Homemade No Yeast Pizza Dough
I have recently learned that you don’t need to add yeast to your pizza dough to get a delicious and tender crust. This Homemade No Yeast Pizza Dough is sugar free and freezes well, so you can make your favorite pizza anytime.
The past few months I’ve had trouble finding yeast. I decided to take my usual pizza dough recipe and tested it without. Let’s just say, this is my new favorite dough.
Baking with yeast can be a little finicky. If the yeast is old or the liquid too cold it will not help the dough rise. If the water is too hot, it will kill the yeast. This has all happened to me and ruined countless bread and pizza dough.
All of my pizzas can be made with this yeast-free dough:
30 minutes from start to finish is all the time it takes. It would be quicker, but the dough does have to rest after kneading because the glutens in the flour develop and this will make rolling out the dough difficult. It will not stretch easily and will shrink back to its former size.
Sugar or honey in pizza dough
Regular pizza dough with yeast needs the sugar to help bloom the yeast. Since this dough has no yeast, sugar is not needed. I like to add honey as it adds a slight sweetness to the dough (without being sweet) just to make it more like the original dough. Honey also helps make the dough moist and helps it brown.
As I mentioned, this dough freezes very well. After it has rested, I wrap it well in plastic wrap then put it in a plastic container with a lid or a ziptop bag. It will keep for months. When you are ready to use, defrost in the fridge overnight, then bring to room temperature before using.
I find (and you will see from the video) that using my hands is the best method. I take the ball and using my finger tips, start in the center and push out to shape to a perfect pizza round.
The best pizza pan
I have a 12-inch (30 cm) pizza pan. To make my life easier, I stretch the dough on the pan (you can also see this in the video). This serves two purposes: I get the perfect round pizza crust and size and I don’t have to transfer the dough once it is stretched.
If you’ve made this Homemade No Yeast Pizza Dough or any other recipe, leave a comment below. I love to hear from my readers.
Homemade No Yeast Pizza Dough
An easy, yeast free pizza dough for perfectly tender pizza crust.
Ingredients
- ½ cup (118 ml) warm water
- 1 ½ teaspoons honey
- 1 teaspoon olive oil
- 1 ½ cups (225 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Instructions
- To a bowl add the warm water, honey and olive oil. Mix until the honey is dissolved.
- Add the flour, baking powder and salt to a large mixing bowl. While drizzling in the water, mix with a fork until the dough comes together. If it is too dry, add a little more water until it holds together to form a ball. You can switch to using your hands.
- Flour your counter and turn out the dough. Knead, sprinkling lightly with flour so it doesn’t stick to your hands. Knead for 3-4 minutes until the dough is no longer sticky and is smooth.
- Coat the mixing bowl with a little oil and put the dough back in the bowl and cover with a towel. Place in a warm place. This can be the microwave or oven (both turned off) for 20 minutes to allow the dough to rest after kneading and make it easier to shape and keep the dough tender. Remove from the oven after 30 minutes.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 95Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 159mgCarbohydrates 19gFiber 1gSugar 1gProtein 2g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.
21 Comments on “Homemade No Yeast Pizza Dough”
This is my very first time making this dough I’m kinda excited and nervous at the same time I never made dough before my hubby was craving pizza so I came across this recipe I hope he enjoys it.
I’m sure it will be great. Please let me know how it turned out.
So easy to make and knead
Definitely going to make it again
Thank you
What size pizza does this recipe make?
1, 12-inch pizza
Absolutely love this dough!! This recipe is amazing 10/10 recommend. It’s quick and easy and convenient
Love this recipe
Thank you
Does the recipe work without the honey?
Yes. Normally dough needs sugar to help the yeast bloom and even though this recipe has no yeast, I do like the flavor the honey adds.
I made this when out of yeast in 2020. Lost your post and written recipe. Thank you! This time I signed up. Use to work in a pizzeria when younger. It was one of 3 jobs at the time, went full time management for a year.
Would make dough in a huge dough machine with hook. It had many ingredients and was addictive. Real Italian dough. Might I add a suggestion to add any spices like garlic powder and oregano. Even cinnamon gives it a sweeter taste. Half teaspoon in place of sugar. It goes well with the honey. So glad I found this again. It came out really good. 🌟
Thank you for the nice words. I love your idea of the additions and thank you for signing up 😀
Is this something I could make multiple of and freeze? Or is it better used fresh? Would you still do the 30 min rest if you were planning to freeze? Would you do a 30 min rest in a warm place after thawing? Thanks!
This dough is perfect for making ahead a few batches and freezing. I would make the recipe to completion (with the resting) so you are guaranteed the softest dough after freezing. Just make sure you wrap them well and defrost in the fridge the night before you’re ready to use. No need to rest after thawing just use right away. I hope this helps and enjoy 😀
My name says it all I have made pizza from the day my grand mother took my sling shot away from me I was nine pizza was the thing my friends came over after a game of base ball at the sand lot down the street and not to brag I made a damn fine pizza but but some how some way the years went and I got older and lazy and I really mis pizza real pizza but not the work to make it but now a carrot top lady fix that for me and living pizza again thanks for that I’m a happy gomba again.
I’m happy to help 🙂
You didn’t say what temp you cooked it at or for how long . Or do you precooked this or put the topping on then cook?
This is just the recipe for the dough, I have pizza recipes with all the details in the main body of the text. I cook my pizzas at 400-450°F and usually just eyeball the time (which is usually around 15 minutes, depending how hot your oven runs) when the cheese is bubbly and the crust is browned. As far as pre-cooking the dough before the toppings, this will depend on how crispy you want the crust. Sometimes I do for a couple of minutes if the toppings I’m using might make the dough soggy like lots of veggies, so the choice is yours.
This worked really well without yeast. it’s one less ingredient to buy.
I agree 🙂