There are days when you just can’t wait for yeast to rise.
You want that warm, golden, bubbling pizza now.
Maybe it’s a busy weeknight.
Maybe you ran out of yeast.
Or maybe you just don’t want to wait two hours for the dough to rise.
Trust me — I’ve been there.
As someone who’s spent years kneading, proofing, and perfecting traditional Italian pizza dough, it took me a while to admit that a no-yeast pizza dough recipe could ever come close to the real deal. But one evening, when I was out of yeast and craving pizza (a familiar emergency in my house), I experimented — and this was the happy, delicious result.
This recipe is fast, simple, and wonderfully reliable.
No yeast, no waiting, no fuss — just crispy, soft, beautifully baked pizza dough, ready in under 30 minutes.
Let’s dive into my Italian kitchen and make the best pizza dough without yeast you’ve ever tried.
🍕 The Best No-Yeast Pizza Dough Recipe
This recipe uses baking powder as the leavening agent instead of yeast.
The result? A soft, slightly crisp dough with just enough rise to hold your toppings — and it’s ready to roll in minutes.
Perfect for those spontaneous pizza cravings or family pizza nights when you don’t want to wait around for dough to rise.
🧂 Ingredients & Measurements
Ingredient Measurement Notes
All-purpose flour 2 ½ cups (315g) You can also use bread flour for more chew
Baking powder 2 ½ tsp This replaces yeast and makes the dough rise instantly
Salt 1 tsp Balances flavor
Olive oil 2 tbsp Adds richness and softness
Warm water or milk ¾ cup (180ml) Warm (not hot) for better mixing
Sugar (optional) 1 tsp Adds mild sweetness & helps browning
Semolina or extra flour For dusting Prevents sticking while shaping
👩🍳 Step-by-Step Instructions
Step 1: Combine the Dry Ingredients
In a large mixing bowl, whisk together flour, baking powder, and salt.
These are your dry building blocks — mix them well so the baking powder is evenly distributed.
💡 Tip: If you like a slightly more tender crust, you can add ½ teaspoon of baking soda for extra lightness.
Step 2: Add the Wet Ingredients
Make a well in the center and pour in olive oil and warm water (or milk).
Start mixing with a spoon or your hands until a shaggy dough forms. It will look rough at first — don’t worry, that’s exactly how it should be.
Step 3: Knead the Dough
Transfer the dough onto a lightly floured surface and knead gently for 3–5 minutes.
You’re not looking for a long kneading session here — just enough to bring the dough together and smooth it out.
It should feel soft, pliable, and slightly springy — not sticky, not dry.
If it sticks too much, sprinkle in a bit more flour (a tablespoon at a time).
If it’s too dry, add a few drops of warm water.
Step 4: Rest (Optional but Helpful)
Technically, this dough doesn’t need to rest — but if you have 10–15 minutes, cover it with a towel and let it sit.
This helps the gluten relax, making it easier to stretch or roll later.
Step 5: Shape Your Pizza Base
Dust your countertop with flour or semolina.
Use a rolling pin to roll out the dough into your desired shape and thickness.
For a thin-crust pizza, roll it out to about ¼ inch (0.6 cm).
For a softer, thicker crust, keep it around ½ inch (1.2 cm).
🫶 Don’t stress over the perfect circle — rustic shapes make homemade pizza feel even more authentic!
Step 6: Add Sauce and Toppings
Transfer the shaped dough to a baking sheet or pizza tray lined with parchment paper.
Spread a thin layer of your favorite pizza sauce, then top with mozzarella, olive oil, and whatever you love — basil, mushrooms, cherry tomatoes, pepperoni, roasted veggies, or even prosciutto.
Keep it balanced: too many toppings can make the crust soggy.
Step 7: Bake It to Golden Perfection
Preheat your oven to 450°F (230°C) and bake for 12–15 minutes, or until:
The crust is golden and slightly crisp
The cheese is bubbling
Your kitchen smells like a pizzeria in Rome
If you have a pizza stone or steel, preheat it for 30 minutes beforehand for an extra crispy base.
Step 8: Slice, Drizzle, Enjoy
Remove from the oven, let it rest for a minute, then slice it up.
Drizzle a touch of extra virgin olive oil, maybe sprinkle some fresh basil or oregano, and take that first glorious bite.
You’ll be amazed — no yeast, no waiting, yet so flavorful and satisfying.
