Pizza Recipe Dough Without Yeast – Quick, Simple & Absolutely Delicious
There are days when your heart craves pizza but your pantry (or patience) says no yeast, no waiting. I’ve been there more times than I can count. And let me tell you a secret: you don’t always need yeast to make an incredible pizza dough. With just a handful of pantry staples, you can whip up a dough that’s soft, chewy, and ready for toppings in under 30 minutes.
This pizza recipe dough without yeast is a lifesaver for weeknights, last-minute dinners, or when the craving for pizza hits you like a freight train. It’s fast, it’s easy, and best of all—it doesn’t taste like a shortcut.
Let’s dive into my tried-and-true method that I’ve perfected over the years, sprinkled with plenty of tips, tricks, and pizza love.
Ingredients for Pizza Dough Without Yeast
Here’s everything you’ll need for one large pizza (or two smaller ones). These are pantry-friendly, everyday ingredients—nothing fancy, just pure comfort food magic.
| Ingredient | Measurement |
|---|---|
| All-purpose flour | 2 cups (plus extra for dusting) |
| Baking powder | 2 teaspoons |
| Salt | ½ teaspoon |
| Olive oil | 2 tablespoons |
| Warm water | ¾ cup (approx.) |
| Sugar (optional, for flavor) | ½ teaspoon |
💡 Pro tip: Don’t skip the olive oil. It gives the dough a beautiful softness and flavor, almost like the yeast version.
Step-by-Step: How to Make Pizza Dough Without Yeast
I’ve broken this down into simple steps, so even if it’s your first time making homemade pizza dough, you’ll feel confident.
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, and salt. If you’re adding sugar for a hint of sweetness, mix it in now. This combo of flour + baking powder is what gives your dough lift without yeast.
Step 2: Add the Olive Oil and Water
Pour in the olive oil and gradually add warm water. Stir with a wooden spoon until a shaggy dough forms. Don’t add all the water at once—you want to keep control so the dough doesn’t get sticky.
Step 3: Knead the Dough
Turn the dough onto a lightly floured surface and knead gently for about 3–4 minutes. Unlike yeast dough, you don’t need to knead forever. Just bring it together until smooth and elastic.
Step 4: Rest (Optional but Helpful)
Technically, you can roll this dough out right away. But if you give it even 10–15 minutes to rest, the gluten relaxes, making it easier to shape. Cover it with a clean towel and let it sit while you prep your toppings.
Step 5: Shape Your Pizza
Roll out the dough into a circle or rectangle, depending on your pan. Aim for about ¼-inch thickness. Too thick and it won’t cook through; too thin and it may crisp up like flatbread (unless that’s your style!).
Step 6: Add Toppings & Bake
Place your dough on a greased or parchment-lined baking sheet. Add your favorite pizza sauce, mozzarella, and toppings. Bake in a preheated oven at 220°C / 425°F for 12–15 minutes until the crust is golden and the cheese is bubbling.
Why This Recipe Works
- Baking powder replaces yeast → gives rise without waiting.
- Olive oil adds tenderness → keeps the dough soft, not dry.
- Quick & versatile → perfect for last-minute pizza nights.
It may not have the exact chewiness of a 24-hour fermented dough, but it absolutely holds its own in the flavor and texture department.
Tips & Tricks for Perfect No-Yeast Pizza Dough
- Use bread flour for extra chew. If you have it on hand, swap it for all-purpose.
- Don’t drown it in toppings. Since this dough is slightly more delicate, keep the toppings balanced so it bakes evenly.
- Crispier base hack: Pre-bake the rolled dough for 5 minutes before adding toppings. Then finish baking with sauce and cheese.
- Flavor boost: Add dried Italian herbs, garlic powder, or chili flakes into the dough for extra punch.
- Make it ahead: This dough keeps well wrapped in plastic for 24 hours in the fridge. Just bring it to room temperature before rolling.
Variations You’ll Love
This recipe is like a blank canvas. Once you nail the base, you can spin it into countless pizza styles:
- Margherita Pizza: Keep it classic with tomato sauce, fresh mozzarella, and basil.
- Veggie Pizza: Load it up with bell peppers, onions, mushrooms, and olives.
- BBQ Chicken Pizza: Swap tomato sauce for BBQ sauce and top with chicken, red onions, and mozzarella.
- Cheesy Garlic Bread Pizza: Brush dough with garlic butter, add mozzarella, and bake. Heaven!
Frequently Asked Questions
Q1: Can I make this dough gluten-free?
Yes! Substitute with a good-quality 1:1 gluten-free flour blend. Add a little extra olive oil to keep it from drying out.
Q2: Is this the same as flatbread pizza dough?
Almost. Flatbread doughs often use yogurt or milk, while this relies on baking powder for lift. Both are quick and delicious.
Q3: Can I cook this on a skillet instead of the oven?
Absolutely. Heat a cast-iron pan, cook the base on one side for 2–3 minutes, flip, then add toppings and cover until cheese melts.
Q4: What’s the texture like?
It’s softer and slightly less chewy than yeast dough, but still has that satisfying bite with a crisp bottom if baked properly.
Q5: Can I freeze this dough?
Yes, wrap the dough tightly in plastic and freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temp before rolling.
Final Thoughts – Homemade Pizza in a Flash
This pizza recipe dough without yeast is my go-to for those nights when I want the joy of homemade pizza without the long wait. It’s simple, it’s fast, and it tastes like comfort on a plate.
Making pizza at home doesn’t have to be intimidating. With this no-yeast dough, you’ll feel like a pizza pro—even if it’s your first try. And trust me, once you taste it, you’ll realize that skipping yeast doesn’t mean skipping flavor.
So roll up your sleeves, preheat that oven, and get ready for the smell of bubbling cheese and golden crust to fill your kitchen. Because nothing—and I mean nothing—beats the joy of pizza night at home. 🍕
See Also: Pizza Recipe at Home – Authentic Italian Taste in Your Own Kitchen
