Homemade Pizza Dough (No Yeast) – Quick & Easy Pizza Base In Minutes You’ll Crave

Craving pizza but short on time and yeast? Same. These no-yeast pizza dough recipes come together fast, taste amazing, and deliver that chewy-crisp base without any long waits.

We’re talking pantry staples, five bold flavors, and hot-from-the-oven pies in under 30 minutes. Ready to turn your kitchen into a speed-run pizzeria?

1. Classic No-Yeast Margherita Base That Beats Delivery

This is your ride-or-die dough: tender, slightly crisp, and ready in the time it takes to preheat the oven. It’s perfect for a simple Margherita with bright tomatoes, creamy mozzarella, and fresh basil. You’ll get that classic vibe without the yeast drama.

Ingredients:

• 2 cups all-purpose flour (plus extra for dusting)
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1 tsp sugar
• 3 tbsp olive oil
• 3/4 cup warm water (plus 1–2 tbsp more if needed)
• 1/2 cup pizza sauce or crushed tomatoes
• 8 oz fresh mozzarella, sliced
• Handful of fresh basil leaves
• Black pepper and a drizzle of olive oil, to finish

Instructions:

1. Preheat your oven to 475°F (245°C). If you have a pizza stone, heat it too. Otherwise, invert a sheet pan to get a flat hot surface.
2. Whisk flour, baking powder, salt, and sugar in a bowl. Stir in olive oil and warm water until a shaggy dough forms.
3. Turn onto a lightly floured surface and knead for 1–2 minutes until smooth. If it feels dry, add 1 tbsp water; if sticky, sprinkle a little flour.
4. Roll the dough into a 12-inch round, about 1/4 inch thick. Transfer to parchment for easy sliding.
5. Spread sauce thinly, add mozzarella, and crack some pepper. Bake on the hot stone or pan for 10–12 minutes until the crust browns and cheese bubbles.
6. Top with basil and a drizzle of olive oil. Slice immediately because patience is overrated.

Want a little extra snap? Dust your peel or parchment with semolina before baking. For a garlicky twist, rub the crust edges with a cut clove of garlic as soon as it comes out of the oven. Chef’s kiss.

2. Greek Yogurt Skillet Pizza For When The Oven’s Booked

No oven? No problem. This two-ingredient-style dough with Greek yogurt nails a soft, tender base that you cook right on the stovetop. It’s weeknight magic and ideal for a fast, personal-sized pie.

Ingredients:

• 1 cup self-rising flour (or 1 cup all-purpose + 1.5 tsp baking powder + 1/4 tsp salt)
• 1 cup plain Greek yogurt (whole milk preferred)
• 1 tbsp olive oil
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella
• Optional toppings: pepperoni, olives, mushrooms, bell peppers
• Dried oregano and red pepper flakes, to finish

Instructions:

1. Combine self-rising flour and Greek yogurt in a bowl. Mix with a spoon until it comes together, then knead 1 minute until smooth.
2. Divide into two portions for 8–9 inch skillet pizzas. Roll each piece into a thin round.
3. Heat a nonstick or cast-iron skillet over medium with 1/2 tbsp olive oil. Lay in one dough round and cook 2–3 minutes until puffed with golden spots.
4. Flip the crust, immediately spread sauce, sprinkle cheese and toppings, then cover with a lid to trap heat. Cook 3–5 minutes until cheese melts and bottom browns.
5. Slide onto a board, sprinkle oregano and red pepper flakes. Repeat with the second crust.

FYI: Keep heat moderate so the bottom browns as the cheese melts. Want extra char? Finish under the broiler for 1–2 minutes. Add a drizzle of chili oil if you like a little drama.

3. Whole-Wheat Herb Flatbread Pizza That Feels Kinda Fancy

Craving a wholesome vibe without sacrificing flavor? This whole-wheat dough with rosemary and thyme gives gentle nuttiness and mega aroma. It’s perfect for veggie-loaded pizzas or a simple white pie with garlic and ricotta.

