Pizza is one of those foods that we all just kind of order out by default. It’s not even that it seems particularly complicated – because what could be simpler than bread, tomato sauce, and shredded mozzarella? Personally, I think it’s the yeast that turns people off. I keep a big container of the wee beasties in my fridge at all times but almost all of the other moms I know don’t even keep it in the house. So people think no yeast = no pizza. But I say no yeast, no problem. At my house we make homemade pizza a lot and we use a no-yeast pizza dough recipe that has served us well for going on 10 years now. Adults, kids, family, houseguests… even cats love it. Seriously.
And now I’m going to share it with you!
No-Yeast Pizza Dough
- 3 1/2 cups all-purpose flour
- 1 tbsp baking powder - if you don’t bake a lot, buy a fresh container
- 1/2 tsp salt – you can eyeball it
- Whatever herbs, spices, and grated cheeses you like
- 12 oz beer – the cheap stuff is fine, mamas
- olive oil – always use the good stuff
Preheat oven to 450 degrees Fahrenheit or 350F (which gets you a longer cook time but chewier crust).
Whisk all the dry ingredients together in the bowl of a stand mixer. Or just in a bowl. With the dough hook spinning (if you’re using a mixer), slowly add the beer. Or if not, just pour it right in. (It’s going to get bubbly but that’s okay. In this recipe, it’s the baking powder that does the heavy lifting. The beer is there for flavor, which means you can use different beers to switch things up.) Either run your mixer until everything is combined and the dough forms a ball that’s not sticky anymore, or mix up the wet and dry ingredients until just combined (because if you try to keep going your spoon is going to get stuck) and roll it out onto a floured surface so you can knead the pizza dough by hand.
Now grease a round pizza pan with plenty of olive oil. Push out the dough (half of mass for thin-crust, the whole thing for thick) onto your pan, then top with your favorite sauce and topping options. Finally, bake for 12-15 minutes, until cheese is bubbly and crust is golden brown, then let it rest on the counter for a few minutes for the cheese to set a bit.
I am not kidding when I say you are going to love this no-yeast pizza crust. Because it’s tasty and super easy. Your favorite pizza place is going to wonder why you stopped calling.