Desperate times call for desperate measures. There’s nothing quite like a perfectly light, chewy, and crispy 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’t know about you, but I’m definitely not going to give up my beloved pizza just because I can’t find any yeast at the store. 😅So for the time being I’m 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 dough to get a better idea if this type of dough will work for you!
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What is No Yeast Pizza Dough Like?
It’s important to understand that no-yeast pizza dough is not exactly 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 super crispy, it does not make those big delicate bubbles on the edges, and it doesn’t 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 frozen pizzas. So, if you are a fan of either of those types of crusts, you might like this one as well!
Looking for a more traditional pizza dough recipe? Check out my classic Homemade Pizza Dough or Thin & Crispy Pizza Crust.
How Does No Yeast Pizza Dough Rise?
Instead of gas bubbles produced by live yeast, this pizza dough rises through gas bubbles produced by baking powder. Baking powder requires both water and heat to react, so you won’t see this dough rising as it sits at room temperature. That’s one of the great benefits of this no-yeast pizza dough—there’s no need to sit and wait for it to rise. Once it goes into the hot oven, then it springs into action!
Should I Hand Stretch or Roll Out the Dough?
As with most pizza doughs, using a rolling pin is a little easier, but it does create a flatter, more dense baked crust. If you gently stretch the dough by hand, more of the air bubbles are preserved in the dough and you’ll get a slightly more airy crust. So, 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 day I was favoring convenience over texture. A parchment lined sheet pan produces a softer bottom crust, but makes cleanup super easy. If you bake on a perforated pizza pan or a pre-heated pizza stone, you’ll get a crispier bottom crust, but you’ll need to take extra care to prevent the dough from sticking (a good dusting 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
Servings 4 ¼ pizzaIngredients
- 2 cups all-purpose flour ($0.61)
- 1 Tbsp baking powder ($0.12)
- 3/4 tsp salt ($0.03)
- 1 Tbsp olive oil ($0.16)
- 1 cup water ($0.00)
Instructions
- Preheat the oven to 425ºF. In a large bowl, stir together the flour, baking powder, and salt.
- 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.
See how we calculate recipe costs here.
Equipment
- Splatterware Sheet Pan
- Parchment Paper
- Rolling Pin
- Liquid Measuring Cup
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step 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 all-purpose flour, 1 Tbsp baking powder, and ¾ tsp salt to a large bowl. Stir until these ingredients are well combined.
Add 1 Tbsp olive oil to 1 cup water, then pour them into the bowl of dry ingredients.
Stir the ingredients together until they form a shaggy ball of dough and no more dry flour remains on the bottom of the bowl. If the dough is too dry and does not come together in one piece or there is a lot of flour left on the bottom of the bowl, add a little more 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 until the dough feels evenly mixed (no hard or dry pieces). Let the dough 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 desired shape or size, making sure not to stretch it to less than ¼-inch thick. Remember, while rolling is easier, it produces a flatter slightly more dense dough. Stretching makes a slightly lighter, fluffier crust. I rolled my dough about half way, then hand stretched the rest of the way.
Transfer your dough to your preferred 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 bottom crust, but is waaaaay easier to clean up.
Add your preferred sauce and toppings (Homemade Pizza Sauce, fresh mozzarella, pepperoni, dried oregano, and crushed red pepper in photo above).
Bake your pizza for about 15 minutes, or until the cheese is melted and slightly browned on top.
Slice and serve immediately! 🍕🍕🍕
The dough was very soft so I added extra flour and a little less of the water mixture. I added a little garlic powder and oregano, which helped boost the flavor. If you’re looking for a crispy crust, this is not your recipe however, it is very good and everyone loves them. We made individual Pizzas and had fun.
My crust ended up tasting like play doh. Any suggestions on how to fix that? I followed everyrhing but the actual making pizza part, made cheesy garlic bread instead.
It’s possible that you’re just sensitive to the taste of the baking powder, as some people are!
Thank you. The crust was great and you were a lifesaver. We planned on using Stonefire crust, but when we opened them, they were moldy and we didn’t have yeast.
