No Yeast Pizza Dough

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.

About No Yeast Pizza Dough

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 Recipe

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!

Check out the Pan Pizza I made with this simple and easy no yeast pizza dough.

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.

Making Pizza

Make a note that this recipe only mentions making the pizza dough. Once your dough is done and ready, you can opt to bake or grill the pizza in your oven or use a cast iron skillet to grill it.

First depending on your baking pan or tray size, portion the dough. Preheat your oven at 230° C/445° F for 15 to 20 minutes.

Roll the portioned dough into a neat ball. Lightly dust the dough ball and your work surface with some flour.

With a rolling pin, gently roll the dough to about ⅛ to ¼ inch thickness to match the size of your baking pan.

Grease or brush the baking pan or tray also lightly with some olive oil. Place the rolled dough in the baking pan.

Brush the rolled dough with some olive oil from the top. Add your desired toppings including your preferred cheese and some dried herbs or seasonings.

Bake at the temperature of 230° C/445° F for 10 to 15 minutes or until the base is crusty or golden and the cheese has melted.

Expert Tips

• 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.
• You could use your preferred tomato sauce as a topping. Do have a look at these zesty and flavorful recipes of Pizza Sauce and Marinara Sauce. If you do not like tangy sauces, opt to top the pizza with classic White Sauce for a creamy and rich taste.

This Vegan No Yeast Pizza Dough recipe post from the archives first published in November 2016 has been updated and republished on April 2023.