No-Yeast Pizza Dough
A baking-powder dough for weeknights — different texture from a proper crust, and honest about it.
Makes 2 pizza bases · Prep 10 min · Bake 15 min
Ingredients
Dough
- 2 cups All-purpose flour
- 1 tbsp Baking powder
- 1 tsp Salt
- 3 tbsp Olive oil
- 3/4 cup Water or milk
Topping
- 1 cup Pizza sauce
- 2 cups Mozzarella, shredded
Instructions
Prep
- Heat the oven to 230°C (450°F).
Dough
- Whisk the flour, baking powder, and salt together, then stir in the oil and water or milk just until a soft dough forms. (Tip: This dough leavens purely from chemical lift, not fermentation, so there's no benefit to letting it rest — go straight to shaping.)
Shape
- Divide in two and press or roll each piece out on a floured surface into a thin round.
Bake
- Transfer to a baking sheet or hot pizza stone, top with sauce and cheese, and bake until the crust is golden and the cheese is bubbling.
Tips
- Set expectations before you start: This gives a soft, more biscuit-like crust, not the chewy, blistered result a fermented dough produces. Judged on its own terms, as a genuinely fast weeknight option, it does its job well.
- Par-bake for a crisper result: Baking the plain dough alone for 4-5 minutes before adding toppings gives the base a head start on crisping, closer to what a longer bake time would otherwise achieve.