No Yeast Pizza Dough (5 minute recipe)

This No Yeast Pizza Dough can be mixed up in five minutes, flat, pressed into a pizza pan with your favorite pizza toppings and takes just 11 minutes to bake! 

How about delicious thin crust homemade pizza, even if you don’t have yeast!?

Hi friends!

Hope everyone is doing well and staying safe in the midst of this crazy time we’re living through with the Covid-19 pandemic.

We’ve been trying to do fun things with our kiddos, and something they’ve really been enjoying is having a pizza and movie night on Friday nights 🙂

Earlier this month my yeast supply was getting a little low and I had trouble picking up much of it in my grocery orders, so I decided to work on a yeast-free pizza dough.

It’s (of course) a little different than a pizza dough made with yeast, but I think it is still delicious!  I’ll offer a few suggestions for how to change it up as well!  And since it’s so fast it makes a great weeknight dinner!

Why is this No Rise, Yeast Free Pizza Dough budget friendly?

The ingredients are cheap!  In our most recent post I covered some pretty affordable toppings that will make this feel like a gourmet pizza (and the pizza we made – Italian salami, apple and blue cheese, is pictured above!).

Pizza is CHEAP to make at home, even if you use fancy toppings, because you only need a little bit of each item!

It’s 100X more delicious than frozen pizza and cheaper than delivery.

Looking for some new pizza ideas? Try these (they’re SO good!)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tips for Thin Crust Pizza Dough Without Yeast

Why is my dough too dry? (or too wet)

Flour is a complicated thing.  If you are using volume measurements (like cups of flour), the actual amount of flour in your measuring cup can vary enormously.  Putting aside variations in the size of the cups themselves, it also makes a huge difference how you pack or scoop your flour into the cup.

If you lightly scoop flour into the cup and level it off, you’ll end up with less flour (by weight) than if you dip your measuring cup straight in and press the flour into the cup.  Cook’s Illustrated found that the difference in measurements can be off by 20%!!!

Flour also holds more or less moisture depending on where you live and the season you’re using it in.

Instead of trying to follow this recipe to the letter, instead use it as a guide. 

If your dough is too dry, add a bit more water, a tablespoon at a time, until it comes together in a smooth, shaggy ball.  If you add too much water you can always add a dusting of flour to compensate. 

Use the photos below as a guide for what your dough should look like.

Why should I make no yeast pizza dough?

There are many reasons you might want to make a yeast free pizza dough! 

Currently, we’re dealing with a yeast shortage because people are quarantined or isolating curing the Covid-19 pandemic.  Some people are also allergic to yeast, intimidated by yeast, or just don’t have any at the moment.

I really love the flavour of yeast based pizza crust.  Is pizza dough without yeast good?

Well, it’s tough to replicate the yeasty taste in pizza crust without yeast, but I still find this crust delicious. 

If you want to add a little extra flavour, you could try sprinkling some garlic powder, dried herbs, onion powder or Parmesan cheese into your dry ingredients at the beginning.

Can I make yeast free pizza dough ahead of time?

Yes!  You can make this dough ahead of time and store it in an air-tight container in the fridge for a day or two. 

You can also wrap balls of it tightly in plastic wrap and store them in a zip-top bag in the freezer.  Thaw completely and bring to room temperature (even if refrigerating) before using!

If you’re looking for a regular pizza dough with yeast, try — >> Thin Crust Pizza Dough (No Rise!) or Simple Fluffy Pizza Dough

No Yeast Pizza Dough – Step-by-Step Instructions

Ingredients for No Yeast Pizza Dough

Preheat oven to 425 degrees F.

Mix dry ingredients in a large bowl.  Measure water (I use warm water) and add oil to it.

Dump wet ingredients into dry ingredients.  You will probably need to add a bit more water (I did). 

The amount will vary depending on a lot of factors.  Add a tablespoon at a time until dough comes together into a shaggy ball and there is no loose flour in the bottom of the bowl.

I like to let it rest while I prep some ingredients, but you don’t have to.

When you’re ready to use the dough, dust it and your hands with a sprinkling of flour, so that it’s easy to work with. 

Some people like to knead flour through the dough but I don’t find it necessary.  Once you have dusted with flour and can handle the dough, form it into a ball gently.

I used this batch of dough to make two pans of pizza.  If that’s what you want to do, split the dough in half.

Oil pizza pan, then set the ball of dough in the middle. 

Use the (floured) heels of your hands to push the dough ball down into a cylinder.  Then use your fingertips to push the dough out to the edges of the pan, sprinkling with flour when there are sticky sections.

Tip: The dough might resist sticking to the edges of the pan.  Sometimes this is because the gluten in the flour has been overactivated.  If this is the case, you can give it a few minutes to relax and it will work better when you come back to it.

Cover with toppings, then bake in a preheated 425 degree oven.  The length of time will depend on your oven and toppings.  Mine took 11 minutes.

Enjoy! 🙂

 

You might also like: