15-Minute Pizza Dough Recipe (No Yeast)
Save RecipeDon’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!)!
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.
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.
Buy my first Bigger Bolder Baking cookbook now!
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!)!
- 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
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Preheat your oven to 400°F (200°C).
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In a mixing bowl, combine the flour, baking powder, and salt. Whisk until thoroughly combined and set aside.
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Combine the water and oil in a separate jug or cup.
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Slowly add the water mixture to the flour mixture, holding back a little in case you don't need it all.
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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.
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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).
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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.
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Bake the pizza for 15 to 17 minutes, or until golden brown. Slice and enjoy!
Watch the Recipe Video!
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.
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Love this recipe! Got the kids involved in making it and we had so much fun! I added some garlic powder, Italian seasoning and just a tiny bit extra olive oil. It was super tasty for a quick easy pizza dough!
You’re grand! I am delighted that your kids loved it – and that you had fun making it. Thank you so much for being here.
Thinking this dough would make a nice Stromboli, too!!!!
Hi Karla. Yes, it could, but the texture may be slightly different.
Why my pizza comes out so hard… TT
I’m sorry to hear that. It could be the flour you used or the quantity used. Flours behave differently in different places. Even if they are of the same kind, some would absorb more liquid than others. I recommend that when adding liquid, add only in small amounts until you reach the consistency described in the recipe or shown in the video. I hope this helps.
Hi Gemma!,
I saw from above that you can cook the pizza on a stone, but I wanted to ask if I would then adjust the heat to 500 or should I leave it at 400? Thanks so much! I’m trying it tonight!
Emma
Hi Gemma,
I have two questions. They’re not related to your pizza post but I wondered if you had an easy quick recipe for Southern Caramel Cake? It sounds delicious. I’ve seen several recipes on line but they seem very involved & time consuming. One recipe said it took three hours!
Also, can you sub all purpose flour for self rising flour (I’m guessing probably not😞), if not what would you add to AP to make it self rising?
Thank you Gemma for all your cool recipes. Some day I hope to be able to purchase your book when funds permit.
Sincerely
Annette
Unfortunately, I don’t have a recipe for Southern Caramel Cake as of now. But I will put that in my notes.
Self rising flour is basically AP flour mixed with baking powder and salt. I hope this helps.
This dough is amazing, Gemma! Thank you for sharing!!
Hi Glennyce,
thank you for this kind comment, I am happy when you are happy,
Gemma 🙂
Hi Gemma! I’m a big fan of your recipes! Can I use bread flour instead of all-purpose? Thank you for your time in advance.
Hi Olga,
yes, certainly. Take a look at the pack though, strong flours vary such a lot in gluten content, depending on the origin of the grain and the type and season grown. You all-purpose flour may not be a lot different. Gluten content is expressed as PROTEIN on the pack, it is interesting to check the labels in your store,
Gemma 🙂
Can you bake this on a pizza/baking stone?
Hi Sherri,
yes, and why not! The trick is to move it to the stone easily. Use a flat baking tray, no edge and sprinkle it well with a mix of semolina flour and wheat flour.
Shape your dough on this and shake it on to the stone. Alternatively set your baking pan on the hot stone.
I hope this helps,
Gemma 🙂
Hi Gemma, this pizza base looks nice and easy.
Could it be made with gluten free flour?
Yvonne
Hi Yvonne,
yes! if you are familiar with xanthan gum then a touch of this in the recipe will mimic gluten and hold the dough together.
The lovely thing with this is that you can try a sample, break the recipe down and give it a go.
I hope it works for you. the two young bold bakers at the end of the video made a great job of it,
Gemma 🙂
Thank you Gemma. My granddaughter has recently been diagnosed as sensitive to wheat so parents are trying different recipes.
I’m sorry to hear that. I have a guide to the best gluten-free flours. Maybe you’ll find something that your granddaughter would like. https://www.biggerbolderbaking.com/best-gluten-free-flours/ I hope this helps.
Perfect..I needed this.Thanks Gemma
Nairey, and I needed to hear that it was needed! Haha, I hope you enjoy it now,
Gemma 🙂
I’m going to make this with all purpose GF flour and see how it turns out. I’m excited! Will let you know!
Hi Dawn,
thank you, I will be interested to hear how this works for you. If you are familiar with using xanthan gum I think that would be a great addition to this one, just a little though.
Please do let us know how you get on,
Gemma 🙂