No-Yeast Pizza Dough
Desperate times call for desperate measures. There ’ south nothing quite like a perfectly fall, chewy, and crisp traditional pizza crust made with yeast, but right now we have to make do with what we ’ ve got and for many, yeast is hard to come by ! And I don ’ triiodothyronine know about you, but I ’ megabyte decidedly not going to give up my beloved pizza just because I can ’ thyroxine find any yeast at the store. 😅So for the time being I ’ thousand making this super fast and easy No-Yeast Pizza Dough to get my fix. Make sure you scroll down and read about the differences between yeast and no-yeast boodle to get a better theme if this type of dough will work for you !
Homemade Pizza Dough with No Yeast
What is No Yeast Pizza Dough Like?
It ’ second important to understand that no-yeast pizza dough is not precisely like a traditional pizza dough made with yeast. No-yeast pizza dough does not go through a lot of kneading and rising, so it has a softer, fluffier, less chewy, and more bread-like texture. It ’ s not ace crisp, it does not make those big delicate bubbles on the edges, and it doesn ’ thymine get very brown. It kind of reminds me of the old-school Dominos crust before they revamped their recipe, or some of the thicker-crust flash-frozen pizza. so, if you are a sports fan of either of those types of crusts, you might like this one ampere well !
Looking for a more traditional pizza dough recipe ? Check out my authoritative Homemade Pizza Dough or Thin & Crispy Pizza Crust .
How Does No Yeast Pizza Dough Rise?
alternatively of flatulence bubbles produced by live yeast, this pizza boodle rises through gas bubbles produced by baking gunpowder. Baking powder requires both body of water and heat to react, so you won ’ deoxythymidine monophosphate see this dough resurrect as it sits at room temperature. That ’ mho one of the bang-up benefits of this no-yeast pizza dough—there ’ s no indigence to sit and wait for it to rise. Once it goes into the hot oven, then it springs into military action !
Should I Hand Stretch or Roll Out the Dough?
As with most pizza doughs, using a rolling pin is a fiddling easier, but it does create a flat, more dense baked crust. If you gently stretch the dough by hand, more of the tune bubbles are preserved in the boodle and you ’ ll get a slightly more aired crust. then, take your pick based on your preferences !
What Kind of Pan Should I Use?
I baked the pizza below on a sheet pan lined with parchment because on this sidereal day I was favoring convenience over texture. A parchment lined sheet pan produces a softer buttocks crust, but makes cleaning super easy. If you bake on a perforated pizza pan or a pre-heated pizza stone, you ’ ll get a crispier buttocks crust, but you ’ ll motivation to take extra manage to prevent the boodle from sticking ( a good dust of flour or cornmeal under the dough ) .
Want some pizza topping ideas ? Try my White Pizza with Parsley Pesto Drizzle, Eggs Florentine Breakfast Pizza, or Garlicky Kale and Ricotta Pizza.
No-Yeast Pizza Dough
This quick and easy no-yeast pizza dough only takes 15 minutes to make and is a great substitute for the classic when ingredients are in short supply.
- 2 cups general-purpose flour ( $ 0.61 )
- 1 Tbsp baking powder ( $ 0.12 )
- 3/4 tsp salt ( $ 0.03 )
- 1 Tbsp olive vegetable oil ( $ 0.16 )
- 1 cup urine ( $ 0.00 )
Preheat the oven to 425ºF. In a large bowl, stir together the flour, baking powder, and salt.
Read more: How long is pizza good for in the fridge?
Add the olive oil to the water, then pour them both into the bowl with the dry ingredients. Stir until a shaggy ball of dough forms and no more dry flour remains on the bottom of the bowl. If the dough does not come together in one piece or there is still dry flour in the bowl, add a small amount of water (1 Tbsp at a time) until the dough comes together.
Turn the dough out onto a clean, lightly floured surface and knead just a few times, or until the dough feels evenly mixed (no hard or dry pieces). Let the dough rest for about 5 minutes to relax the gluten.
Stretch or roll the dough out into your desired shape, making sure not to stretch it to less than ¼-inch thick.
Place the dough on your preferred pan (prepared with either parchment or a good dusting of cornmeal or flour), then top the pizza with your favorite sauce and toppings. Bake the pizza for about 15 minutes, or until the cheese is melted and slightly browned on top. Slice and serve immediately.
*Prices and nutrition data for the pizza crust only.
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Nutritional values are estimates only. See our full nutrition disclaimer here.
Splatterware Sheet PanParchment PaperRolling PinLiquid Measuring Cup The equipment section above contains affiliate links to products we use and love. As an Amazon Associate I earn from qualifying purchases. Scroll down for the step by tone photos !
I thought you might like an inside look at the texture of this no-yeast pizza !
How to Make Pizza Dough Without Yeast – Step by Step Photos
Preheat the oven to 425ºF. Add 2 cups general-purpose flour, 1 Tbsp baking powder, and ¾ tsp salt to a big bowl. Stir until these ingredients are well combined .
Add 1 Tbsp olive anoint to 1 cup water, then pour them into the bowling ball of dry ingredients .
Stir the ingredients together until they form a shagged ball of boodle and no more dry flour remains on the bottom of the bowl. If the dough is excessively dry and does not come together in one musical composition or there is a lot of flour left on the bottom of the roll, add a short more water ( 1 Tbsp at a clock ), until the dough comes together .
Turn the dough out onto a blank, thinly floured surface and knead good a few times until the boodle feels evenly mix ( no hard or dry pieces ). Let the boodle rest for about 5 minutes so the gluten relaxes, which makes it easier to roll or stretch out .
Roll or stretch your dough out to the hope shape or size, making certain not to stretch it to less than ¼-inch blockheaded. Remember, while rolling is easier, it produces a flatter slightly more dense boodle. Stretching makes a slenderly lighter, fluffier crust. I rolled my dough about half way, then hand stretched the rest of the way .
Transfer your boodle to your prefer type of pan ( notes on the results you ’ ll get from different pans is above the recipe ). I used a parchment lined sheet pan, which will result in a softer bed crust, but is waaaaay easier to clean up .
Add your favored sauce and toppings ( Homemade Pizza Sauce, fresh mozzarella, pepperoni, dried marjoram, and crushed crimson pepper in photograph above ) .
Bake your pizza for about 15 minutes, or until the tall mallow is melted and slightly browned on top.
Slice and serve immediately ! 🍕🍕🍕