No Yeast Pizza Dough

Craving homemade pizza but short on time or patience for yeast dough? This No Yeast Pizza Dough is your answer. Developed by Nagi, this recipe delivers a tender, crispy crust in under 20 minutes—no rising time involved. It’s perfect for busy weeknights, impromptu pizza nights, or when you want fresh pizza without the wait.

This crust is inspired by classic Italian-style pizza and adapted for easy American-style home cooking. Whether you top it for summer BBQ evenings or cozy winter movie nights, it’s versatile, fast, and deeply satisfying.

Why You’ll Love This No Yeast Pizza Dough

• Ready in 20 minutes from start to finish.
• No yeast, no hassle—ideal if you don’t keep yeast on hand.
• Crisp on the outside, soft inside—holds toppings beautifully.
• Simple ingredients you likely already have.
• Perfectly sized for a 12″ pizza, but easy to scale for any crowd.

Ingredients (1× batch; scale as needed)

Dry Ingredients

• 1⅓ cups bread flour or all-purpose flour
• 2 tsp baking powder
• ¾ tsp salt
• ¾ tsp sugar

Wet Ingredients

• 2 tsp olive oil (or any neutral oil)
• ½ cup cold tap water

Optional for shaping & baking

• 1 tbsp extra flour (for dusting)
• 2 tsp vegetable oil (for brushing crust edge)

Instructions

Step 1: Preheat & Prep

• Set your oven to 250 °C (480 °F) or 230 °C fan (450 °F). Position the rack in the top third.
• Lightly oil a pizza pan, baking tray, or pizza stone.
• Prep any sauce and toppings before working the dough.

Step 2: Mix the Dough

In a food processor:

• Add all dry ingredients and pulse twice.
• Add water and olive oil, then blitz on low for about 40 seconds until a rough, shaggy ball forms.

By hand:

• Combine dry ingredients in a bowl, stir with a spatula.
• Add water and oil, mix until mostly combined.
• On a floured surface, knead 3–4 minutes until dough is soft and springy (not sticky).

Step 3: Shape the Dough

• Dust surface with flour, transfer the dough, dust again, and shape into a ball.
• Roll out into a 12″ (30 cm) round, thick enough to hold toppings but thin enough to crisp.
• Transfer to your prepared baking surface. Use fingertips to gently stretch to edge—avoiding pinched crust so it puffs. Brush only the bare edge with oil (keeps toppings crisp).

Step 4: Top & Bake

• Spread about ¼ cup pizza sauce over the crust, leaving the oiled edge bare.
• Add cheese and toppings of choice.
• Bake for 12 minutes until edges are golden and toppings bubbly.

Step 5: Serve Immediately

• Let the pizza rest 1–2 minutes, then slice and serve while still hot and crispy.

Tips & Tricks for a Perfect Crust

• The key to texture is the combination of baking powder and high heat—no rising needed.
• Use bread flour for a chewier crust, or all-purpose for a slightly softer one.
• Kick up the flavor with spices like garlic powder or dried oregano mixed into the dough.
• For a crispier base, preheat a pizza stone or perforated pan.
• If dough sticks too much when shaping, lightly flour your hands and surface.
• Avoid overloading your pizza—high moisture toppings (like fresh tomatoes) can make the crust soggy.

Flavor Variations & Serving Ideas

Topping Inspiration:

• Classic Margherita: Tomato sauce, fresh mozzarella, basil leaves.
• Pesto Chicken & Veggies: Pesto base, cooked chicken, roasted peppers, and arugula.
• Veggie Lover’s: Spinach, mushrooms, olives, artichoke hearts, goat cheese.
• Spicy Sausage: Italian sausage, red onions, chili flakes, Parmesan.

Serving Suggestions:

Serve with:

• A crisp green salad with balsamic or lemon vinaigrette.
• Garlic breadsticks or cheesy bread for extra indulgence.
• Roasted veggies drizzled with olive oil and herbs.

Make-Ahead & Storage Tips

• Dough: Can be mixed ahead and stored in the fridge up to 1 day. Let come to room temp before rolling.
• Leftovers: Store pizza slices in an airtight container for 1–2 days. Reheat in a hot oven or skillet for best texture.

Seasonal Appeal: Summer & Winter Friendly

• Summer: Use fresh, vibrant toppings like heirloom tomatoes, basil, and light cheeses.
• Winter: Go for heartier toppings like roasted squash, sausage, caramelized onions, or kale.

From My Kitchen to Yours

When Nagi shared this No Yeast Pizza Dough recipe, I was skeptical—but it quickly became a favorite. It’s incredibly forgiving, fast, and delicious. You get a crisp crust, flavorful bite, and that homemade satisfaction—without needing to proof dough or plan hours ahead.

It’s the kind of base that can become your weekly go-to. Pair it with creative toppings, serve it fresh, and enjoy a homemade pizza experience even on busy days or when yeast isn’t an option.