I will freely admit that I adore pizza…but it must be good pizza. I’ve personally worked at around 6 different pizza places in Ohio and I’ve become a bit of a pizza snob. So, more often than not, I end up making my own pizza. Partly because I don’t want to play russian roulette with whether or not I’m going to get a good one, but mostly because I like saving money! What I don’t do, is have yeast on hand at all times. I go through periods where I bake and periods where I don’t. So I don’t tend to keep yeast on hand unless it’s a bake on period. So what’s a girl to do when she wants to make a pizza and has no yeast for the crust? Why make it yeastless of course!
This yeast free pizza dough recipe is thick and fluffy and tastes really great! Honestly, my daughter prefers this one over the Boboli crust copycat recipe that I sometimes use. I love that I can make it anytime and I also love that it saves so much money! I can make one from home for half the cost of ordering out for one! This yeast free pizza dough also freezes VERY well so if you want to, you can make up a crust or two, wrap tightly in plastic, then a freezer bag and store for later use. To use, just defrost fully and knead a time or two before rolling out like normal.
Yeast Free Pizza Dough Recipe
You will need:
- 2 c. flour
- 1 tsp. salt (can be omitted)
- 2 tsp. baking powder
- 2/3 c. water (plus a tiny bit extra just in case)
- vegetable oil (enough for your fingers and to spread on dough)
- garlic powder (to taste)
- oregano or italian seasoning (to taste)
- Pizza sauce of your choice
- Toppings of your choice
Preheat oven to 400 degrees.
Mix flour, baking powder, salt, baking powder, garlic and oregano (or italian seasonings). Use garlic and oregano to your taste levels.
Mix dry ingredients well before. Here’s where I will always smell my flour. I can usually tell if I have the garlic/oregano ratio right by smell.
Add water and mix just until dough comes together.
On a lightly floured surface, knead dough until it becomes more pliable. Keep in mind that since this dough doesn’t have yeast, it won’t feel anywhere near the same as regular pizza dough.(Sry, flaked on pic for this one)
When you’re done kneading, pour a little bit of oil on your crust and hands and spread across the pan. Yes, I know. It’s square. Pizza is round. Blame Thomas. My pizza pan was lost in my move and he didn’t own one when we moved in together and I still haven’t bought one.
Once your crust is spread out, prick the crust several times with a fork to allow air to move through.
Bake in 400 degree oven for 5 minutes only.
Once you’ve removed the pizza from the 5 minute bake, spread your sauce on. I just use Ragu pizza sauce. It’s seasoned pretty well and I can spice it up easily if I need or want to.
If you’re using any vegetables, put them on now…under the cheese. Once they’re on, layer your cheese. Try using a couple different types to mesh flavors. I like mozzerella (or italian blend) and cheddar (or co-jack). Also, don’t skimp on your cheese. There’s nothing worse to a pizza than for it to have too little cheese on it.
Now, you want to put your meats on. We were making just a regular pepperoni pizza so I loaded the pepperoni on!
Once done? Sprinkle some more oregano or italian seasoning on top and put in the oven.
Bake at 400 degrees for 10-12 minutes or until done.
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