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….
Can this be made in a cast iron skillet using the same method?
Hi Sarah, yes you can do it in a skillet then pop it in the oven. N x
Best ever pizza 🌻 worked wonders and end result was a pizza devoured by two in a matter of minutes instead of our Sunday Pork Roast with crackling which was pushed on the back burner for today, turned out to be a pizza marathon weekend, Nagi style. X
I love hearing this Susan! N x
Looking forward to try this recipe and see how it compares to the many other no-yeast recipes I found on the internet.
By the way, thanks for all the notes that come with each recipe. They really help to get the desired results.
I hope you try it Nina, would love to know what you think! N x
We made this tonight! Was great, but the crust became very hard and wasn’t soft…is it may be cuz the temp was too high?
Let me know how I can improve!
Hi Megumi, how long was your pizza in the oven? It should be crisp but not overly hard. N x
This recipe is amazing for when you want a quick comfort food without going out. I couldn’t believe the pizza was ready in less than half an hour. It worked great on a regular sheet pan.
We were planning to save half…, but no, we ended up devouring the whole thing it was so good! Thank you!!
I love hearing this V!! N x
I wasn’t really convinced that no yeast would work or that I would like it but after procrastinating all day I had no choice but to try this recipe for Pizza night. It worked perfectly. My round-shaped pizza rolling skills need a lot of work but it has nothing to do with your recipe:) Dough was easy to work with and cooked up nicely. I love your recipes and the explanations that go along with them. Thank you to you and Doozer.
I’m so glad you gave it a go Esther!!! N x
Nagi, we loved your recipe for no yeast pizza! You can’t believe how much time your recipes are saving me and the quality is on par with time consuming recipes. I just created a heart shaped and an aeroplane shaped pizza for kids. It made their day! Thank you!
I absolutely love your recipes, but I cannot use regular flour. All recipes I make that need flour use almond or coconut flour. Could you tell me the ratio difference if I use almond flour? I know it is different. Thanks.
Yum! This crust is wonderful! I love my yeast pizza crust, but this is just as good, when you want something quick. Thank you for all your hard work and then sharing with us. I love the photo of Dozer watching the pizza cook. One could almost believe he would tell you when it is done! He is a treasure to be sure.
Your recipes ROCK! Never a bad one! And Dozer is the icing on the proverbial cake! Thanks so much.
WOOT! Thanks so much Sara! N x
Thank you thank you Nagi, Im unable to eat yeast so i make mine with sour dough. Finally something thats quick, cant wait to try.
Keep up all the hard work we love your recipes, and you always make me smile.
Hugs for you and Dozer
I hope you give it a try June, I would love to know what you think! N x
Hi Nagi, I’m so glad to read you will be testing gluten free options for pizzas. That is truly one recipe I would love to surprise my husband with. He misses pizza so much, I just haven’t found a decent recipe yet. Thanks and I’ll be watching out for it.
Would love to be able to cook this for my Coeliac daughter. I can’t wait!
I’ll do my best Annette!! N x
Excited to try this; thanks for yet another great solution!
You’re so welcome! N x
Hi! Am I reading the nutritional info correctly? If the 200g of flour makes one dough shouldn’t it be nearly ~700 calories? Thanks.
Hi Mary, the nutrition is per slice of pizza assuming you cut the pizza into 8 (as per the recipe note 8). N x
I also sprinkle greased oven trays liberally with semolina, not just paddles (as in recipe) , and it prevents sticking bases and gives the pizza a base a nice bit of gritty texture (better than it sounds, trust me)
Great tip Judy! N x
Hi Nagi!
Thank you for another great recipe! I think I will make this pizza with my 8 year old son for Father’s Day next month.
Do you think we can use whole wheat flour instead? (Yes…I finally scored whole wheat flour last week from the grocery store! It was my very lucky day!)
Lisa (from Burlington Ontario Canada)
Hi Lisa – something I’m testing! N x
Hi Nagi. I’m going to try this pizza dough today! You are my go to for every recipe. I’m not the best or most creative cook but you inspire me to be more adventurous in the kitchen.
Also I am absolutely in love with Dozer😍
Thanks so much Janet – enjoy the pizza! N x
This looks so GOOD 🙂 Definitely will make it.
Enjoy Anita! N x
Hi Nagi! I want to try this soon!! Been waiting for a no rise crust thats tasty and FAST! Can I double the recipe and bake as 1 bigger pizza (my stone would accommodate it) or is it better to do in 12″ rounds?
Yes definitely Patty! N x
Hi Nagi, can’t wait to try this but am wondering if I can bake it in my new pizza gadget rather than an oven? TY. Eve
Hi Eve – depends on what “pizza gadget” you have! N x