Nobody is cancelling pizza night just because we do not have yeast. I know, I know, you can call for delivery but why do that when you can make it at home after all you now Have time to do this. This NO Yeast Pizza Dough is the answer to our challenge of finding a yeast. Even if you have yeast, but if you do not have much time to wait, this recipe is for you. No Yeast Pizza is easier to make than traditional pizza, no proofing, no hand mixer needed, you can have your pizza sooner than later.
Traditional Pizza Dough
Pizza dough is made using a “lean dough”, this just simply means the dough do not use ingredients that are high in fat, like milk, butter and egg. Although pizza are not as fluffy and soft as our favorite dinner rolls, traditional pizza dough is made using a yeast to make it rise. Because of the use of yeast, the pizza dough needs to rest to allow the yeast to work its magic. The rest period could be as short as 20 minutes to 1 hour. My yeast pizza dough requires only 20 minutes rest, minimum 15 if you are in a hurry. So you ask, can we make pizza dough then without yeast? Well, that is why we are here today, to talk about how we can do just that.
If NO Yeast, then What?
I’m glad you asked. Just like sandwich bread, pizza dough is normally leaven by using yeast. Yeast is what makes it rise, but without the yeast, how do we make this pizza slightly rise then? We are using baking powder as leavening agent for this pizza crust. To activate baking powder, it only needs a liquid and heat and we have the water covered in our ingredient. This is not going to be a thick fluffy pizza anyway, we just need a slight rise and baking powder should do the trick.
NO Yeast Bread Recipe Videos:
The Texture to Expect From This Pizza
I always like setting the expectation whenever I make something this is not traditional, like my No Yeast Sandwich Bread and now this No Yeast Pizza. It is not going to be 100% the same as the original version, that we have to expect. Because of the substitution, texture and taste will change, and as long as we are open to that then you should be ok. So this pizza, first this pizza is not going to be as chewy and thick as regular pizza crust. This has a softer bread texture, almost like a flatbread or thick Naan bread, but I would say it is as good as it gets as substitute for not using yeast. The crust will not also get as brown since there is no sugar added in this dough, unless you burn them then you will for sure end up with a brown crust, but don’t do that. These are just my heads up to you before you make it, keep this in mind and you will end up enjoying your No Yeast Pizza.
Why You Should Make This NO Yeast Pizza
- Because you want to make homemade pizza and you do not have yeast
- Because you have yeast but you are scared to make yeast pizza dough (it’s not as difficult as you think tough. Check my yeast pizza dough video HERE)
- because it is 100% easier that yeast pizza dough
- Because this pizza dough do not require rest period. It is ready to bake as soon as the toppings as in top
- Because this pizza dough is ready in 15 minutes
- Because you want a pizza as soon as possible
Ingredients for NO Yeast Pizza Dough
- All-Purpose Flour – you can also use bread flour for a more chewy texture
- Salt – it is always important to add salt to enhance the taste of the dough
- Baking Powder – this is what replaces the yeast, this will help leaven the bread. Do not use baking soda because we do not have anything acidic in the ingredient to activate it. Baking powder is activated by just water and of course the heat when it starts baking
- Water – no milk because this is a lean dough, plain water is just fine.
- Oil – Oil will make a soft dough don’t is easier to shape and move around. I used olive oil but any flavorless oil will work too
- Dried Herbs – I used Italian Seasoning, you can also use dried Oregano or you can totally skip it. I like adding herbs in the pizza crust to add flavor.
How to Make NO Yeast Pizza Dough
This is easier than making yeast pizza. Start by mixing flour, salt, baking powder and dried herbs. Next gradual lag add the water and oil and mix until it starts to come together. Start with a sturdy spoon, then switch to your hands and lightly bring the dough together. Try to feel the dough, it should be soft as easy to roll. If the dough is dry and tough, just a little bit more water, about 1 teaspoon at a time until the dough becomes easy to handle. At this stage one you have gather the dough, you now have a pizza dough ready to use. Roll it, thick or thin however you like it. This portion makes 1 medium size pizza. Too with your favorite toppings and bake immediately in a preheated oven. I told you, you will not have to wait long for this pizza. Enjoy!
Why Is My Dough Too Dry?
Do NOT panic. This things happens and it is probably not your fault, balme it on the flour or humidity. Seriously, in homemade bread making, the amount of flour or liquid is not 100% precise all the time, and I say this all the time in my post. So if you find your dough a bit dry, just add a bit more water. Just do not add it all at once, a little water then mix, then feel the dough. It should be soft and easy to roll. As simple as that, so relax. Nothing a small amount of water cannot fix for a dry dough.
