Pizza night doesn’t have to be a production. For those spontaneous cravings when takeout feels too slow and traditional dough takes too long, this flatbread-style pizza crust with no yeast is a total game changer. It’s chewy yet crisp, cooks up in a flash, and delivers all the satisfaction of a homemade pie without the wait. Whether you’re in the mood for a quick Margherita or something more adventurous like prosciutto and arugula, this yeast-free pizza dough is the shortcut you didn’t know your kitchen needed.
Flatbread-Style Pizza Crust with No Yeast
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Appetizer, Main Course
Cuisine Italian, Mediterranean
Servings 12 inch pizza (feeds 2 generously or 4 as a snack)
Mixing bowl any large bowl will work.
Rolling Pin if you don’t have one, a wine bottle or even your hands will do the trick.
Cast iron skillet or baking sheet cast iron gets you that lovely crisp bottom, but a baking sheet works well too.
Pizza cutter or chef’s knife to slice your masterpiece.
For the crust
- 2 cups all-purpose flour plus more for dusting
- 1 tablespoon olive oil adds richness and elasticity
- 1 teaspoon baking powder your leavening superhero here
- ¾ teaspoon kosher salt flavor enhancer
- ¾ cup water lukewarm, to bring the dough together
Optional add-ins
- ½ teaspoon garlic powder or Italian herbs for a more flavorful dough
- Cornmeal for dusting if you like a bit of crunch on the bottom
For topping suggestions
- ½ cup marinara or pizza sauce
- 1 cup shredded mozzarella
- Toppings of your choice: pepperoni mushrooms, olives, arugula, prosciutto, etc.
Step 1: Mix the Dough
In a large bowl, combine the flour, baking powder, and salt. Stir in the olive oil and water. Use a wooden spoon or your hands to bring the dough together into a shaggy ball. It may seem a bit dry at first—just keep kneading until it smooths out. This Simple Pizza Dough Recipe should take about 3-5 minutes of kneading to become soft and cohesive.
Step 2: Rest the Dough (Just Briefly)
Let the dough rest for 5 minutes. This isn’t a rising period like you’d have with an Instant Yeast Pizza Dough, but it gives the gluten a minute to relax and makes rolling easier.
Step 3: Roll It Out
Lightly flour your surface and roll the dough into a rough circle or rectangle, about ¼-inch thick. If you're going for more of a traditional crust feel, aim for a thinner center with slightly thicker edges.
Step 4: Preheat Your Pan
Place a cast iron skillet or baking sheet in the oven and preheat to 450°F. You want it HOT when the dough hits it—this mimics the effect of a pizza stone and gives your Yeast Free Pizza Dough a crispy base.
Step 5: Parbake the Crust
Carefully remove the hot pan, brush lightly with oil, and lay the dough in. Bake for 5-7 minutes until the bottom starts to firm up and get golden. This step is key—it helps prevent soggy middle syndrome.
Step 6: Add Toppings
Take the crust out, flip it (for max crispiness), and add your sauce, cheese, and toppings. Return to the oven and bake for another 7-10 minutes until the cheese is melted and bubbling and the crust edges are golden brown.
Step 7: Slice and Serve
Let the pizza rest for a minute or two (hard, I know), then slice it up and dig in!
Perfect Pairings
To drink
Try a light, citrusy white wine like Pinot Grigio, or go classic with a cold lager. For non-alcoholic options, a sparkling lemonade or kombucha complements the flavors nicely.
To serve with
A peppery arugula salad dressed with lemon and olive oil is a crisp contrast to the gooey cheese. Garlic knots (using the same dough!) or roasted veggies make for excellent sidekicks.
For dessert
Keep it Italian-inspired with a simple affogato (vanilla ice cream + hot espresso) or chocolate-dipped biscotti.
Frequently Asked Questions
1. Can I make this dough ahead of time?
Yes! You can mix and knead the dough, then wrap it tightly and refrigerate for up to 24 hours. Let it come to room temperature before rolling out.
2. Can I use whole wheat flour?
Absolutely. Swap up to half of the all-purpose flour with whole wheat for a nuttier, heartier crust. You may need a touch more water.
3. Can this be made gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture will be a bit more delicate, but it works. Just be gentle when rolling out.
4. Is this crust good for a pizza stone?
Definitely. It’s not a traditional 00 pizza dough recipe, but it bakes beautifully on a preheated pizza stone. Just skip the skillet and build your pizza directly on the stone.
5. How does this compare to traditional dough?
This isn’t trying to be the Best Homemade Pizza Dough you’d age for 48 hours. But it absolutely qualifies as the Best Pizza Dough Recipe for weeknights. It's faster, lighter, and has its own charm—especially when you’re hungry now and don't want to wait on a rise.
