Easy No Yeast Pizza Dough
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
15 mins
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Resting Time
15 mins
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Total Time
22 mins
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Servings
8 slices
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Calories
178 kcal
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Course
Main Course, Appetizer
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Cuisine
Italian
Easy No Yeast Pizza Dough
Description
The dough combines all-purpose flour, baking powder, salt, olive oil, and water. After mixing and a brief knead, it rests briefly before being shaped directly on a pizza pan and baked until golden. This method produces a dough with a light crumb and a slightly crisp exterior.
For toppings, the recipe suggests a Caprese-style arrangement with thinly sliced tomatoes and fresh mozzarella layered over the baked crust, then drizzled with a mixture of olive oil, balsamic vinegar, salt, oregano, and fresh chopped basil. This topping is laid over the warm crust or applied after the pizza cools, providing a fresh and balanced flavor combination.
Leftover dough can be refrigerated or frozen after resting, and the baked pizza can be reheated. This option suits those seeking homemade pizza without the waiting time for yeast dough to rise.
Ingredients
PIZZA DOUGH
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon olive oil
- ¾ cup water 198 grams total
CAPRESE TOPPING
- 3 medium tomato thinly sliced, firm, ripe
- 1 small fresh mozzarella (thinly sliced)
- 3 tablespoon olive oil
- ½ - 1 tablespoon balsamic vinegar optional
- ¼ teaspoon salt
- ½ teaspoon oregano
- 5-6 leaves basil large, fresh, chopped
Instructions
- Pre-heat oven to 425F (220C). Lightly grease or line with parchment paper a medium (12-13 inch/32cm) pizza pan or baking sheet.
- FOR THE PIZZA DOUGH
- In a large bowl whisk together the flour, baking powder, and salt, make a well in the middle and add the oil and ½ cup (120 grams) of water to start, stir together with a fork then add the remaining water.
- Move to a lightly floured flat surface, knead for approximately 2 or 3 minutes and form into a smooth dough ball, cover with a bowl and let sit for 15 minutes.
- Place dough on the prepared pizza pan or baking sheet and with fingers form into desired shape (circle, oval or square) to cover or almost cover the bottom of the pan. Bake for approximately 13-15 minutes or until golden.
- FOR THE CAPRESE TOPPING (Topping can be placed on the pizza while warm or let cool completely)
- In a small bowl whisk together olive oil, balsamic, salt, oregano, chopped fresh basil leaves.
- Place thinly sliced tomatoes on top of the baked dough, then top with thinly sliced mozzarella and drizzle with olive oil mixture. Serve immediately.
Notes
- The dough can be mixed by hand or with a stand mixer using the dough hook, kneading just until combined before resting.
- Traditional tomato-based sauces or toppings like sliced cherry tomatoes with olive oil and herbs can be used alternatively.
- Add vegetables or pepperoni along with shredded mozzarella for a classic pizza variation.
- Store leftovers in an airtight container in the refrigerator and reheat in the oven or microwave.
- The raw dough freezes well for up to 3 months when properly wrapped and stored.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 147mg | 6% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Vitamin A | 95IU | 2% |
| Vitamin C | 1.6mg | 2% |
| Calcium | 28mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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