Easy No Yeast Pizza Dough
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Resting Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
6 pizza
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Calories
271 kcal
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Course
Main Course
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Cuisine
Italian, International
Easy No Yeast Pizza Dough
Description
The dough combines flour, salt, sugar, baking soda, and baking powder evenly before adding olive oil and lemon juice for acidity and tenderness. Water is added gradually while kneading vigorously for 10 to 12 minutes until the dough becomes soft, smooth, and elastic. The tactile stretch test ensures proper gluten development despite the absence of yeast. The dough is rubbed with olive oil and left covered for 2 to 2.5 hours to rest, mimicking a short leavening period though it does not rise like a yeast dough. A finger-poke test checks its readiness. A final light knead prepares it for rolling out.
This dough can be refrigerated or frozen wrapped tightly in cling film or foil for later use. Using unbleached or organic all-purpose flour is recommended, though bread flour can be substituted with additional water during kneading. Substitutions include different neutral oils or vinegar types for lemon juice, while keeping baking powder and baking soda fresh and distinct.
Ingredients
- 3 cups all-purpose flour - 300 to 315 grams, preferably unbleached
- ½ teaspoon salt
- ½ teaspoon sugar
- 2 tablespoons olive oil or any neutral tasting oil
- ½ cup + 1 to 2 tablespoons water or add as required
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon lemon juice or apple cider vinegar or white vinegar
Instructions
- In a mixing bowl or pan take all purpose flour, salt, sugar, baking soda and baking powder.
- Mix very well.
- Add olive oil and lemon juice.
- Add water in parts.
- Begin to mix and then knead the dough.
- Keep on kneading till you get a soft and smooth dough. Add water in parts. I added ½ cup+ 2 tablespoons water.
- You have to really knead very well. Knead at least for 10 to 12 minutes.
- The dough should become elastic and stretchable. Take a portion and stretch it. The dough should not break.
- The pizza dough should not be sticky but tacky.
- Rub some olive oil all over the dough and keep covered in a bowl. Allow the dough to leaven for 2 to 2:30 hours.
- Punch one of your fingers in the dough and the depression should give away.
- Again knead the dough lightly before using it. If not using immediately, then wrap the dough tightly in a cling film or an aluminium foil or keep it covered in a closed container in the fridge.
- You can also freeze the pizza dough and it will stay good for a couple of months.
- To bake pizza, follow the usual method of assembling, portioning & rolling the dough, topping the pizza and later baking it.
- First preheat your oven at 230° C/445° F for 15 to 20 minutes. Assemble and top the pizza dough with your preferred toppings, cheese and herbs/seasonings.
- Bake at 230° C/445° F for 10 to 15 minutes or until the base is crusty or golden and the cheese melts.
- To prepare the pizza on a stovetop, check this method to make a delicious and easy Pan Pizza.
Notes
- Add water gradually during kneading to achieve a soft, pliable dough.
- Lemon juice can be substituted with apple cider vinegar or white vinegar without affecting texture.
- Any mild-flavored oil can replace olive oil if preferred.
- Baking powder and baking soda are not interchangeable but must be fresh and within shelf life for effective leavening.
- Use unbleached or organic all-purpose flour for best results; bread flour needs more water when kneading.
- Thorough kneading is essential to develop elasticity; dough should stretch without breaking and remain tacky but not sticky.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6pizza
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Calories | 271kcal | 14% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 287mg | 12% |
| Potassium | 137mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 4mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 1mg | 1% |
| Vitamin E | 1mg | |
| Vitamin K | 3µg | |
| Calcium | 39mg | 4% |
| Vitamin B9 (Folate) | 115µg | |
| Iron | 3mg | 17% |
| Magnesium | 14mg | 4% |
| Phosphorus | 113mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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