pizza.
What if I told you that you could prep and cook the most delicious pizza in under 30mins? No yeast, no proofing, minimal kneading, just good quality pizza goodness. PERFECT for weeknight dinners and last-minute pizza nights. 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 houseplants.
Anywho, this dough makes a killer pizza crust, and IMO rivals a classic Italian dough. Yes, I did just say that. What’s even better is this no yeast pizza dough only requires a small handful of simple, store-bought ingredients. 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.
Recipe Tip
I recommend using warm tap water in the dough because it helps relax the dough and makes it more pliable. I’ve used cold water in the past, and I find it firms up too much and becomes difficult to work with.
How to make Pizza Dough without Yeast
This takes me back to my D&T Food classes at school, because lord knows we weren’t working with yeast back then. It truly is a simple process and won’t take longer than 10 minutes before it’s ready to top and bake. Here’s a couple of general tips that’ll help you along the way:
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).
No Yeast Pizza
Time to turn the no yeast pizza base into a full 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.
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 so the toppings cook and the cheese melts. It also offers that gorgeous crispy, crunchy crust you’re looking for!
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).
No Yeast Pizza Dough FAQ
No yeast pizza dough has a slightly different texture and flavour compared to traditional pizza dough. It won’t have the same chewy, airy crumb that comes from a long rise, but it’s pretty close. It’s still deliciously soft, crisp around the edges and perfect for a quick homemade pizza.
Yes! You can prepare the dough up to 24 hours ahead and store it tightly wrapped in the fridge. When ready to use, allow it to sit at room temperature for 20–30 minutes before stretching and topping.
Absolutely. Simply wrap the dough tightly in cling film, then place it in a freezer-safe bag or container. Freeze for up to 3 months, then thaw overnight in the fridge before bringing to room temperature and using as needed.
Serving Homemade Pizza
I tend to serve this for Date Night, because it makes the perfect-sized pizza for two. If you’re after some sides, here are my favourites:
Pizza Side Dishes
- Wedges or Chips
- Simple Salad
- Garlic and Herb Dip
- Mac and Cheese (or Cheesy Orzo)
- Potato Salad
- Garlic Bread (or Cheesy Garlic Bread)
Alrighty, let’s tuck into the full recipe for this no yeast pizza shall we?!
How to make Pizza without Yeast (Full Recipe & Video)
No Yeast Pizza Dough
Equipment
- Large Mixing bowl & Whisk
- 13" Pizza Tray
- Sharp Knife & Chopping Board
- Spatula
- Paper Towels (for mozzarella – see notes)
Ingredients
No Yeast Pizza Dough
- 7oz / 200g Bread Flour (can sub plain/all purpose flour – see notes)
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Granulated Sugar
- 1/2 cup / 120ml Warm Tap Water
- 1 tbsp Olive Oil
Toppings (see notes)
- 5oz / 150g Fresh Mozzarella, finely sliced & thoroughly 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 the oven to 450F/230C. Make sure it's hot before you add the pizza!
- 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 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. It'll look pretty thin, but that's fine.
- Dust a pinch of flour over a pizza tray (so the 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.
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
If you’re looking for another no yeast recipe check out my No Yeast Flatbreads!
For more similar recipes check out these beauties:
I’ve been trying pizza dough recipes for years, and perhaps it’s me or not but never a successful pizza crust.
I’ve gotten really sick from most of them, wasted a lot of ingredients, and been very frustrated.
I’ve never done a pizza dough recipe that called for sugar so I decided to try this one this morning.
I put all the ingredients in a bowl, and then mixed well with a spatula until everything was in a dough ball.
I then worked the dough over flour with a flour dusting until it was uniform over a very large pizza pan.
I had no confidence that this was going to be successful as I piled on my sauce, and toppings.
I even scoffed at 450° thinking I’ll be removing ashes in 12 minutes, and watched it bake.
To my surprise the pizza crust/ pizza was done to perfection when my timer went off!
I lost the pizza cutter so I used a metal turner to cut it up while still sceptical.
I took a bite… perfection!
I went hard core food critic as I usually do, aside from selecting better quality toppings I found the crust a 10!
The pizza didn’t taste like grocery store pizza or fast food pizza, not even close in any degree.
This tasted like a small town America mom & pop restaurant style pizza I haven’t had in decades!
I’m a honest person but I’m going to steal this recipe for making my pizzas from now on!
Thank you to the original author of this recipe, and to the person who posted this recipe!
Thank you so much for such a lovely review! So pleased the pizza went down well 🙂 C.
So easy. We did spicy pepperoni like you and easy great.
Great to hear, Lucy! C.
I have some Pizza Flour in my cupboard. Do you think I could use it in this recipe?
I imagine that’ll work fine 🙂