Easy No Yeast Pizza Dough, a simple, quick, easy and so delicious Pizza. No yeast makes it the perfect weeknight meal. Make it with fresh Tomatoes, basil and mozzarella, Caprese style or your own way with your favorite sauce and toppings! So good!
I love baking with yeast but sometimes it is difficult to find it, so making baked goods at home can be a challenge. So to help with that I make a Rustic No Yeast Bread, a lovely Sun-dried Tomato Olive Bread, a simple Bannock Bread, a Traditional Irish Soda Bread or these amazing Cinnamon Rolls.
- Flour – all purpose flour
- Baking powder – this helps the dough to rise, since there is no active yeast in the dough
- Olive oil – good quality
- Tomatoes – firm ripe tomatoes
- Mozzarella – fresh mozzarella cheese
- Olive oil – good quality
- Balsamic Vinegar – optional
- Salt –
- Oregano – round oregano
- Basil – fresh basil
What are the best tomatoes to use?
I like to use firm but ripe tomatoes such as Roma, San Marzano, heirloom tomatoes, cherry tomatoes or grape tomatoes. Check to make sure there are no blemishes or they aren’t soft to the touch.
How to make a No Yeast Pizza dough recipe
In a large bowl whisk together the flour, baking powder and salt.
Make a well in the middle and add the olive oil and some of the water to start, stir together with a fork then add remaining the water.
Move to a lightly floured surface, knead for approximately 2 or 3 minutes and form into a smooth dough ball, cover with a bowl and let sit for 15 minutes.
Place the dough on lightly greased pizza pan or baking sheet and with your fingers form into desired shape (circle, oval or square) to cover the bottom of the pan. No need to use a rolling pin.
Bake for approximately 13- 15 minutes or until golden.
Different Pizza toppings to try
If you prefer you can make a traditional pizza and top the raw dough with a simple tomato sauce or pizza sauce or what we prefer are about 10-15 grape or cherry tomatoes sliced in half then tossed with 3-4 tablespoons of olive oil, a sprinkle of salt, fresh basil and a sprinkle of oregano and a clove or two of minced garlic.
Nothing better than fresh tomatoes, you can bottle, freeze, dry and fry them and of course make one of our favourite lunch time dishes a caprese salad. Better yet let’s make this delicious yeast-free pizza dough.
If you bake the dough with sauce, don’t forget to add some veggies such as sliced green or red pepper, mushrooms, sliced red onion or even some sliced pepperoni, and don’t forget some shredded firm mozzarella.
Did I mention I think this would make a great appetizer, instead of doing it in a round pizza pan spread the dough in a square or rectangle one and cut into small bite size pieces.
In Italy when you go to some local bakeries they have a vast assortment of different types of pizza and a lot of them are with a yeast pizza dough base and a cold topping, great combination I have to say, especially this Italian Shrimp Pizza or Potato Pizza.
Can the dough be made in a mixer?
I usually make this no yeast dough by hand but it certainly can be made in a mixer with the dough hook attachment. Just be sure to knead just until combined, then move to a flat surface and form into ball.
How to store the No Yeast Pizza
Any leftovers should be stored either in an airtight container or wrapped well in plastic wrap and stored in the fridge. It can be re-heated in the oven or microwave.
How to freeze the dough
To freeze the raw dough, after it has rested, wrap it well in plastic wrap then place in either a freezer bag or container. It will keep for up to 3 months in the freezer.
So when you want pizza but don’t have time to wait for the dough to rise, then why not try this No Yeast Pizza Dough? So good. Buon Appetito!
Easy No Yeast Pizza Dough
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon olive oil
- ¾ cup + 1 ½ tablespoons water (198 grams total)
- 3 medium firm ripe tomatoes (thinly sliced)
- 1 small fresh mozzarella (thinly sliced)
- 3 tablespoon olive oil
- ½ – 1 tablespoon balsamic vinegar (optional)
- ¼ teaspoon salt
- ½ teaspoon oregano
- 5-6 leaves large fresh basil chopped
- Pre-heat oven to 425F (220C). Lightly grease or line with parchment paper a medium (12-13 inch/32cm) pizza pan or baking sheet.
- FOR THE PIZZA DOUGH
- In a large bowl whisk together the flour, baking powder, and salt, make a well in the middle and add the oil and ½ cup (120 grams) of water to start, stir together with a fork then add the remaining water.
- Move to a lightly floured flat surface, knead for approximately 2 or 3 minutes and form into a smooth dough ball, cover with a bowl and let sit for 15 minutes.
- Place dough on the prepared pizza pan or baking sheet and with fingers form into desired shape (circle, oval or square) to cover or almost cover the bottom of the pan. Bake for approximately 13-15 minutes or until golden.
- FOR THE CAPRESE TOPPING (Topping can be placed on the pizza while warm or let cool completely)
- In a small bowl whisk together olive oil, balsamic, salt, oregano, chopped fresh basil leaves.
- Place thinly sliced tomatoes on top of the baked dough, then top with thinly sliced mozzarella and drizzle with olive oil mixture. Serve immediately.
This post has been updated from May 15, 2015.