Ditch the delivery and whip up the ultimate 6-ingredient recipe for Easy Homemade Pizza Dough Without Yeast. This is the most tender crust I’ve ever baked and it crisps up perfectly around the edges. Best of all, it only takes 25 minutes to make, and that includes a 15-minute resting time!
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Few things in the kitchen are more satisfying than mastering homemade pizza dough. And if you ask me, few foods are more comforting that a hot, cheesy slice-o-pie.
But pizza perfection doesn’t have to be delivered or defrosted, and it especially doesn’t need to involve a complicated dough recipe that requires hours of proofing. So let’s get this party started with your new favorite recipe for Easy Homemade Pizza Dough Without Yeast!
What’s the Texture of Pizza Dough Without Yeast?
It’s tender, fluffy, chewy and crispy in all the right ways! The first time I made easy no yeast pizza dough, I was doubtful the crust would have the same bite as a traditional yeast pizza crust, but all doubts were erased the second I started kneading this dough.
Plus, it’s incredibly smooth and easy to work with.
Making pizza crust without yeast comes down to the perfect mix of six simple ingredients:
- Flour: I recommend using all-purpose flour for the perfect balance of chewiness and tenderness in your pizza crust.
- Baking powder: Does all the heavy lifting, seamlessly taking the place of yeast.
- Olive oil: Adds moisture and richness to the dough, making it easier to work with and giving the crust a soft crumb.
- Sugar: Just 2 teaspoons for flavor and to help the crust achieve a nice golden-brown color.
- Salt: Adds flavor.
- Water: Hydrates the dry ingredients and helps bring the dough together.
See the recipe card for full information on ingredients and quantities.
How to Make Pizza Dough Without Yeast
There’s no fancy mixer, no proofing and certainly no yeast required to achieve pizza perfection at home in minutes.
- Mix together the dry ingredients. I like to do this in a large bowl.
- Add the wet ingredients. Stir with a spatula until the dough begins to come together.
- Knead the dough. Turn out the dough onto a lightly floured surface. Knead gently for about 1 minute until the dough comes together. Avoid over-kneading to keep the crust tender. Don’t overwork the dough—you’re aiming for a smooth, slightly sticky ball.
- Cover the dough with a damp towel and let it rest for 15 minutes. This gives the baking powder time to work its magic and for you to preheat your oven to 400°F.
Topping and Baking
No need to bake the crust first! Rolling the dough to roughly 1/4-inch thick ensures it will crisp up nicely on the bottom and bake all the way through while topped with your favorite ingredients.
So flour your work surface again, roll out the dough and slather on your favorite sauce and pizza toppings. Bake in the preheated oven for 15 to 20 minutes, or until the crust is golden brown and crispy.
Slice and serve! Pro Tip: Let the pizza cool for a few minutes before slicing to let the cheese set and avoid toppings sliding off.
- Fresh dough is best. I wouldn’t recommend making this non-yeasted dough ahead of time. The leavening agent starts working immediately, so refrigerating or freezing it might cause it to lose its fluffiness.
- Feel free to mix in a tablespoon of Italian seasoning for an extra burst of flavor in your crust!
- Want a bit of whole-grain goodness? Substitute up to ½ of the all-purpose flour with whole wheat flour. Just keep in mind that it might slightly change the texture.
- This recipe makes about a 12-inch pizza, but if you prefer smaller pizzas, you can easily divide the dough to make two 6-inch pizzas.
- No olive oil? No problem! You can use any vegetable oil or even melted butter as a substitute.
What Are the Best Pizza Toppings?
I am divided when it comes to the best pizza toppings, but here are my two favorite go-to combinations:
- The Classic: pizza sauce, pepperoni, green pepper, red onion, shredded mozzarella cheese, and a good shake of Italian seasoning and Parmesan cheese on top
- Barbecue Chicken Pizza: barbecue sauce, grilled chicken, caramelized onions, shredded gouda and mozzarella cheese, and cilantro on top
Ready to ditch the yeast and perfect your homemade pizza skills? Read on for the recipe, and don’t miss more of my favorite pizza recipes!
Ingredients
- 2 cups all-purpose flour, plus more for kneading dough
- 2 1/4 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 3/4 cup water
- 2 Tablespoons olive oil
Instructions
- In a large bowl, whisk together the flour, baking powder, sugar and salt.
- Add the water and olive oil, and using a spatula, stir together the ingredients until combined.
- Lightly flour your work surface then turn out the dough and knead it for 1 minute until it comes together into a smooth ball. (Do not over-knead the dough.)
- Place a damp towel over the dough and let it rest for 15 minutes.
- When ready to bake, preheat the oven to 400°F.
- Lightly flour your work surface then roll the dough into a 12-inch circle that’s roughly 1/4-inch thick.
- Transfer the dough onto a baking sheet lined with parchment paper then top it with your preferred sauce, cheese and toppings.
- Bake the pizza until the crust is golden brown and reached your desired level of crispiness, 15 to 20 minutes.
- Remove the pizza from the oven then slice and serve.
Kelly’s Notes
- Fresh dough is best. I wouldn’t recommend making this non-yeasted dough ahead of time. The leavening agent starts working immediately, so refrigerating or freezing it might cause it to lose its fluffiness.
- Feel free to mix in a tablespoon of Italian seasoning for an extra burst of flavor in your crust!
- Want a bit of whole-grain goodness? Substitute up to ½ of the all-purpose flour with whole wheat flour. Just keep in mind that it might slightly change the texture.
- This recipe makes about a 12-inch pizza, but if you prefer smaller pizzas, you can easily divide the dough to make two 6-inch pizzas.
- No olive oil? No problem! You can use any vegetable oil or even melted butter as a substitute.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Shoutout
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Hi Kelly,
Looks great… will try on weekend.
