15-Minute Pizza Dough Recipe (No Yeast) | Bigger Bolder Baking (2024)

FAQs

Will pizza dough rise without yeast? ›

Baking powder: Without yeast, the pizza dough needs baking powder to rise. Salt: A pinch of salt enhances the flavor and strengthens the gluten.

No-yeast pizza dough does not go through a lot of kneading and rising, so it has a softer, fluffier, less chewy, and more bread-like texture. It's not super crispy, it does not make those big delicate bubbles on the edges, and it doesn't get very brown.

If you do have yeast then of course use that. If not, there's a very simple alternative. Substitute the yeast for equal parts of baking soda and lemon juice.

Tips For Making Pizza Dough

Plan on at least 1 1/2 hours of rise time before shaping, topping, and baking.

baking powder – this is what gives the pizza crust rise, instead of using yeast; sugar – just a touch, to bring out flavour and also helps the crust brown; olive oil – this keeps the crumb nice and moist.

You can substitute yeast with equal parts lemon juice and baking soda. So if a recipe calls for 1 teaspoon of yeast, you can use half a teaspoon of lemon juice and half a teaspoon of baking soda. Keep in mind that the bread will not need the typical proofing time and the dough will begin rising right away.

While yeast provides nice flavor it is not a must to create a beautiful homemade pizza. The dough's raising agent is baking powder, which activates once you add the water, so there is no waiting around for proofing dough.

Tips for Working with Yeast in Pizza Dough

One common mistake is using water that is too hot or too cold, which can kill the yeast or prevent it from activating properly. Another mistake is using too much or too little yeast, which can result in over- or under-proofed dough.

Whisk the flour, baking powder, and salt together in a mixing bowl. Measure out a cup (250ml) of water, and slow add, while stirring, just until a soft dough comes together. I usually need between a 1/2 and 3/4 of a cup. If the dough is too wet, add a bit more flour.

What is the substitute for yeast? ›

In baked goods, you can replace yeast with an equal amount of baking powder. Just keep in mind that the leavening effects of baking powder will not be as distinct as those of yeast. Baking powder causes baked goods to rise rapidly, but not to the same extent as yeast.

Pizza dough that has been left to rise for too long, or has been over-proofed, can potentially collapse. The gluten becomes overly relaxed, and the end product will be gummy or crumbly instead of crisp and fluffy.

If you are planning to use your pizza dough soon, you can store it at room temperature for about four hours. Any longer than that and you will want to keep it in the fridge to avoid over-fermentation.

If your pizza dough is quickly snapping back or difficult to stretch, your dough is too tight. Cover your dough with plastic wrap and let it sit for 10-15 minutes. After a bit of rest, the gluten in the dough will relax, making the process of stretching much easier.

Yeast works with various bacteria to help pizza crust to rise. It also provides that flavor we love so much. Yeast also affects how the crust looks, as well as its tenderness and crispiness. Active dry yeast is the dried, shelf-stable form of yeast.

Yes. You need to rest dough to allow time for the flour to completely hydrate and to allow the gluten to relax. Otherwise the dough will keep shrinking back when you attempt to roll it out or shape it in some way. Resting the dough, even without yeast, can still be beneficial.

Pizza dough loves warmth, so if you can find a way to add some extra heat, your dough will rise faster. One way to do this is to preheat your oven to the lowest setting (usually around 200 degrees Fahrenheit) and then turn it off. Place your pizza dough in the warm oven for 10-15 minutes until it begins to rise.

Specifically, rise time. As pizza dough rises, the yeast consumes the sugars in the flour and turns them into CO₂ and alcohol, both of which lend airiness and flavor to the pizza crust after it's been baked. But some people let their pizza rise two hours, while others wait longer than 24 hours.