Tips in Making NO Yeast Pizza
- Feel the dough with your hands, this is not the time to be afraid of getting your hands sticky and wet. Although you can mix the dough using a spoon, there is nothing like feeling it with your hands. This is the best way to tell if you need to add more water or not
- Hot oven is best for making pizza. SO make sure to pre-heat your oven before putting in the pizza. Bake the pizza at the lower rack for 10 minutes to get a nice crunch on the crust, then move on the middle rack for the rest of the baking time
- If you feel that the crust is not as toasted and crunchy as you like, extend the baking but mak sure to check the toppings and cheese. Cover the top to avoid burning the toppings
How to Store No Yeast Pizza Dough for Later Baking
- Raw Pizza Dough: Unlike yeast pizza dough, this dough is not going to expand and double in size. So simply tightly wrap the dough with plastic wrap and put it inside an airtight container. Make sure that the dough is wrap properly so it doesn’t dry out. Leave in the refrigerator overnight then roll and bake the following day.
- 1 1/4 cup All-Purpose Flour
- 1/2 teaspoon Salt
- 1 1/2 tablespoon Baking Powder
- 1/2 cup Water
- 2 tablespoon Flavorless Oil
- 1/2 teaspoon Dried Herbs like Italian Seasoning or Oregano (optional)
Make it a Big Batch
This recipes makes 1 medium size pizza or 2 personal size pizza. You can easily double the recipe to make 1 large family size pizza. The key to making a large batch of dough is to watch out for the retire of the dough. Add water gradually, and add small amount more as needed until the dough is soft and easy to roll and shape. If your dough is to tough then you probably need more water.
- Preheat the oven to 400F
- Dry Ingredients: In a mixing bowl, add flour, baking powder, salt and dried herbs (If using)
- Wet Ingredients: Mix the water and oil.
- Dry Ingredients + Wet Ingredients: Make a well in the center of the dry ingredients and gradually pour the water, watch out for the texture of the dough. Using a sturdy spoon, Mix until it comes together then use your hands to continue bringing the dough togeher. At this stage, feel the dough. It should be soft, If you noticed the dough is still dry and not coming together, add a bit more water, about 1 teaspoon at a time. Keep rolling the ball of dough around the bowl until the bowl is clean and the dough is soft but not sticky and wet.
- Roll and Shape: Transfer to a floured surface and roll to desired shape and size. This makes 1 medium size pizza, or 2 personal size pizza.
- Transfer the pizza to a pizza pan, baking tray or pizza stone.
- Fold the edge to create a border. Once done, you have now a pizza crust ready to use. Top and bake as desired!
- Pre-Bake No Tppings and Use Later: Alternatively, you can pre-bake the shaped crust in preheated 350F for 5 minutes. Let it completely cool then wrap with plastic wrap and store in a ziplock bag or wrap with aluminum foil. Freeze for later baking. When ready to use, simply remove from the freezer and add the toppings. You may need to add 2 more minutes in baking time.
- With Toppings and Bake Later: you can also add toppings before wrapping it and storing it in the freezer. Pre-bake the crust at 350F and bake for 5 minutes. Let cool completely. Add toppings and wrap with plastic wrap. Store in ziplock bag or wrap with aluminum foil. Freeze for later baking. When ready to use, simply remove from the freezer and add the toppings. You may need to add 2 more. When adding toppings, do NOT add toppings with a lot of moisture like fresh tomato as this could make the pizza soggy. Use toppings like cooked meat, fresh bell pepper, onions, mushroom, corn.
- Bake at preheated oven for about 15- 17 minutes. Rotate the pan hallway the baking. Keep an eye in the cheese, you want it melted but not overly brown and definitely not burnt. If you want a browner more crunchy crust, extend the baking until the crust is golden brown BUT you may need to cover the top (filling portion of the pizza) with aluminum foil to avoid the toppings/cheese to be over baked.
- Serve: Serve and slice while warm to get the gooey melting cheese.
- Storage: Left over can be kept in airtight container in refrigerator for 3 days.
Makes 1 medium size thin pizza or 2 personal size thin pizza
Tip For a Crunchier Crust:
I find that transferring the pizza in the oven toaster after baking it gave a nicer crust without having the toppings over baked. This side crust became nicely browned, while the cheese are just perfectly melting and not crunchy. Have it in the oven toaster for about 5 – 6 minutes more or until the side turns brown. Please note that time for this additional step may vary depending on your oven toaster. Adjust as needed.
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