Just a note on geometry… the area for one 12 inch pizza is equal to four 6 inch pizza’s! Your dough makes a lot of smaller pizzas… we can have one each.
Thanks so much for the tip, Philip!
So easy and really delicious!
So glad you enjoyed it!
I’ve made this twice now and it works really well! I’m halving it this time (for one) and will try baking it in the airfryer too. Great useful recipe, thanks from New Zealand!
So glad you enjoyed the recipe, Nikki! Hello from California!
Hi. How many grams are two cups ?
Excited to try this recipe :)
It’s 240g :)
I love this recipe and so does my family. I double it to make two large pizzas a few times a month. Saves a FORTUNE by not ordering out! Plus much healthier!
So glad you all are enjoying it, Charlotte!
When they say don’t don’t over knead the dough, they mean it. DON’T DO IT!! I did by a couple secs, but it still made the whole thing much tougher in the end, so be careful. It’s a great recipe and I will definitely use it again, and won’t make the mistake twice! 5 ⭐
So glad you enjoyed it!
Thhis is the BEST & EASIEST dough i have ever worked with! Followed recipe to the T & it was so tasty! The only thing I did to the dough is add garlic powder & a touch of Italian seasoning. I baked it on my parchment on my preheated pizza stone….came out PERFECT! This will forsure be my go to SCREW THE YEAST! Thank you for sharing this with us! PERFECT RECIPE!
Thrilled you enjoyed the recipe, Susan!
Love this recipe and make it often! I love how fast and easy it is to make and i honestly roll it out pretty thin and poke holes with a fork. It makes one large pizza and another medium. My family loves it so much and since we try to avoid store bought with all the extra additives this one is saved in my go to made from scratch recipes. I am going to try making this adding toppings and freezing it to make future frozen pizzas that can just be thrown in the oven. Not sure if you’ve tried that or if anyone else has but if you have any pointers on cook time I’m all ears.
So glad you’re enjoying the recipe, Joanna! I haven’t tried freezing it and then baking so keep me posted, please!
I don’t normally take the time to review internet recipes but this one was outstanding. I have never had homemade pizza that was overly memorable, but this was fantastic! Saving this to our family cookbook. We are excited to try using it for other flatbreads or pepperoni rolls!
Love reading this, Dayna! Thanks so much for taking the time to share your review.
I trippled the recipe and made it on a huge baking sheet. It required more time and the top was a little overdone and the bottom a little under done.
Next time, I thought I’d try and cook the crust a bit before I put the toppings on it. The crust pulled away from sides and rose too much in the middle. Possibly I overworked the dough?We were forced to put some butter on some of the pieces and enjoy it that way while we went back to the drawing board.
I topped this one and we are waiting for it to finish.
I think this is a great recipe and I’m trying to perfect it but any insights from the professionals is greatly appreciated also.
Hi Dave! Glad you enjoyed it. Tripling the recipe means you need to ensure it’s still rolled/stretched to the thickness indicated in the recipe, otherwise you’ll need to adjust the bake time. You could definitely par-bake it and then add the toppings. Enjoy!
Ok Kelly, just have to start out by saying that I think you’re a freaking genius!! This pizza dough recipe is the easiest I’ve ever tried AND literally the easiest dough I’ve ever homemade and handled, thumbs up!! It didn’t take a lot of work at all for it to come together and I didn’t have to be a master chef to do it right…thank you, thank you for sharing this! I feel so accomplished right now, love it! Haven’t tried my pizza yet but just from the preparation and look of how pro it all came together I’m sure that my hubby and I are really going to enjoy this! Quick question, do you think that this dough can also be used to make pasta?
Love reading this, Jazz! I haven’t tried this dough recipe to make pasta, but please keep me posted if you do!
I LOVE this recipe!!! It is amazing! And I’m sure some will think I’m crazy, but I use a large Rachel ray lasagna pan, triple the recipe, and make it deep dish. It’s so good! But if you do that, I highly recommend spreading the dough in the dish, using a fork to put holes over the whole thing, and cooking it for at LEAST 5 minutes so that the crust is ready to take on the toppings and cook through. My family likes a lot of crust, but I’m sure even doubling it would be really good and may not need cooked as long. I still cook it with the toppings as recommended, but the extra step helps ensure a crust that isn’t uncooked!
I don’t think you’re crazy at all… you’re genius! So glad you’re enjoying the recipe!
Your Pizza Dough Recipe Looks So Good & No Yeast Involved & That’s Pretty Cool !!! I’ll Most Definitely Have To Try Your Easy Pizza Dough Recipe Kelly!!! Thank.You For Sharing Your Pizza Dough recipe & I Absolutely Love ❤️ Pizza At Home Practilly All The Time!!! Thank.You Kelly!!! I Hope You & Your Family Are Having A Great Week This Week!!! Have A Great Day Today Kelly & Your Family!!!
Thanks, Charlie!
It’s pretty good just don’t expect it to taste like normal pizza dough. Overall it’s a great replacement if you don’t have time to wait for the dough to rise!
Glad you enjoyed it, Kennady!
It was easy to make and the crust was perfectly crisp. Thanks for the recipe.
I’m so glad you enjoyed it, Carol!
The taste and crisp was amazing. Definitely a recipe to keep.
So glad you enjoyed it, Liz!
Can you freeze this dough to use at a later date?
I haven’t tried freezing it, but I’m concerned how/if the leavener would last!
Wonderful
Glad you enjoyed it, Autumn!
We love the recipe, thank you for sharing
I’m so glad you enjoyed it, Kristina!
Love the pizza crust recipe
I’m so glad you enjoyed it, Sally!
I thought the baking powder would make up for the lack of yeast (mine died). It was just “meh”. In a pinch it’ll do but I wouldn’t make it again.