If you are searching for homemade pizza but don’t have any yeast on hand or simply want to skip the long rise time, you’re in the right place.
In this post, we will share a simple, authentic Italian-style pizza dough recipe that doesn’t use yeast, yet delivers the soft, chewy, and crispy results we all love. Read also on How to make Dough for Meat Pie
Why Make Pizza Dough Without Yeast?
Yeast is traditionally used in pizza dough to create rise and that signature airy texture. But there are several good reasons why you might want to make pizza dough without it:
- No yeast available: Sometimes, yeast can be hard to find, especially during busy grocery seasons.
- Time-saving: Yeast-based dough needs time to rise, sometimes hours. A no-yeast dough is ready in minutes.
- Dietary needs or preferences: Some people are sensitive to yeast or prefer simpler ingredients.
What Makes This Recipe Italian?
Italian-style pizza dough is known for its simplicity: minimal ingredients, high-quality flour, and a strong focus on texture. This no-yeast version honors those principles:
- Minimal ingredients: Just a handful of pantry staples.
- Quick prep: No rise time, so you can enjoy pizza any time.
- Traditional technique: Rolled thin or hand-shaped, ideal for classic margherita or rustic toppings.
Ingredients for No-Yeast Italian Pizza Dough
You’ll need the following ingredients:
- 2 ½ cups (300g) all-purpose flour (or 00 flour for a more authentic texture)
- 1 tbsp olive oil (extra virgin, if available)
- ¾ cup (180ml) warm water
- 1 tsp baking powder
- ½ tsp salt
Optional:
- 1 tsp garlic powder or Italian herbs (for extra flavor)
- Semolina flour for dusting the baking tray
Step-by-Step Instructions
Step 1: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, baking powder, and salt. Stir together until evenly mixed. If you’re adding herbs or garlic powder, now is the time to include them.
Step 2: Add the Wet Ingredients
Create a well in the center of the dry ingredients. Add the olive oil and warm water gradually. Mix with a spoon or your hands until a shaggy dough begins to form.
Step 3: Knead the Dough
Transfer the dough to a floured surface and knead for about 5–7 minutes. You’re aiming for a smooth, elastic dough. If it’s too sticky, sprinkle a little more flour; if it’s too dry, add a few drops of water.
Step 4: Rest the Dough (Optional but Recommended)
Let the dough rest for about 10–15 minutes, covered with a clean cloth. This helps the gluten relax, making it easier to shape.
Step 5: Shape the Dough
Divide the dough in half if making two small pizzas or keep it whole for one large pizza. Use a rolling pin or your hands to stretch the dough into your desired shape; round, rectangular, or rustic.
Step 6: Add Toppings and Bake
Preheat your oven to 475°F (245°C). Place the shaped dough on a baking sheet or pizza stone dusted with semolina or cornmeal. Add your sauce, cheese, and toppings.
Bake for 12–15 minutes, or until the crust is golden and the cheese is bubbly.
Topping Ideas for Italian Pizza
While the dough is the foundation, toppings make each pizza unique. Here are some Italian-inspired ideas that pair perfectly with this crust:
Classic Margherita
- Tomato sauce
- Fresh mozzarella
- Basil leaves
- Olive oil drizzle
Rustic Veggie
- Sautéed mushrooms
- Caramelized onions
- Roasted peppers
- Grated pecorino
White Pizza (Pizza Bianca)
- Ricotta cheese
- Mozzarella
- Garlic-infused olive oil
- Arugula (added after baking)
Prosciutto & Arugula
- Tomato base
- Fresh mozzarella
- Thin prosciutto slices
- Arugula and shaved Parmesan (added post-bake)
Tips for the Best No-Yeast Pizza Dough
- Use warm water: Not hot. This helps with easier mixing and a slightly softer dough.
- Don’t over-knead: You’re not developing yeast, so a gentle knead is enough.
- Let it rest: Even just 10 minutes makes the dough easier to handle.
- Preheat your oven fully: A hot oven ensures a crisp crust with soft insides.
- Don’t overload with toppings: Too many toppings can make the dough soggy.
Frequently Asked Questions
1. Can I make this dough ahead of time?
Yes, you can make the dough up to a day in advance. Store it in the fridge, tightly wrapped in plastic or in an airtight container. Let it come to room temperature before shaping.
2. Can I freeze the dough?
Absolutely. Freeze the dough ball (wrapped in cling film and placed in a freezer bag) for up to 3 months. Thaw overnight in the fridge, then bring it to room temperature before using.
3. Can I use whole wheat flour?
Yes, but it will yield a denser texture. For best results, mix half whole wheat and half all-purpose flour.
4. What’s the difference between this and traditional yeast dough?
This dough is quicker and denser with a flatter texture; closer to a thin-crust or rustic flatbread. It won’t rise as much, but it holds toppings beautifully and crisps up nicely.
Nutritional Information (Per Slice – approx., based on 8 slices)
- Calories: 150
- Protein: 4g
- Carbs: 25g
- Fat: 3g
- Fiber: 1g
Note: Values vary depending on toppings and exact ingredient measurements.