Meet your new best friend – a no yeast pizza dough that makes a quick and easy homemade pizza, start to finish in 20 minutes flat! This pizza crust without yeast is not just a sad substitute for the real deal made with yeast. It’s truly great, yet takes a fraction of the time and effort. Game changer!
No Yeast Pizza Dough
This is THE pizza dough recipe for when:
- you don’t have 3 hours for dough to rise;
- don’t have yeast; or
- you’ve got hungry people giving you the evil eye because you promised pizza for dinner only to find the flatbreads you were going to use are mouldy (true story).
Basically, everyone falls into one of those 3 categories, which means this pizza crust recipe is for everyone in this entire world. 😂
You just mix it up in a bowl then knead for 3 minutes by hand, or blitz for 40 seconds in a food processor then it’s ready to use! Top with a pizza sauce and toppings of choice, bake for 12 minutes and voila! Piping hot pizza, fresh out of the oven in 20 minutes flat.
That’s faster than home delivery!!
Pizza without yeast – what it tastes like
This no yeast pizza dough isn’t just ok. It’s mind-blowingly good!
- Has enough structure so you can pick up slices, but the base isn’t thin and dry like a cracker;
- Flavourful and tender crust with as much chew as you’ll ever get from a pizza crust without yeast;
- Gets nice colour on the crust (something that other recipes deem as impossible unless you overcook the crust. We refused to give in!); and
- Tastes extraordinarily similar to traditional yeast pizza crust – though we don’t get the puffy bubbly edges of yeast pizza (and we never will – that’s just plain science!).
Note: The base recipe is made with bread flour which has higher protein and yields a better chew like you get with yeast pizza crusts. If you make this with plain / all purpose flour, you won’t get the same chewy crumb but it is still a seriously good pizza crust.
Here’s a close up comparison of yeast vs no yeast pizza – pretty similar!
What you need for pizza crust without yeast
Here’s what you need to make no yeast pizza dough:
- flour – use bread flour if you can. The crust will have a better chew and will tear as you bite into it, like traditional yeast pizza crust., because it’s got higher protein in it which makes a better crumb for breads. But don’t make a special trip out for bread flour, it’s still exceptional made with just plain / all purpose flour! The Sausage and Kale pizza pictured below is made with all purpose / plain flour – looks exactly the same!
- baking powder – this is what gives the pizza crust rise, instead of using yeast;
- sugar – just a touch, to bring out flavour and also helps the crust brown;
- olive oil – this keeps the crumb nice and moist. Without it, it’s terribly dry!
- salt – essential for flavour.
How to make pizza crust without yeast
Either mix it all up in a bowl then knead by hand for 3 minutes, or just blitz it all together in a food processor for 40 seconds. Then it’s ready to go!
Notice in Step 5 above how the dough after kneading is not completely smooth, unlike yeast pizza dough which is completely smooth after it rises. That’s totally ok. There’s no benefit to kneading for longer until it’s super smooth – as I found out first hand (and I really wish I discovered it sooner!!)
This pizza crust without yeast is easy to work with – soft, supple, not sticky and very forgiving too.
Topping and baking no yeast pizza dough
PRO TIP: Brush the edge of the crust with oil. This will make the crust nice and brown without having to bake so long that it dries out. Inherent problem with no yeast pizza crusts!
Here are photos of a couple more pizzas made using this no yeast dough – Sausage and Kale Pizza, and Garlic Pizza (both topping recipes here).
RecipeTin Family Challenge
This no yeast pizza dough is an original recipe created by the RecipeTin Family, whom I called upon pursuant to pitiful wails for a no yeast pizza after sharing the RecipeTin pizza dough several weeks ago.
I never could resist pitiful wails for recipe requests!!
So we took on the challenge. Though truthfully, we approached it skeptically, not believing it was possible.
We poo-pooed crusts we’ve previously tried. “It’s like dry cardboard!” “Meh…. bland.” And the worst – “It was so bad, I scraped the topping off and ate it with chopsticks! “(true story)
We are a tough crowd.
(But really, we’re nice people – I promise! 😂)
I am so very glad we have proven ourselves wrong. We’re all still shaking our heads over how good no yeast pizza can be – as are fellow foodie friends we shared the recipe with to try it out.
And I’m thrilled (and actually quite proud) to be sharing it with the world. I hope it brings you as much joy as it has to us! – Nagi x
PS But hopefully not girth expansion – as it has to us. 😩
Watch how to make it
An excellent No Yeast Pizza Dough - quick easy homemade pizza!
- 1 1/3 cups bread flour (or plain / all purpose flour, Note 2)
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 tsp sugar
- 2 tsp olive oil (or any other oil)
- 1/2 cup water (cold tap water)
- 1 tbsp Extra Flour , for dusting
- 2 tsp vegetable oil (optional) , for brushing crust (or canola or other neutral oil) (Note 3)
- Preheat oven to 250°C / 480°F (230°C fan) (Note 4.) Place shelf in the top quarter of the oven.
- Spray pizza pan or baking tray lightly with oil.
Food processor (40 sec):
- Using the standard S blade, add Dry Ingredients and pulse twice. Add water and olive oil. Blitz on low for 40 seconds - it will come together into a shaggy ball (video 33 sec).
- Sprinkle work surface with half Extra Flour, scrape dough out. Sprinkle with remaining Extra Flour and firmly shape into a ball.
Hand Kneading (3 min):
- Place Dry ingredients in a bowl, mix to combine with a rubber spatula. Add water and olive oil, mix until flour is incorporated as best you can.
- Sprinkle work surface with half Extra Flour, dip dough out. Sprinkle with remaining Extra Flour then knead for 3 to 4 minutes until it's pretty smooth (video 38 sec), using more flour only if needed.
Rolling out dough:
- Dough should be soft and elastic, and not stick to your hands. It will not be completely smooth like yeast dough (video 38 sec)(Note 6).
- Shape dough into a ball. Roll out into a 30cm/12" round.
- Transfer to pizza pan, preferably with holes (for crispier base), or a baking tray (Note 7 pizza stone). Use your fingers to pull from the centre to fill the pan to the edge - avoid pinching the edges (to ensure puffy crust!).
Life of Dozer
One for the pizza, one for Dozer, one for the pizza, one for Dozer….