No Yeast Pizza Dough Recipe

I love that I don’t have to plan ahead when I make this pizza dough. There’s no yeast to activate and no long rising time, so I can have homemade pizza on the table much faster than with traditional dough.

I also appreciate how simple the ingredients are. Flour, baking powder, salt, olive oil, and water are enough to create an easy pizza crust.

Another reason I keep this recipe handy is its versatility. I can roll it thin for a crispier crust or leave it slightly thicker for a softer, more tender pizza base.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar, optional
• Olive oil
• Warm water
• Pizza sauce
• Shredded mozzarella cheese
• Favorite pizza toppings

Directions

I start by preheating my oven to 450°F (230°C). I place a baking sheet, pizza pan, or pizza stone in the oven if I want an especially crisp bottom crust.

In a large mixing bowl, I whisk together the flour, baking powder, salt, and sugar if I’m using it.

I add the olive oil and gradually pour in the warm water while stirring. I continue mixing until the ingredients come together and form a soft dough.

I transfer the dough to a lightly floured surface and knead it gently for about 2 to 3 minutes. I only knead until the dough becomes smooth because this quick dough doesn’t need the extended kneading I would use for a yeast-based pizza crust.

If the dough feels too sticky, I add a small amount of flour. If it feels too dry, I add warm water a teaspoon at a time until it becomes soft and easy to handle.

I let the dough rest for about 5 to 10 minutes while I prepare my pizza toppings. This short rest makes the dough easier for me to roll and shape.

I roll or press the dough into my preferred pizza shape and thickness. I transfer it to a lightly greased or parchment-lined pizza pan.

For a firmer, crispier crust, I like to prebake the plain dough for about 5 minutes before adding my toppings.

I spread pizza sauce over the crust, leaving a small border around the edges. I add mozzarella and my favorite toppings, then return the pizza to the oven.

I bake it for approximately 10 to 15 minutes, or until the crust is golden around the edges and the cheese is melted and bubbling.

I let the pizza rest for a few minutes before slicing and serving.

Servings and Timing

I usually use this recipe to make one medium pizza, which gives me approximately 6 to 8 slices depending on how I cut it.

• Prep time: 10 minutes
• Rest time: 5–10 minutes
• Bake time: 15–20 minutes
• Total time: about 30–40 minutes
• Servings: about 4
• Yield: 1 medium pizza

Variations

For a garlic herb pizza crust, I add garlic powder, dried oregano, basil, or Italian seasoning directly to the flour mixture. I especially like this variation when I’m making a simple cheese or Margherita-style pizza.

When I want a cheesy crust, I mix a little grated Parmesan into the dry ingredients. I can also sprinkle Parmesan around the edges before baking.

For a thinner and crispier pizza, I divide or roll the dough very thin and keep the toppings relatively light. I find that too many wet toppings can make a thin crust softer.

If I prefer a thicker crust, I don’t roll the dough as thin. I give it a slightly longer baking time so the center cooks completely.

I can also turn this dough into individual pizzas. I divide it into smaller portions, roll each one out, and let everyone add their preferred toppings.

Storage/Reheating

I prefer using no-yeast pizza dough shortly after making it because baking powder begins working once it comes into contact with liquid. Since the dough doesn’t require a traditional rise, there’s usually little reason for me to prepare it far in advance.

If I need to store leftover dough, I wrap it tightly and keep it in the refrigerator for up to 24 hours. I bring it closer to room temperature before rolling so it becomes easier to shape.

For leftover baked pizza, I store the slices in an airtight container in the refrigerator for up to 4 days.

I prefer reheating pizza in a skillet, oven, or air fryer because these methods help restore the crisp texture of the crust. In the oven, I reheat slices at 375°F (190°C) for about 5 to 10 minutes, or until the cheese is hot and the crust is crisp again.

FAQs

Can I make pizza dough without yeast?

Yes. I use baking powder instead of yeast in this recipe. It doesn’t create exactly the same chewy, airy structure as traditional yeast dough, but it gives me a quick and tasty pizza crust without any rising time.

