Quick Pizza Without Yeast — A Fast, Reliable Weeknight Favorite

Skip the long rise times and still get a satisfying, homemade pizza on the table fast. This quick pizza without yeast delivers a tender, crisp-edged crust that’s ready in under 30 minutes from mixing bowl to bite. It’s perfect for busy nights, last‑minute cravings, or when you simply don’t have yeast on hand. The dough is easy to handle, forgiving, and surprisingly flavorful. Top it with your favorites and bake—no waiting, no fuss.

Why This Recipe Works

Quick pizza without yeast – Quick Pizza Without Yeast — A Fast, Reliable Weeknight Favorite Skip the long rise times and still g

This recipe leans on the classic combo of baking powder and an acid to create lift instead of yeast. You get a light, bready crust without proofing, which keeps the process speedy. A touch of olive oil adds richness and helps the crust brown well. Rolling the dough thin and baking at a high temperature gives you a crisp exterior and a tender interior. It’s simple, reliable, and adaptable to whatever toppings you have.

Ingredients

Quick pizza without yeast – This quick pizza without yeast delivers a tender, crisp-edged crust that’s ready in under 30 minutes

• 2 cups (250 g) all-purpose flour, plus extra for dusting
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda (optional but helps browning and lift)
• 1 teaspoon fine salt
• 1 teaspoon sugar (helps flavor and color; optional)
• 3/4 cup (180 ml) plain yogurt or buttermilk, cold
• 2 tablespoons olive oil (plus more for brushing)
• 2–4 tablespoons water, as needed
• 1/2 cup pizza sauce (or crushed tomatoes seasoned with salt, pepper, and oregano)
• 1 1/2 cups shredded low‑moisture mozzarella
• Preferred toppings: sliced mushrooms, bell peppers, onions, olives, pepperoni, cooked sausage, fresh basil

Instructions

Quick pizza without yeast – It’s perfect for busy nights, last‑minute cravings, or when you simply don’t have yeast on hand

1. Preheat the oven hot. Set your oven to 475–500°F (245–260°C). If you have a pizza stone or steel, place it on the middle rack as the oven heats. A hot surface is key for a crisp crust.
2. Mix dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.
3. Add wet ingredients. Stir in yogurt (or buttermilk) and olive oil. Mix with a spoon until a shaggy dough forms. If it looks dry, add water 1 tablespoon at a time. The dough should be soft but not sticky.
4. Knead briefly. Turn the dough onto a lightly floured surface and knead for 30–45 seconds, just until smooth. Overworking can make it tough, so keep it short.
5. Shape the base. Divide the dough in half for two 10-inch thin crusts or keep whole for one thicker 12-inch crust. Roll out to your desired thickness on parchment. Aim for about 1/8–1/4 inch. Trim the edges if you want a neat round.
6. Brush and dock. Brush the surface lightly with olive oil. Use a fork to prick the dough several times to prevent bubbling. Transfer the parchment and dough to a baking sheet or the preheated stone/steel.
7. Par-bake (optional but recommended). Bake the plain crust for 3–4 minutes if you want extra crispness. This step helps prevent a soggy center, especially with juicy toppings.
8. Add sauce and toppings. Spread a thin layer of sauce, leaving a small border. Sprinkle mozzarella evenly and add toppings. Avoid piling on too much to keep the crust crisp.
9. Bake until golden. Return to the oven for 8–12 minutes, depending on thickness and oven heat, until the edges are golden and the cheese is bubbling with light brown spots.
10. Finish and serve. Let the pizza rest 2 minutes, then top with fresh basil or a drizzle of olive oil. Slice and serve hot.

