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 is a Great recipe, thank you! I’ll be using it very often and my family loved it. I did add a few additional herbs in the dry flour mixture (onion powder, basil and garlic butter seasoning). Simple and delicious. The texture of the crust is amazing!
Hi Linda, thanks so much, so glad you and your family enjoyed it. Take care and have a great weekend!
Easy and delicious! I love the texture of this crust.
Hi Ginger, thanks so much, glad you enjoy it. Take care!
My daughter wanted to make pizza and I didn’t have any yeast. So we found this recipe and she made it. It was amazing, she will defentily use this all the time.
Thankyou
Hi Colleen, thanks so much, so glad you both enjoyed it. Take care and have a great weekend!
CAN YOU USE THIS RECIPE TO MAKE A BREAD LOAF? ALSO, HAVE YOU TRIED ANY OF YOUR RECIPES WITH GLUTEN FREE FLOUR?
Hi Barb, a few readers have used it to make bread, it should be fine and no I have never used gluten free flour. 🙂
I just wanted to let you know that I have a yeast allergy** and have tried SO many recipes. This is BY FAR the best recipe I’ve ever tried. I’m so happy to have a pizza I like. Thank you so much!
Hi Keegan, thanks so much, so glad I could help you out. If you want a no yeast cinnamon bun these are really good too! https://anitalianinmykitchen.com/no-yeast-cinnamon-rolls/. Take care and have a great weekend!
How long would you cook it from raw dough with toppings on it? And could you use a pizza stone? Sounds delicious cant wait to make it. Thanks
Hi Marsha, I would think it would be about 10-15 minutes to cook with toppings on a pizza stone.
We prefer a thin crust Pizza. Is this dough a “thin” crust recipe?
Hi Dave, you can make this dough thin or thick crust, depends on how thin you roll it. 🙂
OK Thanks. Just thought that the yeast might be a factor in rising and deny the thin aspect.
Sounds yummy.
Will definitely try very soon!
Happy Canadian Thanksgiving!
An Italo/Canadese from Woodbridge,Ontario, Canada
Hi Luisa, thanks so much and Happy Thanksgiving to you too!
Hello, can I switch the flour with bread flour?
Hi Viviana, sure that would work fine. Let me know how it goes.
Can you put this dough in the freezer for another time?
Hi Carolyn, yes you can, just be sure to let it rise before freezing in a freezer safe bag or container.
Thank you!! This recipe is fantastic. Ingredients that I already have on hand, easy to make. Highly recommend this no-yeast pizza!
Hi Sarah, thanks so much, so glad you enjoyed it.
Hi,
I was wondering if I could substitute the all purpose flour with almond flour instead?
Thanks
Hi Tessa, I can’t really say because I have never made this recipe with almond flour, because it doesn’t have any gluten it becomes a bit complicated. Sorry.
We made this recipe June 10 2020 and found it quite adaptable. This was a great pizza recipe for us! Thank you.
Hi Cathy, thanks so much, glad you like it. Take care.
The metric measurement is way off. It said 250g of flour to 313g of water. It turned out like pancake batter! Best to use measurement in cups. Or if you could kindly change the metric measurement so it doesnt mislead anyone else, Rosemary. Thanks
Hi Rae, sorry about that, I am trying to update them myself now. I have changed it. Thanks