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….
Made this a few times using food processor at 190g of plain flour. It works.
Makes an easy quick thin pizza as per directions.
Cook on middle shelf for even cooking of dough which shows a nice golden brown when you lift up the pizza to look at the base.
When i cooked on top shelf, the toppings were cooked but the base was a bit undercooked and still white.
Served it with soup.
Have also tried with gluten free flour.
I used a total of 200g of gluten free plain flour.
It will come out thinner, barely rising but reasonable for a gluten free pizza.
Thanks Nagi. xx
Used again. Made dough by hand. Used 00-pizza/pasta flour
Used my homemade creole spice in the flour mix.
Needed little bit more liquid, not added all at once.
From start to finish – 45 minutes for me. 210° 12 minutes in my fan oven
I was craving pizza and feeling lazy and this crust was perfect for my situation. In less then an hour I was enjoying a homemade sausage and black olive pizza.
Oh my gosh Nagi…….THE BEST!!
Thank you for another fab family meal!
Loved by everyone and will be making again and again and again!
This is such a good recipe. So quick and easy, and it tasted exactly like a pizza base should. I used my food processor and it was ready in no time. I’ve tried a few pizza dough recipes in the past but this one’s easily the best. I’ll never buy pizza bases again!
Thank you for sharing a meatless dough with us! It saved my bacon as I didn’t start dinner till too-late-for-yeast!
I don’t know what others are talking about that the crust tastes terrible. Tasted fine! Husband said is was good as well. The flavor came from my sauce and toppings .and the recipe does call for baking powder. My only issue is that the dough was too wet using the whole 1/2 cup of water. Maybe because I fluffed the AP flour first? If doing it again, I would just add the water in increments. I cooked it in the oven on a pampered chef pizza stone on top of parchment paper as I was unable to slide it off the paper onto the hot stone. Next time I might also consider playing with it and adding some Italian spices in the crust or something…..hmmmmm disaster or genius? Lol
I will save this recipe. Thanks again!
Tried this pizza dough recipe and it was excellent. Easy and yummy. It definitely hit that late pizza craving without having to order out or buy store bought. Great recipe.
Needed a bit of extra flour when handling, but otherwise delicious & a great recipe!
Omg. Never buying pizza again. Knocked the dough out in less than 5 mins. Added toppings, cooked and family enjoyed! Thanks so much!
I probably shouldn’t rate this because I cooked it on a stovetop in a heavy skillet, calzone-style. It worked, although I only used the garlic/olive oil topping- the center might not completely cook or become too soggy with wetter/greasier fillings. This recipe does not resemble pizza crust, but a muffin. I’ll probably use it mostly as an egg and cheese big breakfast muffin (2 servings!) I did cut the ingredients by 1/3 to fit in a 9.5″ skillet.
Whoops!! I screenshotted the ingredients, but not the instructions and didn’t knead… I was thinking bp biscuit dough that you don’t handle much. This definitely makes a great pizza dough if you knead it 🤯 although the no-knead muffin dough isn’t bad. I was able to stuff more cheese and egg in the kneaded monster calzone I made today, and it works with 50/50 ap/ww flour! For a long time I’ve tried to find a good stuffed pan biscuit recipe and this is it!
Crust suxx beyond xomprehension
Wow so good
This crust tasted like a ball sack. Zero stars
Giving this recipe 5 stars because they delete anything that is less from appearing in the comment section
This recipe was atrocious. If you want your crust to taste like baked alkaline chalk go ahead and follow this. I should have known better to just make a flatbread without the baking powder. Or yeast. I was out of yeast and thought this might be a good alternative
I took a few bites of the crust but ended up scraping all the toppings off to just eat on their own. Crust is just incredibly bitter and deserves a spot in your local garbage dump
I know what you mean about the ratings, but I don’t know why your dough would be bitter. If anything the dough is a little bland, but I substitute a few tbsp of wheat germ for ap flour and it’s very good! It’s much better than 50/50 ap/ww flour and you get the extra fiber and protein. I also pan cook mine with a good douse of olive oil and that contributes to a nice flavor and golden crust. It’s become my absolutely favorite Nagi recipe!
We love your recipe very delicious!
Incredibly quick and easy dough that satisfied the late night pizza craving beautifully
1st time using pizza dough 20min no yeast recipe. Husband says excellent. I say superb.
Baked deep dish style in a cast iron fry pan as that’s what i had so baked 3-5 extra min.; used organic all purpose flour because that’s what i had. Would love to include photos but don’t see how to.
I never leave comments on recipes…. BUT! Thank you! This was a life saver tonight at 6pm when I’m broke and running light on ingredients. My kids loved this pizza base (even my fussiest one! )
Its also a good recipe for nights when I need to prep school lunches and the bread is iffy 🤣 (pizza scrolls anyone?!)
Your reasoning on why everyone needs this recipe made me laugh! ; )
I’ve made this a ton of times. It’s excellent. I’ve also added Italian reasoning and/or garlic powder like others mentioned. Has anyone added melted butter instead of oil? I want a buttery taste to go with this crunchy crust.