Amazon Associates Disclosure We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Surprisingly Simple No Yeast Pizza Dough
No Yeast Pizza Dough makes the best homemade pizza! Skip the delivery with this deliciously crispy thin crust pizza.
This is my favorite homemade pizza crust because it is so easy! This no-yeast pizza dough recipe was developed after making hundreds of cracker-like crusts looking for the perfect thin pizza crust. This one is definitely the crispy winner.
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.
You can put literally anything on this homemade pizza crust. Keep it simple with a margherita pizza, or add all your favorite toppings!
Ingredients
- All-purpose flour
- Baking powder
- Salt
- White sugar
- Olive oil
- Hot water
You’ll also need sauce, cheese, and toppings. If you need inspiration, make it a theme night or keep it plain with a pepperoni pizza. It’s a classic for a reason.
How Do You Make Pizza Dough from Scratch without Yeast?
- First, mix the flour, baking powder, salt, and sugar together. In another bowl, mix the oil and hot water.
- Then, slowly add the wet ingredients to the dry ingredients, mixing as you add until the dough is no longer sticky. You can add a little flour or water to make it dryer or combine better. I do this step by hand since an over-mixed dough makes for a very tough pizza crust.
- Time to let it rest! Cover the bowl with a towel and let it rise for just a few minutes.
- Next, put the dough in the center of your greased pizza pan and press or roll it until it reaches the edges. No need for extra flour here. You can trim off any excess! Let it rest a few minutes before par-baking the crust just a little to get it super crispy. This step is optional but definitely recommended. Just bake it until you see small brown spots in the center.
- When it’s done, cover it with your favorite pizza sauce, cheese, and toppings, and bake again until bubbly and done.
Having a pizza night? Double this recipe and let everyone make their own half! You can also use this dough for smaller pizzas. Just portion it before rolling into personal pizza pans.
The Best Homemade Pizza Toppings
There’s no limit of pizza toppings. From meat lovers to all veggie, anything goes when you’re making pizza at home.
If you’re using a meat, like ground beef or Italian sausage, be sure it’s cooked fully before putting it on your pizza.
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.
I always use mozzarella cheese, but you can always add any cheese that melts, like cheddar cheese, to the mix. If you add a hard cheese like feta, that’s fine too! Just know it will not melt.
Can Pizza Dough Recipes Be Doubled?
Pizza night is the best night of the week. This is great to make with kids, and everyone gets their favorite ingredients.
Try and split the dough evenly between two pans. It’s best to cut the ball in half! Eyeballing it will be fine.
When baking these pizzas, rotate them between racks in the oven halfway through both baking times. The crust on the bottom pizza may burn otherwise!
What Can I Use Instead of Yeast in Pizza Dough?
Sometimes, you just need a pizza. And delivery fees are ridiculous. What else can you use as a pizza dough leavening agent?
In this no yeast pizza dough recipe, I use baking powder! It gives it just enough rise to be a good dough but not a fluffy pizza crust.
For the crispiest homemade pizza, skip the yeast!
How to Reheat Homemade Pizza
I’ll always eat cold pizza, but sometimes you want it reheated. There’s tons of ways to do it!
Oven — Reheat on a baking sheet in a 350 degrees F oven until the cheese is bubbly again.
Non-stick skillet — Set a skillet with a lid 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. You can even add a few drops of water to make steam faster!
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.
MORE PIZZA RECIPES YOUR FAMILY WILL LOVE
- Ultimate Chicago Deep Dish Pizza
- Pizza Pot Pie
- Pepperoni Pizza Rolls
- Pepperoni Pizza Monkey Bread
- Flatbread Pizza
FOLLOW US ON SOCIAL MEDIA AND SHARE THIS RECIPE
SIGN UP FOR NOTIFICATIONS AND NEVER MISS AN UPDATE
No Yeast Pizza Dough
Equipment
- Pizza Pan
- Mini Rolling Pin
Ingredients
- 2 cups All-Purpose Flour may need more depending on climate
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon White Sugar
- 2 tablespoons Olive Oil
- 1/2 cup plus 1 tablespoon Hot Water more may be needed if it is a particularly dry day
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
Can you cook this on a pizza stone instead of a pn?
Hi Anne!
I have never used a pizza stone for this. I think the disadvantage will be the baking time will probably be longer because you’ll need to start with a cold stone so that the crust doesn’t start cooking while you are still trying to form the crust. Make sure you oil the stone well no matter how well seasoned it is. I have made this on cookie sheets and jelly roll pans without a problem. I would try it first on a baking sheet first just you know how the dough works and then experiment. Hope this helps!
Pizza stones are not supposed to be oiled. It can cause smoking and damage the stone. They are put in the oven while preheating. The pizza is transferred to the hot stone using a peel. I have a Piezano pizza oven. I’m going to test this recipe. I’ll follow up if you’re interested.
Hi Lisa!
I have never used a pizza stone for this recipe, I roll it while dough is on a pizza pan or baking sheet, that’s how I keep it so thin. Honestly, my stone mostly keeps quesadillas warm and occasionally bakes oatmeal cookies (the only reason it has any character at all). I’d love to hear how this dough transfers from your peel to the Piezano and how the par-baking goes!
Happy Holidays!
My kids LOVE thin crust pizza and we’ve never been able to get it thin enough, until this recipe!!! They both agreed it is the best pizza EVER!!! Thanks for sharing the recipe!
Hi Harriet!
I’m glad they liked this one! Thanks for stopping back by and letting me know!
Cheers!
Hi! Could you use beer to make the crust instead of water?
Hi Mark! I’m sure you could. It will make it a bit puffier though because of the yeast in the beer. Hope this helps!
Cheers!
Closest crust to PEPES APIZZA in New Haven. Thanks for sharing!!!!!!!!!!!!!
Hi Christine!
Thanks for visiting again and letting me know that you liked this pizza crust recipe!
Cheers!
First time I’ve tried to make pizza. It was great!
Hi Jeanne!
So happy to hear it was a success!!
Stay safe!
Delicious! I needed a quick crust for dinner. Prosciutto, black olives and artichokes with Closetcooking’s pizza sauce. Yum yum
Thank you!
Hi Rebecca!
Your pizza combination sounds heavenly!
In your recipe instructions, where you wrote how much of each ingredient (in numbered steps, not in list of ingredients) you wrote 2 cups of hot water…..
Nice catch! Thank you for pointing that out! It has been fixed.
Cheers!
So first attempt and it looks OK but it bubbled in random places. So not totally flat. Any suggestions as to how to fix it for next time? Not sure what I did wrong.
Hi Anastasia!
You didn’t do anything wrong. Sometimes I get big bubbles too, I just cover it with sauce while it is still warm. It will have a few raised spots, but it will still be delicious! Hope this helps.
Need to prick with fork all over before putting pizza sauce, this keeps it from bubbling up☺️
Hi Rose!
Thank you for that great tip!
Can you par-bake the crust, add the toppings, then freeze to bake another time (freezer meal)?
Hi Rebecca!
You can! I would recommend cooling the crust before adding the toppings and baking the pizza straight from the freezer to avoid a soggy crust. Hope this helps.
Cheers!
This pizza crust looks crazy good! I love how thin and crisp it looks! I’m going to surprise hubby with it tomorrow for dinner!
I bet he loves it! It’s my husband’s favorite dinner!
Cheers!
Are the calories based on just the dough? Or including the tomato sauce and cheese?
Hi Olivia!
Just the dough. 2 slices would be 1/4 of the pizza. 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 pizza using this dough would be about 523 calories.
Cheers!