Skip the long rise and make a pizza that actually fits into a weeknight. This no-yeast dough comes together in minutes and bakes up golden, crisp on the edges, and tender inside. No special equipment, no resting overnight, and no surprise ingredients.

You’ll get a satisfying crust, bubbly cheese, and your favorite toppings—all in about an hour from start to finish. It’s simple, it’s reliable, and it tastes like pizza should.

What Makes This Recipe So Good

• Ready in about an hour: Mix, shape, top, and bake. No proofing, no waiting around.
• Foolproof dough: Baking powder and a little acid do the lifting that yeast usually does.
• Flexible: Works with whatever toppings you have—pepperoni, veggies, leftover chicken, you name it.
• Budget-friendly: Basic pantry staples make a great crust without fancy ingredients.
• Kid-friendly job: The dough is easy to handle and forgiving, ideal for little helpers.

Ingredients

• For the dough:
  • 2 1/2 cups (300 g) all-purpose flour, plus extra for dusting
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda (optional, but helps with tenderness)
  • 1 tsp fine salt
  • 1 tsp sugar (helps browning)
  • 3 tbsp olive oil, plus more for brushing
  • 3/4 cup (180 ml) warm water, plus up to 2 tbsp more as needed
  • 1 tbsp lemon juice or apple cider vinegar (boosts lift and softness)
• For the sauce and toppings:
  • 3/4 cup pizza sauce or crushed tomatoes
  • 8 oz (225 g) low-moisture mozzarella, shredded
  • 1/4 cup grated Parmesan (optional)
  • Toppings of choice: sliced pepperoni, mushrooms, bell peppers, onions, olives, cooked sausage, fresh basil, etc.
  • 1 tsp dried oregano or Italian seasoning
  • 1–2 tbsp olive oil for brushing and drizzling

Instructions

1. Preheat the oven and pan: Place a baking sheet or pizza stone on the middle rack and preheat to 475°F (245°C) for at least 20 minutes.A hot surface helps crisp the bottom.
2. Mix the wet ingredients: In a measuring cup, combine warm water, lemon juice (or vinegar), and olive oil.
3. Combine dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar until well mixed.
4. Bring the dough together: Make a well in the dry mix and pour in the wet. Stir with a spoon until a shaggy dough forms. If it looks dry, add water 1 tablespoon at a time.
5. Knead briefly: Turn the dough onto a lightly floured surface and knead for 1–2 minutes until smooth.Don’t overwork it—stop once it holds together and feels soft.
6. Rest while you prep: Cover the dough with a bowl or towel and let it sit for 5–10 minutes. Use this time to prepare toppings and sauce.
7. Shape the crust: For one large pizza, roll the dough to a 12–13 inch round (about 1/4 inch thick). For crisper crust, roll slightly thinner.For pan pizza style, press it into a lightly oiled 12-inch skillet or baking sheet.
8. Parbake (optional but recommended): Carefully remove the hot baking sheet/stone, place the dough on parchment, and slide it onto the hot surface. Bake for 4–5 minutes until the top looks matte. This prevents soggy crust.
9. Sauce and top: Spread sauce thinly—about 1/2 cup for a 12-inch pizza.Sprinkle mozzarella evenly, add Parmesan, then arrange toppings. Avoid heavy loads to keep it crisp.
10. Bake: Return to the oven and bake 10–14 minutes, until the cheese is bubbling and the crust is golden with browned spots.
11. Finish: Remove from the oven. Brush the crust edge with olive oil, sprinkle oregano, and let it cool for 2–3 minutes.Slice and serve.

Keeping It Fresh

• Leftovers: Cool completely, then store slices in an airtight container in the fridge for up to 3 days.
• Reheating: For crisp results, reheat slices in a skillet over medium heat with a lid for 3–5 minutes, or bake at 400°F (205°C) for 6–8 minutes. Avoid the microwave if you want a crisp bottom.
• Make-ahead dough: Mix the dough and refrigerate, tightly wrapped, for up to 24 hours. Let it sit at room temp for 15 minutes before rolling.
• Freezing: Shape dough into a disk, wrap well, and freeze up to 2 months.Thaw in the fridge overnight, then bring to room temp before shaping.

Why This is Good for You

• Balanced carbs and protein: Cheese and toppings add protein to balance the crust’s carbs, which helps keep you full.
• Control over ingredients: You pick the flour, the oil, the sauce, and the toppings—less sodium and fewer additives than takeout.
• Fiber boost option: Swapping part of the flour for whole wheat or adding veggie toppings gives you extra fiber and nutrients.
• Healthy fats: Using olive oil provides heart-friendly monounsaturated fats.

What Not to Do

• Don’t overload the toppings: Too much moisture creates a soggy center and undercooked crust.
• Don’t skip the preheat: A roaring-hot oven and pan are key for color and crispness.
• Don’t over-knead: This dough doesn’t need long gluten development. Overworking makes it tough.
• Don’t drown it in sauce: A thin layer goes a long way and keeps the crust from steaming.
• Don’t expect yeasty chew: This is a quick crust—tender and crisp, not the same as a slow-rise pie.

Alternatives

• Gluten-free: Use a 1:1 gluten-free all-purpose flour with xanthan gum. Add 1 extra tablespoon of olive oil for tenderness and check for proper hydration.
• Whole wheat: Replace up to 50% of the flour with white whole wheat for a nutty flavor.You may need 1–2 extra tablespoons of water.
• Dairy-free: Use plant-based mozzarella and skip Parmesan. Brush the crust with olive oil and add extra herbs for flavor.
• Herb crust: Mix 1 tsp dried Italian herbs and 1/2 tsp garlic powder into the dry ingredients for a flavored dough.
• Cast-iron method: Press dough into an oiled 12-inch cast-iron skillet. Par-cook on the stovetop over medium heat for 2–3 minutes, add toppings, then bake at 475°F until bubbly.

FAQ

Can I make this without baking soda?

Yes.

The baking powder will still lift the dough. Baking soda improves tenderness when paired with the acid, but the crust will work fine without it.

What if I don’t have pizza sauce?

Use crushed tomatoes seasoned with salt, pepper, olive oil, and a pinch of sugar. A thin layer of pesto or olive oil with garlic also works.

How do I avoid a soggy center?

Parbake the crust for a few minutes, keep the sauce thin, and go easy on watery toppings like fresh tomatoes or mushrooms.

Pre-sauté mushrooms and pat fresh mozzarella dry.

Can I make two small pizzas instead of one large?

Absolutely. Divide the dough in half and roll into two 9–10 inch rounds. Baking time will be slightly shorter, so start checking around 8–10 minutes.

Is a pizza stone required?

No.

A heavy baking sheet preheated in the oven works well. If you have a stone or steel, use it for extra browning.

Can I grill this pizza?

Yes. Roll thinner than usual.

Grill the plain dough over medium-high heat for 2–3 minutes, flip, add toppings, then grill another 3–5 minutes with the lid down.

What cheese melts best?

Low-moisture mozzarella is the classic choice. For extra flavor, blend with provolone or a little fontina. Add Parmesan for sharpness.

Why add lemon juice or vinegar?

The acid activates the baking soda and helps the crust rise and stay tender.

It also adds a subtle tang you won’t really taste once baked.

Wrapping Up

No-yeast pizza in an hour is the kind of recipe that saves dinner without feeling like a compromise. The crust is quick, crisp, and tasty, and you can build it however you like. Keep the oven hot, the toppings light, and the slices coming.

Once you try this method, you’ll keep it in your back pocket for busy nights, game days, and “we need pizza now” moments.