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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. Avatar photo
    arguyer06@gmail.com

    So I was wanting a quick easy pizza and this is the way to do it but I did make a couple of altercations. I put all the wet and dry ingredients together and it was still pretty dry so I put about 2 tablespoons of olive oil in it and 1 tablespoon of water. ( I also put lots of spices in the dough and on top while it was cooking). and I had to put a lot less work into rolling it. Secondly, I used a butter glaze on top to put more flavor into the pizza I put butter in the microwave and then put garlic onion Italian seasoning, and salt and finished with some parmesan and popped it into the oven. After all of that had too cook it for a bit longer than it says to but overall it’s really good> 🙂

  2. I was craving pizza big time today and we didn’t have any yeast in the house and I did not want to go shopping. This was a quick and easy recipe and it was so yummy! It did have a little bit of a bitter aftertaste so I would suggest using a little bit of honey in the dough. Other than that it was delish!

  3. I did this recipe because I had no yeast to try the normal pizza and i quite liked the fact that is fast and quite yummy.
    Reviews are mixed but they are all right in some way. The texture is more of like a love child between pizza dough, bisquet and pan pizza but it does end up feeling like chunky pizza. I used a squared metal deep tray around 20x20cm (as the ones you use for brownies) so when I extended the dough it was pretty much the thickness the recipe had. However after baking the adviced time it inflated HUGE so I took a spoon and pushed the center so I could add the ingredients without spillage, this made the center way doughy and pleasant.
    My advice for improving would be to really get in with the dough seasoning and go crazy on the oil to make it crunchy instead of bisquet hard. I fried the leftover pizza and was delicious. Also go crazy on the cheese because this pizza is thick.

  4. Made this tonite as I was craving pizza and did not want to use the last yeast packet.
    Perfectly suited my taste for something quick and easy. Was a little on the thick side, next time I would roll it out thinner, but, overall a good quick easy pizza crust recipe.
    Definitely a keeper!!

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