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Yeast-Free Pizza Dough

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.

Canola oil, water, all-purpose flour and the remaining no-yeast dough ingredients on a round cutting board

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.

A wooden spoon combining the dry pizza dough ingredients in a mixing bowl

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.

The water and oil mixture being poured into the bowl of dry ingredients

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.

A wooden spoon inside of a bowl with the dry ingredients and oil/water mixture before they've been combined

Knead Dough: Lightly flour your work area and knead the dough for 5 minutes.

A ball of no-yeast pizza dough on a floured cutting board with a bowl filled with more flour beside it

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.
A ball of yeast-free pizza dough on a cutting board dusted with flour

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.

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.

A foil-lined baking dish with no-yeast pizza dough spread into the bottom

Yeast-Free Pizza Dough

Katerina | Diethood
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.
4.52 from 33 votes
Servings : 4
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Ingredients
  

  • 2-1/2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 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.

Equipment

  • Oven

Video

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 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.

Nutrition

Calories: 147 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 3 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 584 mg | Potassium: 336 mg | Fiber: 0 g | Sugar: 0 g | Calcium: 135 mg | Iron: 1.7 mg | Net Carbs: 25 g

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.

Course: Dinner
Cuisine: Italian
Keyword: dough for pizza without yeast, homemade pizza crust, how to make pizza dough
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158 comments on “Yeast-Free Pizza Dough”

  1. I’m sorry but I did not love this recipe. The dough came out like a dense Biscuit. I kept having to add more water to the dough and it still came out too dry. And very bland. I added garlic powder and basil to my dough and it was still bland.

    1. i made this recipe and it was very good for me it came out the same way but i put some more water in the bowl i put oil in and it seemed to help and for a better taste i melted butter and put the seasonings i liked

  2. My first try of making pizza and it was a success. Followed the recipe and method exactly. The crust was slightly crispy and yet soft to the bite; delicious. Thanks for the simple and no fuss recipe.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi!
      Yes, you can store the pizza dough in an airtight container and keep in the fridge for up to 24 hours.

  3. This was a great basic/starter recipe! I haven’t been able to find yeast in my local supermarket due to the COVID-19 pandemic for our family to be able to have pizza night. SO I went to Pinterest and found this recipe. After reading the reviews decided to give it a try. I did added a bit more salt. Also added 1 tsp each onion and garlic powder and 2 tsp Italian seasoning. My family loved it! We’ll definitely make it again. It was amazing!

  4. I read so many positive comments that i was excited to try this. The first one I made (I thought I had rolled it out thin enough) came out super thick and doughy. The second one I rolled it out much thinner and it came out almost NY style (my fav). But the dough itself it VERY tasteless. I wish I knew this and added herbs or something..

  5. Ok, so, I tried a similiar recipe 3 times prior to this one. It was pretty meh. The 3rd one made me sick..(started thinking I should just stick to carpentry lol!)

    I also read every comment on here to make sure it came out right, and did it ever! The crust was crunchy on the outside, slightly soft on the inside. Perfect! I used roughly half the ingredients, to make a small 10′ personal pizza. The dough kneaded out perfectly; let it sit under the bowl for about 10 minutes or so(I think this made the difference, but I’m no chef!), rolled out to about 3/8′ think. Pre-baked the crust for about 6 minutes on the pizza stone. Covered with toppings, lowered oven temperature to 375(this oven, don’t ask…) And baked for about 15 minutes. VOILA! Next time, I will try to add some seasonings to the crust and maybe roll it out a bit thinner. Enjoying it right now, Thank You so much! Will definately use again.

    As a side note, this helped to lift the spirits during the coronavirus lockdown! 👍😀💯

    1. Did you use baking powder? Maybe you accidentally used bi carb?? The baking powder makes it soft so you did something wrong with it! 😆

      1. You can use bicarbonate aka baking soda, mix it with tartar to make powder or add some lime or lemon choice, thst would be your yeast

  6. Avatar photo
    Silvia Apilinario

    This is great for making pizza dough on a busy weeknight because it is so effortless. It rolls out easily, and makes a good crust. I doubled the recipe, added a clove of garlic and about a tablespoon of fresh oregano. Without the added flavoring, this would have been a very bland crust.

    1. Katerina - Diethood
      Katerina Petrovska

      Thanks so much for chiming in with your tips! I also make breadsticks with the same recipe. 😃

    2. Question…… Do you cook the dough first then add everything to it or build the pizza then cook it.? I made it and the dough is not golden but everything is done

    3. I follower the recipe exactly and it turned out tough and too thick to roll properly. I make pizza all the time but wanted a recipe with no yeast. Unfortunately, this won’t be one I’ll return to.

  7. Avatar photo
    Kristal Lucero

    I used this recipe tonight and my family and our guest absolutely loved it! Thank out for sharing it!

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