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+ servings

Easy Peasy Pizza (no yeast!)

This quick pizza dough requires no yeast, tastes delicious and is SO easy to make!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 642kcal
Cost: £3 / $4


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


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)


  • 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.



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.


Calories: 642kcal | Carbohydrates: 79.04g | Protein: 26.31g | Fat: 24.01g | Saturated Fat: 10.596g | Polyunsaturated Fat: 1.686g | Monounsaturated Fat: 9.859g | Trans Fat: 0.003g | Cholesterol: 56mg | Sodium: 1176mg | Potassium: 681mg | Fiber: 3.4g | Sugar: 3.14g | Vitamin A: 757IU | Vitamin C: 4.7mg | Calcium: 558mg | Iron: 5.39mg