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A thin and crispy instant pizza dough recipe that has no yeast and requires zero rising time – oh yes that’s right. Make this super easy pizza dough in around 5 minutes for perfect pizzas in a hurry.
I think I’ve said this before…yep definitely.
I could honestly eat pizza every day and be extremely happy!
I mean what kind of strange people are there in the world that don’t like pizza? I find myself craving pizza all the time, and quite rightly so I live in Italy, it’s allowed.
BUT what do you do when you’d really love pizza for dinner but you can’t wait 3-5 hours for the dough to rise?
You make instant pizza dough!
This instant pizza dough has saved the day so many times it has no yeast and requires no rising time at all so it’s perfect for last-minute pizza fixes or for a quick weeknight dinner.
Instant pizza dough Vs traditional pizza dough
Ok so let’s talk about the differences between this instant pizza dough and regular traditional dough.
Because this pizza dough has no yeast or no rising time it’s not as light and airy as leavened pizza dough is (don’t think this means it’s a dense dough because it’s absolutely not it’s light and crispy).
We don’t have time for the dough to rise, we need pizza now and we need pizza fast, right? I think that’s a pretty good compromise.
It may not be as light and airy as the regular stuff but there is absolutely no compromise in flavour with this dough. I use this recipe to make pizzas all the time and I never feel like I’m missing out on something.
It makes incredible thin and crispy pizzas every time and I’m always fully satisfied afterwards unless you put pineapple on it, ok now it’s ruined.
Top Tip: If you love making homemade pizzas or hosting a pizza party for friends and family then be sure to check out our simple guides to the best flours to use and the best tools for making all kinds of delicious pizza at home!
How to make pizza dough without yeast – step by step
There are only four simple ingredients needed to make this yeast free pizza dough, flour, warm water, olive oil and salt.
Top Tip: you can use Italian tipo 00 flour (recommended) or all-purpose flour to make this pizza dough. Make sure to check out our quick guide on the best flour to use for all kinds of homemade pizzas
Put the flour and salt in a large bowl and make a small well in the middle. Add the warm water and mix together with a spoon. Once the dough starts to come together add the olive oil (photos 1-4).
Knead the dough on a lightly floured work surface to form a ball, don’t over knead it doesn’t take long at all only a minute or two and it’s done (photos 5-7).
Cut the dough in half to make two large pizza for sharing or in four to make individual pizza and roll out very thin (around 3mm) on a work surface lightly dusted with flour (photo 8).
Bring your pre-heated baking or pizza trays out of the oven and lightly dust with flour or semolina and carefully place the pizza base on top (photo 9).
Add your desired topping and bake for around 10 minutes or until crispy and golden brown.
Top tips and recipe FAQs
- Using cups – when measuring out the flour with cups make sure to spoon it into the cups and not pack it too tightly.
- Kneading the dough – don’t over knead the dough, do it just long enough to shape it into a smooth ball.
- Prepare your baking tray – make sure to lightly dust your baking tray with semolina or flour before adding the pizza dough. This stops the pizza from sticking, makes it easy to remove and helps with a crisp base.
- Less is more – Don’t over-fill your pizza with toppings and sauce or it’ll be too heavy for the thin and crispy base and might not cook through.
- The best pizza sauce to use – try out our Authentic Italian Tomato Sauce for a great pizza sauce.
- Step by step recipe – don’t forget to check out our helpful step by step video and photos showing how to make this recipe.
There is no baking powder in this recipe because it tends to dry the dough out however if you’d like to make a thicker crust instead of thin and crispy I suggest adding around 1/2-1tsp to lighten the dough.
Make sure to pre-heat your oven and the pizza trays to the highest temperature, when you add the pizza dough it will start to cook the base immediately. If you are going heavy with the toppings or are using toppings with a lot of moisture I suggest baking the pizza crust without toppings for 5-10 minutes then add your toppings and bake until golden.
Yeast free dough doesn’t brown very well but that doesn’t mean it isn’t cooked or crispy. To achieve a golden brown crust try adding in 1/2 tsp of sugar to the dough and brush the raw crust with olive oil to give it some added colour.
I find that shredded mozzarella works best as fresh balls of mozzarella have a lot of moisture and excess water which can take much longer to melt.
Absolutely, just like traditional pizza dough this yeast free dough freezes beautifully. Make sure to wrap it tightly in plastic wrap and then aluminium foil or put it in a sealed container, thaw completely before using.
Pizza recipes and topping ideas
- Anchovy pizza (pizza Napoli)
- Quattro Stagioni (four seasons pizza)
- Cheesy Basil Pesto Pizza
- Spring Vegetable Pizza
- Pizza with Sausage and Red Pepper Sauce
If you’ve tried this Instant Pizza Dough Recipe or any other recipe on the blog please let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.
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Instant Pizza Dough – No Rise No Yeast
- 3 cups cups* 00 flour or all purpose flour (400g) plus extra for dusting
- 1 cup warm water (240ml)
- 1 tbsp olive oil (20ml)
- 1/2 tsp salt
- Pre-heat the oven to the highest setting or at least 450F/230C and place clean baking trays/sheets inside.
- Add the flour to a bowl. Make a small well in the middle and add the salt and warm water.
- Mix together with a spoon for a few seconds, when the dough starts to come together add the olive oil.
- Using your hands bring the dough together then tip it on to a lightly floured work surface. Knead for a few seconds to form a ball, the dough should be soft and smooth.
- Divide the dough into two balls, roll out into large pizza bases until around 1/4 inch (1/2cm) thick.
- Carefully transfer the pizza bases to the trays and top with sauce and desired toppings. Bake for 15 minutes or until the cheese is golden, bubbling and melted and the base is crispy.
- *When measuring out the flour with cups make sure to spoon it into the cups and not pack it too tightly.
- Don’t over knead the dough, do it just long enough to shape it into a smooth ball.
- Pre-heat your baking tray/sheets in the oven while making the dough so they are hot when placing the pizza on top.
- Make sure to lightly dust your baking tray with semolina or flour before adding the pizza dough. This stops the pizza from sticking, makes it easy to remove and helps with a crisp base.
- Don’t over-fill your pizza with toppings and sauce.
- I find that shredded mozzarella works best as fresh balls of mozzarella have a lot of moisture and excess water.
- Leftover pizza dough can be wrapped in plastic wrap and foil then frozen.
- Try out our Authentic Italian Tomato Sauce for a great pizza sauce.
- We also have a recipe for traditional pizza dough with yeast!
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated here
- Check out our must have Italian Pantry Staples here
- You can also find all our Essential Kitchen Tools for Italian Cooking here