How to Store

• Leftovers: Cool completely, then store slices in an airtight container in the fridge for up to 3 days.
• Reheat: Warm in a 375°F (190°C) oven or toaster oven for 6–8 minutes, or in a covered skillet over medium heat for 3–5 minutes to re-crisp the crust.
• Freeze: Freeze baked slices on a tray until firm, then transfer to a freezer bag for up to 2 months. Reheat directly from frozen at 400°F (205°C) for 10–12 minutes.
• Make-ahead dough: Because it relies on quick leavening, this dough is best mixed and baked the same day. If needed, you can make it up to 2 hours ahead and keep it wrapped at room temperature.

Why This is Good for You

This pizza gives you control over ingredients and portions. You can use part‑skim mozzarella, lean proteins, and plenty of vegetables for a balanced meal. The yogurt-based dough adds a bit of protein and calcium and creates a satisfying chew without heavy fats. Opting for homemade sauce means less sodium and sugar than many jarred versions. The result is a feel‑good, weeknight‑friendly option that still tastes like a treat.

Common Mistakes to Avoid

• Overmixing the dough: Too much kneading can make the crust tough. Mix until just smooth.
• Going too thick: Yeast-free dough rises less in the oven. Keep it on the thinner side for the best texture.
• Overloading toppings: Heavy, wet toppings can make the center soggy. Use a light hand and slice vegetables thin.
• Skipping high heat: A hot oven is essential. Low temperatures lead to pale crust and rubbery cheese.
• Using too much sauce: A thin layer is enough. Excess sauce prevents browning and weakens the crust.
• Not preheating the pan/stone: Starting on a hot surface gives you a crisp bottom and better rise.

Alternatives

• Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Add an extra tablespoon of olive oil and a splash more water if the dough seems dry.
• Dairy-free dough: Swap yogurt/buttermilk for unsweetened dairy-free yogurt or a mix of water and 1 teaspoon lemon juice. The acid helps activate the baking soda.
• Whole-wheat version: Replace up to half the all-purpose flour with white whole-wheat flour. Add 1–2 tablespoons extra water to keep the dough soft.
• Herbed crust: Mix 1 teaspoon dried Italian herbs or 1/2 teaspoon garlic powder into the dry ingredients for extra flavor.
• Skillet method: Cook the shaped dough in a lightly oiled, hot oven-safe skillet for 2 minutes on the stovetop, flip, add toppings, then bake at 475°F (245°C) until done.
• White pizza: Skip the red sauce and brush the dough with olive oil and garlic. Top with ricotta, mozzarella, and spinach or mushrooms.

FAQ

Can I make this without baking soda?

Yes. The baking powder alone will lift the dough. Baking soda simply adds extra browning and tenderness, especially if you use yogurt or buttermilk. If you omit it, the crust will still work—just expect a slightly lighter color.

What if I don’t have yogurt or buttermilk?

Use milk or water mixed with 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes, and proceed. The acid helps the baking soda do its job. If you only have water, that works too—add a bit more olive oil for tenderness.

How do I keep the center from getting soggy?

Roll the dough thin, par-bake for a few minutes, and go easy on wet toppings. Preheating a stone or steel also helps the bottom set quickly so steam doesn’t get trapped.

Can I make mini pizzas?

Absolutely. Divide the dough into 3–4 pieces, roll each thin, and bake 6–9 minutes after topping. Mini pizzas bake faster and are great for personalizing toppings.

What cheese works best?

Low-moisture mozzarella is the most reliable. For extra flavor, mix in a bit of provolone or Parmesan. If using fresh mozzarella, pat it dry and tear into small pieces to prevent excess moisture.

Can I grill this pizza?

Yes. Grill the rolled dough over medium-high heat for 1–2 minutes until set, flip, add toppings, close the lid, and cook another 3–5 minutes. Keep the toppings light for even heating.

In Conclusion

Quick pizza without yeast gives you all the satisfaction of homemade pizza without the waiting game. With a short ingredient list, a high-heat bake, and smart topping choices, you’ll get a crisp, tender crust every time. Make it your own with the sauces, cheeses, and vegetables you love. It’s a flexible, weeknight-ready recipe you’ll return to whenever a pizza craving hits.