No yeast? No problem! This simple yeast-free pizza dough recipe uses all-purpose flour and just a handful of baking pegs for a perfect climb. It creates a thick, tender, and crispy crust that's perfect for filling with your favorite homemade pizza toppings! Follow my step-by-step guide with photos to make a simple and satisfying yeast-free and vegan-friendly pizza dough from scratch.
About this recipe
I had received many requests for a foolproof pizza dough recipe that didn't use yeast. Doughs made with yeast are delicious, but they can be a difficult ingredient – and it turns out, it's not necessary at all to make a perfect pizza!
After many experiments with different combinations of flour, baking powder and baking powder and other ingredients, I can confidently say that I have found the right mixture for the best pizza dough. There is nothing magical here, just simple supplies in the right proportions, handled correctly and with a little patience.
A simple pizza dough
This recipe uses all-purpose flour. While I like whole grains for their health benefits (like this whole wheat pizza dough recipe with yeast), all-purpose flour is really the best option for a classic pizza flavor.
Whole grain pizza dough without yeast tends to form a thicker and crispier crust, like a roti flatbread pizza. However, this all-purpose yeast-free flour dough has a more traditional texture and taste. The crust is crispy on the outside and a bit tough on the inside. It's sturdy enough to hold loads of sauce, cheese, and all of your favorite pizza toppings.
The best thing I would suggest is making this pizza dough with all-purpose unbleached flour or organic flour. You can also use bread flour. Note, however, that you may need to add a little more water if you are using bread flour.
Although homemade pizza dough takes a while to make, I promise it is worth the wait and really doesn't require much effort. If you get the chance, do it ahead of time and you'll be so glad to have a ball of dough ready to bake whenever you feel like pizza!
Step by step instructions
How to make pizza dough without yeast
1. First mix 3 cups all-purpose flour, ½ teaspoon salt and ½ teaspoon sugar in a mixing bowl or pan.
2. Then add ½ teaspoon of baking soda.
3. Add 1 teaspoon of baking soda. Mix very well. This combination of baking powder and baking powder ensures the perfect pizza dough without yeast.
4. Now add 2 tablespoons of olive oil. If you don't have olive oil, use a neutrally flavored oil.
5. Add 1 tablespoon of lemon juice or vinegar. A little acid helps develop gluten.
6. Start with half a cup of water and add more to the batter as needed while mixing.
7. Use a spatula to mix the ingredients into a sticky batter. You can also knead the dough with a stand mixer. Add water in portions as you knead the dough.
8. Now knead the dough with clean hands.
9. Continue kneading for at least 10 minutes until you get a soft, smooth pizza dough. When kneading, add a tablespoon or two of water if necessary. The amount of water you need to add depends on the quality of the flour.
10. The dough should be elastic and stretchable and no longer sticky. Test the yeast-free pizza dough by stretching a serving super thin – it should stretch like rubber, not break.
11. The pizza dough should be sticky, i.e. if you press it into the dough, it will leave your fingers without really sticking. If the dough is too sticky, dust the dough lightly with flour and knead for another minute.
12. Shape the dough into a ball and rub the outside with olive oil. Cover the bowl with a towel and set it on the countertop for about 2 to 2.5 hours to rise.
13. After the dough has risen for at least 2 hours, slap one of your fingers into the dough; the depression should give away. Then you know it's done.
14. Knead the dough again for a minute or two before using it to make pizza.
Storing the pizza dough
15. If you are not going to use the batter right away, wrap the batter tightly in cling film or aluminum foil and store it in a closed container in the refrigerator. It holds up well for up to 3 days. You can also freeze the pizza dough for a few months.
- For a great pizza from the stove Recipe, check Bake pizza without an oven. This is a delicious way to make a pizza when you don't have an oven, or when it's a hot summer day and you don't want to use the oven, or even when camping!
- Try a cheese-free pizza that focuses solely on a rich sauce and vegetarian toppings for a completely vegan pizza party.
- As it is, this recipe makes a medium sized pizza crust that's enough to serve 4 people. Easily double or triple the recipe if you want to make more pizzas to freeze.
- I recommend all-purpose unbleached and organic flour. Bread flour also works well in this recipe. However, if you are using bread flour, you will need to add a little more water when kneading the dough.
- Remember to knead the dough very well. The dough should be smooth, soft, and sticky.
- Make sure your baking soda and baking soda are in their shelf life and fresh.
A few more delicious recipes for you!
- Sandwich bread: a soft homemade sandwich bread made from whole wheat flour.
- Thin crust pizza: one of the best thin crust pizza recipes with a crispy and crispy handmade crust.
- Pizza Recipe: A super delicious recipe to make a great pizza from scratch.
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This is an easy and fail-safe recipe for making a vegan pizza crust without yeast. It creates a thick, tender, and crispy crust that's perfect for topping up with your favorite homemade pizza toppings!
Preparation time fifteen Minutes
cooking time fifteen Minutes
rest time 2 Hours
total time 30th Minutes
Cooking modePrevent your screen from going dark while preparing the recipe
In a mixing bowl or pan, add all-purpose flour, salt, sugar, baking soda, and baking powder.
Mix very well.
Add olive oil and lemon juice.
Add water in parts.
Start by mixing, then knead the dough.
Continue kneading until you get a soft and smooth dough. Add water in parts. I added ½ cup + 2 tablespoons of water.
You have to knead really well. Knead for at least 10 to 12 minutes.
The dough should become elastic and stretchable. Take a serving and stretch it. The dough shouldn't break.
The pizza dough shouldn't be sticky, but sticky.
Rub the dough with a little olive oil and keep covered in a bowl. Let the dough rise for 2 to 2:30 hours.
Hit one of your fingers in the batter and the indentation should give way.
Lightly knead the dough again before using it. If you are not going to use the batter right away, wrap the batter tightly in cling film or aluminum foil, or store it in a closed container in the refrigerator.
You can also freeze the pizza dough and it will keep for a few months.
- If necessary, add more water while kneading the dough.
- Instead of lemon juice, add vinegar.
- Any other neutral flavored oil can be used instead of olive oil.
- Recipe can be doubled or tripled.
- Baking powder and baking soda cannot be exchanged for each other. However, they should be fresh and within their shelf life.
Simple pizza dough without yeast
Amount per serving
Calories from Fat 63
% Daily Value *
Saturated fat 1g6%
vitamin C 1.5 mg2%
iron 3.6 mg20%
* The daily percentage values are based on a 2000 calorie diet.
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This Vegan No Yeast Pizza Dough recipe post from the archives (November 2016) was republished and updated on June 10, 2021.