No Yeast Pizza Dough
This no yeast pizza dough comes together in just 15 minutes using simple pantry staples like all-purpose flour, baking powder, olive oil, and warm water. There's no rising time, no proofing, and no waiting around — just mix, knead, roll, and bake for a crispy, golden crust that delivers real pizza texture without the fuss of traditional yeast dough.
Equipment
- Large mixing bowl
- Rolling Pin
- Measuring cups and spoons
- Baking sheet Or pizza pan
- Pizza pan Alternative to baking sheet
- Parchment paper
- Pizza stone (optional) Produces crispier results; preheat in oven
- Fork or whisk For mixing dry ingredients
- Pastry brush (optional) For brushing olive oil on crust edges
- Pizza Cutter Or large sharp knife for slicing
Ingredients
- 2 cups all-purpose flour 250g, plus extra for dusting
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons extra virgin olive oil Plus extra for brushing crust edges (optional)
- 3/4 cup warm water 180ml; warm to the touch, approximately 100°F (38°C)
Instructions
- Preheat your oven to 450°F (230°C) and allow at least 20-25 minutes for it to fully come to temperature. Line a baking sheet or pizza pan with parchment paper; if using a pizza stone, place it in the oven now to preheat alongside it.
- Add the flour, baking powder, and salt to a large mixing bowl. Whisk or stir with a fork until evenly combined.
- Make a well in the center of the dry ingredients and pour in the olive oil and warm water. Stir with a fork from the center outward until a shaggy dough forms and most of the flour is absorbed.
- Turn the dough out onto a lightly floured surface and knead for about 2 minutes until smooth and soft, adding flour one teaspoon at a time only if the dough is sticky. Do not over-knead.
- Cover the dough with a clean kitchen towel or an inverted bowl and let it rest for 5-10 minutes. This relaxes the gluten and makes rolling significantly easier.
- Divide the dough into two equal portions and roll each out on a lightly floured surface to about 1/4 inch thickness, rotating the dough a quarter turn after each pass to maintain an even shape.
- Transfer the rolled dough to the prepared pan, press the edges into a crust border, and brush lightly with olive oil if desired. Add pizza sauce, cheese, and your chosen toppings, leaving a 1/2-inch border around the edge.
- Bake on the center rack at 450°F (230°C) for 12-15 minutes, until the crust is golden brown and the cheese is melted and bubbling. Check at 10 minutes if your oven runs hot.
- Remove from the oven and let the pizza rest for 2-3 minutes before slicing into 6-8 pieces with a pizza cutter or sharp knife. Serve immediately.
Notes
- Don't over-knead: This dough only needs about 2 minutes of kneading. Over-working develops too much gluten and results in a tough, chewy crust.
- Use warm water: Water that is too cold makes the dough stiff and hard to work with. Aim for approximately 100°F (38°C), which feels comfortably warm on your wrist.
- Baking powder only: Make sure you are using baking powder, not baking soda. These are not interchangeable and baking soda alone will not leaven this dough properly.
- Self-rising flour swap: If using self-rising flour, omit the baking powder and reduce the salt by half, as self-rising flour already contains both.
- Roll thin for crispier results: A thickness of about 1/4 inch produces a crispy, pizzeria-style crust. Thicker dough gives a chewier, more bread-like base.
- Add herbs to the dough: Mix 1/2 teaspoon of dried oregano, Italian seasoning, or garlic powder into the dry ingredients for a more flavorful crust.
- Make-ahead: Wrap unbaked dough tightly in plastic wrap and refrigerate for up to 2 days, or freeze for up to 1 month. Thaw overnight in the refrigerator and bring to room temperature before rolling.
- Reheating leftover pizza: For the crispiest results, reheat slices in a dry skillet over medium heat with a lid on for 3-5 minutes, or in a 375°F (190°C) oven for 8-10 minutes.
- Greek yogurt variation: Replace the water with an equal amount of plain Greek yogurt for a richer, slightly tangier dough that more closely mimics traditional yeast-risen pizza dough in texture.
- Gluten-free option: Substitute a 1:1 gluten-free baking flour blend (one that includes xanthan gum) for the all-purpose flour. Results will vary slightly by brand.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 47gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 420mgPotassium: 220mgFiber: 2gCalcium: 15mgIron: 18mg
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