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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.
Note: This dough makes thin and crispy pizzas if you’d like a thick crust pizza dough then check out our tips below or follow our traditional dough or Sicilian pizza recipes.
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Pin ItInstant 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
Make the dough – 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 it – 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).
Roll the dough out – 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).
Preheat the oven – 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).
Assemble and bake – 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.
More 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
- Quattro Formaggi Pizza (Four Cheese)
If you’ve tried this No Yeast Pizza Dough Recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food
Looking for more popular Italian recipes? Check out our incredible Eggplant Parmigiana (eggplant parmesan), Classic Beef Ragu or Mushroom Ravioli.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Instant Pizza Dough – No Rise No Yeast
Ingredients
- 3 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
Instructions
- 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.
Notes
- *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!
Helpful Info for All Recipes
- 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 Cirio or Mutti brands 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.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is this really 400 calories per slice of dough? Not including the toppings?! Seriously?
No, the calories are per serving. The recipe makes 2 large pizzas and serves 4 (2 servings per pizza to clarify).
Made again today…love this
Hi Debbie, so happy you’re loving this recipe!
Hi Emily,
I made this dough and divided it into 2 balls rolled out one piece to fit my 12″ pizza tray,I cooked it first for 5 mins then added the sauce and vegetables and cooked it further for another 14 minutes…the dough was still raw 🙁
I ended up finishing it off in a dry non stick frying pan….
Any advice about what I’m doing wrong?
Thanks.
Phil.
Hi Phil, Sorry to hear that you were having trouble with it. Did you have your oven preheated to 200C/400F? It could be that the oven wasn’t hot enough so I’d try cranking the heat up to 225C as you would with traditional pizza dough. It could also be that the pizzas weren’t rolled out thin enough I usually roll them to around 3mm (roughly) and make sure you transfer to your pizza or baking tray before adding the toppings. Hope this helps!
This is a perfect thin crust pizza dough recipe! I rolled it a little more than a quarter inch. My family loved it, its was our first homemade pizza night. My 10 year old son enjoyed building the pizza after I rolled the dough out.
To the readers who asked using the dough for bread stick or rolls, I would not advise it. The yeast isn’t the only thing that gives breadsticks or rolls the correct texture. Roll or breadstick dough has to be kneaded to build the gluten, and usually contains oil that’s how the light airy texture is formed.
Also your pizza crust will not cook correctly if you over top the pizza. Excess sauce, and cheese insulate the dough. Cooking the dough about halfway through before topping will ensure your pizza isn’t doughy. How do I know? I went to “Pizza College” in the late 90s during management training with Pizza Hut.
Thanks so much for the great tips, Mary. So happy you enjoyed the recipe!
Super easy recipe and much better taste than the other no yeast recipes I’ve tried in the past! I might bake the crust for a few minutes in the oven prior to adding the toppings so it gets crispy throughout next time. The first half of the dough I rolled out with flour and it ended up sticking to my pizza stone a bit. The second half I rolled out with olive oil and it came off cleanly, so I will probably roll it out with just olive oil instead! 🙂
Hi Alyssa, thanks for the great tip of using olive oil. I usually bake mine in baking trays with a dusting of flour or semolina so that’s great to know for using a pizza stone. Thank you!
My husband works the afternoon/night shift, and I love to cook for him. I am so not a baker but.. he loves pizza! I never get to cook dinner for him anymore, only things he can reheat or eat cold. Thank you! This will be fun to try!
Hi Hannah, I really hope you and your husband enjoy it. It’s great for last minute pizzas!
I have never been able to make a reliably consistently good pizza dough. When I realized I didn’t have any yeast, I searched for a recipe without it and yours popped up. It turned out perfect! No waiting! Thin crust but not a cracker! It was delish and just as you described. Thank you. Pizza is my favourite 🙂
Hi Shelagh, I’m so happy you enjoyed it! It’s perfect for situations like when you realise you have no yeast that’s happened to me too many times haha. Have a great weekend!
Me and my friend tried making this dough into breadsticks and the final result was not airy but dense. It actually hurt a bit to break into . Though I don’t know if it works better for pizza crust I would suggest not making these into sticks or balls without adding yeast.
Hi Autumn, oh dear…I’ve never used this dough for anything other than pizzas. Because it doesn’t have any yeast and it’s a ‘quick fix’ dough the end result isn’t airy like traditional dough. I only recommend using it for thin crust pizzas. I use it almost on a weekly basis for pizzas and love it!
I avoid sugar and yeast. I also love authentic Italian pizza (I lived there for a stint). This recipe is the bee’s knees and is my go-to. I make it with a sauce of strained puréed tomatoes and seasoning with minimal fresh mozzarella and whatever toppings we have in hand. It never disappoints.
Absolutely fabulous pizza recipe. Added a little extra water but either than that didn’t change much in the recipe. A definite keeper!!!
Thanks so much Kirsten, so happy you enjoyed it!
We’ve just tried it and it’s not bad – we’d like to try using the dough for dough balls – do you think it would work and how long should we cook them?
Hi Lizzie,
I’m not sure this would work as dough balls because there’s no yeast in it they’ll probably be too dense. If you try it be sure to let me know how it went!
I tried making breadsticks with my friend and they took so long to cook and came out looking like floury rocks. I haven’t tried the pizza version but I am sure that it would work better.
Hi Charlie, I’ve never tried but I don’t think breadsticks would ever work with this dough because it’s best rolled out thin. I use this dough to make thin crust pizzas all the time and love it…especially if you want pizza last minute.
Ps I didn’t roll it thin enough so had to bake it until middle was done. The center was flakey and dry, not done all the way through like it appeared