Thank you. The crust was great and you were a lifesaver. We planned on using Stonefire crust, but when we opened them, they were moldy
This crust was so easy and very surprisingly good!! I had to add more flour also but that was an easy fix while I was kneading it!
Thanks for sharing! Perfect for no yeast dough
So, yeah this was a mess start to finish. I haven’t baked it yet but I really hope it tastes better than I’m assuming it will after the hellfire of a time I had to make those ratios work. Next time I’m going to the food network website
So unfortunately I’m with the consensus that the ratios for this recipe are off. I made this for family dinner and had to add a lot more flour like others have commented. It also had an odd flavor to me which I’m thinking may have been the baking powder. I’m not really a fan of this recipe as is but feel it’s easy to tweak now that I’ve tried it. It seems it would be easier to start with the 2 cups of flour then just add the water a little at a time while stirring. Adding as directed with a whole cup of water resulted in a soupy dough requiring a lot more flour and work to become kneadable. Fortunately I had gloves to knead but a lot of it stuck to the gloves so the whole thing was a bit of a hassle even having sprayed them with oil because flouring them didn’t help. I’d also suggest baking the dough for a few minutes before adding the toppings/sauce for a less doughy crust in the end. This was definitely a learning experience for my first scratch-made pizza.
Im tweaking from readif these comments the pizza tasted like pizza and the portions were so confusing like what the fridge is a 1 cup
Thank you!
Something’s not right or I didn’t do something right. The crust is terribleeeeeeeeeee. Wayyyyyy too much baking powder. I’ll try again with less next time.
Good recipe!! I needed a base for naan for my Indian food! And this worked perfectly enough! Added olive oil while it was resting and pan fried it and it was really lovely! Will use again!
Water costs money too
Fr.
I made this recipe for pizza and it turned out good. My family loved it and wants me to make more of it.
Can u cook this on the stove top rather than baking it?
We haven’t tried it, Brandy! But I don’t really see why not.
Can you make dough ahead & refgh. It till ready to make
That should be fine!
Dough mixed and baked perfectly, even with a heavy amount of toppings! I used unsifted all-purpose flour in my dough, and topped it with meat (1 lb. mild ground Italian sausage and 6 strips of bacon, that I diced before frying) and shredded cheese (mozzarella, Monterey jack, cheddar, queso & asadero).
It came out perfect. I see negative comments but mine came out perfect. I put exact measurements and it was dough. I wish I could post the picture
this was awful LOL. please check your ratios on flour and water because it literally made something soupy. i pretty much doubled the flour before getting something workable and even then not really. big waste of time and my flour lol
2 cups of flour to 1 cup water? You might want to check your measurements for the recipe. This did not make a dough, it was far more like a soup. I nearly doubled the flour before I had something I could work with. I searched for recipes because I didn’t feel like winging it tonight, and honestly I would have saved time just throwing something together myself.
I’ve been looking for a nice thick crust dough recipe.
If I leave the dough an inch or so thick, will it work?
That may affect the cooking time. I’d need to try it first before letting you know for sure. :)
This is a base I use, it came out VERU sticky and wet the first time I made it (I don’t think I used liquid measure tho), second time I had the same problem even when measured right. I found 2.5 cups of flour works really well for me and I add garlic powder, Italian seasoning (or whatever herbs of the sort you like) and personally love black pepper so that’s definitely added lol as well as the Parmesan cheese you get in the shaker containers. I had looked into what helps yeast less dough be more palatable as it’s definitely not the same and that’s the advice I got. Hence why I said “base” and not follow to the tea. I just added flour till it felt right the first time. But I do make this pretty regularly! Only doin three due to how much I’ve found altering it helps.
Can I use Bob’s 1 to 1 gluten free flour in place of the all-purpose flour?
Unfortunately, I haven’t worked with that flour, so I’m not sure how it would perform in this recipe.
As a new cook, it seemed fun to try out some recipes on the web. This however, in my humble opinion, left me with a dirty taste in my mouth. The sticky, raw taste that was supposed to be a normal pizza crust, albeit without yeast, lingered for several dirty hours in the crevices of my mouth. This is why I give the recipe 1 star, although.. you know
Dough is so sticky you can’t work with it
I made this two different times. The first it came out more of a viscous liquid than a dough and spread beyond where I’d floured the pan. The second I halved the recipe but made no other changes and it was a dough. What the heck? It was delicious both times, but I’d like to know what the change was because it was extremely convenient to just pour it on the pan without needed to knead or stretch it. Maybe the water temperature or something?
