Breads & Doughs

15-Minute Pizza Dough Recipe (No Yeast)

4.49 from 37 votes
Don't spend hours making pizza dough! Instead, have all the pizza you could ever want, fast, with my 15-Minute Pizza Dough recipe (it's Yeast-Free!).
15 Minute Pizza Dough Recipe

Hi Bold Bakers!

If you’re not familiar with yeasted dough, but you’re a pizza lover, then this recipe is for you! Yeasted dough can take time and that’s why I created this quick, 15 Minute Pizza Dough Recipe that uses NO yeast! This is a great dough to get you in the kitchen with friends and family and making pizza from scratch. I guarantee you that from scratch and to into the oven you will have this made in 15 minutes flat! Yeast or not, there really is nothing like homemade pizza, and now it’s something any baker of any level of experience can make.

Why is My Pizza Dough Very Sticky?

If you find your No-Yeast Pizza Dough to be a bit sticky, fear not, it just needs a bit more flour. This dough is not very finicky and it will tell you what it needs. If it’s wet and sticky add a bit of flour 1 tablespoon at a time, working it into the dough until it no longer sticks to the surface or your hands but is still soft and fluffy.

Why is Yeast-Free Pizza Dough Easier & Faster Than Yeasted Pizza Dough?

While yeast provides nice flavor it is not a must to create a beautiful homemade pizza. The dough’s raising agent is baking powder, which activates once you add the water, so there is no waiting around for proofing dough. It can be made and the whole pizza can be baked in a fraction of the time it takes to make yeasted pizza dough. This is a great recipe to make with the kids as it really is foolproof.

How to Store No-Yeast Pizza Dough

This dough can be covered and stored in an airtight container in the fridge or wrapped tightly in plastic wrap. The idea is to let no air get to the dough as this can change its texture and flavor.

How Long Does No-Yeast Pizza Dough Last?

The raw pizza dough will last for up to 24 hours in the fridge. Once baked into pizza, the pizza can be covered and stored in an airtight container in the fridge for up to 3 days.

No-yeast pizza dough, made in 15-minutes, should look like this after baking.

Tips and Tricks to Making No-Yeast Pizza Dough:

  • Freeze the raw pizza dough rolled and topped to make super-fast pizza whenever you want. Bake from frozen as normal.
  • Add any dry fresh herb into your dough for extra flavor.
  • Make 1 large 12-inch family size pizza
  • Or divide the dough into 2 smaller pieces an roll out into 8 inch pizzas.

Need Pizza Sauce?

Make my Pizza Sauce recipe in just 5 minutes.

Watch The Recipe Video!

Gemma's 15-Minute Pizza Dough Recipe (No Yeast)

4.49 from 37 votes
Don't spend hours making pizza dough! Instead, have all the pizza you could ever want, fast, with my 15-Minute Pizza Dough recipe (it's Yeast-Free!)!
Author: Gemma Stafford
Servings: 8
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Don't spend hours making pizza dough! Instead, have all the pizza you could ever want, fast, with my 15-Minute Pizza Dough recipe (it's Yeast-Free!)!
Author: Gemma Stafford
Servings: 8

Ingredients

  • 2 1/2 cups (12 1/2oz/355g) all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup + 2 tablespoons (7oz/187g) water, roughly
  • 1 tablespoon olive oil
  • 5 minute pizza sauce
  • mozzarella cheese , grated
  • fresh oregano, or fresh herbs of your choice, for garnish
  • pepperoni

Instructions

  • Preheat your oven to 400°F (200°C).
  • In a mixing bowl, combine the flour, baking powder, and salt. Whisk until thoroughly combined and set aside.
  • Combine the water and oil in a separate jug or cup.
  • Slowly add the water mixture to the flour mixture, holding back a little in case you don't need it all.
  • Using a wooden spoon, or your hands, mix until the dough should be soft, but not sticky. Add a splash more water if your dough is too dry.
  • Lightly flour your work area and a rolling pin then roll dough into a 12-inch circle using your hands (to make 2 smaller pizzas, divide the dough into 2 and roll into 2 8 inch pizzas).
  • Transfer the pizza base to a nonstick pizza base or large baking tray. Spoon the 5 Minute Pizza Sauce over the pizza base. Cover generously with a layer of cheese, pepperoni, and fresh oregano.  
  • Bake the pizza for 15 to 17 minutes, or until golden brown. Slice and enjoy!

Recipe Notes

To store the raw pizza dough make sure it is tightly covered with cling wrap. Keep in the fridge for up to 24 hour. To store left over pizza, cover in an airtight container and store in the fridge for up to 3 days. 

Submit your own photos of this recipe

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Simran Mann

Angel25 NZ

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Preethi Suresh

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Comments & Reviews

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veevee
Guest
20 days ago

yummy

Member
Preethi Suresh
26 days ago

Such easy recipes Gemma and the results turns out to be so tasty n yummy. Thanks a lot again.

Leticia
Guest
Leticia
1 month ago

I usually never comment on blog posts but I feel like thanking you. Really easy to make and I absolutely loved the result, I used whole grain flour and it turned out great. Thanks for sharing this awesome recipe 🙂

Member
Paula Ryan
1 month ago

When making sauce for the pizza you mentioned a can of tomato or tomato sauce. Is this something similar to a can of passata sauce, or can I use passata as a substitute . Many thanks and many congratulations on your wonderful news. Wishing you continued success. Looking forward to my book in the post…..it’s on the way. Paula

SupaShanCan
Member
SupaShanCan
1 month ago

This was truly one that could fool a yeast lover! I was blown away at the texture of my finished dough, not only the crust, which I rolled over into a twist, but the perfection of the cooked thru not soggy texture throughout. I only had bread flour on hand, added a few pinches of a garlic bread seasoning into flour, and used 1/2tsp table salt, 1/2tsp pink Himalayan. The biggest kicker of impression was that I baked it in a small, pretty crappy, crooked door toaster oven! Ironically, I find it Superior to my $1000 so called fancy oven… Read more »

Emma Reed
Guest
Emma Reed
1 month ago

This worked really well! Thanks so much for all the awesome recipes! 🙂

Julianne
Guest
Julianne
1 month ago

Had I not known this didn’t contain yeast I wouldn’t have been able to tell the difference. I didn’t have enough plain flour, so used some bread flour, plus I inadvertently used egg replacer powder instead of baking powder and still the recipe turned out nicely! I’ll be adding it to my list of favourites because it’s so much quicker and easier than making normal pizza dough.

CHRISTINA TSIANTA
Guest
CHRISTINA TSIANTA
1 month ago

I enjoyed the recipe,thank you.

Mare
Guest
Mare
1 month ago

It looks great Gemma. I can’t wait to make it. I was wanting to make pizza the other night , but my yeast was expired and I wasn’t able to run out for more, though I had baking powder on hand so this recipe would have been handy indeed !!!!!

Member
Simran Mann
1 month ago

Hi Gemma,
I made pizza from your no-yeast pizza dough for dinner tonight while adding a little variation – half topped with sausages & the other half with olives (this half for me as I’m a vegetarian). It was delicious & my husband loved it, even though it was my first pizza made from scratch. Still have a few slices left which we’ll enjoy for breakfast tomorrow (that’s what my husband said). Thank you for sharing such beautiful recipes & making them so simple to make.
Simran

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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