This fail-proof Homemade Pizza Dough is easy to make with no yeast or rising time involved! It’s guaranteed to bake up into a delightfully tender, chewy, crispy crust no matter what kind of pizza you prepare.
The Easiest Homemade Pizza Dough
Everybody loves homemade pizza dough, but no one likes waiting around for it to rise. Well, what if you didn’t have to? That’s exactly the question that led me to create this amazing yeast-free pizza dough.
Once you grill or bake it into a pizza with your favorite sauce and toppings, you’ll never waste your money on a store-bought crust again. Pizza is always good, but there’s something extra special about a pizza made completely from scratch. This easy no-yeast dough is here to prove it!
Will Dough Still Rise Without Yeast?
It absolutely will! The key is to substitute the yeast for another kind of leavening agent – in this case, it’s baking powder. So although this dough doesn’t require any set-aside rising time, it’s still going to bake (or grill!) into a perfectly light and chewy pizza crust.
What You’ll Need
This classic pizza dough calls for 5 super basic ingredients. Remember to scroll down to the recipe card to see the full amounts.
- All-Purpose Flour: If needed, you can make your crust gluten-free by using 1:1 gluten-free flour instead.
- Baking Powder
- Salt: To enhance the natural flavor of the dough so it doesn’t taste bland.
- Water: This will be added slowly until the dough develops the proper consistency.
- Canola Oil
How to Make No-Yeast Pizza Dough
Making pizza dough without yeast is refreshingly easy. You just have to combine the ingredients, knead the dough, spread it out, add your favorite toppings, then bake or grill it up!
Combine Dry Ingredients: Whisk together the flour, baking powder and salt in a mixing bowl until everything is thoroughly combined. Set the mixture aside.
Combine Wet Ingredients: Combine the water and oil in a separate bowl or cup and stir to combine.
Add Wet Ingredients to Dry Ingredients: Slowly add the water mixture to the flour mixture.
Mix: Use a wooden spoon or your hands to gently stir and mix until the dough forms a ball. The 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.
Knead Dough: Lightly flour your work area and knead the dough for 5 minutes.
Prepare Pan: Line a baking sheet or a pizza pan with foil and lightly spray it with cooking spray.
Shape Dough: Spread the yeast-free pizza dough onto the prepared pan, using the palms of your hands and your fingers to stretch it out to about a 1-inch thickness. You can make it a little bit thinner if you want the crust to be more crispy.
Add Toppings & Cook: Spread your desired sauce onto the prepared pizza crust and sprinkle on your favorite cheese and toppings. Grill or bake the pizza in a 400°F oven for 15 to 20 minutes, or until the edges of the crust are lightly browned. For a crispier result, pre-bake the crust by itself for 8 minutes, then assemble the pizza and return it to the oven for 10-12 more minutes.
Can I Make This In Advance?
You sure can. Wrap the kneaded dough tightly in plastic wrap to prevent any air from coming into contact with it. Keep the dough in the fridge for up to 24 hours. When you’re ready to make your pizza, you’ll have to knead the dough again until it’s soft enough to shape.
Tips for Success
Determined to taste the most irresistible pizza crust of all time? Make sure you keep these tips and tricks in mind.
- Measure the Flour Precisely: If you scoop your measuring cup directly into the flour, you’re not going to get an accurate measurement. Instead, fluff the flour up and fill your measuring cup by the spoonful, then level it off at the top with a butter knife. If you have a food scale, use that to ensure precision.
- Consistency is Key: If your no-yeast pizza dough is too dry or too sticky, you’ll have a hard time working with it. Add more flour or water (little by little) as needed to reach the proper consistency.
- Don’t Forget to Flour Your Kneading Surface: It’s important to lightly dust your kneading surface with flour so the dough doesn’t stick to it. Just don’t use too much or you’ll risk drying it out.
- Pump Up the Flavor: Craving some extra flavor in your pizza crust? Feel free to spice up the dough by incorporating a bit of garlic powder or herbs.
It’s Pizza Time!
What crave-worthy creations will your pizza dough play a role in? These ideas are just the tip of the iceberg.
- Spinach and Artichoke Dip Pizza
- Meat Lover’s Pizza
- Grilled BBQ Chicken Pizzas
- Classic Pepperoni Pizza
- Hawaiian Pizza
- Pizza Nutella
- Veggie Pizza
- Bacon, Goat Cheese & Tomato Pizza
How to Store and Reheat Leftovers
If you have leftover pizza, let it cool completely and place it into an airtight container. Refrigerate it for up to 3 days. Reheat large portions of pizza in a 350°F oven until the cheese is bubbling. Individual slices can be warmed up in the toaster oven.
Can I Freeze Homemade Pizza Dough?
Go for it! First, shape the no-yeast pizza dough and wrap it tightly in plastic wrap. Freeze the wrapped dough in a heavy-duty storage bag for up to 3 months. Bake it directly from frozen for 10 minutes, then add your sauce and toppings and bake it for an additional 10-12 minutes, until the crust is golden and the cheese is bubbling.
Yeast-Free Pizza Dough
- 2-1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup + 2 tablespoons water
- 1 tablespoon canola oil
- 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 dough again until it’s soft enough to shape.
- To Freeze: First, shape dough and wrap 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 crust is golden and cheese is bubbling.
- To Store Leftover Pizza: Let 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.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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