Fancy a pizza, but neither time nor yeast there? This fast no-yeast 10 minutes pizza dough is only 5 minutes ready. Crispy, vegan, delicious!
Hello there pizza-lovers,
This super fast pizza dough without yeast takes less than 5 minutes. And only 5 ingredients. Mix, roll out, cover and put in the oven.
The pizza is ready to eat just like in Italy! You can hardly believe that an easy pizza dough without leavening can taste so delicious!
Jump to:
Taste and Occasion
For my classic pizza dough recipe I use yeast, be it dry yeast or fresh yeast. But sometimes it has to be done very quickly - or the right ingredients are not at home. We have this crispy pizza dough without yeast, which in combination with our pizza stone really leads to great results.
Ok, the pizza is a little bit fluffier and thicker than the yeast version. But not as thick as the American Pan Pizza. After all, it is a pizza with baking powder.
But you can also control the consistency by rolling out the dough really thin. And fluffy is not bad.
Ingredients
There are various pizza dough recipes without yeast on the Internet, all of which were always too sticky or cookie-like in taste. Some use curd, some even butter instead of olive oil, which makes the result taste more like spicy cookies than pizza.
So the pizza becomes crispy without yeast - and even vegan if you like.
My no-yeast pizza without waiting time is easy to handle and can be rolled out easily. We bake it on the thick pizza stone, which I present here in detail.
In principle, a regular (pizza) baking sheet will certainly do the job. However, the stone results in the pizza is ready within 5 minutes. And above all, that the pizza dough becomes crispy and crunchy without yeast. Just the way it should be.
How to make the No-Yeast 10 Minutes Pizza Dough
The preparation of the fast pizza dough is really not that complicated. I start with preheating the oven to at least 480°F / 250°C. If you have one available: Preheat a pizza stone, as well.
Mix all ingredients with a food processor or hand mixer to a smooth dough. Cut it into quarters. Roll out each piece of dough thinly on a baking mat or a work surface dusted with flour.
Cover the pizzas with tomato sauce, cheese and other ingredients as desired. Bake your pizza for about 5-10 minutes each, depending on the oven temperature and base - with our pizza stone at 480°F / 250°C the pizza is ready very quickly.
Top Tip
The raw dough tastes slightly different than the classic pizza dough. But with our favorite topping, consisting of tomato sauce, cheese and vegetables, you hardly notice any difference. That's a promise!
Recipe Card
10 Minutes Pizza Recipe
Ingredients
- 350 grams wheat flour
- 4 tablespoons olive oil
- 200 milliliters milk vegan: vegetable milk or water
- 3 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to at least 480°F / 250°C. If available: Preheat pizza stone. Mix all ingredients with the food processor or hand mixer to a smooth dough. Cut into quarters. Roll out each piece of dough thinly on a baking mat or a work surface dusted with flour.
- Cover the pizzas with tomato sauce, cheese and other ingredients as desired. Bake for about 5-10 minutes each, depending on the oven temperature and base - with our pizza stone at 480°F / 250°C it goes very quickly.
Variations
I usually use cow's milk for the recipe. Suppose you want to have a pizza without yeast and milk, for example for a vegan pizza dough. In that case, you can replace the milk with (naturally unsweetened) vegetable milk or, in an emergency, water.
Similar Recipes
Pizza is amazing, but sometimes we crave for something a bit fancier. In that case, we love to make a nice Italian Focaccia with mediterranean herbs and tomatoes.
Nutrition
Then sign up for our email updates and get all new recipes in your inbox for free (you can always unsubscribe)!
Hi, I will try this pizza dough.
I thing it says it make 4 pizzas , and you say to cut into quarters. How many inches will each pizza be. I usually cook mine in 12” cast iron pan.
Is it four 12” pizzas .?
Thanks
Rob
Hi Rob,
Tough question, we baked it on a pizza stone. I’d say that for a 12 inch pan you should take 20-25% more for 4 pizzas. But of course it also depends on the dough thickness. I’d rather err on the side of having a bit of leftover dough.
Let me know how it goes
Cheers
Jan
Can you use standard all purpose flour?
Yes that should work