Yeast Free Pizza Dough

4.51 from 51 votes

Make fail-proof yeast free pizza dough that bakes up into a delightfully tender, chewy, crispy crust no matter what kind of pizza you prepare!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Keyword: no yeast pizza dough, yeast free pizza dough

Servings: servings

In a mixing bowl, combine flour, baking powder and salt; whisk until thoroughly combined and set aside.
Combine water and oil in a separate bowl or cup; stir to combine.
Slowly add water mixture to the flour mixture.
Using a wooden spoon, or your hands, gently stir and mix until dough forms a ball; dough should be soft, but not sticky. Add more water if it's too dry, 1 tablespoon at a time. If it's too sticky, add more flour.
Lightly flour your work area and knead dough for 5 minutes.
Line a baking sheet or a pizza pan with foil and lightly spray it with cooking spray.
Spread pizza dough on the prepared pan, using the palm of your hands and fingers to stretch it out to about a 1-inch thickness.
Grill or bake in a 400°F oven for 15 to 20 minutes, or until lightly browned.

To Make Ahead: Wrap kneaded dough tightly in plastic wrap and keep in the fridge for up to 24 hours. When ready to make pizza, knead the dough again until it's soft enough to shape.
To Freeze: First, shape the dough and wrap it tightly in plastic wrap. Freeze in a heavy-duty storage bag for up to 3 months. Bake directly from frozen for 10 minutes, then add sauce & toppings and bake for an additional 10-12 minutes, until the crust is golden and the cheese is bubbling.
To Store Leftover Pizza: Let the pizza cool completely and transfer to an airtight container. Refrigerate for up to 3 days. Reheat large portions in a 350°F oven until cheese is bubbling. Individual slices can be warmed up in the toaster oven.