It sounds like you don’t have quite enough flour or are adding too much liquid. I would guess it’s a difference in how you are measuring out the ingredients. (Take care to use measuring cups for the flour and a liquid measuring cup for the water.) To fix it, I’d suggest using the step-by-step process shots as a visual guide. Also, rather than adding all the water/oil at once, add about 3/4 cup and mix as well as you can. Then add the rest in a tablespoon at a time until it looks like Beth’s. Alternatively, if you add all the liquid and it still ends up too wet and spreads too much, you can knead in a little extra flour until you get what you’re looking for! I hope that helps. ~ Marion :)
I ended up with a very wet dough also, even using a liquid measuring cup and dry measuring cup as needed. I’m letting it rest after adding more flour and a bit of basil and garlic powder just in case the extra flour affects the intended taste. We’ll see how it goes!
I’ve made this recipe probably 50 times since it was posted! Always so good and one of my go-to’s. Thank you for coming up with this!! I sometimes use half whole wheat flour which is yummy, or add herbs de Provence or other spices to the dry mixture. Also, if you make the dough then refrigerate and roll out the next day, it’s easier to handle and you can get it really thin (and make two pies with one recipe). Love this!!
Quick, easy and delicious.
I tried this recipe since the grocery was out of the Chef Boyardee pizza kit I usually use. The taste is almost identical! It totally stuck to my sheet pan since I didn’t use parchment paper though so next time I might spray the sheet pan with cooking spray. As far as stretching it, it’s a lot easier if you pour some olive oil on your hands and rub them together before trying to get the dough in place on the pan.
I made this less than a few hours ago and I loved how it turned out. I was just wondering if I could make the dough ahead of time and freeze it?
You can absolutely freeze it while it’s raw. You’ll want to lightly grease the inside of a freezer bag, place the dough inside, and squeeze out as much air as possible before sealing. However, for ease of use and the best results, I recommend rolling it out and par-baking it before freezing. Roll the dough out on parchment paper, and par-bake on a sheet pan at 450 degrees Fahrenheit for about 5 minutes. Cool the parbaked crust on a wire rack. You can even add toppings at this point and make a full-on frozen pizza. Place the cooled par-baked crust (or pizza) in the freezer for an hour or two. Once it has frozen solid, wrap it in plastic, and then again in aluminum. Use within three months. XOXO
Wow! This was so easy and delicious! We typically go to a local pizza place on Fridays. However, we were just pounded by the winter storm that hovered over Ohio for almost three days. Not only are all restaurants closed, but it’s illegal to be in the roads now. Translation? We have to make due with what’s in the pantry! I also made your pizza sauce, which smelled devine while it simmered. Thank you for such delicious, easy recipes that don’t require special ingredients.
Thanks for the info Karen!
Can you freeze this pizza crust
I haven’t actually tried to freeze this type of crust before, so I’m not sure.
We discovered my husband can’t tolerate any yeast a couple years ago and it’s created a real challenge with burger and pizza recipes and restaurants. And gluten-free doesn’t cut it… so I learned one excellent pizza dough recipe, (very similar to your naan recipe), but I don’t always have greek yogurt on hand… This recipe solves that problem! I don’t know why I didn’t discover it sooner… I must have been distracted by some big even happening around that time ;)
Very good!! Followed recipe exactly. Makes in no time at all. Will be making this again. Thank you😊
Good recipe – thanks for the alternative to yeast pizza dough. This is quick and easy to throw together for a weeknight dinner.
I added a sprinkle of garlic powder and 1/2 Tbl nutritional yeast to the dough to add a bit more flavor and it turned out well. I also used 100% white whole wheat flour with the same ratios in this recipe, which worked pretty well.
I made this almost every week this spring and keep coming back to it. My favorite quick recipe for a great easy pizza! Thanks!!
