Quick No-Yeast Pizza Dough

Name: Quick No-Yeast Pizza Dough
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Cuisine: Italian
Ingredients: 1⅓ cups bread flour, or plain all-purpose flour; 2 tsp baking powder; ¾ tsp salt; ¾ tsp sugar; 2 tsp olive oil, or another oil; ½ cup water, cold tap water; 1 tbsp flour, for dusting; 2 tsp vegetable oil, optional; or use canola oil or another neutral oil

A sliced pizza topped with melted cheese, pepperoni, mushrooms, olives, and green pepper. — A golden pizza with a variety of toppings.

Make a tender, chewy pizza crust without yeast, using bread flour or all-purpose flour and your choice of toppings.

By Cookin' KitchenOctober 19, 2026

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Total: 20 minutes
Makes: 1 pizza

Prep: 7 minutes
Cook: 13 minutes
Total: 20 minutes
Makes: 1 pizza

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Recipe

Quick No-Yeast Pizza Dough

Make a tender, chewy pizza crust without yeast, using bread flour or all-purpose flour and your choice of toppings.

Cookin' · https://cookin.club/recipes/quick-no-yeast-pizza-dough

Prep: 7 minutes
Cook: 13 minutes
Total: 20 minutes
Makes: 1 pizza

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Ingredients

1 pizza

For 1 pizza

Dry ingredients

1⅓ cups bread flour, or plain all-purpose flour
2 tsp baking powder
¾ tsp salt
¾ tsp sugar

Wet ingredients

2 tsp olive oil, or another oil
½ cup water, cold tap water

For shaping and brushing

1 tbsp flour, for dusting
2 tsp vegetable oil, optional; or use canola oil or another neutral oil

Equipment

Oven
Pizza pan or baking tray
Food processor
Bowl
Rubber spatula

Instructions

Prepare the oven and toppings

Step 1: Preheat the oven to 250°C / 480°F (230°C fan). Place the shelf in the top quarter of the oven.
Step 2: Lightly spray a pizza pan or baking tray with oil.
Step 3: Prepare the pizza sauce and toppings. Keep shredded mozzarella in the fridge until needed.

Food processor method

Step 4: Using the standard S blade, add the dry ingredients to the food processor and pulse twice. Add the water and olive oil, then blitz on low for 40 seconds, until the dough comes together in a shaggy ball.
Step 5: Sprinkle half the flour for dusting over the work surface and scrape the dough onto it. Sprinkle the remaining flour over the dough and firmly shape it into a ball. Continue with the rolling steps.

Hand-kneading method

Step 6: Put the dry ingredients in a bowl and mix with a rubber spatula. Add the water and olive oil, then mix until the flour is incorporated as well as possible.
Step 7: Sprinkle half the flour for dusting over the work surface and turn out the dough. Sprinkle the remaining flour over it, then knead for 3 to 4 minutes, until fairly smooth, using more flour only if needed. Shape the dough into a ball and continue with the rolling steps.

Roll out the dough

Step 8: Check the dough: it should be soft and elastic, and should not stick to your hands. It will not be completely smooth like yeast dough.
Step 9: Roll the dough ball into a 30 cm / 12-inch round.
Step 10: Transfer the dough to a pizza pan, preferably one with holes for a crispier base, or to a baking tray. Use your fingers to pull the dough from the centre to the edge of the pan. Avoid pinching the edges.

Top and bake

Step 11: Spread 1/4 cup pizza sauce over the dough and add toppings of your choice.
Step 12: Brush the exposed crust edge, where there are no toppings, with oil.
Step 13: Bake for 12 minutes, until the edges are crispy and golden. Cut and serve immediately.

Notes

Bread flour gives the crust a chewier texture. Plain all-purpose flour also works.

Use the dough within about 30 minutes after mixing the wet and dry ingredients; it cannot be left to rest or rise.

To prepare multiple pizzas, make no more than three dough portions at a time. Roll out the extra crusts, transfer them to baking paper, and cover them with a lightly damp tea towel. Add sauce and toppings just before baking.