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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 deliciously tender, chewy, crispy crust no matter what kind of pizza you prepare.
Everybody loves homemade pizza dough, but no one likes waiting around for it to rise. That’s exactly the dilemma that led me to create this amazing yeast-free pizza dough. After making this Soda Bread in a Skillet and my One Bowl Banana Bread, I started working on this no-yeast dough, and I love it! Once you grill or bake the dough into a pizza with your favorite sauces 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.
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. You can even make my easy garlic breadsticks with it! 🙌 And homemade pizza rolls!
Recipe Ingredients
This classic pizza dough calls for five basic ingredients. Remember to scroll down to the recipe card for detailed instructions.
- 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 it or grill it!
- 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.
Recipe Tips And Variations
- 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 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 the 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.
- Flour Your Kneading Surface: It’s important to lightly dust your working area 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.
To Make In Advance
To refrigerate, 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.
To freeze pizza dough, wrap it in a heavy-duty storage bag and keep it in the freezer 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.
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.
Easy Pizza Recipes
- Spinach and Artichoke Dip Pizza
- Zucchini Goat Cheese Pizza
- Margherita Pizza
- Grilled BBQ Chicken Pizzas
- Bacon, Goat Cheese & Tomato Pizza
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Yeast Free Pizza Dough
Ingredients
- 2½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup + 2 tablespoons water
- 1 tablespoon canola oil
Instructions
- 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.
Notes
- 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.
Nutrition
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.
Is it possible to put this together with a stand mixer? Due to “lovely” arthritis, I can’t do much with my hands/wrists, but I’d really like to try this out. Thank you!
Hi Kathy!
Yes, it’s definitely okay to knead it with your mixer. For the same reason as you, my Mom uses her bread machine to make the dough. 🙂
I just put this in the oven. I can’t wait to eat it!
Hope you have a great dinner!! Let me know how it goes!
We loved this! I rolled it a little thinner and it still puffed quite a bit, but it did have a crispy bottom. (I used bread flour.) It wasn’t gooey with all the sauce, cheese, ham, pineapple, red bell peppers, and mushrooms I piled on. I’m making it again tonight in bread stick form and adding some garlic butter on top to eat with spaghetti. Thank you!
So happy you enjoyed it, Sam!! Thank you!
Great idea with the bread sticks!
Hi, can i use olive oil instead of canola oil? Thanks!
Hi Jey! Yes, you certainly can, but it will add flavor to the dough. If you make it, let me know how it goes! Have a great weekend!!
Thank you very much for this recipe.. I made this tonight.. It was awesome.. But my crust wasn’t crispy.. Everything else is great.. I was looking for yeast free pizza base because my boyfriend cannot eat anything with yeast due to gout.. Thia recipe is what im looking for..so thank you! Do u have any suggestion how i can make the crust crisoy next time? Thanks!
Hi Jey! So glad you liked it!! It’s a delicious crust, indeed.
Try using bread flour instead of all purpose flour. All purpose flour does make for a chewier crust, but bread flour should give you the crispy texture you’re looking for. Let me know how that goes!
Can’t wait to try it
Such a good idea! When a pizza craving strikes, there’s no time to wait!
Do you cook the dough a little before putting on the toppings or just top it and bake?
Hi Erlene!
If you’re going to bake it in the oven, then no, you don’t have to pre-bake it. You can if you want a bit more of a crunch to the dough, but it’s not necessary. The dough will bake fully together with the toppings. Thank you!!
All recipes are different but top/bake is the basic idea. A hot oven and pizza stone is key too… (I’m at the experimental stage personally). After this I’m going to try a deep dish pizza.
Thanks, Chandra 🙂
Dude you have mad skills. I love pizza as you know. We eat it way too much.
I am intrigued by this and can’t wait to try it!!
So eager to try this dough! And yes, I totally feel you on the husband complaints. I swear mine never just shuts up and eats lol.
Yeast HATES me, so I’m absolutely making this recipe for pizza night on Friday!
Me, too! Yeast just doesn’t want to be friends with us, ha? 😀 Thanks, Becca! xo