Name: Easy Homemade Pizza Dough Without Yeast
Prep time: 25 min
Cook time: 20 min
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

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!

Freshly baked homemade pizza dough without yeast topped with melty cheese, mini pepperoni, sliced green peppers and black olives.

What’s the Texture of Pizza Dough Without Yeast?
Just 6 Ingredients!
How to Make Pizza Dough Without Yeast
Topping and Baking
Tips and Tricks for Perfect No-Yeast Pizza Dough
What Are the Best Pizza Toppings?
More Recipes You’ll Love
Easy Homemade Pizza Dough Without Yeast Recipe

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 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.

Just 6 Ingredients!

Making pizza crust without yeast comes down to the perfect mix of six simple ingredients:

No yeast pizza crust ingredients in glass bowls, including olive oil, all-purpose flour, sugar, salt, water and baking powder.

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.

A glass bowl with flour, olive oil and water being poured in.

A glass bowl with pizza dough and a spatula.

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. Lightly flour your work surface and turn out the dough. 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.

Rolled out no yeast pizza dough on a lightly floured surface next to a rolling pin.

Unbaked pizza topped with shredded mozzarella cheese, mini pepperoni, diced green pepper and sliced black olives.

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.

Tips and Tricks for Perfect No-Yeast Pizza Dough

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

Homemade pizza with a no yeast crust, pizza sauce, melted cheese, mini pepperoni, diced green pepper and black olives. Small bowls filled with grated parmesan and crushed red pepper flakes, and a pizza cutter are next to the pizza.

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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!

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