No Yeast Pizza Dough Recipe

Craving a homemade pizza with a crispy, golden crust but short on time? This no yeast pizza dough recipe is your answer! Perfect for busy weeknights or spontaneous pizza parties, this dough comes together in minutes with pantry staples.

Its versatility lets you customize toppings to your heart’s desire, delivering pizzeria-quality results without waiting for dough to rise. Whether you’re a beginner or a seasoned home cook, this recipe’s simplicity and fantastic texture will make it a go-to favorite.

Recipe Overview

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This no yeast pizza dough is a game-changer: crispy edges, chewy center, and ready in under 30 minutes. It’s beginner-friendly, requires minimal ingredients, and delivers a sturdy base for any toppings. The dough’s subtle flavor enhances everything from classic Margherita to bold BBQ chicken.

Preparation Time: 10 minutes
Cooking Time: 12-15 minutes
Total Time: 22-25 minutes
Servings: 2 medium pizzas (8 slices each)

Ingredients List

• 2 cups all-purpose flour: Provides structure; use unbleached for a slightly nutty flavor.
• 1 tablespoon baking powder: Acts as the leavening agent for a light, airy texture.
• 1 teaspoon salt: Enhances flavor; fine sea salt dissolves evenly.
• 1 tablespoon olive oil: Adds richness and a subtle fruity note.
• 3/4 cup water (room temperature): Hydrates the dough; adjust slightly if needed for a smooth consistency.
• 1 teaspoon sugar (optional): Boosts browning for a golden crust.
• Cornmeal or extra flour (for dusting): Prevents sticking and adds a slight crunch.

Note: Measure flour by spooning it into the cup and leveling off to avoid a dense dough.

Step-by-Step Instructions

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1. Preheat the Oven: Set your oven to 425°F (220°C). Place a pizza stone or baking sheet inside to heat, ensuring a crispy crust.
2. Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, salt, and sugar (if using). This ensures even distribution of the leavening agent for a consistent rise.
3. Add Wet Ingredients: Pour in olive oil and water. Stir with a wooden spoon or your hands until a shaggy dough forms. If too dry, add water 1 tablespoon at a time; if sticky, add a pinch of flour.
4. Knead the Dough: Turn the dough onto a lightly floured surface. Knead for 1-2 minutes until smooth and elastic. Avoid over-kneading to keep the texture tender.
5. Shape the Dough: Divide into two equal portions for medium pizzas. Roll or press each into a 10-inch circle, about 1/4-inch thick. For a thinner crust, roll to 1/8-inch.
6. Prepare for Baking: Sprinkle cornmeal or flour on the preheated pizza stone or baking sheet. Transfer the dough, then add your favorite sauce and toppings.
7. Bake: Bake for 12-15 minutes, until the crust is golden and toppings are bubbly. Rotate halfway for even browning.
8. Cool and Slice: Let the pizza rest for 2 minutes before slicing to preserve the crust’s structure.

Tips for Success

• Don’t Skip Preheating: A hot oven and baking surface ensure a crisp, evenly cooked crust.
• Use Room-Temperature Water: Cold water slows the baking powder’s reaction, affecting rise.
• Avoid Overloading Toppings: Too many toppings can make the crust soggy; keep it balanced.
• Test for Doneness: The crust should be golden underneath and slightly firm to the touch.
• Experiment with Flours: Try whole wheat flour for a nuttier flavor, but reduce water slightly.

Serving Suggestions

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Serve your pizza hot, sliced into wedges, with a sprinkle of fresh basil or a drizzle of chili oil for a spicy kick. Pair with a crisp Caesar salad or garlic breadsticks for a complete meal. For a fun twist, cut into small squares for party appetizers or top with arugula and balsamic glaze for a gourmet touch. Present on a wooden board for a rustic, inviting look.

Storage Tips

• Room Temperature: Store baked pizza for up to 2 hours at room temperature, covered loosely.
• Refrigeration: Wrap leftover slices tightly in plastic wrap or foil and refrigerate for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.
• Freezing: Freeze unbaked dough balls wrapped in plastic for up to 1 month. Thaw overnight in the fridge, then roll and bake as directed. Baked pizza can also be frozen; wrap slices individually and reheat at 375°F for 10 minutes.

FAQs

Can I use self-rising flour?
Yes, omit baking powder and salt, as self-rising flour already contains them. Adjust water as needed.

Can I make the dough gluten-free?
Substitute with a 1:1 gluten-free flour blend, but expect a slightly denser texture. Add 1/2 teaspoon xanthan gum if the blend lacks it.

Why is my crust tough?
Over-kneading or too much flour can cause toughness. Knead lightly and measure flour accurately.

Can I make this dough ahead?
Yes, prepare the dough, wrap tightly, and refrigerate for up to 24 hours. Let it come to room temperature before rolling.

What toppings work best?
Light toppings like mozzarella, veggies, or pepperoni ensure a crispy crust. Avoid heavy sauces or excess cheese.

Conclusion

This no yeast pizza dough recipe is your ticket to quick, delicious homemade pizza that rivals any takeout. Its crispy, golden crust and endless topping possibilities make it a must-try. Whip it up, get creative with your toppings, and share your pizza masterpiece with us! Happy baking!