Introduction
Need pizza dough in a pinch? This No Yeast Pizza Dough is your answer. Soft, chewy, and crisp on the edges, it’s ready in under 30 minutes. No rising, no fuss—just top and bake!
Ingredients List
- 2 cups all-purpose flour (plus more for dusting)
- 2 tsp baking powder
- 1 tsp salt
- 3/4 cup water
- 1 tbsp olive oil
Timing
- Prep Time: 10 minutes
- Rest Time: 10 minutes
- Total Time: 20–25 minutes
Step-by-Step Instructions
Step 1: Mix the dough
In a large bowl, whisk together flour, baking powder, and salt. Add water and olive oil. Stir until a rough dough forms.
Step 2: Knead
Turn dough onto a floured surface and knead for 2–3 minutes until smooth.
Step 3: Rest
Cover with a towel and let rest for 10 minutes while you prep your toppings.
Step 4: Shape
Roll out the dough into your preferred shape—round or rectangular—about 1/4 inch thick.
Step 5: Prebake (optional)
For extra crispness, bake at 425°F (220°C) for 5–7 minutes before adding toppings.
Step 6: Top and bake
Add your favorite sauce, cheese, and toppings. Bake for 12–15 minutes until golden and bubbly.
Nutritional Information (Per Serving – Makes 8 slices)
- Calories: 140 kcal
- Carbs: 25g
- Fat: 3g
- Protein: 3g
Healthier Alternatives
- Use whole wheat flour for more fiber
- Add herbs or garlic powder to the dough for flavor
- Use dairy-free cheese and veggie toppings for a vegan pie
Serving Suggestions
- Serve with a side salad or garlic dipping sauce
- Try BBQ chicken, margherita, or veggie supreme toppings
- Make mini personal pizzas for parties
Common Mistakes to Avoid
- Overmixing the dough: Can make it tough
- Skipping the rest period: Allows the dough to relax and roll easier
- Too thick or too thin: Keep it around 1/4 inch for best texture
Storing Tips
- Wrap uncooked dough and refrigerate for 1 day
- Freeze for up to 2 months—thaw overnight in the fridge
- Cooked pizza slices keep for 3–4 days in the fridge
Conclusion
This No Yeast Pizza Dough is perfect for busy nights or spontaneous cravings. Quick, easy, and versatile—it’s pizza night, simplified!
Give it a try and top it your way! Subscribe for more fast and fun kitchen hacks.
FAQs
Q: Can I use self-rising flour?
A: Yes, omit baking powder and salt if using self-rising flour.
Q: Does it taste like regular dough?
A: Yes! Slightly different texture but still delicious.
Q: Can I grill this dough?
A: Absolutely—prebake slightly, then finish on a hot grill.
Q: What’s the best sauce to use?
A: Classic marinara, pesto, or even white garlic sauce all work great!
