Who says you need yeast and hours of waiting to enjoy homemade pizza? This No-Yeast Pizza Dough recipe is a game changer for anyone craving fresh, crispy, and delicious pizza in a flash. It’s perfect for those busy nights, last-minute cravings, or when you simply want to skip the rise time without sacrificing flavor or texture.
This dough is simple, uses common pantry ingredients, and yields a wonderfully crisp crust that’s perfect for all your favorite toppings — from classic margherita to loaded veggie or pepperoni.
???? Ingredients (Makes 1 medium 12-inch pizza)
- 2 cups all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2/3 cup water (room temperature)
- 2 tablespoons olive oil
???? Instructions
Step 1: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt until well combined.
Step 2: Add Wet Ingredients
Make a well in the center and pour in the water and olive oil. Stir with a wooden spoon or your hands until the dough starts to come together.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface. Knead for about 3-5 minutes until smooth and elastic. If the dough feels too sticky, add a little more flour, a tablespoon at a time.
Step 4: Roll Out the Dough
Use a rolling pin to roll the dough into a 12-inch circle (or your desired pizza shape and size). Transfer to a parchment-lined baking sheet or pizza stone.
Step 5: Add Your Toppings
Top your pizza with sauce, cheese, veggies, or any toppings you love.
Step 6: Bake
Preheat your oven to 425°F (220°C). Bake the pizza for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.
????️ Nutrition Info (Per Serving – Approximate, based on 8 slices)
- Calories: 180
- Protein: 4g
- Fat: 5g
- Carbohydrates: 30g
- Fiber: 1g
???? Tips & Tricks
- Baking powder: Make sure your baking powder is fresh for the best rise.
- Flour: All-purpose flour works great, but you can substitute half with whole wheat for a nuttier flavor.
- Toppings: Pre-cook watery veggies like mushrooms or spinach to prevent soggy crust.
- Crispier crust: Bake on a pizza stone or preheated baking sheet.
- Storage: This dough is best used fresh, but you can wrap and refrigerate for up to 24 hours.
✨ A Personal Note from the Kitchen
I love this no-yeast pizza dough because it cuts out the waiting time and still delivers a crispy, tasty crust that holds up well under all kinds of toppings. It’s perfect for spontaneous pizza nights when you want to impress without stress.
Try experimenting with herbs in the dough like oregano or garlic powder for an extra punch of flavor. Homemade pizza nights just got a whole lot easier!
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