No Yeast Pizza Dough
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.
Recipe Ingredients
- Flour – all purpose flour
- Baking powder – this helps the dough to rise, since there is no active yeast in the dough
- Salt
- Olive oil – good quality
- Water
Caprese Topping
- 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
Ingredients
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)
CAPRESE TOPPING
- 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
Instructions
- 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.
Notes
Nutrition
This post has been updated from May 15, 2015.
This dough recipe is great! I’ve now made it twice and think I’ve figured it out. First, I add some garlic powder, black pepper, and dried basil to the crust to give it some extra flavor. The first time I pre-baked the crust on my pizza stone for about 5 mins – the pizza was like a flatbread cracker. The second time I didn’t pre-bake at all and it took too long to cook and didn’t get crispy. Next time I’ll pre-bake 2 min.
Hi Sarah, thanks glad you enjoyed it and thank you for sharing how you made it. Take care.
Very satisfied with the pizza dough!!!
Thanks for sharing it.
Hi Rosemary, I made this last night. Topped raw with thinly sliced marinaded Roma tomato’s, grated Pecorino Romano and small fresh mozzarella cheese balls. I baked on a pizza stone for 15 minutes at 425 but could get it to brown. Continued for 10 minutes more, the topping was done and cheese melted, the edges seemed done but stayed light, bottom center stayed soft and almost doughy. We like a crisp crust, any suggestions?
Hi Helen, I would probably bake it a bit before adding the ingredients, that way it firms up, because of the liquid from the tomatoes and the fresh mozzarella (I never use fresh mozzarella on pizza that I bake because the excess liquid makes the dough soggy) would cause the sogginess in the dough. Hope that helps. Take care.
I love this dough so much, it’s easy to make and it’s delicious!
Hi! Can this dough be placed in the refrigerator over night?
Hi Kaylie, yes it can, just be sure to let it come to room temperature, about 45-60 minutes.
Turned out perfect! I accidentally used self-rising flour and it still worked well without because ng too puffy, etc. I always use yeast with a short rising time for my crust but not anymore! This was so easy to make on the fly when realizing I was out of yeast. Delicious!
Hi Amanda, thanks so glad you enjoyed it and yes great for something quick and easy. 🙂
About 1.5 hrs before my guests arrived, I realized that I didn’t have any yeast at home. This pizza dough recipe came to the rescue in my time of need! Although I still prefer a yeast dough, this dough was a more than an adequate substitute in frantic moments such as tonight! Thank you for sharing!
Hi Dwcc thanks, yes I agree nothing like yeast dough, but a good substitute when needed. Have a great Sunday. 🙂
I made this recipe without realising it doesn’t need time to rise. Will the dough be okay if not cooked straight away but used around 8 hours later? Many thanks
Hi Becky, Im sure it will be ok. Let me know how it goes.
Can we use regular American white flour or is another kind more similar to what you use in Italy? Could I use a mixture of whole wheat and white?
I Cecille yes you can use all purpose American / Canadian, which is what I use for my recipes also. You could use a mixture of whole wheat and all purpose but maybe a 1/4 whole wheat because it makes baked goods heavier and denser then all purpose. Hope that helps.
I would love to have a garden one day, nothing better than growing your own produce…love this easy to make pizza dough and the entire pizza with the tomatoes and fresh mozzarella looks so incredible!
Hi Albert, thanks so much, yes I agree fresh veggies are the best. Have a great weekend.
I am so making this tonight! I’ve made your yeast pizza dough before and loved it – I can’t wait to try this one
Hi Amy, thanks, I hope you like this no yeast dough just as much. Let me know. 🙂
This looks like something I can order straight off a menu at an artisan pizzeria in Italy! Without any yeast involved, I’m declaring Wednesday nights pizza nights!
Hi Patty thanks so much, I hope you enjoy it. Let me know. 🙂
Looks simple, fresh and wonderfully tasty!
This is perfect for my restricted diet. Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature on Monday xo
Hi Katherine, so glad I could help! Thanks for the feature :).
Yes indeed, I remember the days of our huge garden — then we downsized our home and there went the yard and vegetable garden. At first I was relieved not to have to mess with 100’s of Ball canning jars. Now I truly miss canning — I can just imagine all of the luscious veggies you’ll pick from your garden. I’m looking forward to your recipes. Have a wonderful weekend!