Breads & Doughs

15-Minute Pizza Dough Recipe (No Yeast)

4.6 from 2906 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 and roll out into 8 inch pizzas.

Need Pizza Sauce?

Make my Pizza Sauce recipe in just 5 minutes.

Watch The Recipe Video!

15-Minute Pizza Dough Recipe (No Yeast)

4.6 from 2906 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 15 mins
Cook Time 15 mins
Total Time 30 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. 

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Comments & Reviews

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trin911
Member
trin911
5 months ago

I just wanted to show you what else you can do with this dough! I made the dough just like you show. Then I put it in the fridge covered until the next morning. Got it out and let it warm back up. Pulled off a couple of pinches so I could test to see if what I wanted to do would work. I took the pinches and mashed them flat then put them into some oil I heated in a skillet on the stove. Took about a minute with each piece. I turned them so they got golden on… Read more »

Leanna Mae Lonsdale
Guest
Leanna Mae Lonsdale
2 months ago

Hi! New fan here 😉 I LOVE THIS RECIPE! While I am working from home during the pandemic, I was able to make two pizzas, start to finish within the hour lunch break! I have made this recipe twice now, and its fool proof! I love that it is SO quick, and honestly it holds up the toppings very well. One thing I would adjust, just based on my own flavor profiling, is to add 1tsp of dried oregano, onion powder and garlic powder to the dough before you roll it out. It adds a better dimension of flavor. 10/10… Read more »

KathleenC
Member
KathleenC
4 months ago

I baked the 15-min pizza crust but sadly next time I’ll make it with yeast. Sorry, it doesn’t taste quite like what I wanted.

Hope9131
Member
Hope9131
5 months ago

Love this recipe so fast and easy I like to brush on a mixture of melted butter with garlic,Italian seasoning, parsley and parmesan cheese all over and a little extra on the crust then add my pizza sauce always come out so delicious.

Ranny
Guest
Ranny
4 months ago

I’ve always wanted to make my own pizza but kept putting it off because I can never remember to buy yeast. I just made this and it looked so good that I burned my fingers a bit cause I couldn’t wait for it to cool before cutting it up and tasting it. It was worth it though haha. Thank you for such a quick, easy, and delicious recipe!!

SupaShanCan
Member
SupaShanCan
8 months 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 »

Julianne
Guest
Julianne
8 months 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.

Jamie cole
Guest
Jamie cole
4 months ago

My daughter wanted pizza tonight. Looked up pizza recipes
Yours came up. 15 min no yeast. Gave it a try. Glad i did. So easy to make . Tastes great. Thank you for the recipe

Wani Mohan
Guest
Wani Mohan
3 months ago

Thk u for the awesome recipe. I did Chix ham n pineapple with load of cheeze pizza 😁

Member
Simran Mann
8 months 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 my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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