Great recipe. Very quick and tasty. The only thing I will do next time is to pre bake the crust a bit in order to get a crispier crust.
Sorry tried this Recipe…. I find the bottom doesn’t brown… no taste in the dough…made another dough with yeast and was way better.
Just adding half a cup of water made my dough a sticky, gloopy mess. Ew! I had to add way more flour than the recommended two cups. Nonetheless, the recipe was very good for a yeastless pizza dough — maybe a bit bland, but my boyfriend (the pizza critic) ate his serving and asked for doubles, so that means something :) I’ll be making it again tomorrow with a different flour. We’ll see how it goes!
It was very good and easy and I’ll keep it for sure, but the suggested amount of water was too much for my flour. Flour “drinks” water differently depending on brand and gluten strength, that’s why some people likw me have had inconsistent results. Still, it’s not hard to adjust, just adjust the amount of water to form the shaggy dough as described in the recipe and photos.
Another tip: I used some sprinkled parmesan together with the mozzarella, since the dough is yeast-less it helps give it the missing fermented flavor (thanks to Kenji Lopez for the idea).
This was delicious. I added a little bit of garlic powder to the dough. It was sticky but I kept flouring my hands and used parchment paper and it cooked perfectly. Thank you so much for the recipe!
Do you think this would work with Bob’s Red Mil 1-1 Gluten Free Flour?
We haven’t tried it with a GF substitute yet, but you can certainly give it a try!
I actually had to add more water. It came out delicious but very dry. More sauce would have balanced it out. Great base recipe to play with though.
Followed it precisely and it was fantastic!
I use this recipe, followed it to the letter, the dough was perfect.
Cooked it for 20minutes (I like a bit crispy crust) was amazingly simple to make and my family enjoyed it more than our normal pizza place.
Hi! Wondering if this might work as a sort of flat bread if I exclude the toppings. Do you think this would work ok? Perhaps you have some suggestions about tweaks to the ingredients or method to make it work? Thanks :)
We’ve got this Spicy Flat Bread you could try!
Ah, I was looking for something without yeast.
Thanks for the advice (and deleting the duplicate post :) )!
Amazingly easy for my first time making pizza. My hubby loved it! Thank you for this great recipe during this challenging times.
I would give this recipe five stars if the dough wasn’t so incredibly sticky. It took me two extra cups of flower all over the counter and rolling pin and my hands to even remotely get this dough to unstick to anything and everything. I’ve made this a few times now and no matter what I do, this dough, while delicious, is so sticky. What can I do to fix this? Other than that, I’ve enjoyed the recipe!
I was excited to find this recipe with the shortage of yeast out there right now because everyone is hunkering down and baking. I tripled this recipe and baked the pizzas in my 10 inch cast iron pans and followed the recipe to a “T” and they turned out AMAZING. Everything I make from your website has turned out delicious. Thank you for sharing these recipes. Trying the turkey burgers with green chilies and jack cheese tonight.
Turned out perfect for us! I rolled it out to about 1/4 inch thick and it was a little crispy even with it only being baked on a sheet pan. I think I’ll make more pizza today!
I can never get the middle cooked. And I cook it for a really long time and spread it out but it still is mushy in the middle . Any tips?
I’m sorry to hear that Kaitlyn! You could try pre-baking the crust some before adding the toppings.
AP flour definitely needs more flour than the 2 cups. Could try with bread flour next time. Looks good. Cooked for 10 min in cast iron at 500F.
to much water to flour ratio. my dough was super sticky and I had to add about 1/3 cup more flour to even get it to not stick to my surface to roll out.
I love this! 3rd time making it! :) I prefer a soft crust if I’m making it homemade and this is perfect! I did find the dough to be too wet to work with so I added about an extra 1/2 cup of flour and that’s worked really well! Thanks so much.
We loved this! So simple and delicious!! Will be making again soon. Thanks!
Absolute trash. I followed the recipe exactly and the dough was incredibly wet. It took a massive amount of rage and flour to make it reach a consistency where I could actually roll the dough without it separating. Frankly, I think the pictures are a lie and this recipe is fake.
Regards,
Donna Karen
We’re sorry you had trouble with the recipe Donna. If you’d like you can email us at support@budgetbytes.com and we can walk through the recipe to see maybe what has happened.
