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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.
I made this tonight, it it turned out really good, I added Basil, Thyme, onion, garlic powder to the flour mixture and I slowly a little at a time added the oil mixture, I used vegetable oil, because that was all I had. When I got it out of the oven I thought it might be to hard, but I melted tome garlic butter and spread it on the pizza. Also I cooked all the veggies, toppings and sauce and put it on after it was baked. Put the cheese on top and stuck it back in the oven until cheese was melting. Thank you for posting this no yeast recipe 🙂
Hello…i love the crust as well…but has anyone ever made the dough, rolled it out, cover with syran wrap then keep in fridge to bake later that day?
Same question..
I actually wanted to make a dough with yeast, but since I waited so long to go to the grocery store… I needed something quick and easy! The place that I’m currently petsitting at has a pizza stone! I was so excited, unfortunately since this is a thin pizza dough I had to use half the amount I made rather than a fourth. I tried spreading it out as evenly as possible, and I got a few doughy spots and the areas that weren’t doughy kind of reminded me of store-bought dough. I think that next time if I add some rosemary infused olive oil to the dough, pre-bake it a little, and allow it to char a bit next time I might have better results. It was still really good for a dough that I whipped up in about 10 minutes! I didn’t have time to make homemade pizza sauce so I just used prego and added Parmesan, fresh mozzarella, ricotta, spinach, mushrooms and after I baked it through I added avocado and a touch of sea salt. The sea salt really made it!
Do we need to puncture the dough prepared with fork before putting it in an oven?
I would use a fork. The first two I made , I did not
Puncture n the dough got a big bubble on it! Now
I use a fork to puncture the dough. Voila ! Perfect
am i able to use veg oil instead of canola and what would the amount be?
Vegtable oil and canola oil are really the same thing. Just use the same amount!
Not sure where you got your calorie calculation from because this works out to be just under 300cal per serve. Double what you have written on your recipe.
Whenever I look up recipes that are usually just for reference and I never ever comment but holy smokes this is the best pizza dough I’ve ever had yeast or no yeast. I am a thin pizza kind of girl so this is heavenly for me. I made a few tweaks with the water and oil but I looked this up almost a month ago and I’ve been eating pizza almost every single day since then.
It was alright. The dough had a very bitter/salty after taste. I followed the recipe as written. The texture of the crust was alright. I read the comments before and saw some had a biscuit like crust, I just added more oil and more water. It turned out good, just too salty. Maybe it is the quantity of the baking powder/ salt. Anyhow, I am happy that you posted this recipe and saved my rumbling stomach and cravr for pizza. 🙂
Try taking out the salt and baking powder and instead of all purpose flour use self rising.
I have made so many no yeast pizzas, like, it’s kind of a staple in our house. But I’d lost and forgotten my recipe. So today I came across yours and, these are the best pizzas I have ever made, they tasted so good I amazed myself with how great my cooking was.
I did turn the one dough into two, just because I prefer thinner bases, but honestly, this recipe is ridiculous.
Even just the preparation of the dough, it was silky and puffy and soft, a really enjoyable experience, and I found I didn’t need to add any water of flour to get the right balance, it was just already perfect.
I added the water/oil mixture really slowly, while stirring, possibly people have poured it in too fast and that might have resulted in the dough being wrong, I’ve done that before and it goes clunky hard and wet and unrollable. And definitely fresh baking powder is important, that can have a big effect.
This recipe is so good!!!!!!!!!!!!
It says to roll out to 1” that’s sound thick. Is that correct?
That didn’t make sense to me. I rolled it out much thinner, and it ends up about 3 times as thick once it’s cooked. If I do it again I’ll make it as thin as possible so the end product isn’t too thick.