Does no-yeast pizza dough need to rise?

No. I don’t need to let this dough rise because it uses baking powder rather than yeast. I usually give it a short 5 to 10-minute rest simply to make the dough easier to roll and shape.

Why is my no-yeast pizza dough tough?

If my crust turns out tough, I may have added too much flour, kneaded the dough too aggressively, or baked it too long. I keep the dough soft, knead it only briefly, and watch the pizza closely near the end of baking.

Should I prebake no-yeast pizza dough?

I like to prebake the crust for about 5 minutes when I’m using plenty of sauce, cheese, or moist toppings. It helps give me a firmer bottom crust. For a thin pizza with light toppings, I can usually add everything immediately and bake it together.

What toppings can I use on no-yeast pizza?

I can use nearly any of my favorite pizza toppings. I often choose mozzarella, pepperoni, mushrooms, bell peppers, onions, olives, cooked chicken, fresh basil, or Parmesan. I avoid overloading the dough with watery ingredients because they can make the crust soggy.

Conclusion

This No Yeast Pizza Dough is one of my favorite shortcuts when I want homemade pizza without spending hours preparing the crust. I can mix the dough in minutes, skip the rising process completely, and have a fresh pizza ready in around half an hour.

No Yeast Pizza Dough Recipe

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This No Yeast Pizza Dough is a quick and easy homemade pizza base made with baking powder instead of yeast. It comes together in minutes and can be rolled thin for a crisp crust or left thicker for a softer, tender pizza.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-40 minutes
• Yield: 1 medium pizza, about 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon granulated sugar, optional
• 2 tablespoons olive oil
• 3/4 cup warm water
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• Favorite pizza toppings, as desired

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Instructions

1. Preheat the oven to 450°F (230°C). For an especially crisp crust, place a baking sheet, pizza pan, or pizza stone in the oven while it preheats.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar if using.
3. Add the olive oil and gradually pour in the warm water while stirring until a soft dough forms.
4. Transfer the dough to a lightly floured surface and knead gently for 2 to 3 minutes, just until smooth. If the dough is too sticky, add a small amount of flour. If it is too dry, add warm water 1 teaspoon at a time.
5. Let the dough rest for 5 to 10 minutes while preparing the pizza toppings.
6. Roll or press the dough into the desired pizza shape and thickness, then transfer it to a lightly greased or parchment-lined pizza pan.
7. For a firmer, crispier crust, prebake the plain dough for about 5 minutes before adding the toppings.
8. Spread the pizza sauce over the crust, leaving a small border around the edges. Top with shredded mozzarella and your favorite pizza toppings.
9. Bake for 10 to 15 minutes, or until the crust is golden around the edges and the cheese is melted and bubbling.
10. Let the pizza rest for a few minutes before slicing and serving.

Notes

• Add garlic powder, dried oregano, basil, or Italian seasoning to the flour for a garlic herb crust.
• For a cheesy crust, mix grated Parmesan into the dry ingredients or sprinkle it around the edges before baking.
• For a thin and crispy pizza, roll the dough thin and avoid using too many wet or heavy toppings.
• For a thicker crust, leave the dough thicker and increase the baking time as needed to ensure the center is fully cooked.
• The dough can be divided into smaller portions to make individual pizzas.
• For best results, use the dough shortly after preparing it because the baking powder begins working after it is mixed with liquid.
• Leftover unbaked dough can be tightly wrapped and refrigerated for up to 24 hours. Bring it closer to room temperature before shaping.
• Store leftover baked pizza in an airtight container in the refrigerator for up to 4 days.
• Reheat pizza in a 375°F (190°C) oven for 5 to 10 minutes, or use a skillet or air fryer to help restore the crisp crust.

Nutrition

• Serving Size: 1/4 medium pizza
• Calories: 420 kcal
• Sugar: 4 g
• Sodium: 820 mg
• Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 3 g
• Protein: 16 g
• Cholesterol: 25 mg