An excellent No Yeast Pizza Dough - quick easy homemade pizza!
User Reviews
5
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Prep Time
7 mins
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Cook Time
13 mins
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Servings
1 30cm/12" pizza
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Calories
106 kcal
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Course
Main Course
An excellent No Yeast Pizza Dough - quick easy homemade pizza!
Description
An excellent No Yeast Pizza Dough combines bread or all-purpose flour with baking powder, salt, sugar, olive oil, and cold water. The dry ingredients are mixed, then liquids added to form a shaggy dough. It’s kneaded until smooth and elastic, then rolled out on a floured surface. The elasticity requires confident rolling and shaping to prevent shrinkage during baking.
The dough bakes at a very high oven temperature (250°C/480°F) on a greased pan or pizza stone, which brown the crust edges and cook the base thoroughly. Brushing the crust with oil before baking helps develop color and crispness akin to yeast crusts. The resulting pizza base has a soft and chewy crumb with a somewhat crisp outer crust.
This dough is convenient to make immediately after mixing without a yeast rising period, suitable for quick homemade pizzas. Chilling shredded mozzarella and assembling toppings just before baking helps with cooking timing and texture. Use a pizza peel dusted with semolina or flour to transfer the pizza to a stone if available. The recipe notes focus on handling the dough promptly and tips for achieving an appropriate crust texture and color.
Ingredients
Dry ingredients:
- 1 1/3 cups bread flour (or plain / all purpose flour, Note 2)
- 2 tsp baking powder
- 3/4 tsp salt
- 3/4 tsp sugar
Wet ingredients:
- 2 tsp olive oil (or any other oil)
- 1/2 cup water (cold tap water)
Other
- 1 tbsp flour for dusting, extra
- 2 tsp vegetable oil for brushing crust (or canola or other neutral oil) (Note 3, optional
Instructions
- Preheat oven to 250°C / 480°F (230°C fan) (Note 4.) Place shelf in the top quarter of the oven.
- Spray pizza pan or baking tray lightly with oil.
- Prepare pizza sauce and toppings. Keep shredded mozzarella in the fridge (Note 5).
Food processor (40 sec):
- Using the standard S blade, add Dry Ingredients and pulse twice. Add water and olive oil. Blitz on low for 40 seconds - it will come together into a shaggy ball (video 33 sec).
- Sprinkle work surface with half Extra Flour, scrape dough out. Sprinkle with remaining Extra Flour and firmly shape into a ball.
Hand Kneading (3 min):
- Place Dry ingredients in a bowl, mix to combine with a rubber spatula. Add water and olive oil, mix until flour is incorporated as best you can.
- Sprinkle work surface with half Extra Flour, dip dough out. Sprinkle with remaining Extra Flour then knead for 3 to 4 minutes until it's pretty smooth (video 38 sec), using more flour only if needed.
Rolling out dough:
- Dough should be soft and elastic, and not stick to your hands. It will not be completely smooth like yeast dough (video 38 sec)(Note 6).
- Shape dough into a ball. Roll out into a 30cm/12" round.
- Transfer to pizza pan, preferably with holes (for crispier base), or a baking tray (Note 7 pizza stone). Use your fingers to pull from the centre to fill the pan to the edge - avoid pinching the edges (to ensure puffy crust!).
Top & bake:
- Top with 1/4 cup pizza sauce and toppings of choice.
- Brush the crust edge (just exposed edge with no toppings on it) with oil.
- Bake 12 minutes, until the edges are crispy and golden. Cut and serve immediately!
Notes
- This dough cannot rest or rise like yeast dough; use within 30 minutes after mixing wet and dry ingredients.
- Prepare multiple pizzas by rolling out bases and covering them while one bakes; avoid leaving topped raw dough sitting to prevent sogginess.
- Use bread flour for a chewier crust and better crumb; all-purpose flour works fine as a substitute.
- Brushing the crust with oil before baking improves browning and crispness.
- Bake at the highest possible oven temperature to better brown the crust; adjust baking time if baking at lower temperatures.
- Chill shredded cheese until use to promote even melting and slight browning.
- Use extra flour when kneading to achieve a non-sticky but elastic dough consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 130cm/12" pizza
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106cal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 220mg | 9% |
| Potassium | 151mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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