Ingredients:

• 1 cup whole-wheat flour
• 3/4 cup all-purpose flour
• 2 tsp baking powder
• 3/4 tsp fine sea salt
• 1 tsp sugar
• 1 tbsp olive oil (plus extra for brushing)
• 3/4–7/8 cup warm water (start with 3/4 cup)
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• For topping: 2 cloves garlic, minced; 1 cup ricotta; 1 cup shredded mozzarella; lemon zest; arugula to finish

Instructions:

1. Preheat oven to 475°F (245°C) with a stone or inverted sheet pan inside.
2. Whisk flours, baking powder, salt, and sugar. Stir in herbs, olive oil, and warm water until a soft dough forms.
3. Knead 1–2 minutes until smooth. Rest 5 minutes to relax the dough. Roll into a thin oval or 12-inch round.
4. Brush the surface with olive oil, scatter minced garlic, and dollop ricotta in small spoonfuls. Add mozzarella and a tiny pinch of salt.
5. Bake 10–12 minutes until blistered and golden. Zest a little lemon over the top and shower with arugula.

Whole-wheat absorbs more water, so adjust until the dough feels supple. For extra chew, swap 2 tbsp water for plain yogurt. Serving with a squeeze of lemon lifts every bite, IMO.

4. Crispy Thin-Crust Olive Oil Dough That Shatters (In A Good Way)

If you dream of cracker-thin pizza with glassy edges, this one’s your new obsession. Extra olive oil and a low hydration dough roll ultra-thin and bake perfectly crisp. Top lightly and bake hot for maximum crunch.

Ingredients:

• 2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1 tsp fine sea salt
• 2 tbsp olive oil (plus more for brushing)
• 2/3 cup lukewarm water
• 2 tbsp semolina or fine cornmeal, for dusting
• 3/4 cup tomato passata or pizza sauce
• 1 1/4 cups low-moisture mozzarella, shredded
• Optional: anchovies, capers, red onion, fresh oregano

Instructions:

1. Preheat oven to 500°F (260°C) with a stone or steel. Hotter is better for thin crust.
2. Mix flour, baking powder, and salt. Add olive oil and water. Stir until a dough forms, then knead 1–2 minutes until smooth.
3. Divide into two balls. Roll each between two sheets of parchment until almost translucent, about 1/8 inch or thinner.
4. Peel off the top parchment. Dust the bottom parchment with semolina for extra crunch.
5. Spread a whisper-thin layer of sauce. Add cheese and sparse toppings. Brush exposed edges with olive oil.
6. Slide onto the hot stone and bake 7–9 minutes until deep golden with crisp edges.

Less is more here. Heavy toppings will weigh it down, so keep it sleek. Finish with a sprinkle of fresh oregano and a crack of black pepper for pizzeria-level vibes.

5. Cheesy Stuffed-Crust No-Yeast Pizza Because We’re Extra

Stuffed crust in under 30 minutes? Absolutely. This dough rolls easy, seals tight, and hides a ring of melty mozzarella in the edge that basically turns every slice into a party.

Ingredients:

• 2 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp fine sea salt
• 1 tsp garlic powder
• 1 tsp sugar
• 3 tbsp olive oil
• 3/4–1 cup warm water
• 8–10 string cheese sticks or 8 oz low-moisture mozzarella cut into batons
• 3/4 cup pizza sauce
• 1 1/2 cups shredded mozzarella
• Optional toppings: Italian sausage, pineapple (don’t @ me), jalapeños
• For crust finish: 1 tbsp butter, melted; 1 tsp garlic powder; 1 tbsp grated Parmesan; pinch parsley

Instructions:

1. Heat oven to 475°F (245°C). Mix flour, baking powder, salt, garlic powder, and sugar.
2. Add olive oil and 3/4 cup warm water. Stir, then knead until smooth. Add more water by the tablespoon if needed.
3. Roll into a large 14-inch circle. Place string cheese around the outer edge, about 3/4 inch from the rim.
4. Fold the rim over the cheese and press firmly to seal. Crimp with fingers or a fork so it doesn’t leak. Transfer to parchment.
5. Spread sauce, add cheese and toppings. Bake 12–14 minutes until golden.
6. Mix melted butter, garlic powder, and Parmesan. Brush the crust immediately after baking and sprinkle parsley.

Seal that crust like your life depends on it to prevent cheese ooze. Want a pizza-night flex? Add a ring of pepperoni inside the crust with the mozzarella. Seriously, it slaps.

Hungry yet? These five no-yeast pizza bases prove you don’t need hours—or yeast—to make legit pizza. Mix, roll, top, bake, and bask in the glory of hot, cheesy slices made on your schedule. Now go preheat that oven and make some magic.