🌿 Tips & Tricks for Perfect No-Yeast Pizza Dough
- Baking Powder is Your Best Friend Since we’re skipping yeast, baking powder gives the dough its rise.
Make sure it’s fresh — expired baking powder won’t give you that lovely lift. - Don’t Overmix Mix until combined, then knead just enough to make the dough smooth.
Overworking can make the crust tough instead of tender. - Olive Oil = Flavor + Flexibility A good quality olive oil adds flavor and makes the dough easy to handle.
Don’t skip it — it’s the secret to that Italian richness. - Warm Water or Milk? Water gives a crispier crust; milk gives a softer one.
I often use half of each — it’s the perfect middle ground. - Preheat the Oven Well The hotter, the better!
A preheated oven ensures that your pizza cooks evenly and the crust crisps up beautifully. - Use Semolina for Dusting It adds a subtle crunch to the base and prevents sticking.
- Try Variations This versatile dough works wonders for: Flatbreads Calzones Garlic bread Mini pizzas for kids Even pizza scrolls or rolls! Once you master it, you’ll find yourself making it again and again. 🍅 Flavor Variations Want to level up your no-yeast pizza dough? Try these add-ins: 1 tsp dried oregano or Italian seasoning – for a herby, aromatic base 1 clove of minced garlic – for subtle garlicky flavor 1 tbsp grated parmesan – adds umami depth A pinch of chili flakes – for a touch of heat ❓ Frequently Asked Questions
- Can I make no-yeast pizza dough without baking powder? Yes, but you’ll need another leavening agent like self-rising flour or a mix of baking soda and vinegar (1 tsp soda + 1 tsp vinegar = 1 packet yeast equivalent).
- Is this dough gluten-free? Not as written, but you can substitute with a gluten-free all-purpose flour blend and add an extra tablespoon of olive oil to keep it flexible.
- Can I make this dough ahead of time? Yes! You can refrigerate it for up to 24 hours.
Just cover tightly in plastic wrap. Bring to room temperature before rolling out. - Why is my no-yeast dough dense? Overmixing or using too little liquid can cause this. Add water gradually until the dough is soft and slightly tacky.
- How can I make it crispier? Bake directly on a hot pizza stone or preheated inverted baking tray.
A drizzle of olive oil on the crust also helps crisp it up. - Can I use whole wheat flour instead of all-purpose? Absolutely! Replace up to half of the flour with whole wheat for a nuttier, heartier crust.
Just add a bit more water since whole wheat absorbs more moisture. - How long does no-yeast pizza dough last? It stays fresh in the fridge for up to 2 days, or you can freeze it for a month.
Thaw before using and knead lightly before rolling out. ❤️ From My Kitchen to Yours There’s a certain charm to no-yeast pizza dough.
It’s honest, humble, and spontaneous — like a last-minute dinner that somehow turns out to be everyone’s favorite. When I first tested this recipe, I was skeptical.
But the golden crust, the subtle olive oil flavor, the soft chew — it completely won me over. It’s become my go-to for busy nights, lazy weekends, and those unexpected pizza cravings that just won’t wait. Making pizza isn’t about perfection — it’s about the joy of cooking, sharing, and savoring something you made with your own hands. So next time you’re out of yeast or out of time, remember:
great pizza doesn’t always need to rise — it just needs love (and a hot oven). 🌟 Final Thoughts There you have it — the ultimate no-yeast pizza dough recipe, Italian-inspired and foolproof. It’s simple, quick, and deliciously satisfying.
No waiting, no complicated steps — just mix, roll, bake, and devour. Whether you top it with classic Margherita simplicity or go bold with spicy sausage and roasted peppers, this dough will never let you down. Because pizza, at its heart, isn’t about yeast or fancy tools — it’s about the experience, the aroma, the laughter in the kitchen, and that first warm bite. So go ahead — grab your flour, your olive oil, and a dash of Italian passion.
In less than 30 minutes, you’ll be pulling the most comforting, golden pizza from your oven — no yeast required. 🇮🇹🍕
See Also: Easy Pizza Dough Recipe | Quick, Soft & Authentic Italian Homemade Crust
Vinit Hirave is a passionate content writer for Pizzetteria Brunetti. A true pizza enthusiast, Vinit’s love for authentic flavors goes beyond the keyboard—he has hands-on experience working in a pizza shop, giving him a deep understanding of what makes a perfect slice. Through his writing, he shares stories, tips, and insights that reflect both his industry knowledge and his genuine affection for the art of pizza-making.
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