How to make “no yeast” pizza dough

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5

from 1 right to vote This easily NO YEAST pizza dough tastes merely american samoa good as classic pizza boodle but WITHOUT waiting hours to prove it. It takes precisely 30 minutes to prepare, and it is completely foolproof that any home fudge can make it by hand without a stand mixer .How to make pizza dough no yeast

⭐ Why this pizza dough recipe works

This is not your typical homemade pizza dough that requires 2 hours of proofing and 15 minutes of kneading. Although the classical homemade pizza dough with yeast gives pizza crust tune bubbles, making it chewy. The yeast-free pizza dough recipe, on the other hand, has fantastic season and chewiness. No yeast pizza dough is perfect for any home plate cook wanting a delicious pizza in 30 minutes. PLUS, there ‘s no necessitate for fancy machinery to do the knead for you because all you have to do is combine the ingredients in a roll and form it into a ball. THAT ‘S IT ! It ‘s a big recipe to make in a rush that uses essential ingredients and kitchen equipment. Your friends and kin will never flush know it does n’t have yeast. And this recipe will cursorily fill a 16-inch bake sheet, which is more than adequate for a syndicate of 4, and if there are any leftovers, it will last a good few days in the electric refrigerator. Check out my post on how long is pizza good for in the electric refrigerator for more data on this topic .

🍽 Key Ingredients

Flour : general-purpose flour or bread flour works effective in pizza recipes, as they have more protein, which is necessary for a attendant crust. olive petroleum : gives the final broil crust a pleasant taste and color. Most importantly it prevents the dough becoming soggy .

Substitutions

Flour You can besides use pale yellow flour to give the pizza dough a nutty flavor or make it gluten-free with a gluten-free flour random variable. This recipe can besides use plain flour, although I recommend doubling the baking powder measure to help the dough load. Herbs & spices I like to use fragrant herbs like thyme and rosemary mix in with the flour, and sometimes garlic powderize and parmesan cheese for a more flavorful boodle .

🔪 How to make

No yeast pizza dough is one of the fastest pizza you will ever make ! Learn how to make it with my bit-by-bit instructions and clear tips. It ‘s equally easy as mixing the ingredients in a bowl, kneading the boodle, stretching the dough, adding sauce & toppings, and baking .No yeast pizza 1 1 If you want to learn how to stretch a pizza dough or rolling out pizza dough like a professional, check out the complete template. Preparations

  1. Preheat an oven to 450 degrees Fahrenheit (220 degrees Celsius) while making the pizza dough without yeast, so the oven is nice and hot by the time the dough is ready.
  2. Combine all the ingredients using your hands or a wooden spoon in a mixing bowl.
  3. Once combined, kneed for about 1-2 minutes on a clean surface and form a nice dough ball.
  4. The dough is ready.

Rolling the Dough

  • Transfer the dough ball to a lightly floured surface and use your hands to flatten the dough into a circle.
  • Sprinkle some flour onto the rolling pin and begin rolling the dough backward and forwards.
  • Flip the dough and sprinkle more flour onto the surface and carry on rolling until it is 16-inch in diameter or to the size of your baking pan.

Prep the pan A quick chop I love is using aluminum foil to cover the pan and drizzle some olive vegetable oil on the pan and the hydrofoil .No yeast pizza 2 1 Adding oil and foil will help the pizza slide right off your pan and eliminate clean-up wholly ! Dough to Pan Another hack. Yes, I ‘ve done this more than once and failed a few times, and started over again. My hidden flim-flam is to fold the boodle in half and then a quarter. You will easily lift the boodle and home it on the foil without breaking it, then UNFOLD it perfectly onto the pan. Pizza toppings My favorite pizza toppings are :No yeast pizza 3

  • Tomato sauce
  • Jamon serrano or italian salami
  • purple onion, thinly sliced
  • mushrooms
  • add shredded cheese (cheddar cheese, mozzarella, or a mixture of both)
  • top with sliced black olives

Bake the pizza Bake on soap for 15 minutes ( 450 degrees Fahrenheit ). I like my pizza crust on the crisp side and may cook for 20 minutes until fortunate brown. This is just my preference. If you prefer it a bit softer, check it after 15 minutes .

💭 Cooking tips

  • Keep the baking pan close by while rolling out the dough to visualize the correct size.
  • Parchment paper works just as well for helping the pizza slide off the pan if you do not have aluminum foil.

No yeast pizza 6

🥗 What to serve with

No yeast pizza boodle is unusually delectable on its own for a few people to devour in one sitting. Although when I have family over, I like to serve up some simple side dishes .

Soup

A simple soup perfectly pairs with any pizza dough recipe. These are some of my favorites, tomato and basil, green pea, and greek gamboge & chicken .

