Meet your new best friend – a no yeast pizza dough that makes a quick and easy homemade pizza, fresh out of the oven in 20 minutes flat! This pizza crust without yeast is not just a sad substitute for the real deal made with yeast. It’s truly great, yet takes a fraction of the time and effort.
No Yeast Pizza Dough
This is THE pizza dough recipe for when:
- you don’t have 3 hours for dough to rise;
- don’t have yeast; or
- you’ve got hungry people giving you the evil eye because you promised pizza for dinner only to find the flatbreads you were going to use are mouldy (true story).
Basically, everyone falls into one of those 3 categories, which means this pizza crust recipe is for everyone in this entire world.
You just mix it up in a bowl then knead for 3 minutes by hand, or blitz for 40 seconds in a food processor then it’s ready to use! Top with a pizza sauce and toppings of choice, bake for 12 minutes and voila! Piping hot pizza, fresh out of the oven in 20 minutes flat.
That’s faster than home delivery!!
Pizza without yeast – what it tastes like
This no yeast pizza dough isn’t just ok. It’s mind-blowingly good!
- Has enough structure so you can pick up slices, but the base isn’t thin and dry like a cracker;
- Flavourful and tender crust with as much chew as you’ll ever get from a pizza crust without yeast;
- Gets nice colour on the crust (something that other recipes deem as impossible unless you overcook the crust. We refused to give in!); and
- Tastes extraordinarily similar to traditional yeast pizza crust – though we don’t get the puffy bubbly edges of yeast pizza (and we never will – that’s just plain science!).
Note: The base recipe is made with bread flour which has higher protein and yields a better chew like you get with yeast pizza crusts. If you make this with plain / all purpose flour, you won’t get the same chewy crumb but it is still a seriously good pizza crust.
Here’s a close up comparison of yeast vs no yeast pizza – pretty similar!
What you need for pizza crust without yeast
Here’s what you need to make no yeast pizza dough:
- flour – use bread flour if you can. The crust will have a better chew and will tear as you bite into it, like traditional yeast pizza crust., because it’s got higher protein in it which makes a better crumb for breads. But don’t make a special trip out for bread flour, it’s still exceptional made with just plain / all purpose flour! The Sausage and Kale pizza pictured below is made with all purpose / plain flour – looks exactly the same!
- baking powder – this is what gives the pizza crust rise, instead of using yeast;
- sugar – just a touch, to bring out flavour and also helps the crust brown;
- olive oil – this keeps the crumb nice and moist. Without it, it’s terribly dry!
- salt – essential for flavour.
How to make pizza crust without yeast
Either mix it all up in a bowl then knead by hand for 3 minutes, or just blitz it all together in a food processor for 40 seconds. Then it’s ready to go!
Notice in Step 5 above how the dough after kneading is not completely smooth, unlike yeast pizza dough which is completely smooth after it rises. That’s totally ok. There’s no benefit to kneading for longer until it’s super smooth – as I found out first hand (and I really wish I discovered it sooner!!)
This pizza crust without yeast is easy to work with – soft, supple, not sticky and very forgiving too.
Topping and baking no yeast pizza dough
PRO TIP: Brush the edge of the crust with oil. This will make the crust nice and brown without having to bake so long that it dries out. Inherent problem with no yeast pizza crusts!
Here are photos of a couple more pizzas made using this no yeast dough – Sausage and Kale Pizza, and Garlic Pizza (both topping recipes here).
RecipeTin Family Challenge
This no yeast pizza dough is an original recipe created by the RecipeTin Family, whom I called upon pursuant to pitiful wails for a no yeast pizza after sharing the RecipeTin pizza dough several weeks ago.
I never could resist pitiful wails for recipe requests!!
So we took on the challenge. Though truthfully, we approached it skeptically, not believing it was possible.
We poo-pooed crusts we’ve previously tried. “It’s like dry cardboard!” “Meh…. bland.” And the worst – “It was so bad, I scraped the topping off and ate it with chopsticks! “(true story)
We are a tough crowd.
(But really, we’re nice people – I promise! )
I am so very glad we have proven ourselves wrong. We’re all still shaking our heads over how good no yeast pizza can be – as are fellow foodie friends we shared the recipe with to try it out.
And I’m thrilled (and actually quite proud) to be sharing it with the world. I hope it brings you as much joy as it has to us! – Nagi x
PS But hopefully not girth expansion – as it has to us.
