Easy No Yeast Pizza Dough

no yeast pizza dough recipe, easy pizza dough recipe

5 from 59 votes

This is easy as well as fail proof recipe to prepare a vegan pizza crust without yeast. It creates a crust that’s thick, tender and crisp, and perfect for loading with your favorite homemade pizza toppings!

Prep Time15 mins

Cook Time15 mins

Resting Time2 hrs

Total Time2 hrs 30 mins

Course: Main Course

Cuisine: Italian, World

Diet: Vegan, Vegetarian

Difficulty Level: Easy

Servings: pizza

Calories: 271kcal

Author: Dassana Amit

Ingredients

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

US Customary - Metric

Instructions

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.

Video

Notes

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