How to Make Pizza Dough Without Yeast

No yeast? No problem! You can still enjoy homemade pizza with this simple no-yeast pizza dough recipe. This dough relies on baking powder for leavening, making it quick to prepare while delivering a delicious, crispy crust. Here's how to make it.

Ingredients for No-Yeast Pizza Dough

• All-purpose flour: 2 ½ cups (315g)

• Baking powder: 2 ¾ teaspoons

• Salt: 1 teaspoon

• Olive oil: 2 tablespoons

• Warm water: ¾ cup (180ml)

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Step 1: Mix the Dry Ingredients

In a large bowl, combine the flour, baking powder, and salt. Mix well to ensure the baking powder is evenly distributed.

Step 2: Add Wet Ingredients

Make a well in the center of the dry ingredients and add the olive oil and warm water. Stir the mixture with a wooden spoon or your hands until a rough dough forms.

Step 3: Knead the Dough

Turn the dough out onto a floured surface. Knead for 3-5 minutes until the dough is smooth and elastic. If the dough feels too sticky, add a little more flour; if it’s too dry, add a small amount of water.

Step 4: Roll Out the Dough

Divide the dough if making multiple pizzas. Roll out each portion on a floured surface to your desired thickness. This dough works well for both thin and thick crusts.

Step 5: Add Toppings and Bake

Transfer the rolled-out dough to a pizza stone, baking sheet, or pizza pan. Add your favorite pizza sauce, cheese, and toppings. Bake in a preheated oven at 450°F (230°C) for 10-15 minutes, or until the crust is golden and the cheese is bubbly.

Tips for No-Yeast Pizza Dough

1. Use Self-Rising Flour for Convenience
   If you have self-rising flour, you can skip the baking powder and salt, as they are already included in the flour mix.

2. Let the Dough Rest (Optional)
   Though not necessary, letting the dough rest for 10-15 minutes before rolling can help it become more pliable.

3. Adjust Thickness to Your Liking
   For a crispy thin crust, roll the dough out very thin. For a thicker crust, roll it out less and bake slightly longer.

4. Prebake for Extra Crispiness
   Prebake the crust for 5 minutes before adding toppings if you prefer a crispier base.

Common Questions

Can I Use Whole Wheat Flour?
Yes, you can substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor and denser texture. You may need to add a bit more water as whole wheat flour absorbs more moisture.

Can I Make Gluten-Free No-Yeast Dough?
Absolutely! Use a gluten-free flour blend designed for baking. Ensure it contains a binding agent like xanthan gum for the best results.

Why Is My Dough Tough?
Over-kneading or adding too much flour can make the dough tough. Knead just until the dough is smooth and elastic, and avoid overworking it.

How Long Can I Store No-Yeast Dough?
This dough is best used immediately, but you can store it in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.

No-yeast pizza dough is a fantastic alternative when you’re short on time or don’t have yeast on hand. It’s quick, easy, and yields a tasty crust that pairs perfectly with your favorite toppings. Whether you're in the mood for a thin, crispy base or a soft, thick crust, this recipe will have you enjoying homemade pizza in no time.