Pizza Dough Recipe (No Yeast)

Pizza Dough Recipe (No Yeast) relies on baking powder as the leavening agent, allowing the dough to be ready quickly without the need for fermentation. The dough is made by combining flour, baking powder, salt, water, and olive oil to form a ball that is soft yet not sticky. Rolled into a 12-inch circle, the crust serves as a base for a quick pizza sauce, mozzarella cheese, and pepperoni, finished with a sprinkle of oregano.

Baking at 400°F for 15 to 17 minutes creates a golden-brown crust with a balanced texture between tenderness and firmness. The method bypasses the traditional yeast rising process, making it suitable for those looking for a faster dough preparation.

This pizza is best enjoyed fresh from the oven and can be served sliced. The straightforward seasoning and familiar toppings make it approachable for home cooks seeking an alternative to classic yeast dough.

The provided notes advise covering raw dough tightly with cling wrap for refrigeration up to 24 hours, and storing leftover pizza in an airtight container for up to 3 days, which helps maintain freshness if not consumed immediately.