This no-yeast pizza dough produces a single-crust with a tender, slightly chewy inside and golden, crisp edges — made from bread flour, baking powder, olive oil, and water for straightforward pantry cooking.
It comes together and bakes in about 25 minutes, so it’s ideal for a quick weeknight pizza: roll, top, and bake while the oven heats and serve slices straight from the pan.
Why You’ll Love This No-Yeast Crust
No rise time and minimal kneading make this dough a fast route to homemade pizza; if you want a slightly different flatbread-style crust, try No Yeast Flatbread for another quick dough option.
Because it’s fast, forgiving, and bakes at high heat for a golden edge, this dough is a reliable weeknight solution when you want homemade pizza without the yeast.
Ingredients You’ll Need
How to Make No Yeast Pizza Dough
- Combine the bread flour, baking powder, kosher salt, and granulated sugar in a large bowl so the leavening and seasonings are evenly distributed.
- Gradually add the olive oil and water to the dry ingredients, stirring with a spoon until a soft dough forms and no large dry patches remain.
- Turn the dough onto a lightly floured surface and knead about 5 minutes until smooth and slightly springy; if the dough is sticky, dust sparingly with additional flour — avoid adding too much.
- Preheat the oven to 475°F. Roll the dough to your desired thickness, place it on a pizza pan or baking sheet (or preheated pan for extra crisp), top as desired, and bake 12–16 minutes until the edges are golden and the bottom is crisp.
Kneading and Texture Tips
Aim for a dough that’s soft and slightly tacky but not sticky. The feel is the best cue: it should hold together and spring back slowly when pressed.
If your kitchen is humid, you may need less water; if the dough seems dry, add a teaspoon of water at a time.
- Knead about 5 minutes until smooth; under-kneaded dough will tear when stretched.
- Add flour by the teaspoon if necessary — avoid large additions that dry the dough out.
- Let the dough rest 5 minutes if it resists rolling, then continue gently.
Getting a Crisp Crust
High heat and good contact with a hot surface are the keys to a golden, crisp bottom and bubbly top.
A preheated pan concentrates heat at the base, producing a better crust than a cold sheet.
- Preheat oven to 475°F and the pan for 10 minutes when possible.
- Roll thinner for crispier slices or leave slightly thicker for a chewier bite.
- Bake 12–16 minutes and watch for golden edges and a firm bottom as doneness signs.
Fast Topping Ideas
Keep toppings light and balanced so the quick-baking crust cooks through without sogginess.
Here are a few simple combinations that work well with this dough.
- Classic: tomato sauce, shredded mozzarella, and fresh basil — add basil after baking.
- White: olive oil, garlic, ricotta dollops, and a sprinkle of Parmesan.
- Veg-forward: thinly sliced mushrooms, bell pepper, and a light scattering of shredded cheese.
Tips for Success
Handle sticky dough sparingly: Dust with just enough flour to make the dough manageable; too much will dry the crust and make it tough.
Five-minute knead: Knead until the dough is smooth and slightly elastic — that short knead is enough for this quick crust.
Crispier bottom: For an extra-crisp crust, bake the rolled dough on a preheated baking sheet or pizza stone.
Par-bake for wet toppings: If you’re using very saucy toppings, par-bake the crust for 4–5 minutes before adding toppings to prevent sogginess.
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Go Bake It
This no-yeast pizza dough is a practical, fast way to get homemade pizza on the table — tweak thickness and bake temperature to match how you like your crust.
Keep the method handy for weeknight dinners when you want fresh pizza without the wait.
No Yeast Pizza Dough
Equipment
- Large bowl
- pizza pan or baking sheet
Ingredients
- 1 1/3 cups bread flour
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/2 teaspoon granulated sugar
- 1 tablespoon olive oil
- 1/2 cup water
Instructions
- Combine the bread flour, baking powder, kosher salt, and granulated sugar in a large bowl.
- Gradually add the olive oil and water to the dry ingredients, stirring until a soft dough forms.
- Turn the dough onto a floured surface and knead about 5 minutes until smooth, adding a small amount of flour if the dough is too sticky.
- Preheat the oven to 475°F. Roll out the dough and place it on a pizza pan or baking sheet, add desired toppings, and bake 12-16 minutes until the crust is golden.
