No yeast pizza dough is a 15 min pizza crust recipe that does not require yeast at all. This pizza dough is a great alternative to the authentic pizza crust if you are running out of yeast.
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Can we store this dough?
This recipe is technically not a freezer-friendly recipe. However, You can prepare a dough a few hours before the use. Store this in an airtight container. The shelf life of this dough is 2 days MAX. Do not store for more than 2 days. I personally recommend using the dough immediately.
If you are using this refrigerated dough then, Your dough should be on room temperature before using it to make pizza.
🍕why no yeast pizza is a great choice
There are three major reasons,
- yeast shortage – So if you Don’t have yeast in your pantry and still tempted to make some home-style pizzas, then this recipe is a great choice.
- This recipe is a no-knead recipe
- It takes only 15 minutes to prepare this dough. quick enough right!?
Ingredients to make this pizza dough
All purpose flour – Fine quality all purpose flour is needed.
Rising agent – Baking powder is a rising agent in this recipe.
other – a pinch of salt is added for the taste. Oil and water are the liquid ingredients used to make soft, crunchy and airy dough.
How to make no yeast pizza dough?
first and foremost, Preheat the oven to 425ºF or 200ºC and Prepare a liquid ingredient mix. Take a bowl and mix water and oil together. Keep aside.
Take another bowl and mix salt, baking powder and flour. Roughly mix them.
Pour the liquid mix into the flour mix. Stir until no more dry flour remains. If you are unable to form a dough or there is still dry flour in the bowl, add a small amount of water (1 Tbsp at a time) until the dough comes together.
Now, sprinkle some dry flour and knead the dough for a minute or two until the dough is mixed properly. Let the dough rest for about 5 minutes. (this will help to relax the gluten)
Stretch or roll the dough out into your desired shape.
Prepare your baking pan with either parchment paper or with a good dusting of regular flour.
Place the dough on a pan. Top the pizza with your favourite sauce and toppings. I made pesto potato pizza with this pizza crust.
Bake the pizza at 425ºF or 200ºC for about 15 minutes, or until the cheese is melted and slightly browned on top.
Slice and serve immediately.
Why This Pizza Dough is Very Sticky?
At first, This pizza dough looks really sticky and people like me often get worried. But DO NOT PANIC guys, If it’s wet and sticky add a bit of flour 1 tablespoon at a time, gently knead it into the dough until.
More how-to’s on the blog you may like,
- how to make bread crumbs at home
- easy mint sauce recipe
- whipped cream frosting
- instant condensed milk recipe
- mint powder recipe
No Yeast Pizza Dough in 15 mins
Equipment
- baking tray
Ingredients
- 2 cups all purpose flour
- a pinch of salt
- 1 tablespoon baking powder
- 1 tablespoon oil
- 1 cup water
Instructions
- Preheat the oven to 425ºF or 200ºC and Prepare a liquid ingredient mix. Take a bowl and mix water and oil together. Keep aside.1 tablespoon oil, 1 cup water
- Take another bowl and mix salt, baking powder and flour together. Roughly mix them.a pinch of salt, 1 tablespoon baking powder, 2 cups all purpose flour
- Pour the liquid mix into the flour mix. Stir until no more dry flour remains. If you are unable to form a dough or there is still dry flour in the bowl, add a small amount of water (1 Tbsp at a time) until the dough comes together.
- Now, sprinkle some dry flour and knead the dough for a minute or two until the dough is mixed properly. Let the dough rest for about 5 minutes. (this will help to relax the gluten)
- Stretch or roll the dough out into your desired shape.
- Prepare your baking pan with either parchment paper or a good dusting of regular flour.
- Place the dough on a pan. Top the pizza with your favourite sauce and toppings. I made pesto potato pizza with this pizza crust.
- Bake the pizza at 425ºF or 200ºC for about 15 minutes, or until the cheese is melted and slightly browned on top.
- Slice and serve immediately.
Video
Notes
- Olive oil is a great choice for this recipe however you can use peanut oil, sunflower oil or canola oil instead.
- Do not skip the liquid mixing step. Oil and water should be mixed properly for this recipe to get the proper texture.
- Do not over knead the dough. This recipe requires a gentle knead and stretch method.
- Traditional Pizza Dough recipe
Disclaimer
This recipe is adopted from BudgetBytes
Priya, this recipe is fantastic. We have baking powder so we are good to go. You can’t find yeast anywhere here so this recipe is just in time. Can’t wait to try this recipe with your pesto and potatoes. Delicious.
Thanks a lot dear 🙂 I am glad You liked it.
I have been thinking about this when I couldn’t find yeast anywhere for weeks! Thankfully yeast is now back in stores but I am so glad someone has come up with a good alternative should we run into another shortage down the track! Well done – it tooks perfect!
Thanks a lot Katerina:)
Brilliant idea Priya! Your yeastless pizza bottom looks very tasty. It actually reminds me of a skillet-fried flatbread my grandma used to make. I’ll be giving this a try.
Thank you ron. I am glad you liked it. Let me know how it turns.
I’m so glad you posted this recipe, Priya. After you mentioned it in a recent post, I meant to ask if you were going to post it… and here it is! Thanks!
Thank you so much david 🙂
Interesting! What a fun idea to use baking powder to leaven pizza dough instead of yeast. Fortunately we still have some yeast left as I happened to buy some right before this whole coronavirus thing started…but it’s running low now. We love (!) pizza nights around here, so I’ll have to try this dough soon. It’s so quick and easy to make!
Thank you so much david 🙂
What an interesting recipe! I’ve made traditional pizza dough before, and it certainly takes some time. This looks like a much more streamlined method. Good recipe — thanks.
Thank you John. I am glad you like this tutorial.
Thank you john!