No-Yeast Pizza Dough
Make No-Yeast Pizza Dough in 25 minutes; roll, top, and bake a crisp, chewy pizza tonight.
Ingredients
- 2 cups all-purpose flour ($0.61)
- 1 Tbsp baking powder ($0.12)
- 3/4 tsp salt ($0.03)
- 1 Tbsp olive oil ($0.16)
- 1 cup water ($0.00)
Instructions
Step 1: Preheat the oven
Preheat your oven to 425ºF so it's ready when the pizza is assembled. While the oven warms, set out a painted pine wood surface (soft white) and arrange your measured vessels nearby — a wide white ceramic bowl for flour, two small ceramic ramekins for baking powder and salt, a small glass jar of olive oil, and a glass measuring jug of water — so everything is accessible and neatly contained.
Step 2: Combine the dry ingredients
In the large white ceramic bowl, stir together the all-purpose flour, baking powder, and salt until evenly mixed and faintly powdery, with the flour forming soft dunes and the leavening sitting as a fine speckled texture across the surface.
Step 3: Add the wet ingredients and form the dough
Pour the olive oil into the water jug, then add the combined wet mixture to the bowl of dry ingredients. Stir gently until a shaggy ball of dough forms and no dry flour remains on the bottom; the dough should look slightly tacky, clinging into a cohesive mass. If it resists coming together, add water 1 tablespoon at a time until the dough gathers into one piece.
Step 4: Knead briefly, rest, and shape
Turn the dough out onto the lightly floured surface and knead only a few times until the texture feels uniform — no hard, dry pieces remain — then let it rest about 5 minutes to relax the gluten. After resting, stretch or roll the dough into your desired rectangular shape, keeping it no thinner than 1/4-inch, with slightly thicker edges to give a tender, chewy rim.
Step 5: Top, bake, and serve
Place the stretched dough onto a rectangular baking sheet prepared with parchment and a light dusting of cornmeal or flour, add your sauce, shredded mozzarella, pepperoni, and a light sprinkle of herbs. Bake until the cheese is melted and just beginning to brown, about 15 minutes, then remove, slice into perfect squares while hot, and serve immediately — crust golden-brown and slightly crisp outside, soft and chewy inside.
Notes
- Add water gradually to avoid a sticky dough
- Use parchment and a light dusting of cornmeal for easy transfer
- Bake until edges are golden and cheese is bubbling