Budget Bytes for the win AGAIN. This crust + your bacon pineapple pizza recipe = heaven. So delicious, easy, and cheap.
I tried this recipe today. and the pizza came out so well.
I loved this recipe….it was so easy to make. It was simple enough my kids could help make it. We all enjoyed it!
This is one of my quarantine recipes! I use yogurt, water and olive oil as my liquids. Isn’t the acidity supposed to help the raise? Anyway, perfect recipe for a quick pizza fix and also excellent toddler activity!! Genious on many levels :)
how much yogurt, water and olive oil did you use?
tks
Interested in this as well! What’s the texture like? I bake with yoghurt quite a bit and tends to make bakes quite moist but slightly more dense.
Came out perfect! So delicious! I followed the recipe exactly. I was skeptical and thought it was too wet but it worked out great.
This was very good! Super soft and chewy – didn’t miss the yeast at all! An easy to work with dough if you keep your hands floured when stretching/shaping it. My family devoured the pizza. Yum!
I made this dough (I can’t find yeast in my area). It was so easy to make and it tasted great! The kids loved the soft crust!
Could I substitute for half whole wheat four in this? If I did, how much would I have to increase the water and oil by? Thanks!
Success! The only problem was I didn’t add enough sauce! I will be making this with my kids for lunch next week.
Your attempt of making yeast-less dough Pizza is really commendable. I’ll also try it for sure! Keep it up!
I’m going to try with Gluten Free flour. Wish me luck.
I made pizza rolls with this dough and they were perfect. Thanks!!
Great recipe when you don’t have yeast!
so easy and good! I doubled the recipe to make 2 pizzas.
SPECTACULARY DELICIOUS
I can’t believe pizza crust this easy was so good. Thank you! You are a genius!!
This was great! Thank you!
God Bless you and you’re love of pizza ! I have been struggling with exactly the same problem, wanting pizza but not being able to get yeast. Thank you for this!
Godd but what would be some good meat no greasy alternatives.
You could do a loaded vegetable pizza. Beth has some great tips here.
I grew up with my mom making something very similar to this. Her version uses milk instead of water and the liquid/oil ratio is slightly different. I believe she originally got it from Betty Crocker. My husband took quite readily to this ‘biscuity dough’ and has even passed it on to a couple of his siblings. It also works great for a variety of quick bread sticks.
CAN THIS BE MADE GLUTEN FREE? I PRAY GF FLOUR WOULD WORK JUST THE SAME :)
We have not tested it with gluten free flours sorry. But you could give this recipe a try https://glutenfreeonashoestring.com/yeast-free-gluten-free-pizza-two-ways/
I used Boba One for One flour and it worked, but was a little undercooked in the middle. I would possinly par bake it a little before you put on your toppings.
Would this dough freeze well?
Unfortunately I haven’t tried freezing this dough, so I’m not sure how it would work out. But freezing biscuits made with baking powder works well, so there’s a good chance this would as well.
Very best
This looks great! Thank you! I finally found bred flour (decided not to purchase a 10lb bag of flour because that’s REALLY too much) so I’m going to simply try this recipe out with bread flour and see how it goes! :) Will bake in my cast iron pan because that’s all i have. Thanks, Beth!
Have you tried grilling with this dough? Tips?
We have not tested grilling the dough just yet. But maybe once the weather turns we’ll give it a shot!
I like this type of crust, and have used a similar recipe from time to time for years. But for those who are dye-in-the-wool yeast crust lovers, this might be the time to try sourdough. Commercial starters are as rare as yeast packets, but a Google search turns up dozens of instructional sites to make your own–the downside, it takes about a week. In the meantime, Beth has us covered! Thanks for this very simple recipe.
Thank you for this no-yeast recipe!! I will be trying this out soon for our next pizza night.
Do you think this would do well in a cast iron? Looks delicious!
Yes, this should work well in cast iron. :)
Back in long-ago grad school days, we’d take canned biscuits (“pop-n-fresh”) from the refrigerated dept. in the groc and spread them out and moosh them together to make a pizza crust. This reminds me of that, but homemade.