No Yeast Pizza Dough Recipes: Quick, Easy, and Delicious

Sometimes you want homemade pizza, but you don’t have time for the slow rise of yeast. That’s where no yeast pizza dough recipes shine. In under 30 minutes, you can have a chewy, crispy crust ready for your favorite toppings — without waiting hours for fermentation.

As a home chef passionate about Italian cuisine, I’ve experimented with various no yeast pizza dough recipes, tweaking flour types, hydration, and baking techniques to get that perfect balance of crisp and tenderness. Whether you’re craving a Margherita, pepperoni, or veggie-loaded pie, these recipes are a lifesaver.

In this guide, I’ll show you how to make no yeast pizza dough that tastes incredible, along with tips, tricks, and answers to common questions.

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Ingredients for No Yeast Pizza Dough

Here’s a reliable recipe for a 12-inch pizza crust:

Ingredient	Quantity	Notes
All-purpose flour	1 ½ cups (180 g)	Can substitute with bread flour for more chew
Baking powder	1 ½ tsp	Acts as the leavening agent
Salt	½ tsp	Enhances flavor
Greek yogurt	¾ cup (180 g)	Plain, full-fat; adds moisture and tenderness
Olive oil	1 tbsp	Optional, for extra softness

Chef’s Tip: Greek yogurt adds a subtle tang and moisture while helping the dough rise slightly without yeast.

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Step-by-Step Instructions

Step 1: Mix Dry Ingredients

1. In a large mixing bowl, combine flour, baking powder, and salt.
2. Stir to distribute evenly.

Pro Tip: Sifting the flour and baking powder together ensures an even rise and prevents clumps.

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Step 2: Add Wet Ingredients

1. Add Greek yogurt and olive oil to the dry mixture.
2. Stir with a spoon until a rough dough forms.

Chef’s Tip: The dough will be slightly sticky — that’s normal for no yeast pizza dough.

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Step 3: Knead the Dough

1. Lightly flour a work surface.
2. Knead the dough for 2-3 minutes until smooth and elastic.
3. If the dough is too sticky, add a teaspoon of flour at a time.

Chef’s Tip: Minimal kneading is needed compared to yeast dough — over-kneading can make it tough.

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Step 4: Shape the Dough

1. Roll or pat the dough into a 12-inch circle using your hands or a rolling pin.
2. Place on a lightly greased baking sheet or preheated pizza stone.

Secret Tip: For a crispier crust, preheat the stone or baking sheet in the oven for 10 minutes before placing the dough.

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Step 5: Add Toppings

1. Spread your favorite sauce evenly over the dough.
2. Add cheese, vegetables, or meats lightly — no yeast dough cooks faster, so heavy toppings can weigh it down.

Pro Tip: Less is more; let the crust shine with subtle toppings.

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Step 6: Bake

1. Preheat oven to 425°F (220°C).
2. Bake for 12-15 minutes until the edges are golden and the cheese melts.
3. Rotate halfway for even cooking.

Chef’s Tip: For extra browning, broil for the last 1-2 minutes while watching carefully.

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Variations of No Yeast Pizza Dough

• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free baking flour mix.
• Whole Wheat: Use half whole wheat flour and half all-purpose flour for a nuttier flavor.
• Cheesy Dough: Add ¼ cup grated Parmesan to the dry ingredients for a richer taste.
• Thin Crust: Roll the dough thinner and bake 10-12 minutes for a crispier bite.

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Tips & Tricks for Perfect No Yeast Pizza Dough

• Don’t Overload: This dough cooks quickly; too many toppings make it soggy.
• Greek Yogurt: Use full-fat for best flavor and texture.
• Hot Oven: Bake in a preheated oven; heat is crucial for rise and crispness.
• Resting: Let dough rest 5-10 minutes after mixing; it makes rolling easier.
• Baking Surface: Pizza stone or cast-iron skillet improves browning and crunch.

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FAQ: No Yeast Pizza Dough

Q1: Can I make this dough without Greek yogurt?
Yes, substitute with ½ cup plain yogurt and 2 tbsp milk. Texture will be slightly different but still tasty.

Q2: Is this dough suitable for thick crust pizza?
Yes, but slightly increase baking powder and bake a few minutes longer.

Q3: Can I freeze this dough?
Yes, wrap tightly in plastic and freeze for up to 1 month. Thaw in fridge before baking.

Q4: How do I make it crispy?
Use a preheated pizza stone, bake at 425-450°F, and keep toppings light.

Q5: Can I make mini pizzas with this dough?
Absolutely! Divide the dough into small portions and bake 8-12 minutes.

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Final Thoughts

No yeast pizza dough recipes are a game-changer for quick, delicious homemade pizza. You don’t have to wait hours, and the flavor is surprisingly satisfying. The key is quality ingredients, minimal kneading, and high-heat baking.

Experiment with toppings, sauces, and cheeses to find your perfect combination. Whether it’s a classic Margherita, pepperoni, or veggie-loaded pie, this quick dough provides a reliable, flavorful base every time.

See Also: New Haven Pizza Recipe | Authentic Apizza with Chewy, Charred Crust