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Home Pizza recipes

An excellent NO YEAST Pizza Dough – super quick!

By:Nagi
Published:29 May '20Updated:8 Dec '20
152 Comments
Recipe v Video v Dozer v

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!

Overhead photo of supreme No Yeast Pizza

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!!

Cheese pull - No Yeast Pizza

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!

Comparison of yeast vs no yeast pizza
Photo showing how similar this no yeast pizza recipe is to yeast pizza!

What you need for pizza crust without yeast

Here’s what you need to make no yeast pizza dough:

What goes in 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!

How to make pizza dough without yeast

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

After rolling it out, just top as you do any pizza! Spread with sauce, then toppings of choice.

Topping pizza crust made without yeast

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!

Close up of crust of no yeast pizza

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).

Overhead photo of No Yeast Pizza - Sausage and Kale
Sausage and Kale Pizza made without yeast using plain flour (all purpose flour) rather than bread flour. Looks exactly the same as using bread flour!

 

Close up of slice of no yeast Garlic Pizza
No Yeast pizza dough – Garlic Pizza made with bread flour

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

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An excellent No Yeast Pizza Dough - quick easy homemade pizza!

Author: Nagi
Prep: 7 mins
Cook: 13 mins
Main
Italian, Western
4.98 from 46 votes
Servings1 30cm/12" pizza
Tap or hover to scale
Print
Recipe video above. Meet your new best friend - a no yeast pizza dough that makes a quick and easy homemade pizza, fresh out of the oven 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.

Ingredients

Dry ingredients:

  • 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

Wet ingredients:

  • 2 tsp olive oil (or any other oil)
  • 1/2 cup water (cold tap water)

Other

  • 1 tbsp Extra Flour , for dusting
  • 2 tsp vegetable oil (optional) , for brushing crust (or canola or other neutral oil) (Note 3)

Instructions

  • 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.
  • Prepare pizza sauce and toppings. Keep shredded mozzarella in the fridge (Note 5).

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!).

Top & bake:

  • Top with 1/4 cup pizza sauce and toppings of choice.
  • Brush the crust edge (just exposed edge with no toppings on it) with oil.
  • Bake 12 minutes, until the edges are crispy and golden. Cut and serve immediately!

Recipe Notes:

1. Scaling up - unlike yeast dough, this dough can't be left out to rest or rise (it depletes all the rising power so won't rise as well in oven). Once Wet is mixed with Dry ingredients, it needs to be used within about 30 minutes.
We found the best way to make multiple pizzas is as follows: Scale recipe up to maximum of 3 pizzas at a time. While the 1st pizza is in the oven, roll out of the base of pizza #2 and #3 (rather than leaving balls sitting around) - it's ok for rolled out crusts can rise a bit while waiting. Transfer rolled out crusts to baking paper (parchment paper) and keep covered with lightly damp tea towel. Top just before baking (never leave raw dough with sauce and toppings lying around, makes dough soggy).
2. Flour - bread flour has higher protein so will make the crust more chewy and give it a crumb structure more akin to yeast pizza dough. Sometimes sold as "pizza flour".
If you don't have it, don't make a special trip out to get some - just use plain / all purpose flour. It is still an exceptional crust!
Gluten free flour - not yet tested, will do so soon!
3. Oil for crust - helps give the crust a bit of colour and make it a bit crispier like real yeast pizza. Most no yeast pizza crusts are pale white which lacks flavour and colour (or are way overcooked, making the inside dry). Brushing with oil solves this problem.
4. Oven - or as high as it will go if you can't reach these temps, and cook for a touch longer (as in 1 minute or so!). I made it tons of times at 200°C/390°F but we just found that a higher temp will brown the crust better, making it look more like real Italian pizza.
5. Chilled cheese - no yeast pizza dough needs to be cooked a touch longer than yeast pizza to achieve the same slightly crispy exterior on the crust edges, and to get a bit of colour. So you get slightly more brown patches on the cheese than ideal. Easy get around - just ensure the shredded cheese is chilled right up until you use it. 
6. Dough - soft and elastic to touch, it should not be so sticky that it gets stuck all over your hands. If it is, then add flour 1 tbsp at a time and knead it in, until the dough is the right consistency. If it's too dry, add water 1 teaspoon at a time until it's softer.
You need to roll it out with conviction - it is an elastic dough and it will want to shrink back to it's original size! Once transferred to the pan, use your fingers to pull the base from the centre to fill the pan, being sure to avoid pinching the edges (to get nice puffy crusts).
7. Pizza stone - place in oven to preheat. Sprinkle entire surface of wooden paddle with semolina (or flour). Roll out dough per recipe, then place on wooden paddle. Top with sauce and toppings. Slide onto preheated stone, then bake 10 minutes.
8. Nutrition per slice, assuming 8 slices, base only (because toppings vary so much!)

Nutrition Information:

Calories: 106cal (5%)Carbohydrates: 20g (7%)Protein: 3g (6%)Fat: 2g (3%)Saturated Fat: 1g (6%)Sodium: 220mg (10%)Potassium: 151mg (4%)Fiber: 1g (4%)Sugar: 1g (1%)Calcium: 58mg (6%)Iron: 1mg (6%)
Keywords: no yeast pizza dough, pizza dough without yeast
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

Life of Dozer

One for the pizza, one for Dozer, one for the pizza, one for Dozer….

Dozer-no-yeast-pizza_1

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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152 Comments

  1. Linda says

    June 4, 2022 at 10:00 am

    This pizza dough was delicious. Thank You!

