An excellent No Yeast Pizza Dough - quick easy homemade pizza!
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.
Cuisine: Italian, Western
Keyword: no yeast pizza dough, pizza dough without yeast
Servings: 130cm/12" pizza
1 1/3cupsbread flour(or plain / all purpose flour, Note 2)
2tspolive oil(or any other oil)
1/2cupwater(cold tap water)
1tbspExtra Flour, for dusting
2tspvegetable oil (optional), for brushing crust (or canola or other neutral oil) (Note 3)
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!).
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!
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!)