If you’re craving homemade pizza but don’t have the time (or patience) to deal with yeast, rising, and proofing, this No Yeast Pizza Dough is a total game-changer. It’s soft, tender, and holds toppings beautifully — and the best part? You can go from mixing bowl to oven in under 30 minutes.
This recipe delivers a slightly crispy crust with a chewy inside. It’s perfect for busy weeknights, family pizza night, or any time you want pizza without the wait. No special ingredients or rising time needed — just pantry staples and a few minutes of kneading!
???? Ingredients (in grams)
Makes 1 medium-large pizza (about 30 cm / 12-inch round)
- 250g all-purpose flour (plus more for dusting)
- 8g baking powder (2 tsp)
- 3g salt (½ tsp)
- 15g olive oil (1 tbsp)
- 150g warm water (not hot, about 40°C)
Optional for flavor:
- 2g garlic powder (½ tsp)
- 2g dried oregano or Italian herbs (½ tsp)
???????? Instructions
1. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt, and optional seasonings like garlic powder or herbs.
2. Add Wet Ingredients:
Pour in warm water and olive oil. Stir with a spoon or spatula until a rough dough forms.
3. Knead the Dough:
Transfer the dough to a floured surface and knead for about 3–4 minutes until smooth and elastic. If it’s too sticky, add a little flour. If too dry, add a splash of water.
4. Roll It Out:
Roll the dough into a 30 cm (12-inch) circle or your desired shape and thickness. Thinner for crispy crust, thicker for fluffy.
5. Prebake (Optional but Recommended):
Transfer to a parchment-lined baking sheet or pizza stone. Prebake at 220°C (430°F) for 5–6 minutes for a sturdier base.
6. Top & Bake:
Remove, add your favorite sauce, cheese, and toppings. Return to the oven and bake for 10–12 minutes until golden and bubbly.
7. Slice & Serve:
Let it cool for 2 minutes, slice, and enjoy your homemade no-yeast pizza!
????️ Topping Ideas
- Classic Margherita: Tomato sauce, mozzarella, fresh basil
- BBQ Chicken: BBQ sauce, cooked chicken, red onion, cheddar
- Veggie Lover’s: Bell peppers, mushrooms, olives, spinach
- White Pizza: Garlic cream base, ricotta, mozzarella, arugula
???? Nutrition Info (Per Slice – 1/8 of the pizza, plain crust only)
- Calories: 130
- Carbs: 23g
- Protein: 3.5g
- Fat: 3g
- Fiber: 1g
- Sodium: 160mg
Toppings will add more calories, protein, and sodium depending on your choices.
???? Tips & Tricks
- Prebake the crust to avoid soggy pizza, especially when using wet toppings like mushrooms or fresh tomatoes.
- Use parchment paper for easy cleanup and better texture on the bottom.
- Want a crispy base? Use a hot pizza stone or preheated cast-iron skillet.
- Double the dough and freeze half for a later quick dinner.
- No rolling pin? Press the dough with your hands and fingers into shape.
???????? My Personal Twist for Your Website
To give the dough extra personality, I love mixing a bit of grated parmesan cheese and crushed rosemary directly into the flour before adding the liquids — it gives the crust a beautiful, herby flavor with a savory edge.
You can also brush the edges of the dough with a garlic herb oil before baking for that pizzeria-style finish. Try mixing olive oil, minced garlic, parsley, and salt — a simple touch that elevates your pizza experience.
Make it a pizza night bar: Let everyone roll their own mini pizzas and top them to taste. Great for kids or hosting friends without fuss.
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