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:
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you don’t have 3 hours for dough to rise;
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don’t have yeast; or
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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!
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Has enough structure so you can pick up slices, but the base isn’t thin and dry like a cracker;
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Flavourful and tender crust with as much chew as you’ll ever get from a pizza crust without yeast;
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Gets nice colour on the crust (something that other recipes deem as impossible unless you overcook the crust. We refused to give in!); and
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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:
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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!
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baking powder – this is what gives the pizza crust rise, instead of using yeast;
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sugar – just a touch, to bring out flavour and also helps the crust brown;
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olive oil – this keeps the crumb nice and moist. Without it, it’s terribly dry!
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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
After rolling it out, just top as you do any pizza! Spread with sauce, then toppings of choice.
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
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An excellent No Yeast Pizza Dough - quick easy homemade pizza!
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:
Nutrition Information:
Life of Dozer
One for the pizza, one for Dozer, one for the pizza, one for Dozer….
JIm says
Believe it or not, there is no such word as “crispy !”
MarJan says
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.
Matthew McKenzie says
Great recipe Nagi. I also make a base with equal parts self raising flour & Greek yoghurt. Turns out a bit like sourdough. Fast & simple. I love all your recipes !!
Ellise says
Nice pizza base!
Susie says
Hi there, I want to try your pizza dough but i want to make 4 servings. Should i do them separately or can i x 4 the ingredients listed below and divide the dough up? thank you.
Layemi says
OMG. This is so good. If I didn’t know any better I’d think it was regular pizza dough. Didn’t have any sugar so I subbed an equal (equal ish, it’s harder to measure) amount of honey. Came out great and was so quick, will be my new go to pizza recipe. Preheated the oven at 5:13 and I was eating my first slice by 6.
Naomi says
Honestly, each recipe I try on your site is just PERFECTION! And this one was no exception – tripled the recipe and followed your cooking notes. So so tasty, and even better so easy!
Samina says
Best pizza dough ever! I usually use a yeasted dough but always find the pizza ends up too thick and puffy for my tastes. I tried this tonight and it was the best pizza I’ve ever made. I’ll be using this recipe every time now, whether I have yeast in the house or not. My toppings are tuna and sweetcorn. A bit unconventional in Australia but a British classic!
Amy says
Trying this tonight! My husband has since found out that your recipes are 99% idiot-proof and 100% yummy. He made lots of things from your website during my “30-day-confinement”. Number of takeaway food during this period was 5!
As a mum of 5wk old baby and a 5yo, I’m making this tonight when bub naps. I usually make your yeasted Pizza Base + Sauce, but since I am short for time (and energy), this is a good alternative.
Thank you again for your lovely recipes. Love from lockdown Penang.
Gabrielė says
Hi, thanks for the great recipe! I must confess I used about 1/4-1/3 of rice and spelta flour mix. Also left the dough in a fridge over night. It rose a bit and was perfectly crunchy after baking it around 16-18min.
Janet says
Not 20 min; 45, before the cleanup, but I always triple the time online cooks list so no surprises there. It was very good. Just a bit frustrating if you knead by hand ’cause it was pretty sticky & I had to keep adding more flour. I was nervous it would be tough, but thankfully, the family loved it. I used cheese, tomato, Italian pre-cooked sausage & olive slices. I don’t like tomato sauce, so the cheese was the base. I will use this recipe again.
Dipti says
Best thin crust crispy pizza crust. Thank you so much for sharing 🤗🤗
Trond Hildahl says
I’ve done no-yeasts before but this dough was lovely.
I tampered a bit the second time around – added a bit of garlic powder (which I don’t do with yeast dough) and Italian seasoning to the dough prior to kneading.
Five stars!
Brent says
Love it have always used yeast but today I didn’t have any in the pantry I thoroughly enjoyed the space if anything it was crunchier NZ more flavoursome than the normal base I make using yeast thank you very much I thoroughly enjoyed it
Nagi says
Perfect Brent, I’m so happy you enjoyed it! N x
Sneha says
Best pizza crust I ever made!
Martha says
This is my Friday night go-to, each week I make a different type of pizza.
Wanted to ask how I can make the pizzas ahead. My daughter & son in law flying in at 9 pm from Seattle. I’m not one to order delivery or take out.
I would appreciate your helpful advice.
Martha
Charleston SC
Anna says
Hi Nagi,
Is it possible to make the dough in advance ?
Lots of love from The NETHERLANDS 😉
Heather says
Making no yeast dough for pizza early for lunch – do I put in fridge or leave out? Have grandchildren coming to make their own pizzas so thought I would do ahead.
Rose says
Nagi, thank you for this easy, quick, and tasty recipe. Of course we finished it in one seating. I will go back to this recipe again and again in the future.
AlienBarbieDoll says
Great recipe ! I am a 24 year micro managed vegan, this is a very easy simple and flavorful pizza dough recipe!
Ty!
AlienBarbieDoll
Jenny Mills says
My first time making dough from scratch and it couldn’t have been easier. I need to practise rolling out to round but the texture was lovely and the taste was delicious. Thank you so much.