An Excellent No Yeast Pizza Dough – Super Quick!

Why You’ll Love This Recipe

If you’ve ever been in the mood for homemade pizza but didn’t want to deal with the rise time of yeast dough, this recipe is for you. It’s quick, foolproof, and requires only a few basic ingredients that you probably already have in your kitchen. The dough is soft, chewy, and golden-brown once baked—just like traditional pizza dough but with way less hassle. Plus, it’s incredibly versatile and can be customized with your favorite toppings!

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• ¾ teaspoon salt

• ¾ cup water

• 2 tablespoon olive oil

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. Add the water and olive oil to the dry ingredients and stir until a dough forms.

4. Transfer the dough onto a lightly floured surface and knead it for 1-2 minutes until smooth.

5. Roll the dough out into a 25-30 cm (10-12 inch) circle or rectangle, depending on your preference.

6. Transfer the rolled dough to the prepared baking sheet.

7. Add your favorite toppings—tomato sauce, cheese, and other toppings.

8. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbling.

Servings and Timing

• Servings: 2 medium pizzas (or 1 large pizza, depending on how thick you like the crust)

• Preparation time: 10 minutes

• Cooking time: 12-15 minutes

• Total time: 22-25 minutes

Variations

• Whole wheat pizza dough: Swap half or all of the all-purpose flour with whole wheat flour for a healthier version of the crust.

• Herbed dough: Add dried herbs like oregano, basil, or garlic powder into the dough mixture for extra flavor.

• Cheesy crust: Sprinkle some shredded cheese along the edges of the dough before baking to create a cheesy crust.

• Gluten-free dough: Use a gluten-free flour blend in place of all-purpose flour for a gluten-free version.

Storage/Reheating

• Storage: If you have leftover dough, wrap it tightly in plastic wrap or store it in an airtight container in the fridge for up to 2 days.

• Reheating: To reheat leftover pizza, place it in a preheated oven at 180°C (350°F) for about 5-10 minutes or until the crust is crisp and the cheese is bubbly again. Alternatively, you can heat individual slices in a skillet over medium heat for a few minutes.

FAQs

1. Can I make this dough ahead of time?

Yes, you can prepare the dough a day in advance. Store it in the refrigerator and let it rest at room temperature for 10-15 minutes before rolling it out.

2. Can I freeze the dough?

Yes, you can freeze the dough. Wrap it tightly in plastic wrap and store it in an airtight container. When ready to use, let it thaw in the fridge overnight and bring it to room temperature before rolling it out.

3. Can I use self-raising flour instead of all-purpose flour?

Yes, you can substitute self-raising flour for all-purpose flour, but you can skip the baking powder in the recipe since the self-raising flour already contains it.

4. Why does this recipe not use yeast?

This recipe skips yeast and relies on baking powder as a leavening agent. This makes it much quicker, with no rise time needed.

5. Can I make the dough without olive oil?

Olive oil helps to create a soft, flavorful dough, but if you don’t have it on hand, you can substitute it with vegetable oil or melted butter.

6. Can I add sugar to the dough?

This recipe doesn’t need sugar, but if you prefer a slightly sweet dough, you can add a teaspoon of sugar to the dry ingredients.

7. How thick should I roll the dough?

For a crispier crust, roll the dough thinner. If you prefer a chewier, thicker crust, roll it out thicker, but be mindful that it may take a few extra minutes to cook through.

8. Can I use a pizza stone?

Yes, using a pizza stone will give you an extra crispy crust. Preheat the stone in the oven, then transfer the dough onto the hot stone to bake.

9. Can I double the recipe?

Yes, you can easily double the recipe if you need more dough for a larger pizza or additional servings. Just adjust the quantities accordingly.

10. How do I know when the pizza is done?

The pizza is done when the crust is golden brown and the cheese is bubbly and slightly browned. You can also use a knife to lift up the crust to check the bottom for a golden color.

Conclusion

This no-yeast pizza dough is a fantastic recipe for anyone craving homemade pizza in no time. With just a few basic ingredients and minimal effort, you can create a delicious, crispy pizza crust that pairs perfectly with your favorite toppings. It’s quick, simple, and a great option for weeknight dinners or impromptu pizza nights. Give it a try, and enjoy the homemade pizza experience without the wait!