Magic No Yeast Pizza Dough

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.

It’s like…….magic!

No Yeast Pizza Dough

This is THE pizza dough recipe for when:

• you don’t have time 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 13 minutes and voila! Piping hot pizza, fresh out of the oven in 20 minutes flat.

That’s faster than home delivery!!

Pizza without yeast isn’t just ok. It’s incredible!

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!).

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

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

PRO TIP: Brush 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

Print

Magic 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.

It's like…….magic!

Course Main

Cuisine Italian, Western

Keyword no yeast pizza dough, pizza dough without yeast

Prep Time 7 minutes

Cook Time 13 minutes

Servings 8 slices

Author Nagi

Ingredients

Dry ingredients:

• 200g / 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)
• 125 ml / 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 forced) (Note 4)
• Place shelf in the top quarter of the oven.

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).
• Tip out onto lightly floured work surface 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.
• Tip dough out onto lightly floured work surface. Knead for 3 to 4 minutes until it's pretty smooth (video 38 sec).

Rolling out dough:

• Shape dough into a ball. Dough should be soft and elastic, and not stick to your hand. It will not be completely smooth like yeast dough - see video at 38 seconds. (Note 5)
• Roll out into a 30cm/12" round. Transfer to 30cm/12" pizza pan, preferably with holes in it (for crispier base), or use a baking tray. 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, making sure the cheese is kept chilled until just before you use it (Note 6).
• Brush the edge of the crust with oil.
• Bake 13 minutes, until the edges are crispy and golden. Cut and serve immediately!

Notes

1. Scaling up - this dough can't be left out to rest or rise (it kills rising power, read in post for why), it needs to be used straight away.

We found the best way to make multiple pizzas is as follows: max dough scale up x 3. While the 1st pizza is in the oven, roll out of the base of pizza #2 and #3 (rather than leaving balls sitting around). 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!

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. 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 knead to roll it our 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).

6. 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 (pale white crust of most no yeast pizzas lack flavour and texture).

Life of Dozer

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

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