Watch how to make it
Magic No Yeast Pizza Dough – quick easy homemade pizza!
- 200g / 1 1/3 cups bread flour (or plain / all purpose flour, Note 2)
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 tsp sugar
- 2 tsp olive oil (or any other oil)
- 125 ml / 1/2 cup water (cold tap water)
- 1 tbsp Extra Flour , for dusting
- 2 tsp vegetable oil (optional) , for brushing crust (or canola or other neutral oil) (Note 3)
Preheat oven to 250°C / 480°F (230°C fan) (Note 4.) Place shelf in the top quarter of the oven.
Spray pizza pan or baking tray lightly with oil.
Food processor (40 sec):
Using the standard S blade, add Dry Ingredients and pulse twice. Add water and olive oil. Blitz on low for 40 seconds – it will come together into a shaggy ball (video 33 sec).
Sprinkle work surface with half Extra Flour, scrape dough out. Sprinkle with remaining Extra Flour and firmly shape into a ball.
Hand Kneading (3 min):
Place Dry ingredients in a bowl, mix to combine with a rubber spatula. Add water and olive oil, mix until flour is incorporated as best you can.
Sprinkle work surface with half Extra Flour, dip dough out. Sprinkle with remaining Extra Flour then knead for 3 to 4 minutes until it’s pretty smooth (video 38 sec), using more flour only if needed.
Rolling out dough:
Dough should be soft and elastic, and not stick to your hands. It will not be completely smooth like yeast dough (video 38 sec)(Note 6).
Shape dough into a ball. Roll out into a 30cm/12″ round.
Transfer to pizza pan, preferably with holes (for crispier base), or a baking tray (Note 7 pizza stone). Use your fingers to pull from the centre to fill the pan to the edge – avoid pinching the edges (to ensure puffy crust!).
We found the best way to make multiple pizzas is as follows: Scale recipe up to maximum of 3 pizzas at a time. While the 1st pizza is in the oven, roll out of the base of pizza #2 and #3 (rather than leaving balls sitting around) – it’s ok for rolled out crusts can rise a bit while waiting. Transfer rolled out crusts to baking paper (parchment paper) and keep covered with lightly damp tea towel. Top just before baking (never leave raw dough with sauce and toppings lying around, makes dough soggy).
2. Flour – bread flour has higher protein so will make the crust more chewy and give it a crumb structure more akin to yeast pizza dough. Sometimes sold as “pizza flour”.
If you don’t have it, don’t make a special trip out to get some – just use plain / all purpose flour. It is still an exceptional crust!
Gluten free flour – not yet tested, will do so soon!
3. Oil for crust – helps give the crust a bit of colour and make it a bit crispier like real yeast pizza. Most no yeast pizza crusts are pale white which lacks flavour and colour (or are way overcooked, making the inside dry). Brushing with oil solves this problem.
4. Oven – or as high as it will go if you can’t reach these temps, and cook for a touch longer (as in 1 minute or so!). I made it tons of times at 200°C/390°F but we just found that a higher temp will brown the crust better, making it look more like real Italian pizza.
5. Chilled cheese – no yeast pizza dough needs to be cooked a touch longer than yeast pizza to achieve the same slightly crispy exterior on the crust edges, and to get a bit of colour. So you get slightly more brown patches on the cheese than ideal. Easy get around – just ensure the shredded cheese is chilled right up until you use it.
6. Dough – soft and elastic to touch, it should not be so sticky that it gets stuck all over your hands. If it is, then add flour 1 tbsp at a time and knead it in, until the dough is the right consistency. If it’s too dry, add water 1 teaspoon at a time until it’s softer.
You need to roll it out with conviction – it is an elastic dough and it will want to shrink back to it’s original size! Once transferred to the pan, use your fingers to pull the base from the centre to fill the pan, being sure to avoid pinching the edges (to get nice puffy crusts).
7. Pizza stone – place in oven to preheat. Sprinkle entire surface of wooden paddle with semolina (or flour). Roll out dough per recipe, then place on wooden paddle. Top with sauce and toppings. Slide onto preheated stone, then bake 10 minutes.
8. Nutrition per slice, assuming 8 slices, base only (because toppings vary so much!)
Life of Dozer
One for the pizza, one for Dozer, one for the pizza, one for Dozer….