No yeast? No problem! This easy no yeast pizza dough recipe uses all-purpose flour and just a handful of baking staples for a perfect rise. It creates a crust that’s thick, tender and crisp, and perfect for loading with your favorite homemade pizza toppings! Follow my step-by-step instructions with photos and a video to make a simple and satisfying yeast-free and vegan-friendly pizza dough from scratch.
Table of Contents
Why This Recipe Works
I had received many requests for a foolproof pizza dough recipe that doesn’t require any yeast. While doughs with yeast are delicious, it can be a difficult ingredient to come by – and as it turns out, it isn’t at all necessary to make perfect pizza!
After many experiments with various combinations of flour, baking soda and powder, and other ingredients, I can confidently say I have discovered the right blend for the best pizza dough. There is nothing magical here, just simple pantry staples in the correct proportions, treated properly and with a bit of patience.
An Easy Pizza Dough
This recipe uses all-purpose flour. While I do enjoy whole wheat for its health benefits (like this Whole Wheat Pizza Dough recipe with yeast), for a classic pizza flavor all-purpose flour really is the best option.
Whole wheat pizza dough without yeast tends to make a crust that is thicker and crunchier, like a roti flatbread pizza. However, this no yeast all-purpose flour dough has a more traditional texture and taste. The crust is crisp on the outside and a bit chewy on the inside. It is sturdy enough to hold plenty of sauce, cheese, and all of your favorite pizza toppings.
Preferably I would suggest to make these pizza dough with unbleached all-purpose flour or organic flour. You can also use bread flour. But note that you may need to add some more water if using bread flour.
Although homemade pizza dough does take a while to prepare, I promise it is worth the wait and really doesn’t take much effort. Make it ahead of time when you get a chance and you’ll be so glad to have a ball of dough ready to bake whenever you have a pizza craving!
How to make No Yeast Pizza Dough
1. First, in a mixing bowl or pan combine 3 cups of all-purpose flour, ½ teaspoon of salt and ½ teaspoon of sugar.
2. Then add ½ teaspoon baking soda.
3. Add 1 teaspoon baking powder. Mix very well. This combination of baking soda and baking powder is what creates the perfect pizza dough rise with no yeast. So ensure that they are fresh, active and within their shelf period.
4. Now add 2 tablespoons of olive oil. If you don’t have olive oil then use any neutral flavored oil.
5. Add 1 tablespoon of lemon juice or vinegar. A little bit of acidity helps in the gluten development.
6. Start with ½ cup of water added in portions, while you mix the ingredients.
7. Use a spatula to mix the ingredients together into a sticky dough. You can also use a stand mixer to knead the dough.
8. Now use clean hands to knead the dough. Add water in portions while kneading the dough.
9. Continue kneading for at least 10 minutes until you get a soft, smooth pizza dough. Add another tablespoon or two of water if needed as you knead.
The amount of water that you will need to add depends upon the quality of the flour.
10. The dough should be elastic and stretchable, and no longer sticky. Test the pizza dough by stretching a portion super thin – it should stretch like elastic and not break.
11. The pizza dough should be tacky, meaning that when you press into the dough it leaves your fingers without actually sticking.
If too sticky, lightly dust the dough with flour and continue kneading for another minute or so.
12. Form the dough into a ball, and rub the outside with olive oil. Cover the bowl with a towel and place it on the counter for approximately 2 to 2.5 hours to leaven.
13. After the dough has leavened for at least 2 hours, punch one of your fingers into the dough; the depression should give away. Then you know it is ready.
14. Knead the dough again for a minute or two before using to make pizza.
Storing the Pizza Dough
15. If not using immediately, then wrap the dough tightly in cling film or aluminum foil, and keep it covered in a closed container in the fridge. It will keep well for up to 3 days. You can also freeze the pizza dough for a couple of months.
- For a great stovetop pizza recipe, check Making Pizza without Oven. This is a tasty way to make a pizza if you don’t have an oven, or if it’s a hot summer day and you don’t want to use the oven, or even while camping!
- Try a cheese-less pizza that focuses solely on a rich sauce and veggie toppings for a totally vegan pizza party.
- As-is this recipe makes one medium sized pizza crust that is enough to serve 6 pizzas. Easily double or triple the recipe as you like to make more pizzas to freeze.
- I recommend to use unbleached and organic all purpose flour. Bread flour also works well in this recipe. But you will need to add a little more water while kneading the dough when using bread flour.
- Remember to knead the dough very well. The dough should be smooth, pliable, soft and tacky.
- Make sure that your baking soda and baking powder are in their shelf period and fresh.
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Easy No Yeast Pizza Dough
- 3 cups all-purpose flour – 300 to 315 grams, preferably unbleached
- ½ teaspoon salt
- ½ teaspoon sugar
- 2 tablespoons olive oil or any neutral tasting oil
- ½ cup + 1 to 2 tablespoons water or add as required
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon lemon juice or apple cider vinegar or white vinegar
- In a mixing bowl or pan take all purpose flour, salt, sugar, baking soda and baking powder.
- Mix very well.
- Add olive oil and lemon juice.
- Add water in parts.
- Begin to mix and then knead the dough.
- Keep on kneading till you get a soft and smooth dough. Add water in parts. I added ½ cup+ 2 tablespoons water.
- You have to really knead very well. Knead at least for 10 to 12 minutes.
- The dough should become elastic and stretchable. Take a portion and stretch it. The dough should not break.
- The pizza dough should not be sticky but tacky.
- Rub some olive oil all over the dough and keep covered in a bowl. Allow the dough to leaven for 2 to 2:30 hours.
- Punch one of your fingers in the dough and the depression should give away.
- Again knead the dough lightly before using it. If not using immediately, then wrap the dough tightly in a cling film or an aluminium foil or keep it covered in a closed container in the fridge.
- You can also freeze the pizza dough and it will stay good for a couple of months.
- Add more water if required while kneading the dough.
- Add vinegar instead of lemon juice.
- Any other neutral flavored oil can be used instead of olive oil.
- Recipe can be doubled or tripled.
- Baking powder and baking soda cannot be substituted for each other. But they should be fresh and within their shelf period.
- I suggest to make the pizza dough with unbleached or organic all-purpose flour. You can also use bread flour. But with bread flour you will need to add slightly more water when kneading the dough.
- Keep in mind to to knead the dough really well. It should be soft, pliable and smooth.
Nutrition Info (Approximate values)
This Vegan No Yeast Pizza Dough recipe post from the archives (November 2016) has been republished and updated on 10 June 2021.