No-Yeast Pizza: The “Instant Gratification” Crust

Can You Make Pizza Without the Wait?

Did you know that yeast is a biological leavening agent that requires hours to produce carbon dioxide, but baking powder is a chemical leavener that reacts instantly when it touches moisture? If you’ve ever had a “pizza emergency” or simply don’t have the patience for a 2-hour rise, the No-Yeast Pizza is your scientific solution. By utilizing a “biscuit-style” dough, we trade the chewy, fermented bubbles of traditional Neapolitan style for a crispy, tender, and slightly flaky crust that goes from mixing bowl to oven in under 10 minutes.

Ingredients List

The “Instant” Dough:
- All-Purpose Flour (221 cups): Sifted.
- Baking Powder (221 tsp): The engine of the rise.
- Salt (1 tsp).
- Olive Oil (3 tbsp): Provides the fat needed for a tender crumb.
- Warm Water (43 to 1 cup): To hydrate the flour and activate the leavening.
The Quick Toppings:
- Marinara or Pizza Sauce (21 cup).
- Shredded Mozzarella (121 cups).
- Dried Oregano & Garlic Powder: To add “pizzeria” aromatics to the dough.

Timing: Zero Rise, Maximum Speed

Total time investment: 25 minutes.

Prep & Mixing: 10 minutes.
Bake Time: 12–15 minutes.

Step-by-Step Instructions

Step 1: The Dry Mix

In a large bowl, whisk together the flour, baking powder, salt, and any dried herbs (like oregano).

Actionable Advice: Adding garlic powder or dried basil directly into the flour is vital here. Since the dough won’t have the complex flavor that comes from 24 hours of yeast fermentation, these dry aromatics do the heavy lifting.

Step 2: The Hydration

Add the olive oil and start with 3/4 cup of the warm water. Stir with a wooden spoon until a shaggy dough forms.

The “Feel” Check: If the dough is too dry, add the remaining 1/4 cup of water one tablespoon at a time. It should be soft but not sticky enough to cling to your fingers.

Step 3: The Short Knead

Turn the dough onto a lightly floured surface. Knead it for only 1–2 minutes.

Expert Insight: Unlike yeast dough, which needs long kneading to develop gluten “strength,” a no-yeast dough should be handled gently. Over-kneading will make it tough and “bready” rather than crispy.

Step 4: The Roll-Out

Preheat your oven to 220°C (425°F). Roll the dough into a 12-inch circle or rectangle.

Pro Tip: For the best results, bake this on a preheated baking sheet or pizza stone. Sliding the cold dough onto a hot surface gives it an instant “kick” of heat, helping the baking powder create a lighter texture.

Step 5: The Flash Bake

Spread your sauce and cheese over the dough. Bake for 12–15 minutes until the edges are golden brown and the cheese is bubbling.

Nutritional Information (Per 2 Slices)

Calories: 310 kcal.
Protein: 10g.
Total Fat: 12g.
Total Carbohydrates: 42g.
Fiber: 2g.

Common Mistakes to Avoid

Using Old Baking Powder: Baking powder loses its potency after 6–12 months. If your powder is old, your pizza will be a flat, hard cracker.
Rolling Too Thick: Because this dough is denser than yeast dough, rolling it too thick will result in a “cakey” center. Aim for a thickness of about 1/4 inch.
Cold Water: Use warm water (about 40°C or 105°F). This helps the olive oil and flour emulsify more quickly, resulting in a smoother dough.

Storing and Reheating

Storage: This crust is best eaten immediately. If you have leftovers, store them in the fridge for up to 2 days.
Reheating: The best way to revive a no-yeast pizza is in a dry skillet over medium heat. This crisps up the bottom which may have softened in the fridge.

Would you like me to help you create a “Five-Minute No-Cook Pizza Sauce” using just tomato paste and a few pantry spices?