Craving a deliciously crispy thin crust pizza? You can have homemade pizza ready in less time than delivery with this super simple no yeast pizza dough recipe.
This is my favorite homemade pizza crust because it is so easy and I have had great luck with it. I have made hundreds of cracker-like crusts looking for the perfect thin pizza crust and this is the recipe I keep coming back to.
This thin pizza crust dough is easy to work with. No kneading, no fooling around. It might even remind you of the pizza crusts out of the pizza kits.
Preheat an oven to 425⁰F.
Prepare a 16-inch pizza pan by spraying with baking spray or lightly greasing. Don’t skip this step since you will be rolling the dough right in the pan.
Put 2 cups of all-purpose flour, 1 teaspoon of fresh baking powder, 1/2 teaspoon of salt, and 1 teaspoon of white sugar in a large bowl and mix to combine.
In a small bowl, combine 1/2 cup plus 1 tablespoon of very warm water and 2 tablespoons of oil. You may need a bit more warm water if your flour is really dry.
Add the water and oil to the flour mixture and stir until combined. If using a stand mixer or hand mixer, only mix until combined. Mixing too much will toughen this dough.
Add a bit more water if necessary. Alternatively, if the dough is just too wet, add another tablespoon of flour and mix it in.
The amount of water needed changes based on the weather and the age of your flour.
The dough is now ready to use, but I find it is easier to work with if I allow it to rest in a warm spot under a towel for 10 minutes.
The dough is going to be rolled right in the pizza pan. Do not add any more flour to the dough or try to roll it on a counter because it will become too thick and tough.
I use a mini rolling pin for this. You can use a straight-sided glass or your hands to press the dough in too. The idea is to just get it as evenly spread as possible.
Sometimes, the dough will benefit from a rest in the middle of forming the crust. This happens sometimes when it has been overworked during the mixing part. It’s no big deal, just let it sit partially rolled and come back in a few minutes and try again.
I generally let it sit for a few minutes even if I was able to roll it easily. Sometimes the dough will shrink before it even gets into the oven.
If there is any dough hanging off the sides of the pan you can trim it off or fold it into itself. I generally just cut it off.
This no yeast pizza dough does best when it has been par-baked first. You don’t have to do this, but the crust will not be as crispy.
Bake the crust for 5 to 10 minutes or until you start to see a few brown dots on the crust.
If you start to see large brown spots, remove it immediately. It isn’t ruined or burnt, just add pizza sauce to the hot crust. The sauce will absorb into the crust and keep it from being too crispy.
Add your favorite pizza sauce to the dough. I make my own sauce most days and I’ll leave a link to that down below and in the recipe card. I have used any pre-made pizza sauces out of a jar too. Add as much or as little sauce as you want.
Cover with cheese, again, this is a personal preference thing.
I start with about 2 cups of shredded cheese for a large pizza.
Same with the toppings.
When using veggie toppings like onions and peppers, slice them thinly and place them on a paper towel to absorb some of the moisture before using.
This will prevent your pizza from being too wet.
Removing excess moisture from any toppings, besides the sauce, is the key to that smooth cheese topping you get from the delivery guy.
Once the pizza is topped, put it back into the 425⁰F oven on a middle rack and bake until the cheese has melted.
Remove from the oven and slice as desired and serve.
Can This Be Doubled?
Yes, it can!
Try and split the dough evenly between two pans.
When baking these pizzas, rotate them between racks in the oven halfway through both baking times. The crust on the bottom pizza may burn before the cheese has melted.
Oven – Reheat on a baking sheet in a 350⁰F oven until the cheese is bubbly again.
Non-stick skillet – Set the skillet to medium-high heat.
Cover the pizza during the first 5 minutes to help the cheese melt. Remove the lid once the cheese Is warm to allow the steam to escape so the crust will crisp back up.
Microwave – Using a microwave is the quickest way to reheat this pizza, but it won’t be as crispy as the other methods. Reheat for 30 to 60 seconds or just until hot
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No Yeast Pizza Dough
- Pizza Pan
- Mini Rolling Pin
- Preheat oven to 425°F.
- Spray a 16-inch pizza pan with cooking spray and set aside.
- In a mixing bowl, combine the flour [2 cups], baking powder [1 teaspoon], salt [1/2 teaspoon], and granulated sugar [1 teaspoon].
- In a separate bowl combine oil [2 tablespoons] and hot water [1/2 cup plus 1 tablespoon].
- Slowly add the wet ingredients to the dry ingredients, mixing as you go. Continue mixing until the dough comes together and is no longer sticky. You may need to add more flour or water 1 tablespoon at a time to reach a workable consistency.
- When the dough has come together, cover with a towel and set in a warm place for 10 minutes.
- Place dough onto prepared 16-inch pizza pan and press or roll until it is at the edge of the pan, all the way around.
- Trim any dough that is hanging over the edges of the pan.
- Let rest for 5 minutes. If there has been any shrinkage in size, roll the dough to the edge of the pan again.
- Place in preheated oven for 5 to 10 minutes or until the crust is beginning to brown in spots. Leave the oven set to 425 degrees F.
- Remove from oven and place on a heatproof work area.
- Cover with favorite sauce [1 to 2 cups], followed by mozzarella cheese [2 cups or more], then topping of your choice.
- Place back in 425 degrees F oven, bake until cheese and toppings have reached your desired doneness.
- Carefully remove from the oven and cut into your desired shape.
- Recipe for homemade pizza sauce can be found here.
- This no yeast pizza dough is best when rolled thin.
- Recipe may be doubled and cooked in 2 pans. Rotate pizza crusts from top rack to bottom rack halfway through both cooking times.
- Reheat this pizza in a 350⁰F oven until the cheese is bubbly again, reheat in a non-stick skillet set over medium-high heat, covered for 5 minutes, remove lid and continue cooking until crust is crisp, or microwave for 30 to 60 seconds.
- Nutritional data is for crust only. Toppings must be calculated separately.
- If using our easy pizza sauce recipe, 1/4 cup of sauce would be 63 calories. That sauce would cover the 2 slices of pizza. The way I make a pizza uses about 1/2 cup of mozzarella cheese for each serving, around 168 calories. So the total for 1/4 of a cheese pizza using this dough would be about 523 calories. Additional calories will vary based on chosen toppings.