    Reply
  2. Elizabeth says

    May 28, 2022 at 10:20 am

    Can I make Bread with this pizza dough? And can I double the recipe?Thank you very much!

    Reply
    • Nagi says

      May 28, 2022 at 12:26 pm

      If you want to make bread Elizabeth, then I would choose one of my bread recipes! https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/ N x

      Reply
  3. Mel says

    May 23, 2022 at 5:15 am

    5 stars
    Best quick pizza recipe ever! Will definitely make again.

    Reply
    • Nagi says

      May 23, 2022 at 2:10 pm

      Woo hoo!! That’s great Mel! Enjoy! N x

      Reply
  4. Nicki G. says

    May 23, 2022 at 3:27 am

    5 stars
    I am a thin and crispy pizza fan! and this was delicious. My children love Hungry Howie’s pizza, so, I didn’t think with it being as thin, that they’d like it.. but they certainly did! Great pizza crust, too!

    Reply
    • Nagi says

      May 23, 2022 at 2:16 pm

      That’s great Nicki! I am glad that you all enjoyed the pizzas! N x

      Reply
  5. mpotter says

    April 27, 2022 at 6:33 am

    This is my go-to pizza dough. So many thanks for that! (I will never learn to make a pizza circle, though. But in homage to you, I’ve shaped a few “Australias”) (:
    I have a large bag of self-rising flour. I’m wondering, since you say we can use AP flour, if I ignore the salt and the baking powder, could I swap it out?

    Thanks for all your help with this and all your delicious recipes!

    Reply
  6. Carol says

    April 21, 2022 at 5:03 am

    5 stars
    Excellent pizza base, quick and easy. Hubby said its the best pizza i’ve made in ages. Praise indeed. 😁

    Reply
    • Heather says

      June 8, 2022 at 6:10 am

      The best homemade pizza dough I’ve ever made!!! It is delicious!!! I’ll be making it from now on 😊💜

      Reply
  7. Mumma cook says

    March 19, 2022 at 8:45 pm

    5 stars
    Now my go-to pizza base recipe. So quick and easy.
    Full marks from the whole family 👌

    Reply
    • Nagi says

      March 21, 2022 at 1:43 pm

      My family loves this one too!! N x

      Reply
  8. Cendol Cayang says

    March 17, 2022 at 3:26 am

    I tried your recipe using cake flour because that was what I had and I couldn’t wait. I reduced the baking powder to 3/4 tsp as I wanted a thin crust and cake flour tends to “puff up” a bit more due to the lack of protein. It turned out very well and was simply to die for. Thumbs up!!!

    Reply
  9. Medha says

    March 1, 2022 at 10:42 am

    5 stars
    Excellent!!

    Reply
  10. Alexis Powell says

    January 26, 2022 at 1:19 pm

    5 stars
    Thank you so much; I am never making yeast-based pizza dough again. Who knew…I made pizza in less than 3o minutes!

    Reply
  11. Gloria says

    January 24, 2022 at 7:51 pm

    5 stars
    Thank you for the great recipe. It was easy to make and I made a delicious thin crust pizza from ingredients to table in 30min!

    Reply
  12. Lani says

    January 10, 2022 at 10:05 pm

    5 stars
    Such an amazing recipe!!! Way too fast compared to how I used to make pizza. Blessing in disguise that I ran out of yeast, I found this recipe! Instead of drizzling with flour, I used extra olive oil. Love the dough and will definitely have this in my kitchen recipe. Hubby and son are requesting it again for tomorrow. 😅 Thanks for sharing 😊

    Reply
  13. Billie Langlois says

    November 15, 2021 at 11:45 am

    5 stars
    I made this with King Arthur White Whole Wheat flour and it came out really good! Will make again!

    Reply
  14. Brenda McKinsey says

    October 25, 2021 at 12:09 pm

    I tried this with gluten free flour….I use red Mills baking flour
    The dough is good tasting. I put a little more flour in reciepe & I had to cook a little longer. I will make it again

    Reply
    • Nagi says

      October 26, 2021 at 11:42 am

      Thanks for the tip! N x

      Reply
  15. Penny says

    September 15, 2021 at 7:52 am

    Can you make this dough, cover and refrigerate and/or freeze for a day before using?

    Reply
  16. mds says

    September 6, 2021 at 11:56 pm

    5 stars
    I made this for a “fend for yourself” dinner night and was very pleasantly surprised at how good it was…I expected it to be like a Bisquick pizza dough; but it was much much better than that…Would I give it 5 stars if it was competing against yeasted, risen dough? No of course not, but it did make a very nice pizza with a dough that had a good “chew” and flavor, and was extremely easy, quick, and makes a nice option when making something on the fly…

    Reply
  17. Lara Orlando says

    September 4, 2021 at 9:28 am

    5 stars
    Best pizza I’ve made (and I’ve made a few). I couldn’t believe how tasty it is. So quick and easy! I used the food processor option, which made it even quicker and easier to clean. The kids loved it and declared it was the best pizza they’ve ever had :). Thanks for a great recipe!

    Reply
  18. JIm says

    September 1, 2021 at 10:57 am

    Believe it or not, there is no such word as “crispy !”

    Reply
    • MarJan says

      September 5, 2021 at 8:27 am

      Actually, Jim, I do (and already DID) believe there is such a word, and its origins go centuries back. Merriam Webster says there is, and I believe so too does the Cambridge English Dictionary. Perhaps you were thinking of a different word.

      Reply
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Hi, I'm Nagi!

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