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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.
Thanks Serene. This is about the fifth pizza recipe we’ll be making in search of the ULTIMATE homemade pizza. Will let you know how we get on.
Awesome recipe. My children loved the crust. Also, this crust goes very well with a red bell pepper, onion, and Italian sausage tomatoe sauce.
Thanks so much Judith!
Could I substitute buttermilk instead of regular milk? If so, should i leave out the butter in the recipe?
You could substitute buttermilk, however you would need to adjust the baking powder in the recipe and include baking soda. This is because buttermilk has more acid in it. And you would need to keep the butter in the recipe still. It is recommended that for each cup of buttermilk used instead of milk you will want to use 2 teaspoons less baking powder and add 1/2 teaspoon of baking soda. I hope that helps!
I don’t have any unsalted butter right now. Would it be fine to substitute the butter for margarine sticks?
Margarine should be a perfect substitute for the butter if you decide to go that way!
This recipe is great! I always used up so much time by making the yeast dough and this one works just as well but is prepared in much less time. Thanks for the recipe, I’ll sure be using this a lot 🙂
Hey I would live to say that your recipe was the best I honestly thought that it was going to be a little on the hard side but instead the dog came out nice and fluffy and chewy but I changed it to bread flour and I found the best results
i added oregano to this base yummo
I’ve done that too!! It is good 🙂 Thanks Kylie!
This turned out perfect for us, great tasting recipe. thanks.
Simon
Thanks so much Simon! I’m so glad you enjoyed 🙂
Disgusting. The first time i made this it came out so wet and sticky that I had to throw it away. The second time was better but it tasted awful. This recipe tastes like I’m eating flour but it’s the consistency of a pancake that’s still draw in the center. Would not recommend. Can’t help but wonder if it was the use of butter and milk in this instead of the usual olive oil and water.
Sorry it didn’t work out for you Hannah. Just keep in mind this is a NO YEAST Pizza Dough, so you can’t go into it expecting a yeast-like pizza dough.
what an awesome recipe, I made pizza using this dough last week turned out great. tonight I used the same recipe for dough but made sausage rolls with it, awesome!
That sounds amazing Scott!! So happy you like the recipe 🙂