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This No Yeast Pizza Dough is the quickest, easiest way to make fresh, homemade pizza for your family. All it takes is 15 minutes from start to finish!
Nothing beats having a home cooked meal for your family. The ingredients for this no yeast pizza dough are things you most likely have in your pantry. This recipe is a true sanity saver.Trust me, when it comes time for dinner and you’re exhausted and want nothing more than to be already sitting and eating, this pizza dough is the way to go!
No yeast involved. No time to rise. Only 5 ingredients needed. Mix it up, top it off, bake, eat, and enjoy.
Ingredients and Substitutions
- Flour: Use an all purpose flour. This can be substituted with a gluten free 1:1 if needed.
- Butter: This is the fat being used to make the dough, you can also use extra virgin olive oil or coconut oil.
- Milk: Use your preferred milk. Or you can use a milk alternative for a dairy free pizza dough. You can also substitute for water.
Find the complete recipe card below with measurements and full instructions.
How to Make No Yeast Pizza Dough
First, preheat oven to 450 degrees F. Line a large baking sheet with parchment paper, or prepare your pizza pan to your preference or instructions.
Then in a large mixing bowl combine the flour, baking powder and salt. Add in the butter and pour in the milk. Using a dough hook attachment on a stand mixer, mix on low speed until one ball of dough forms. (This can be made without a mixer, you will just stir until you have a ball of dough that forms)
Next, sprinkle flour onto a rolling pin and your hands, remove the ball of dough from the mixing bowl and pat down with flour to help form into a solid ball. The dough may be slightly sticky straight from the mixer, but just a small amount of flour will help it form into a ball.
Roll the no yeast pizza dough into a ball and set onto the prepared baking sheet. Using the rolling pin coated with flour roll out the dough to desired thickness, I find best results are to keep it about 1/4 of an inch thick.
Finally, spread with pizza sauce and top with desired toppings. Bake for 10-12 minutes. Remove the pizza from oven, allow time for it to briefly cool and enjoy!
Serving
Serve this pizza on our favorite no yeast pizza dough as a main dish with your favorite side dish. Some of our favorites include:
- House salad with a homemade ranch dressing or blue cheese dressing.
- Mexican Salad or Wedge Salad
- Macaroni Salad
- Roasted Mexican Vegetables
Storage
- Storing: Store leftovers in a sealed container in the refrigerator for up to 3 days.
- Freezer: Store cooked and cooled pizza in the freezer for up to 3 months. Thaw in the refrigerator overnight.
- Reheating: Reheat in a skillet on the stovetop to add some crispness back into the the bottom of the crust. Or you can bake in the oven until warmed through.
Recipe Tips
- Make it Gluten Free: Swap out the flour for a 1:1 gluten free flour.
- Make it Dairy Free: Switch out the milk and butter for your favorite dairy free milk and use coconut oil or substitute with extra virgin olive oil.
- Freezer Meal: Prepare the pizza dough and roll it out, then par-bake it by baking in a 450 degrees F oven for 4-5 minutes. Remove the pizza crust from the oven and allow to cool to room temperature. Layer the sauce, cheese and toppings. Wrap the pizza in plastic wrap, then a layer of foil. Store in the freezer for up to 2 months. Bake frozen pizza at 450 degrees F for 10-15 minutes until cooked through and cheese is melted.
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No Yeast Pizza Dough
Ingredients
- 2 ¼ cups all purpose flour
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup milk
- ¼ cup butter room temperature
Instructions
- Preheat oven to 450 degrees. Line baking sheet with parchment paper, or prepare your pizza pan to your preference or instructions.
- In large mixing bowl combine all ingredients, using dough hook mix on low speed until one ball of dough forms. (This can be made without a mixer, you will just stir until you have a ball of dough that forms)
- Sprinkle flour onto a rolling pin and your hands, remove the ball of dough from the mixing bowl and pat down with flour to help form into a solid ball. Dough may be slightly sticky straight from the mixer.
- Roll the dough into a ball and set onto the prepared baking sheet. Using the rolling pin coated with flour roll out the dough to desired thickness, mine was about 1/4 of an inch thick.
- Spread with pizza sauce and top with desired toppings. Bake for 10-12 minutes. Remove from oven, allow time to cool and enjoy!
Notes
- Flour: Use an all purpose flour. This can be substituted with a gluten free 1:1 if needed.
- Butter: This is the fat being used to make the dough, you can also use extra virgin olive oil or coconut oil.
- Milk: Use your preferred milk. Or you can use a milk alternative for a dairy free pizza dough. You can also substitute for water.
- Make it Gluten Free: Swap out the flour for a 1:1 gluten free flour.
- Make it Dairy Free: Switch out the milk and butter for your favorite dairy free milk and use coconut oil or substitute with extra virgin olive oil.
- Freezer Meal: Prepare the pizza dough and roll it out, then par-bake it by baking in a 450 degrees F oven for 4-5 minutes. Remove the pizza crust from the oven and allow to cool to room temperature. Layer the sauce, cheese and toppings. Wrap the pizza in plastic wrap, then a layer of foil. Store in the freezer for up to 2 months. Bake frozen pizza at 450 degrees F for 10-15 minutes until cooked through and cheese is melted.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe first published December 8, 2014. Updated February 13, 2024.
I was craving pizza tonight. No money for my favorite pizza shop… I never buy yeast, so I searched.. This recipe came up with 5 stars. Super easy to make!! It’s in the oven baking as I type!
Thank you so much Valerie!
Fantastic recipe! Easy to make on my family’s Make Your Own Pizza night!
It’s certainly fast and foolproof! Very, very easy. I personally thought it was a bit too heavy and bread-like for my taste. I made it with wild mushrooms, goat cheese, spinach, onions, with bechamel sauce which was quite delicious!.
Would you be able to make this ahead of time and freeze it? Or is it something you have to make fresh?
It can be frozen!
Just made this and my kids loved it! My 3yo is very picky but he ate all of his. One trick I used without a kitchen aid – with the butter being left out a while and melting – pour all the ingredients in a ziplock bag and rub it together that way. Worked perfect, no sticky hands and ready for left over dough to go into the fridge 🙂
Thanks for the recipe
So glad you enjoyed it! What a wonderful tip about using the ziploc. Thanks so much for sharing!!
You’re onto something here! I will share this trick with everyone who will listen! GENIUS!
Thanks so much Alexis!
Does this dough have the texture of a biscuit more than “normal” pizza dough?
I suppose you could say it is more biscuit like in texture, but the dough is rolled out and not thick enough to make it too dense, or thick like a biscuit is. I hope that helps!
I made this tonight and my pizza came out flaky not pillowy looking. I know my flour and baking powder are old. Could that have been why? I also used fat free milk.
If it came out flaky, almost crumbly and dry, then it’s possible there was just too much flour. It could also be the old baking powder not creating enough air in the dough to create that pillowy look. When you try the recipe again, use fresh baking powder, it should be replaced every 6 months 🙂
Thanks for posting. Looking forward to eating our yummy pizza in a minute. It looks amazing! Very easy recipie!
Just made this for the first time, and it is wonderfully easy. I used to dread pizza night because it took the ease right out of (my version of) easy. Now I will actually get to watch the first half of that movie with my daughter, thanks! Oh, and I made it with buttermilk…. mmmmm.
I’ve been wondering what the best dough for pumpkin empanadas would be. might have to try this one for it. In the meantime, pizza does sound good and I feel a yeast dough is just too complex for me. Ain’t nobody got time for that!
But of course if you have a recipe for empanadas (I prefer sweet over savory) please share.