No-Yeast Pizza Dough
Craving homemade pizza but don't have any yeast on hand? This no-yeast pizza dough recipe uses baking powder as the leavening agent for a tender, slightly chewy crust that's ready in under 30 minutes with no rising time. Made with simple pantry staples like flour, baking powder, salt, water, and olive oil, it delivers a golden, crispy-edged pizza that holds toppings beautifully—perfect for busy weeknights and beginner bakers.
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk or fork
- Wooden spoon or spatula
- Clean work surface
- Rolling Pin - a wine bottle works in a pinch
- Pizza pan, baking sheet, or pizza stone
- Parchment paper - optional but helpful
- Kitchen towel
Ingredients
- 2 cups all-purpose flour - 250g
- 1 tablespoon baking powder - 12g
- 3/4 teaspoon salt - 4g
- 2/3 cup warm water - 160ml
- 2 tablespoons olive oil - 30ml
Optional additions for extra flavor
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 teaspoon sugar or honey - helps with browning
Instructions
- Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven to preheat. Prepare your baking surface with parchment paper or light dusting of flour/cornmeal.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and any optional seasonings for at least 30 seconds to ensure even distribution.
- In a small bowl, combine the warm water and olive oil. Make a well in the center of the dry ingredients and pour in the wet mixture.
- Stir with a wooden spoon until a shaggy dough forms. Adjust with additional water or flour, one tablespoon at a time, until the dough is soft but not sticky.
- Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and cohesive. Avoid over-kneading.
- Form the dough into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rest for 15 minutes at room temperature.
- On a lightly floured surface, roll the dough to desired thickness (1/8-inch for thin crust, 1/4-inch for standard, up to 1/2-inch for thicker).
- Transfer the dough to your prepared pan or stone. Add sauce, cheese, and toppings, leaving a border for the crust. Drizzle olive oil on the edges if desired.
- Bake for 12-15 minutes until the crust is golden brown, cheese is bubbly, and bottom is crisp. Broil for 1-2 minutes for extra crispiness if needed.
- Let the pizza rest for 2-3 minutes before slicing and serving hot.
Notes
- Don't skip the 15-minute rest—it relaxes the gluten for easier rolling and better texture.
- Use warm (not hot) water around 100-110°F to properly activate the baking powder.
- Spoon and level flour for accurate measurement; scooping can make the dough too dry.
- Avoid overloading with wet or heavy toppings to prevent a soggy crust.
- For make-ahead, refrigerate the oiled dough ball up to 24 hours; bring to room temperature before rolling.
- Par-bake the crust for 5 minutes if using very wet toppings like fresh tomatoes.
- Brush crust edges with garlic butter before baking for restaurant-style flavor.
- Store leftover baked pizza in the fridge up to 3-4 days; reheat in a skillet or oven for crispiness.
- Substitute up to half the flour with whole wheat for more fiber (may need extra water).
- This dough works for flatbreads, calzones, or pizza rolls with creative variations.