Pizza Dough Recipes Without Yeast | Quick, Easy & Authentic Flavor
There’s nothing quite like the smell of freshly baked pizza wafting through your kitchen. But what if you’re craving a homemade pie and realize—oops—you’re out of yeast? Or maybe you just don’t want to wait hours for dough to rise. That’s where the magic of pizza dough recipes without yeast comes in.
Over the years, I’ve tested countless ways to make pizza dough without yeast. Some worked beautifully, others… not so much. But after plenty of trial and error (and many delicious test pizzas), I’ve perfected a recipe that gives you a soft, chewy, golden crust in under an hour—no yeast, no waiting, no fuss.
This is the recipe I pull out on weeknights when time is short but the pizza cravings are strong. And trust me, it’s so good you won’t even miss the yeast.
Ingredients You’ll Need
Here’s a simple table to keep things organized. These are pantry staples, which means you can whip up this dough anytime the mood for pizza strikes.
| Ingredient | Measurement | Notes |
|---|---|---|
| All-purpose flour | 2 cups (250g) | Spoon and level, don’t pack tightly |
| Baking powder | 2 tsp | This is our rising agent |
| Salt | ½ tsp | Adjust to taste |
| Olive oil | 2 tbsp | Adds richness and flavor |
| Warm water or milk | ¾ cup (180ml) | Warm, not hot—helps dough bind |
| Garlic powder (optional) | ½ tsp | For flavor boost |
| Dried oregano (optional) | ½ tsp | Adds Italian flair |
Step-by-Step Instructions
This no yeast pizza dough recipe comes together in about 15 minutes. Here’s exactly how I do it:
1. Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, and salt. If you’re adding garlic powder or oregano, toss them in now. These little extras make the crust smell heavenly.
2. Add Wet Ingredients
Pour in the olive oil and about half of the warm water or milk. Stir with a wooden spoon or spatula. Gradually add the rest of the liquid until a shaggy dough forms.
3. Knead the Dough
Transfer the dough to a lightly floured surface. Knead for 3–4 minutes until smooth and soft. Don’t overwork it—this isn’t bread, and too much kneading can make the crust tough.
4. Rest the Dough (Optional)
Technically, you don’t need to rest it. But I like to let the dough sit covered with a clean kitchen towel for 10 minutes. This gives the gluten a chance to relax, making rolling easier.
5. Roll Out the Dough
Roll the dough into your desired shape: round for a traditional pizza, or rectangle if you’re baking on a sheet pan. Aim for about ¼ inch thick for a chewy crust, thinner if you like it crisp.
6. Add Toppings
Place your rolled dough on a parchment-lined baking sheet or preheated pizza stone. Brush lightly with olive oil to prevent sogginess. Add your favorite sauce, cheese, and toppings.
7. Bake to Perfection
Bake in a preheated oven at 220°C / 425°F for 12–15 minutes, or until the crust is golden and the cheese is bubbling.
Tips & Tricks for the Best No Yeast Pizza Dough
- Use baking powder wisely: It’s your rising agent, so make sure it’s fresh. Old baking powder won’t give you that lovely lift.
- Don’t over-hydrate: Add water gradually. Too much will make the dough sticky and hard to handle.
- Crispy crust hack: Pre-bake the crust for 5 minutes before adding toppings. This keeps the base sturdy and crisp.
- Flavor boost: Mix herbs like dried basil, rosemary, or chili flakes into the dough for extra personality.
- Cheese edge trick: Fold a little shredded mozzarella into the crust edges before baking for a stuffed-crust surprise.
- Cast iron pan magic: If you have a cast iron skillet, bake your pizza in it. You’ll get an irresistibly crisp bottom crust.
Why Make Pizza Dough Without Yeast?
You might be wondering—why not just use yeast? Here’s why this recipe is a keeper:
- Speed. No waiting for dough to rise. From mixing to eating in under an hour.
- Simplicity. Pantry staples—no need for special ingredients.
- Versatility. Works for thin crust, thick crust, calzones, even flatbreads.
- Great for beginners. If yeast intimidates you, this is the perfect way to start your homemade pizza journey.
Variations You’ll Love
One of the best things about this recipe is how adaptable it is. Here are a few of my favorite twists:
- Whole Wheat Version: Swap half the all-purpose flour for whole wheat flour for a nuttier flavor and extra fiber.
- Greek Yogurt Dough: Replace the water with Greek yogurt for a protein-packed, tangy dough.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend and check your baking powder is GF-friendly.
- Garlic Butter Crust: Brush the baked crust with melted garlic butter right out of the oven. Game changer.
FAQs About Pizza Dough Recipes Without Yeast
Q: Can I freeze this no yeast dough?
Yes! Wrap the raw dough tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw in the fridge before rolling out.
Q: Why does my dough taste bitter?
Old or excessive baking powder can give a bitter aftertaste. Use fresh, and stick to the measured amount.
Q: Can I make this dough ahead of time?
Absolutely. Mix and knead the dough, wrap it well, and refrigerate for up to 24 hours. Let it come to room temperature before rolling.
Q: Will this taste like traditional yeast pizza dough?
Not exactly. Yeast dough has that signature fermented flavor. This no yeast version is lighter and quicker, with a tender bite. Different, but equally delicious in its own right.
Q: What toppings work best on this dough?
Since this dough is softer, I recommend lighter toppings—think fresh mozzarella, basil, prosciutto, roasted veggies. Avoid overloading with heavy, watery toppings.
Final Thoughts
There you have it: my go-to pizza dough recipe without yeast. It’s fast, easy, and incredibly satisfying. Sure, it’s not the same as a long-fermented Neapolitan dough, but that’s the beauty of it. This recipe is about real-life cooking—making something delicious and comforting without fuss, without waiting, and without fancy ingredients.
So the next time pizza cravings strike and you don’t have yeast on hand, don’t panic. Roll up your sleeves, grab your flour and baking powder, and in less than an hour, you’ll be pulling a hot, bubbling, golden-crusted pizza from your oven.
Because sometimes, the best recipes aren’t the ones that take hours—they’re the ones that get you pizza on the table right when you need it most. 🍕
See Also: Pizza Dough Recipe with Greek Yogurt | Easy, Healthy & Delicious
