Best, Quick and Easy, NO YEAST Homemade Pizza Dough Recipe
This is the best no yeast homemade pizza dough recipe you will ever try! It is easy and simple to make, quick/instant and tastes DELICIOUS. You can make it thin and crispy, or thick and fluffy. It’s up to you to roll the dough out as you prefer.
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Apparently, when the whole world goes into lockdown, we all turn into home-cooks/bakers. If nothing else of importance, at least I’ve learnt how to make pizza dough from scratch last year. My family tried this recipe when the pandemic had just begun…and we STILL use it over a year later. It’s just unbelievably quick and simple for how good the result is. And of course, it’s healthier than any other store-bought dough or pizza too. It’s a win-win.
There are many recipes of homemade pizza dough out there, with varying levels of difficulty. I’ve tried a few recipes over the past few months of self-isolation, and I’ve found this one to be the easiest, quickest and tastiest one that uses NO yeast! I didn’t think it was possible to have a great tasting pizza dough without yeast…but it is!
This recipe is super quick (10 minutes or less for making the dough, and 15-20 minutes in the oven), super easy (just throw all the ingredients in a bowl and mix them together), and it requires no expert cooking/baking skills. Trust me - I’m barely even a beginner in the kitchen, and I’ve been able to make this with no issues EVERY time.
If you make this recipe, let us know how it turned out in the comments below, or tag us in your photos on social media!
Before we get into the recipe, here are a few things to keep in mind:
You can use this dough to make pizzas of any size. It would just mean slightly different durations in the oven. Just keep your eye on them and they should be fine.
You can add other spices or herbs to this dough as per your preference. We just use garlic powder and oregano, and sometimes parsley.
After you roll out your pizza dough, make sure to transfer it to a lined-baking tray before adding your toppings. It becomes difficult to transfer the dough once it’s weighed down by pizza toppings.
By rubbing the dough with a light layer of olive oil, you create a barrier between the dough and sauce to stop it from being absorbed by the dough. This step is not essential, but does help!
Don’t worry about the yogurt in this recipe - you can’t taste it at the end.
If your dough is a little too sticky, just add a few sprinkles of flour and a drizzle of olive oil as you knead.
You can use this dough to make pizzas of any thickness. It just depends on how thin or thick you roll the dough out. When rolling it out, bear in mind that it will rise quite a bit in the oven!
Here is some of my favourite baking equipment if you’re interested:
Serving: 1 Large Pizza or 2 Medium sized ones.
Ingredients:
All-purpose flour – 140 grams
Baking powder – 1 and a ½ teaspoons
Yogurt – 140 grams
Salt – 1 teaspoon
Garlic Powder – ½ teaspoon
Oregano – add as per your preference. (I usually put in about 1 teaspoon.)
Olive oil – for glazing
Method:
Preheat your oven to about 165 degrees Celsius. (330 degrees Fahrenheit.)
In a large bowl, add all ingredients in a bowl (flour, baking powder, yogurt, salt, garlic powder, oregano) and mix well.
Knead the mixture into a well-combined dough with your hands. If you find the dough gets too sticky, keep adding small amounts of flour as you knead. You may even a dash of olive oil.
If you’re making two medium-sized pizzas, split the dough into two halves.
Roll out the dough until it reaches your desired thickness. (Keep in mind that it will rise a bit in the oven!)
If you’d like a thicker crust, just fold the dough in a little along the edge to make a crust.
Put the rolled-out dough onto a baking tray lined with baking paper.
Rub a thin layer of olive oil on the surface of the pizza dough, to stop the pizza sauce from being absorbed by the dough.
Now add your sauce and toppings of choice!
Put it in the oven for 15-20 minutes. Check to see if it looks done after 15 minutes. It might take a little longer if you chose to roll-out a thicker pizza.
That’s it! You have a tasty pizza dough that you made from scratch. No yeast, no rest-time, no hassle!
During lockdown, my family and I became obsessed with homemade pizzas. We ended up trying multiple recipes. The ones that used yeast had to be made at least a few hours in advance. That’s why I started using this recipe - impatience, hehe. What can I say - some times you just need a pizza QUICK. 🤷🏻♀️ So, this quickly became my go-to pizza dough recipe. I hope it becomes yours too! I don’t even know how many times I’ve made and devoured it at this point.
I hope you try this recipe and enjoy it. If you have any questions, I am happy to respond if you leave a comment below. Enjoy!
Thanks for reading.
Happy Eating!