Garlic bread

A common side serve by and large accompanied by pizza is garlic boodle smoothed in dissolve butter, chopped parsley, and parmesan tall mallow .

Salad

Everything goes with salad ! Whether it ‘s a simple rocket salad with chop walnuts, a creamy potato salad, or a more fragrant chicken bulgur salad with gamboge garlic french dressing, they all hit the spot with a slice of pizza .

🙋 Frequently Asked Questions

What can I use instead of yeast in pizza dough?

1. Baking gunpowder is the independent ingredient for most doughs by bakers, and I use it for no yeast pizza dough.
2. Baking sodium carbonate and lemon juice are alternate replacements for yeast.
3. Sourdough starter is a naturally occurring yeast .No yeast pizza 1

Learn more about pizza repositing tips, homemade pizza recipe, and stretching pizza dough technique .

🧊 Storing and ♨️ Reheating

No yeast pizza boodle stores well in the electric refrigerator or deep-freeze .

Fridge

once you have shaped the boodle into a ball, you can store it in the electric refrigerator covered in an airtight container for up to 24 hours .

Freezer

place the raw pizza dough in an airtight container for up to 3 months in the deep-freeze .

Reheating

On the off gamble you have any leftover pizza and what to know how long pizza is good for, check out the link for a detailed guidebook, a well as reheating methods .

👪 Serving Size

This no-yeast pizza dough makes 4 – 6 servings and it is one of my favorite things to make in a travel rapidly. I about constantly bivalent and even triple this recipe when I have guests over. Promise you they love it ! ! ! . Love this recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section far down the page.

Try one of my comfort dinner recipes for your following family meal ! And if you have any questions, I ‘m hera to help !

📋 Recipe

No yeast pizza

How to make pizza dough no yeast

This easy NO YEAST pizza dough tastes just as good as classic pizza dough but WITHOUT waiting hours to prove it. It takes just 30 minutes to prepare, and it is completely foolproof that any home cook can make it by hand without a stand mixer.

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Prep Time:

15

minutes

Cook Time:

15

minutes

Total Time:

30

minutes

Servings:

4

Calories:

291

kcal

author :Ben Rayl

Equipment

  • 1 rolling personal identification number or bottle of wine
  • 1 pizza pan or any baking pan
  • 1 aluminum foil ( optional )

Ingredients 

  • 1 ⅓ cups general-purpose flour
  • 1 teaspoon baking gunpowder
  • ½ teaspoon salt
  • ½ cup nonfat milk
  • 2 tablespoon olive oil
  • 1 tablespoon italian season – thyme or rosemary cultivate great

Toppings

Instructions

Preparations

  • Preheat an oven to 450 degrees Fahrenheit (220 degrees Celsius) while making the pizza dough without yeast, so the oven is nice and hot by the time the dough is ready.

  • Combine all the ingredients using your hands or a wooden spoon in a mixing bowl.

  • Once combined, kneed for about 1-2 minutes on a clean surface and form a nice dough ball.

Rolling the Dough

  • Transfer the dough ball to a lightly floured surface and use your hands to flatten the dough into a circle.

  • Sprinkle some flour onto the rolling pin and begin rolling the dough backward and forwards.

  • Flip the dough and sprinkle more flour onto the surface and carry on rolling until it is 16-inch in diameter or to the size of your baking pan.

Prep the pan

  • A quick hack I love is using aluminum foil to cover the pan and drizzle some olive oil on the pan and the foil.

  • Adding oil and foil will help the pizza slide right off your pan and eliminate clean-up entirely!

Dough to Pan

  • Another hack. Yes, I’ve done this more than once and failed a few times, and started over again. My secret trick is to fold the dough in half and then a quarter. You will easily lift the dough and place it on the foil without breaking it, then UNFOLD it perfectly onto the pan.

Toppings

  • Layer the pizza toppings starting with the tomato sauce.

Cooking

  • Bake on max for 15 minutes (450 degrees Fahrenheit)

  • I like my pizza crust on the crispy side and may cook for 20 minutes until golden brown. This is just my preference. If you prefer it a bit softer, check it after 15 minutes.

Notes

  • Keep the baking pan close by while rolling out the dough to visualize the correct size.
  • Parchment paper works just as well for helping the pizza slide off the pan if you do not have aluminum foil.

Nutrition

Calories:

291

kcal

|

Carbohydrates:

43

g

|

Protein:

8

g

|

Fat:

10

g

|

Saturated Fat:

1

g

|

Polyunsaturated Fat:

1

g

|

Monounsaturated Fat:

7

g

|

Cholesterol:

1

mg

|

Sodium:

1157

mg

|

Potassium:

536

mg

|

Fiber:

4

g

|

Sugar:

7

g

|

Vitamin A:

548

IU

|

Vitamin C:

9

mg

|

Calcium:

150

mg

|

Iron:

4

mg