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:
you don’t have 3 hours 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 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!
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!).
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:
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 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….
This is hands down the quickest and best pizza dough I have made. After years of experimenting with yeast doughs, warm rises and cold rises, I have finally found a keeper!
Gluten free no yeast pizza dough: I used this recipe with Bob’s Red Mill 1 for 1 gluten free flour. It made a nice thin cracker like crust, not thick and doughy. I made a spinach chicken pizza with onions and black olives. Big hit. Using garlic infused olive oil was tasty. I think I will lower the heat to 425 degrees next time. Enjoy!
I add one extra teaspoon of olive oil and about 1/4 of a cup of parmesan cheese! It is the best homemade pizza yet! The parmesan makes it so soft that even after refrigerating, the pizza tastes good when it’s gold. Toddler approved! Thank you for this quick, yeast-free recipe!
WOW! Fast easy pizza dough. I was thinking it might just taste like a biscuit, but I added about a tablespoon each of powdered garlic and onion. Perfect. Mixed it all by hand. Easy. I didn’t make pizza, but 2 big very cheesy Calzones. Glad I found this recipe. I wanted to make the Calzones but was mad when I realized I had no yeast. What a save. I make pizza dough in a bread machine that takes 1.5 hours. It took less than that to make the Calzones. Will use again. Thank you!
this is so good im scared
So 👍 I recommend this for homade crust
I made this pizza dough with fresh ground hard white wheat. I also used the recipe for a garlic cheese pizza. I added some precooked shiitake mushrooms and spinach. It was so good there was nothing left to put in the fridge. Thank you so much for a wonderfully delicious and quick pizza recipe!
Hi Nagi, love your recipes and your my first go to when I’m looking for something. I have a Kenwwod mixer with dough hooks. Could I use that instead of a food processor and for how long would you think 🤔
Hi I noticed on the notes for this recipe that you mentioned you will try gluten free flour soon. Any results you can share? Wanting to try it gluten free so appreciate any tips you have.
I was just coming here to ask the same thing! My daughter has to be gluten and yeast free.
Read the comment below yours 👍🏽
2nd day follow-up — added toppings (left off first day) of red bell pepper, Swiss cheese, drizzle of olive oil, and sprinkle of thyme. Nuked 90 seconds. Came out very good. Original post said I used “daek” pan – typo for “dark” pan.
The dough was a bit too stiff imo. I had barely any bubbles in the crust. Would try with a higher hydration next time.
I’m not a skilled cook, so in the way I threw it together (no toppings beyond the cheese) it was about 3 or 4 stars but that was my fault not the recipe’s, Dough was spread quite thin, but crust came out about 1/4″ thick – which could have supported more toppings for more flavor. Cooked at 500 degrees for 12 minutes on top shelf. Crust was nicely done, with some very minor burnt touches on the rim. Cheese was a tad over browned. I planned to eat the whole pizza, but found I was full with half of it. Will try again with more toppings and maybe move pan and heat down a little. Used all-purpose flour. and cooked on daek, solid pizza pan.
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
i enjoy this pizza dough very much. it is decent if you don’t have the time.
Made dough by hand with all-purpose flour in a Breville Smart Oven Pro (a countertop oven) on the Pizza setting. My oven didn’t go up to the temp in the recipe, so I was kinda winging it time-wise- I think it was roughly 14-15 minutes?
My cheese browned before the crust was cooked all the way through, but I know that’s not the recipe’s fault; I should really pay attention to the notes next time, haha! It was still tasty and I’ll be sure to try it again sometime soon 🙂
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!