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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.
Hi, would love to make this for dinner tonight. I wanted to know since my family is gluten free, I make my own gluten free flour blend using rice flour, potato starch and tapioca. Is there any way I can substitute this gluten free flour blend in place of the all purpose flour using your recipe? Looking forward to your reply. Thank you!
Hi Tanya!! I can’t say for certain because I haven’t tried making it gluten free, but if it’s worked for other breads and doughs, I’d say to go for it.
I personally made it using a cup of rice flour, and a cup and a half of garbanzo bean flour instead 9f all-purpose regular flour. It turned out amazing!
Hi! That’s awesome and thank you for chiming in!
If you don’t mind sharing, is that cup for cup? Thank you! 🙂
I made it!
I’m so excited to try this recipe! How big of a pizza does it make?
Hi Elizabeth! I would say about 10-inches.
I made a 12 inch with this receipe and it was about 1/2 inch thick before baking and almost an inch after.
Hi, how long can the yeast free pizza dough last in the fridge in case I have leftovers or want to prepare in advance?
Hi Phil!
To freeze the dough for later use:
First, make dough and then shape into individual dough balls; oil your hands with olive oil and wipe lightly around each dough ball. Place each dough ball into a separate freezer bag, squeeze out the air and seal.
You can freeze it for up to 3 months. When ready to use, thaw it out completely.
In as far as storing leftovers; let the pizza cool completely, place it in a resealable bag, and refrigerate. You can also leave the pizza on a dinner plate, cover it with saran wrap and pop it in the fridge. Hope this helps!
Who needs to buy pizza again! This is yummy!
Hello, I made this recipe today and I wanted to tell you my result. Th dough was thick, dense, bland, and didn’t have any brown color at all. I did exactly what the instructions said and I cannot figure out what I did except I feel like the 5 minute knead time might have made the dough tough in the end. It was not light, fluffy, or brown. What can I do to improve this??
Hi Alycia!
I’m so sorry you had issues with the recipe. 🙁
Sometimes dough that is too dry (not enough water) will turn out dense and tough. It’s very important that the dough is soft once you’ve mixed the water into the flour.
Other times it could be because the dough was under worked OR over worked. But my instructions are spot on so I’m pretty certain you did all the right things… not sure why it didn’t work out. 🙁 In as far as it being bland, you can just add some seasonings to it, like garlic powder – that always does the trick for me. 😉
It probably didn’t brown because it’s made with water? If you want a vegan crust still but for it to brown, you could try making with oat milk instead. Also try to add some seasonings like garlic powder in the dough and Italian seasoning before baking? Could also brush with olive oil before baking as well. I like the taste of it.
Hi would love to try but I am now a little confused. You answered Erlene’s question on June 27th that prebaking crust was not required then on January 26th you informed Jessica to partial bake crust before adding toppings. What do you recommend for your average pepperoni, sausage, sauce, cheese, and mushroom pizza? Thanks
Hi Michelle!!
You should bake the dough for about 8 minutes before adding the toppings; then, remove from oven, add your toppings, and then pop it back in for another 15 minutes, or until browned and cheese is melted. Hope you enjoy!!
I was confused by this also, but prebaked based on experience. If possible you should edit the recipe to specify so people don’t have to scroll through all the comments and reviews to find out! Pizza is finishing baking now, hopefully I did it right!
hi. cant wait to try this recipe. my husband and I LOVE pizza, but I have never used yeast before and am too intimidated too.. i wanted to ask if I could replace 1/2 of the all purpose flour with whole wheat flour? If yes, does anything else change? Thanks.
Hi Pia! Yes, you absolutely can replace 1/2 of the all-purpose flour with whole wheat flour and you don’t have to change anything else. I hope you enjoy it!
Is there a link to the recipe for the grilled bbq chicken pizza? or a how to for cooking a pizza outside of the oven/grilling?
Hi Bailie! Thanks so much for pointing that out! The link should go directly to the recipe for the BBQ Chicken Pizza, but apparently it doesn’t! Thanks for letting me know!
Here it is: https://diethood.com/grilled-bbq-chicken-pizza/
Quick question ; I’ve never cooked with yeast before , if I wanted to use this exact recipe , what alterations would I have to make/how much yeast , does anything else in the recipe change ??
YAY! So happy you liked it! Thank you! 😀
A basic recipe for dough with yeast looks like this:
2-1/2 cups flour
1 package (2-1/4 teaspoons) dry yeast
1+1/2 teaspoons salt
1 cup warm water (120°-130°F)
2 tablespoons vegetable oil