No Yeast Pizza Dough is super quick, easy and delicious! Learn how to make yeast-free pizza crust in just 10 minutes and prepare to enjoy homemade pizza in record time.
You will also love my No Yeast Bread
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Who knew that one day yeast would become so incredibly precious and hard to find? What about freshly baked bread I hear you cry… What about… PIZZA!
Fear not my friends… it is extremely easy to make pizza dough without any yeast! Take a look at the recipe video to see just how easy it is…
Homemade Pizza Dough in 10 minutes?
Regular pizza dough relies on yeast to rise and create the characteristic slightly chewy crust.
The dough needs to be mixed, kneaded until elastic and then left to prove and rise before using. The whole process takes at least an hour or up to 90 minutes.
No yeast pizza dough on the other hand doesn’t require proving and barely any kneading. It is ready to use in 10 minutes flat, can you believe it?
It is THE recipe for pizza lovers who are not yeast confident and obviously a great way to make pizza when yeast is hard to find.
YEAST-FREE PIZZA DOUGH INGREDIENTS
You only need five ingredients to make this dough. If you want to experiment you can jazz this up with mixed herbs or garlic granules. This easy pizza crust is vegan – so you can tailor the toppings according to your diet preferences.
- All purpose flour (plain flour) – do not use bread flour in this recipe
- Baking Powder – check the date and make sure it is fresh!
- Salt + Sugar
- Virgin olive oil (you can use vegetable oil in a pinch)
HOW TO MAKE NO YEAST PIZZA DOUGH
Preheat the oven to 400F (200C). If you have a pizza stone then place it in the oven to heat up.
Mix the oil and water in a measuring jug.
Put the flour, salt, sugar and baking powder in a large mixing bowl and stir briefly to combine.
Add the liquid ingredients and mix with a wooden spoon to combine.
Use your hands (you can rub them with olive oil first so they don’t stick to the dough too much) to work the dough against the bowl until no longer sticky. Don’t overwork the dough or it will become tough when it cooks.
Turn the dough out onto a lightly floured worktop and briefly knead. Flatten into a disk. Use a floured rolling pin to roll the dough out to form the pizza base.
Transfer to a baking sheet dusted with flour or semolina. Use your hands to lightly crimp the edge of your pizza to create a border.
Add the tomato sauce, spreading to the edges.
Now sprinkle with a generous amount of shredded mozzarella cheese and your choice of toppings – I couldn’t find any pepperoni so I used ham and chopped sausages! Drizzle the pizza with a little olive oil.
Transfer to the oven and cook for 15-17 minutes, or until the crust is golden and the cheese bubbling. Leave to cool for a couple of minutes then slice and serve.
Tips and FAQs
Pizza dough too sticky?
If your dough is really sticky then add a little flour, a tablespoon at a time, until it becomes easier to handle. Avoid adding too much flour though, the dough is likely to become less sticky as your work it in your hands. If the dough is too dry you can add a little water, a few drops at a time.
What’s Yeast-Free Pizza Dough Like?
This quick pizza dough lacks the chewiness of yeasted dough but it still tastes fabulous! It will rise a little in the oven and become crisp and golden at the edges. The crust will be crisp and quite thin which is how I prefer my pizza!
Storing No-Yeast Pizza Dough
This dough is best used immediately after making. If you want to store it then wrap tightly in clingfilm, store in the fridge and use within 24 hours.
You can also freeze the pizza and toppings on a baking sheet until solid then cover with plastic wrap. Bake the pizza from frozen for approximately 20 minutes or until golden.
Got any sourdough starter?
If you are feeding a sourdough starter and discarding part of it daily, you can put this discarded starter to good use in your pizza dough.
Weigh the amount of starter you are adding to the pizza dough and subtract half of that weight in flour and the other in water. So for example if you are adding 6 tablespoons of starter take out 3 tablespoons of the flour and 3 of the water.
The starter is not going to help your dough rise (after all this is an instant pizza dough) but it will add a nice tang.
HAVE YOU MADE MY NO YEAST PIZZA? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Quick and Easy No Yeast Pizza Dough
- 2 tbsp virgin olive oil
- ½ cup (120ml) water
- 2 cups (260g) all-purpose flour (plain flour)
- 1 tbsp sugar (optional)
- 2 tsp baking powder
- 1 teaspoon salt
- Passatta mixed with Italian mixed herbs and garlic paste
- Shredded mozzarella
- Pepperoni, ham, chicken etc.
- Olive oil to drizzle
- Preheat the oven to 400F (200C). If you have a pizza stone then place it in the oven to heat up.
- Mix the oil and water in a measuring jug.
- Put the flour, salt, sugar and baking powder in a large mixing bowl and stir briefly to combine.
- Add the oil/water and mix with a wooden spoon to combine.
- Use your hands (you rub them with olive oil them first so they don’t stick to the dough too much) to work the dough against the bowl until no longer sticky. Don’t overwork the dough or it will become tough when it cooks.
- Turn the dough out onto a lightly floured worktop and briefly knead. Flatten into a disk.
- Use a floured rolling pin to roll the dough out to form the pizza base.
- Transfer to a baking sheet dusted with flour or semolina. Use your hands to lightly crimp the edge of your pizza to create a border.
- Spread with tomato sauce, spreading to the edges.
- Add a generous layer of shredded mozzarella cheese then your choice of toppings (I couldn’t find any pepperoni so I used ham and chopped sausages!). Drizzle the pizza with a little olive oil.
- Transfer to the oven and cook for 15-17 minutes, or until the crust is golden and the cheese bubbling. Leave to cool for a couple of minutes then slice and serve.
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For some reason when we add the water and oil to the flour, its too dry. Any reason? We always have to add more water & flour
Lucy Parissi says
Flour can have different rates of absorption depending on type that’s probably why. Go for what works for you!