Heat the oven to 200C/180C fan/gas 6. Mix together 350g flour, 2 ¾ tsp baking
powder and 1 tsp salt in a small bowl, add 1 tbsp oil and 170ml water then stir until it forms a ball. If stiff, add more water, it should be soft but not sticky. Knead on a floured surface for 3-4 mins. Roll into 2 balls, then flatten out. Add toppings and bake each on a baking sheet for 15 mins.
Cook's Notes:For dry dough, add a little more milk. Bake crust bake in an oven at 400 degrees F (200 degrees C) for 8 minutes. Top crust with your favorite toppings and bake until light golden brown, 15 to 20 minutes. A thin and crispy instant pizza dough recipe that has no yeast and requires zero rising time - oh yes that's right. Make this super easy pizza dough in around 5 minutes for perfect pizzas in a hurry. I think I've said this before...yep definitely. I could honestly eat pizza every day and be extremely happy! I mean what kind of strange people are there in the world that don't like pizza? I find myself craving pizza all the time, and quite rightly so I live in Italy, it's allowed. BUT what do you do when you'd really love pizza for dinner but you can't wait 3-5 hours for the dough to rise? You make instant pizza dough! This instant pizza dough has saved the day so many times it has no yeast and requires no rising time at all so it's perfect for last-minute pizza fixes or for a quick weeknight dinner. Note: This dough makes thin and crispy pizzas if you'd like a thick crust pizza dough then check out our tips below or follow our traditional dough or Sicilian pizza recipes. Jump to:
Instant pizza dough Vs traditional pizza doughOk so let's talk about the differences between this instant pizza dough and regular traditional dough. Because this pizza dough has no yeast or no rising time it's not as light and airy as leavened pizza dough is (don't think this means it's a dense dough because it's absolutely not it's light and crispy). We don't have time for the dough to rise, we need pizza now and we need pizza fast, right? I think that's a pretty good compromise. It may not be as light and airy as the regular stuff but there is absolutely no compromise in flavour with this dough. I use this recipe to make pizzas all the time and I never feel like I'm missing out on something. It makes incredible thin and crispy pizzas every time and I'm always fully satisfied afterwards unless you put pineapple on it, ok now it's ruined. Top Tip: If you love making homemade pizzas or hosting a pizza party for friends and family then be sure to check out our simple guides to the best flours to use and the best tools for making all kinds of delicious pizza at home! How to make pizza dough without yeast - step by stepThere are only four simple ingredients needed to make this yeast free pizza dough, flour, warm water, olive oil and salt. Top Tip: you can use Italian tipo 00 flour (recommended) or all-purpose flour to make this pizza dough. Make sure to check out our quick guide on the best flour to use for all kinds of homemade pizzas Make the dough - Put the flour and salt in a large bowl and make a small well in the middle. Add the warm water and mix together with a spoon. Once the dough starts to come together add the olive oil (photos 1-4). Knead it - Knead the dough on a lightly floured work surface to form a ball, don't over knead it doesn't take long at all only a minute or two and it's done (photos 5-7). Roll the dough out - Cut the dough in half to make two large pizza for sharing or in four to make individual pizza and roll out very thin (around 3mm) on a work surface lightly dusted with flour (photo 8). Preheat the oven - Bring your pre-heated baking or pizza trays out of the oven and lightly dust with flour or semolina and carefully place the pizza base on top (photo 9). Assemble and bake - Add your desired topping and bake for around 10 minutes or until crispy and golden brown. Top tips and recipe FAQs
Can I add baking powder? There is no baking powder in this recipe because it tends to dry the dough out however if you'd like to make a thicker crust instead of thin and crispy I suggest adding around ½-1tsp to lighten the dough. How do I get a crispy base? Make sure to pre-heat your oven and the pizza trays to the highest temperature, when you add the pizza dough it will start to cook the base immediately. If you are going heavy with the toppings or are using toppings with a lot of moisture I suggest baking the pizza crust without toppings for 5-10 minutes then add your toppings and bake until golden. My pizza crust didn't brown, what do I do? Yeast free dough doesn't brown very well but that doesn't mean it isn't cooked or crispy. To achieve a golden brown crust try adding in ½ teaspoon of sugar to the dough and brush the raw crust with olive oil to give it some added colour. What mozzarella is best? I find that shredded mozzarella works best as fresh balls of mozzarella have a lot of moisture and excess water which can take much longer to melt. Can I freeze the dough? Absolutely, just like traditional pizza dough this yeast free dough freezes beautifully. Make sure to wrap it tightly in plastic wrap and then aluminium foil or put it in a sealed container, thaw completely before using. More pizza recipes and topping ideas
If you’ve tried this No Yeast Pizza Dough Recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW US on FACEBOOK, INSTAGRAM and PINTEREST or sign up to our NEWSLETTER to see more of our delicious food Looking for more popular Italian recipes? Check out our incredible Eggplant Parmigiana (eggplant parmesan), Classic Beef Ragu or Mushroom Ravioli. 📖 Full RecipeMost of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video! Save Recipe A thin and crispy instant pizza dough recipe that has no yeast and no rising time. An easy and delicious no rise dough for super quick pizzas. Course Main Course Cuisine Italian Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 servings Calories 396kcal
Calories: 396kcal | Carbohydrates: 76g | Protein: 10g | Fat: 4g | Sodium: 14mg | Potassium: 107mg | Fiber: 2g | Calcium: 15mg | Iron: 4.6mg
Can I make dough with flour and water?Mix 200g of self-rising flour with 100ml of water in a bowl. Gradually add the water as you might not need it all. Add more flour or more water depending on whether your mixture is too dry or too wet. Knead the flour and water dough for about 5 minutes until you get a smooth ball.
How do you make dough without yeast?If you want to successfully substitute the yeast called for in a recipe, you just need to swap in the right amount of baking soda and acid to make the dough rise. You can use lemon juice, buttermilk, or milk combined with an equal part of vinegar as your acid. Add all the ingredients according to the recipe.
Why does flour and water make dough?When flour and water are mixed together, water molecules hydrate the gluten-forming proteins gliadin and glutenin, as well as damaged starch and the other ingredients. The hydration process is achieved when protein and starch molecules create hydrogen bonds and hydrophilic interactions with the water molecules.
What is flour and water dough called?Jump to Recipe Print Recipe. Tangzhong or water roux is a cooked mix of flour and water used in breadmaking. It makes the bread softer and increases its shelf life. Making breads with cooked starches is a common technique found around the world.
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